This recipe got my creative juices flowing!! I used low-carb tortillas and cut them in half, so I could make individual triangles. I made the filling, but I added chopped broccoli because I only had a few peas. I made my own garam masala and ground my own cardamom. To assemble the samosas, I used 1 1/2 T of filling at one end of the halved tortilla, then I wet the edges of the tortilla, folded it over and pressed the edges with a wet fork. I pan fried them in a light layer of vegetable oil for 2 minutes each side. I made a Mayo-sour cream dip with curry, garam masala, cilantro, turmeric and cayenne. Delicious!!
Oh my goodness! This was surprisingly delicious. I followed the recipe measure-wise. I didn’t have mushrooms, so I used leftover roasted butternut squash (my favorite kind of risotto). It was already seasoned with cinnamon, so I didn’t use nutmeg. I used a 12 oz. bag of frozen garlic-cauliflower rice, butter not ghee, onion, garlic, 1/4 c of white wine (cook off the alcohol), heavy cream, Parmesan cheese and salt and pepper. The cauliflower-squash mix was a perfect balance and texture. I added a thin slice of butter to my serving, more salt and pepper, and garnished with minced scallion for a little flavor and color. I think I like it better than traditional risotto. I’m sure it won’t be as heavy in the belly. You must try this!! (I ate the leftovers for breakfast with an egg on top!)
This recipe was super easy. I’ve got plenty of time being home because of the COVID-19 pandemic. It took 3 food processor fulls of cauliflower pulsing. I made my own dry Italian seasoning because I didn’t have any. I added 4 eggs because mine were only large, not x-large. I added a shake or two of cayenne because we like a bite of heat. I added a touch more flour and added a handful of Romano cheese. The batter stayed together while frying. These were the best fritters I’ve achieved in my fritter history. I made a garlic lemon aioli, which doesn’t dominate like a marinara sauce, and allowed the fritter flavor to meld nicely with the aioli.
This was delicious and even better the next day. I love spices/flavor, but I was skeptical about how much spice and the amount of mint that this recipe called for. I followed the direction for the ingredients. However, I started out slow with the herbs and spice. Overall, I used all the spices. I didn’t make Garam Masala, but added each spice separately. I only used half the amount of mint. The spice combination must work synergistically, because, no one spice stood out on the palate, but what a unique flavor. I used cannellini beans, as I didn’t have garbanzo beans in my pantry. I cooked my egg noodles separately; I’m not a fan of mushy noodles. A dollop of sour cream before serving and the dish looked like the photo. My daughter loved it and so did I. Will certainly make again.
These baked beautifully. They sprung back after20 minutes in the oven. I used extra spice but I’d still like to taste it a little more. I used half whole wheat flour and half white. I didn’t have pineapple so I used peach fruit cups. I used 2/3 c of coconut and 1/4 cup of chopped walnuts. I made a cream cheese frosting on one dozen and the cinnamon glaze on the second dozen.
This was delicious. I used 1 1/2 c. of cranberries per suggestions from other reviews. I actually would have liked more, so next time I will use 2 cups. I made a streusel topping with cinnamon. After it cooled, I drizzled a capful of bourbon on top of the piece I was eating. It wasn't overpowering and went well with the sweet, tartness of the "coffee cake." It's easy to make, and it's a great way to get the nutritional benefits of cranberries. Did you know cranberries are choke full of vitamin K??! I didn't either.
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