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  • Reply
    Jo Forbes
    May 25, 2019 at 4:11 pm

    Hi. Love you on Facebook, e-mail and recipe downloads! You are so refreshing and so are your recipes. I have a question. Have a new Hamilton Beach electric frypan. Question: Do you think your oven recipes
    will do well with the frypan, using the controls to match oven Temp. Could lower temp in my kitchen this
    hot summer.

    • Reply
      June 6, 2019 at 11:17 pm

      Hi Jo! Thank you so much for being here!!
      Honestly, I’ve never used the frying pan. I’m interested in hearing how it turns out when you try it. ALl the best!

  • Reply
    June 2, 2019 at 9:09 am

    You are saying 8 ounces of lemon juice, it’s a Cup.. in your recipe for Ladolemon you say 1/4 cup….. I think the 8 ounces here is an error

    • Reply
      June 6, 2019 at 11:16 pm

      This is still considered ladolemono. Since we’re making a big batch of lamb shanks, 8 ounces of lemon juice will be needed. Hope that helps.

  • Reply
    Betty Elias
    June 14, 2019 at 4:08 am


    I was unable to subscribe to your website 🙁

    • Reply
      June 14, 2019 at 3:23 pm

      Hi Betty,
      I’m sorry about that. I’ll look into it to see what went wrong. Did you use the pop-up form or the form on the side bar?
      I’ll add you manually for now 🙂

  • Reply
    June 16, 2019 at 8:40 pm

    Meant to give this 5 stars, but the mouse mis-clicked. Love this recipe! Tastes just like what I use to eat when I lived in Europe.

  • Reply
    Misty S
    June 17, 2019 at 12:15 am

    Hello, could this pesto be frozen?

    • Reply
      June 17, 2019 at 3:12 pm

      Yes, this pesto can be frozen. My favorite way to freeze it is in ice cube trays 🙂 Once frozen, just transfer the pesto cubes to a freezer bag and pop into soups, stews, or pasta when you need it. Enjoy!

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