Mensh

This is a terrific base recipe. I doubled the fennel, added half the salt and taste tested it before I put it in the refrigerator overnight. Where I live there is no commercial Italian sausage available, so I have to make my own. I used fatty boneless pork chops and ground them in a food processor. Frankly, I would recommend to anyone that they ground their own meats. You get better meat, better flavor, and you can control the fat to meat ratio. and they taste better. I'll use this recipe again but I'll probably use more toasted fennel both ground and the seed and amp up the other spices as well. For me it needed more spice overall. Having said that and having researched Italian sausage recipes online, I find that the Allrecipes version of Italian sausage is the best starter recipe available.

Delicious! I paired down this recipe to one chicken thigh, and guessed as best as I could pairing down the rest of the ingredients, except I forgot the honey And then I made it according to the recipe. I was very impressed with the sauce and the flavor of the chicken and I certainly would make this again. Next tome i might try to saute the chicken so the skin is crispy, But the sauce is so good It really doesn't matter.

I'm so glad I made this spice blend. It's much better than anything I can get at the store, almost all of which are salt-based. I've used this spice blend to wake up brined chicken breast, pork shoulder cuts, and mild fish. I add it to store-bought or homemade chicken broth to make a spectacular quick soup. I continue to try it out on vegetables. So far, potatoes, cauliflower, broccoli, chard, brussels sprouts, boiled or baked onions -- all of them benefit from a sprinkling of this umami-filled spice blend. I think I'm going to add it to a bread mix next. In the meantime, I'll add it to the butter I spread on the bread.

Delicious! This recipe is a keeper, but I couldn't afford the meat or the 3-4 hour stew time -- I had to make it faster. Here's how: I used plain old stew meat and seared it with olive oil in a dutch oven and then transferred it to a pressure cooker (on high) for 10 minutes. In the video, the cook salts the meat and sprinkles flour on it before searing. I did neither -- that specificity does not appear in the recipe at all.After that, I followed the recipe, except I added an aging red pepper, and subbed tomato paste thinned with homemade beef stock for the tomato sauce. I also subbed beef stock for the wine and trumpet mushrooms for the Criminis. I chose to serve it over mashed potatoes instead of adding them to the stew. I used corn starch to thicken the sauce. And still, this is the most delicious beef stew I've ever eaten even with all my substitutions. I'm grateful that this dish did not call for salt (or, at least I didn't know about it) -- all your heart-healthy readers appreciate that.

I made this recipe for the first time last night. I used fresh spinach and sauteed it in a tiny bit of oil first, and ended up with 9 oz, which worked out fine. I followed the recipe for all the other ingredients, oven times and temp. I thought they were delicious! If I add anything I'll add nutmeg because it's an ingredient in creamed spinach. Perhaps using fresh spinach was the key, but I thought they were easy and tasty.

Really flavorful and filling. I used whole dried peas from my Indian grocer, which gave the soup a lot of fiber and flavor. I also added a bit more than a teaspoon of turmeric (which contributes to heart health but no actual flavor) since I like to sneak it into any dish I can. I had about a 1-3/4 lb Jones (fully cooked) smoked ham, purchased at Costco. I put it, frozen, into enough water to almost cover and let it simmer for under an hour until it was almost defrosted. I cubed half of it and added it back to the water then followed the recipe for everything I used the water I cooked the ham in instead of adding chicken broth and water. The whole peas needed more cook time than split peas, but the results were far better. I used a potato masher to break up the peas and some of the ham, so it was soup. Next time I'll leave them whole so I can serve the peas as a side dish with something else. Try it this way, you'll like it.