Comment: kyrmyt, we apologize for the missing ingredients in this recipe. We contacted our original source for this recipe and requested the missing ingredients. There was supposed to be 1/4 cup of water to dissolve the yeast and 1/2 cups of milk added with the other ingredients in this recipe. The addition of these ingredients should solve the problem you had. Again, we apologize for any inconvenience this caused you. Thank you for bringing it to our attention.
Comment: To SArox, thanks for the warning but we are happy to have anyone submit recipes to our site and we are happy to correct any mistakes as we come across them. Thank you for bringing this one to our attention.
Comment: We have corrected our error in omitting the cream cheese. Thank you for pointing it out. We hope you still try these as they are delicious but not as much without the cream cheese!
"Mary2, you are right. The quantity of each ingredient should be indicated. We have edited the recipe for future use and hopefully no one else will run into the same difficulty that you did with this recipe. We hope you will keep this recipe for the future. It is a great recipe that goes with many different types of meals."
Comment: micherrera, I appreciate your comments in regard to this recipe. I am not sure why it was calling for 2 tablespoons of garlic salt because as you indicated that was too much garlic salt for this recipe. I have edited the ingredients in this recipe as well as made some changes to the instructions. I hope you will find the recipe more of a success the next time you make it with the new direction. It truly is a simple and tasty way to prepare broccoli. I hope you will give it a try again and thank you for bringing these issues to our attention.
Comment: This is not so much a correction as a comment: This drink is called a Sgroppino. Most sources point out that it is from the Veneto region of Italy, but it is popular in other regions as well. My wife and I were introduced to it in Florence while we were on our honeymoon, and it is indeed the perfect way to end a meal.
Comment: stella430, you are right, the unpopped popcorn amount should be approximately 1/2 cup, maybe a little more. I have edited the recipes so it reflects this change. Thanks for bringing it to our attention.
Comment: Gillyflower, cooking the shrimp to the proper doneness can be tricky. The recipe indicates 5 minutes but that time will depend on the size of your shrimp. The best way to tell when they are done is probably by site. The shrimp is done when it loses its glossiness, is pink in color, and when cut open it is opaque. Jumbo shrimp may take 7 or 8 minutes to cook and since yours turned out mushy, I would guess they were under cooked. If overcooked, they would be tough and rubbery, so you want to watch the shrimp closely as it is cooking. I hope this information will be helpful to you the next time you prepare this recipe.
Comment: Yes, this marinade can be used for any steak. The vinegar is the acid in this marinade that will do the tenderizing so round steak would also work. If you see a marinade without an acid (vinegar, citrus juice, etc) it will only add flavor without tenderizing.
Comment: christoval69, the taco seasoning does go in the meat. The glaze consists of ketchup, brown sugar, and dry mustard. These ingredients had been left off of the ingredients list by mistake. Hopefully, the recipe makes more sense now. Thanks for bringing this to our attention.
Comment: To Micherrera, a good substitute for the white wine in this recipe would be chicken broth. If you are ever in need of other alcohol substitutes for other recipes you can go to http://www.recipetips.com/kitchen-tips/t--904/alcohol-substitutions.asp , which is on our site and you will find a chart listing a variety of substitutions for different types of alcohol. I thought this may be useful to you in the future.
"Thanks to Jenny and the other kids at the Children's Cancer Center in New Jersey for providing this recipe for us to have on our site for others to enjoy. It sounds like a great shrimp recipe. I can't wait to try it."
Comment: Borrowed Halo, sorry this recipe didn't turn out for you. It almost looks as if it is missing some sauce ingredients. I just wanted to suggest a couple of other cashew chicken recipes on our site that I know are good: http://www.recipetips.com/recipe-cards/t--3821/cashew-chicken.asp or http://www.recipetips.com/recipe-cards/t--1550/chicken-and-cashew-stir-fry.asp are the two I suggest trying. I think you will like them!
