I really liked these cookies, but agree that they are not very sweet. I also rolled them thick, 1/4". I would probably roll them a little thinner, but not much. I made a simple glaze with powdered sugar and water to give the cookie a more uniform surface (they don't have a smooth texture when they come out of the oven). This cookie can definitely handle a lot of frosting. I think they are fantastic with melted semi-sweet chocolate chips. Next time I may just dip them in chocolate. The cookies are soft and cakey, exactly the way I like them. I will definitely keep this recipe in my recipe box. :)
This was REALLY good...the meat was kind of dry but that might be user error ... :) I'll still give it a 5. (of course my house still smells like stew...) I used about 1.25# of meat or so, Lipton beefy onion soup mix, 2 small packs of baby carrots, 2 red potatoes, and 1 onion. I didn't saute the onions in butter either. I prepped this the night before, and next morning, popped it in the crock pot. It cooked on low for 12 hrs (might account for the dryness). The meat shredded easily. My fiance thought it was tasty, so I think this recipe is a keeper. I might add some beef broth next time for more liquid to combat the dryness. The pepper really gives it a little kick! I didn't have to thicken the gravy because I had dumped in the flour from the meat. All in all, a successful first crock pot experience... :) *note - I've made this several times now, and adding the can of beef broth really helps! From now on, I'll make sure all of my crock pot dishes have enough liquid to cover the meat! I also have been using sweet potatoes in lieu of regular potatoes...yum!
Wow! Spicy! This definitely needs the cheese to temper the heat. I used leftovers from a Costco rotisserie chicken, and only 2 cans of beans. I also added cubed chayote squash as a variation. It was very good. I didn't mix the cheese into the chili, but rather served it on the side for sprinkling. This was a definite hit and a keeper... ..........*note - just made this again last night, 1 can drained beans, 1 can ortega chiles, 1 can DICED TOMATOES (really added flavor!), frozen corn, chicken, onion, garlic, 1/2 can chicken broth. It turned out really flavorful. The tomatoes mean that it's not "white" chili anymore, but it was great!
I will definitely make this again, but it only gets 4 stars b/c it needs some tweaks... I followed the recommendation of the other reviewers (bay leaf, brown sugar, peppercorns, red wine vinegar), but cooked it for 12 hrs on low (I commute over an hour each way to work). Next time I will use chicken breasts with the bone (I used boneless skinless, and only 2 large breasts), and either add more water or reduce the amount of soy sauce. Although the chicken turned out very tender, it was a little dry from cooking so long. Hopefully by using chicken on the bone, and reducing the soy sauce, it will be great. My fiance thought it was good, I thought it was quite salty... I also want to put veggies in it, but what type would go well? Maybe carrots, potatoes, or chayote.
I made the recipe as written, but used ± 2.5# short ribs cut in chunks. This was so good! It had the greatest flavor... It was a little dry/charred, but that's user error...I had it on LOW for 12 hrs (I commute). It was also swimming in oil, so next time, I will double the sauce like another user posted, and take out the oil with a baster. Oh yeah, and I will definitely put in more onions, because they were caramelized and SO good! My fiance thought it was great! I also had potato pancakes, sauerkraut, bratwurst, and rolls! mmm...
This wasn't too bad. I made a few tweaks based on other reviews and past experiences. I definitely have more ideas for the next time. I used chicken breasts with the bone and skin, sauteed in a couple of Tbsp. olive oil and garlic with garlic salt and pepper, added 1/2 cubed sweet potato, celery, and baby carrots. I used Lipton golden onion soup mix, added another 1/2 c water (total 1c water) and a can of chicken broth. You have to make sure your meat is covered in sauce if you cook it for 12 hrs on low (I commute). I didn't have italian seasoning, so I used parsley and a dash of chili powder. The meat fell off the bone and was not too dry. I couldn't taste the apple, so next time I will use 2, and probably use granny smith instead of red. I couldn't even taste the cream of celery either so I might not use it next time. I found that it didn't have as much flavor as I usually expect from pot roast or stew. A little more salt helped, though. It was probably too diluted with the extra water. Next time, I will add more salt/seasoning, maybe even some chicken boullion. All in all, a good base recipe to build on...
I have to say that this was pretty good! The beer really worked, it didn't even really taste like beer! I used 4 frozen (I didn't thaw, either) chicken breasts on the bone with skin, and I didn't broil them - although next time I will use garlic salt, pepper, and flour, and brown them in a pan. As always, I added chicken broth (1/2 can this time) to cover the meat so it wouldn't dry up. I used about 10 cloves of garlic crushed and chopped. I also sliced an onion and threw that on top of the chicken. Also, I used 1 bottle of Pyramid Hefeweizen. Next time I will squeeze a couple of oranges into the crock to enhance the flavor. Cooked on LOW for 10+ hours so the meat was a tad on the dry side. The soup/juice really helped though! Just pour it on! It definitely didn't have enough salt, but the herbs made it really tasty! I served it with chicken and garlic rice-a-roni and sourdough bread. Next time I will have white rice and some veggies on the side. I will post an update after I've applied the modifications!
This is a staple in my house...we LOVE it! I use garlic salt and pepper, and Lipton Beefy Onion soup mix. I also use baby carrots and sweet potatoes instead of regular potatoes. I add a can of beef broth to ensure there is enough liquid to cover the meat. Cooks on LOW for 10-12 hrs, and is just perfect! I make "pot roast burritos" with the leftovers...hubby loves those! :) An EASY, no-hassle, tasty pot roast!!! *note - close all of your bedroom doors when you turn on the crock or else your rooms will smell like pot roast for days...)
we think this is FANTASTIC!
This is NOT a crockpot commuter dish, if you expect to have firm, crisp bratwurst. The exact words from my husband were "bratwurst is not supposed to be like this." It was very, very soft, even after browning. That said, the flavor was INCREDIBLE, and had I done this correctly, it might have had 5 stars. I used 1 bottle of Pyramid Hefeweizen (beer of choice lately), 1 cube of butter, and 2 onions. Maybe I can put the leftovers in mac & cheese? I will revisit this when we get our bbq...
I made this the other day. I thought it might come out more like a muffin than a cake, and it did. It's a dense cake, but moist. I omitted the cloves because I don't like them. I also used chocolate chips instead of walnuts like the other user did. It's good, and everyone liked it, but I think it needs something else. Can't put my finger on it...maybe brown sugar? rum? Well, I'll probably just use this recipe for muffins...
I made these last night! While initially skeptical about the butterscotch pudding, can I just say "WOW!" The finished product looks and tastes like it came from a bakery! They were really easy to make, and not too gingerbread-y. Hubby doesn't like ginger or gingerbread men, but he ate handfuls of these. I used the mini Wilton christmas cutters to make them bite-size. They are crispy and light. I wanted cakey, but these were a very nice surprise. Next time I will either sprinkle colored sugar on them before baking, or drizzle with colored Wilton candy melts...I will definitely use this recipe often! Thanks!!!
