katelovesbaking

Amazing! My boyfriend's boss gave him a rack of lamb from Costco and it was pretty large. I don't know the weight but I can post a photo with my hand for scale. His boss had already seasoned it with some kind of dried rosemary herb stuff. So I only followed the cooking part of this. But it sounds amazing with the mustard rub and I will definitely make this again. I seared my rack in a cast iron skillet for about 1-2 min on both sides. Then let rest for 3-4 min. Then cover bones with foil and place in 450F oven center rack for 13 minutes. That seems like a lot of time but it was perfect. The meat will still continue to cook after you remove it from the oven due to residual heat. I checked with a meat thermometer and my temp was ~120F when I took it out. Covered with foil and let rest about 4 minutes. Perfection! Served with feta couscous and Zinfandel. My boyfriend was raving!!

I added vanilla extract to my peach mixture though and some extra fancy Vietnamese cinnamon as well as nutmeg and dash of cloves. Very aromatic. Makes my whole house smell like heaven! ?

This recipe is really, really, awesome! It is my go-to recipe when I don't want to bake something in the oven and yet I still want some nice soft, fluffy bread for breakfast or brunch. It is so quick to make this, so there's no waiting on yeast to rise! I don't really have many tips to add except that I have gotten in the habit of adding 1 cup all purpose white flour and 1 cup whole wheat flour instead of just 2 cups of white flour. That way the recipe is still good and has a nice texture, but is a bit healthier to eat. ;)

Really awesome recipe! It was so delicious. I was nervous about making it at first because I had never really made a stew before let alone something with this many ingredients, but it came out really tasty. I used swordfish instead of snapper because they did not have snapper at my local grocery store here in St. Louis, MO. I also added short neck clams, and medium size shrimp. I left all the shells on the shrimp and I'd recommend doing this because they were so perfectly cooked, but the downside is that you have to peel them which can be hot and messy. I added some pre-cooked lobster claws as more of a garnish than anything, but they didn't have any raw ones in the store. Instead of white vinegar I used Yellow Tail Chardonnay and it was perfect. I added a little more wine than necessary because I like my broth kind of runny. I used 3 organic bay leaves instead of 2, and a pinch of red pepper flakes. Don't omit red pepper flakes. I am scared of spicy foods but just a pinch is enough to give it the necessary flavor and some of the spices cook off. I couldn't really find fish stock but there was something called "seafood broth" in the store so I used that. Clam juice would have worked too, maybe diluted with some water. I added more garlic than needed too. I might experiment next time with other spices but this is a perfect recipe! Use the freshest ingredients possible and follow the directions closely, you will not be disappointed, and there will be many left overs!

Not bad but my mum's recipe is better! :P Also--what in the heck--there is no explanation on how to make the meringue topping! I had to search on Allrecipes for one that explained that because I've never made a meringue pie topping before, just regular meringues! So if you got stuck like I did search on allrecipes for "Chocolate Meringue Pie" and read the instructions in the second half of the recipe about how to make the topping. Also be verrry careful when you are stirring the chocolate pie filling on high heat. I hate how recipes like these say "boil" because even though it may be at boiling temperatures, it's not water, and you won't see the bubbling on the surface. The mixture will be burning on the bottom if you do see bubbles somehow, so make sure to watch it carefully. As soon as it starts to feel "thick" and resists you stirring it, immediately turn down the heat or turn it off completely. The residual heat may be enough to finish cooking it, especially if you've added sufficient cornstarch. Also if you don't have semi sweet chocolate, you can make your own homemade by using 1 tablespoon of butter + 3 tablespoons cocoa powder for each 1 oz of semi sweet chocolate. Melt the butter first in a measuring cup then mix in the cocoa powder, then add this combo to the egg and sugar mixture on the stove. Work quickly or it will burn! My first try had a few little lumps in it, probably from too high heat. Good luck in the kitchen!

It's only "OK" ....maybe because I prefer my mac n cheese CREAMY and thick. So maybe I should try a recipe with heavy cream in it? IDK. I did halve the recipe because I didn't want to make too much of it. It got a little too dry and I think I maybe added too much butter....IDK. It's sorta greasy and dry, and not creamy. =/