May 09, 2011 These didn& # 39; t look very good and they didn& # 39; t taste very good either.

The one posted picture of this recipe is extremely misleading - with all that soy sauce in this recipe, trust me, those green beans do not look like THIS recipe - unless the submitter forgot the soy sauce or chose not to use it. These beans are an unattractive shade of greeny- brown. And they basically taste like. . . green beans and soy sauce.

One of the rare occasions Hubs and I not only agreed on a review of a recipe, but we did so immediately, without hesitation. The other issue is that there is no way you& # 39; d want to use the overload of sesame seeds called for. I used fresh green beans which theoretically should have made these even better, but unfortunately this was a real miss for us. & nbsp;

Amount Per Serving Calories: Calories from Fat: 155 17. 3g 4.

6g 51. 5g 3. 6g 7. 4g 35. 3g Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Great Chili! I didn' t have red wine or onion, so I substituted it with some worcestershire sauce andpaprika when browning the meat.

Also I only had red and yellow bell peppers, so I threw both of them in.

I also tossed in some fresh parsley, ground cumin, lots of black pepper and eliminated the flour and cornmeal ( also the water) . I couldn' t wait for the simmering, so I cooked it uncovered in med. heat for 30 mins. Voila!

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Arranged on a platter and garnished with fresh herbs, this spring classic makes a stunning centerpiece. Despite its beauty, I have a few bones to pick with bone- in leg of lamb: It may look easy enough to carve, but hidden bones at odd angles are waiting to parry the knife of an unskilled carver. It' s also difficult to season.

You can massage it with a handful of herbs or a bold spice rub, but those flavorings are only surface deep. And as with most bone- in roasts, it' s tricky to cook: Roasted to perfection on the surface often means underdone at the bone.

There is a solution, however. Buy a boned and butterflied leg of lamb, which is as easy to slice as a steak. And with its wide ( and two- sided) surface area, seasoning is a breeze. Because a butterflied leg of lamb is more or less an even thickness, it' s easier to cook.

Sear it on both sides under the broiler, then slow- roast it during the social hour.

Prepared this way, the lamb is crusty, flavorful and evenly cooked. Make sure the butcher removes the & quot; fell, & quot; a thin, rubbery membrane that covers the layer of fat on the lamb and acts like a girdle during cooking. If it' s not removed, the butterflied leg tightens and bows during roasting. It' s better also to remove most, but not all, of the surface fat. Lamb needs thin patches of fat for lubrication and flavor. Pair your lamb roast with a delicious potato gratin and broiled asparagus.

And end the meal with a simple meringue cake. The meringue layers literally bake as you sleep the night before. A few hours before serving, just smear on whipped cream ( or non- dairy topping for Passover) and sprinkle with raspberries. What green vegetable to pair with this spring dinner? Easy Broiled Asparagus Asparagus is a natural, and it has the added benefit of being in season. One of my favorite ways to serve this elegant vegetable is to either broil or grill the spears. This brief, super- hot cooking means no flavor is lost.

Figure on one average bunch ( about 1 pound) serving four people. Toss the asparagus with a little olive oil, salt and pepper. Arrange in a single layer on a lipped cookie sheet. Broil until tender but still bright green with a few spotty brown patches ( test for doneness with a tip of a sharp knife) .

Arrange on a platter, and serve at room temperature with lemon wedges. Copyright 2004 USA Weekend and columnist Pam Anderson.

All rights reserved.

Preheat oven to 350 degrees F ( 175 degrees C) . Grease and flour a 10 inch tube pan. In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form.

Continue mixing while gradually adding the 1/ 4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky. In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula.

Fold 1/ 3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan. Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

I used a spice cake mix and added about 2 tsp cinnamon to the mix but didn' t add cloves or nutmeg as called for in the recipe. I used 3 eggs, 1/ 2 cup oil, 1/ 2 cup water, and probably 2 cups pumpkin ( a 15 ounce can has 1 3/ 4 cups, so I used about 1/ 4 cup more) . I used a greased and floured 1- cup bundlet pan, baked at 350 for 18 minutes. I got a dozen bundlets out of it, and they were super tasty. I used a different cream cheese frosting recipe, as I think everyone who made this cake did. It was super yummy with my changes!

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