Diana71

Ground chicken burgers are hard because while they're a lower fat alternative to ground beef, they don't stay as juicy as a *burger* burger. Enter the mushroom! I thought cremini was a good choice...similar to buttons but more flavorful, right! I liked how roasting them took away some of the "mushroom-y" flavor but still kept that deep umami. Anyway, I shaped these Monday night but did not cook them until today AND because they were refrigerated for so long, I had no issues with breading with panko. They kept their shape perfectly while frying. Loved the bang bang sauce btw!! I'm also a fan of anything pickled, so the recipe was a total score for me. I added an egg and avocado as well. Thanks for the great recipe!!

Everything about this recipe is SO easy! Quick to toss together, quick to bake...oh, and finding the ingredients at the grocery store without searching high and low -- score! Made this in a few casserole dishes as part of our fam's food prep for the week. Loved this more than manicotti, fyi. The mushrooms deepened the flavor of the ground beef and I didn't even need to s&p the dish, it was THAT good just from the umami of the mushroom-ground-beef mixture.

This is ABSOLUTELY a 5-star recipe! Truly a "weeknight" recipe -- it was so easy and will completely elevate dinners without any sort of complexity (unless you try to add the lattice lol which is totally optional). The recipe author achieved the perfect umami flavor using this quick and easy blend of ground beef and mushrooms. I surpringly loved the use of two types of mushrooms, and I thought it elevated the ground beef significantly...something I would more expect with the duxelles. Loved that the traditional method was followed using dijon mustard, the duxelles, and the prosciutto as well. This is going into the rotation -- full disclosure, we FINISHED this tonight and it was supposed to be part of my meal prep for the week haha.

I can see the value of this recipe as a quick dinner, upscaled a bit from a cheap dinner of quick ramen noodles, but I did not love it. The method for adding egg and pasta water to make a carbonara sauce of sorts, or to at least get the brown sugar/soy sauce/chili flakes sauce to stick to the noodles, was not correct and didn't work well. The everything-bagel seasoning did not match the sauce -- recommend only using roasted sesame seeds instead of trying to layer another flavor. I won't be making this again, although as I mentioned earlier, I understand what the recipe developer was trying to do. Stick with the regular ramen, add some miso, dashinomoto, soysauce to the broth and break an egg into it to poach, maybe add a bit of fresh baby spinach and you'll have a exponentially better upscaled quick-ramen meal.

Super interesting banana bread recipe. The use of whole wheat flour, olive oil and yogurt make this banana bread sooo healthy. A little more involved than the normal banana bread recipe, but still very simple to make. The olive oil gave this bread a wonderful flavor, but I felt it should have been more moist with the addition of it, as well as with the use of yogurt.

These were tasty! If I could, I might give a 1/2 star more just for the flavor, but they were dense and did not rise, and felt more like soft energy bites versus muffins. It's hard to bake with almond flour and have it rise like wheat flour, so there may need to be more baking soda, or even baking powder (which contains baking soda already). If the mixture were less wet, I would say add an additional *cold* egg for leavening power (the cold egg white portion of the egg would create steam and help with a rise), but not sure how this would work with the almond flour included in the recipe. Also, this made 24 muffins versus 12 muffins. With the second batch, I let the muffins cook an additional 3-4 minutes but other than a bit more browning and color, everything tasted the same. Thanks for sharing!