I normally love brussels sprouts roasted and that is my go-to brussels sprouts recipe so I wasn’t sure whether I’d like this pan-cooked recipe. The brussels sprouts were very good, probably a four star recipe (out of five). I still prefer roasted brussels sprouts, but this recipe offers a wonderful alternative when I feel like something a little different!
These were delicious. I used a super-fine almond blend. I’ve found with baking when the predominant/nearly only ingredient is almond flour, the flour is very important. The taste/texture is similar to what one would find in the wheat-flour version so I feel that this recipe could be substituted well where a southern-style biscuit is needed. While still warm, I added a little raw honey and they were delicious. Since almonds are very filling, I only needed two to feel full. That said, considering the amount of almond flour required for this recipe, these are very expensive biscuits! I would make these again as a special treat, but will likely not be making them regularly for this reason. Followed recipe to a T, including time in oven (used coconut oil instead of butter).
This was a great recipe! The last almond flour based pancake recipe that I tried turned out somewhat gritty, but this pancake was delicious and I didn’t even make the buttered pecan topping! I also used honey instead of maple syrup. A good amount of pumpkin flavor without it being overwhelming. Difficult to flip if the pancakes get too large. Seemed to work best when cooking on the “low” side of medium heat.
This was so good and extremely easy to make. The prosciutto flavor seems to become more pronounced after baking so a little goes a long way. The broccoli started to get brown after less than 15 minutes in the oven, I think possibly because there wasn’t enough oil. I will add more oil next time and keep an eye on them to make sure that they do not burn!
I think I would have preferred this to have been prepared in a different way, rather than sauteing it. The cauliflower ended up still being more crunchy/raw-tasting than my liking and the flavoring didn’t suit my tastes.
This recipe was delicious! I used bone-in, skin-on chicken thighs. I didn’t add the olives until the very end because I wanted them to stay “juicy”. I did not add any butter and with skin-on meat, I didn’t notice any dryness. The big down-side of this recipe is that it is rather expensive with the addition of the pine nuts and the olives so I doubt I’ll be making it regularly.
I thought that this was an ok recipe. Very stuffed! Although most of the ingredients were very good and could have stood on their own, I thought they were competing for top position; they just didn’t seem to meld together. Don’t think I’ll be making this recipe again.