"The recipe has been edited to make it clear on how to prepare this dish. It now states what to do with the basil and has clarified a couple of other steps. I have removed the reserved pasta water. I am not sure what the author of the recipe intended to do with it. Sometimes it is used to loosen up sticky pasta but once the olive oil is added to the pasta in this recipe, the pasta should not stick together. I hope the changes to this recipe will make it clearer when it comes to preparing it."
"MzSkeptica, in response to your review I did edit the recipe so that it indicates to add 1/4 cup of flour per cup of water to make your thickener. This should help thicken the gravy better but keep in mind you may need to mix up more than 1 batch of thickener. I suggest mixing up 1/2 cup of flour and 2 cups of water so it is ready when you are making the gravy. The amount of thickening needed will depend on the amount of potato water (use enough water to just cover the potatoes when cooking) and the amount of juice that was produced as the meat was cooking. I think using 1/4 cup of flour instead of just 1 tablespoon should help a lot. Good luck and I hope your gravy thickens better the next time you make this recipe."
Comment: In response to KatiPage about substituting the applesauce with butter, this can be done, but may change the texture slightly. I would only use 1/2 cup of butter in place of the 1 cup of applesauce. Let us know how it turns out if you try it.
"I had this salad at my sisters last weekend and I had her send me the link to this recipe so I could make it sometime. It was really good. The cheese tortellini really gave the salad some substance. We had it along with a grilled steak. It was the perfect side. We didn't need anything else to go with it. You could serve this as a meal on its own and even add a little ham or chicken if you wanted to. I know I will be making it soon."
Comment: Sussieque, in response to your question about whether this recipe is safe or not, yes, it should be safe as long as the eggs are cooked to the 160 degrees indicated on the recipe. If you would like more information on the safety of eggs and doneness, paste the following address in your browser http://www.recipetips.com/kitchen-tips/t--181/egg-handling-safety-storage.asp#Doneness . This will take you to the information on our site in regard to egg safety referring to the doneness of eggs. I hope this answers your question. Thanks for your concern.
Comment: PREP SUGGESTION FROM A MEMBER: Rubbing the meat with French mustard and only rubbing the fat with oil and sprinkling on sea salt is an alternative that we use in our family and is sooooo good. We leave it with the rub on for a minimum overnight and we always take the meat to room temperature before cooking, firing up the oven to the highest temperature it can go to and putting the meat in for 20 mins to kick off and then reduce to the required heat will ensure that the flavours of the mustard, salt & oil are all sealed in.
Comment: Leebay, just wanted you to know that I did adjust the cooking temperature slightly for this recipe. I lowered it to 425 degrees because in our reference material for this recipe it did indicate a cooking temperature between 425 and 450 degrees. If you followed the recipe by soaking the clay pot and starting with a cold oven, the chicken should not have dried out. Leaving it in the clay pot to cool did probably assist in drying your chicken out because of heat that the clay pot retains. The chicken continued to cook until the pot cooled down. The recipe indicates to leave it in the clay pot to serve it but thinking it was to be served immediately and that the pot would keep it warm as you ate. I realize you probably don't trust the recipe to try it again but I just thought I would pass on my thoughts.
Comment: In response to some user's comments in regard to having problems with this recipe, we have made some minor changes after doing some research. We have changed the recipe to add the peanuts at a different time and have indicated that the brittle should be stirred while boiling to 300 degrees. We hope this helps with some of the problems that have occurred and will result in great peanut brittle.
Comment: RTMember5625 suggested that we put the quantity of ounces of the package of pepperoni in the recipe, which we felt was a great suggestion. We have added the ounces to the ingredients for everyone's convenience. Thanks RTMember5625! From, RecipeTips.com.
Comment: To Tankgirl: Thanks for pointing out the problems with the Rhubarb Cookies recipe. We have edited the recipe and hopefully it is easier to understand and makes more sense now. Thanks again.
Comment: To kitchentimes: It is too bad you won't even try this recipe. It is an easy recipe to make for a family and it is pretty good even when using canned chicken. There are some very good brands of canned chicken available but if you are truly against using canned chicken, you could substitute 1 1/2 cups of cut up rotisserie chicken instead. I hope you will reconsider this recipe.