I had one zucchini and one squash that I had to use before we left on vacation. I followed the recipe exactly except for using one of each veggie. I also grated the veggies and then squeezed out the liquid in them by placing them in a towel an squishing it out. Turned out great! Hubs loved it so much he asked me to make them often.
This recipe was the best black beans I've ever made. Since Cuban food is not "hot", I left out the hot green peppers and just added a dash of Tabasco for personal flavor. And, since I am a Cajun cook, first I sautéed all the veggies in butter and added a splash of chicken stock after they were soft, before adding them to my beans. I also reduced the Balsamic down to 1/8 cup (due to other's recommendations here). All of the ingredients here were spot on (with the exceptions of the peppers).
I followed this recipe because I misplaced my original Italian grandmother's recipe and I needed to get the ricotta mixture. I made the mistake of reading the directions above the recipe that said the cooking time was 2hrs 30 mins --- my hard work was ruined. I went back to this recipe again to see what I did wrong and saw the last paragraph on the instructions that said to cook for 25 mins, and then again for 25 mins. So....what's the REAL cooking time???
I've used this recipe 3 times now and used it as my "base". I use my own homemade rub with garlic powder, onion powder, kosher salt, steak seasoning, cayenne pepper, black pepper and crushed Rosemary. I mix my rub with olive oil, rub it into the roast and I cut small pockets into the roast and stuff them with fresh crushed garlic. Then, I put it in a large ziplock bag and let it marinate in the fridge overnight. On the day of cooking, I cut up onions, potatoes, carrots and baby Bella mushrooms, season them, and add them to the bottom of the roasting pan. I also add 1-1/4 cup of beef broth to the pan under the veggies. I then lay my roasting rack on top of the veggies, lay the meat on it (fat side up) and roast per the directions. It always use a 4-rib roast which averages about 11.5 pounds and it comes out perfect every time. So much rich flavor in an all in one meal.
I tried this with a whole chicken in a roasting pan. I added water to the bottom of the roasting pan first - enough to cover 3 chicken boullion cubes. I also stuffed the chicken with a cut up red onion to add more flavor. When coating the chicken with the basting mixture during the prep stage, I added some to the cavity with the onions, then roasted for 3-1/2 hours, basting occasionally. This was FABULOUS!!! The best roasted chicken I have ever made. The sauce at the bottom of the roasting pan was perfect, and I spooned it over each piece as I served it. Moist, full of flavor, absolutely delicious! Thank you.
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