I was looking for a recipe similar to the Spanish Rice my dad used to make. This is very close. I had a garden full of tomatoes so I used 8 smallish tomatoes (with juice) and 1 red jalapeno (minced) and 3 green peppers. I decreased the salt to 1/2 teaspoon and added 1/2 teaspoon cumin and used broth instead of water. I also had to cook it about 10 minutes longer for the rice to be done (although I forgot to saute it with the onions). Yum! Thanks!
I used four cups of fresh raspberries and two cups of sugar. The result was very runny but tasted more like naturally sweet fruit than overly sweetened fruit.
So good! I used frozen peaches instead of strawberries.
I'm a vegetarian and I thought these would be good. I followed the suggestions of the other reviewers and doubled the Old Bay seasoning. BAD IDEA!!! These might...MIGHT...have been OK if I had kept with the original recipe.
I followed the suggestions of other users and used 1 cup white sugar and 1 cup brown sugar and increased the zucchini to 4 cups. I also substituted unsweetened applesauce for 1/2 of the oil. I baked the loaves for about 1 1/2 hours and the loaves were still soggy/slimey/wet in the middle. I think 4 cups of zucchini is TOO MUCH. If you are going to use more than the called for amount, you may consider draining the additional zucchini by placing it in a clean kitchen towel and ringing out the excess liquid. Although it looks like meatloaf, it is pretty good. Peel the zucchini if you don't want flecks of green in your bread!!
Sooooo good. Sooooo easy. Sooooo bad for you. I could eat a whole batch. :)
Soooo good and very, very easy. I like to stir in 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, 1/2 can drained sweet corn (added after pureed), garlic powder, onion powder, cayenne pepper, and a little salt to the simmering soup for some added flavor and creaminess. I use an immersion blender to puree the soup. Even my carnivore boyfriend who thinks that soup should NOT be considered a maincourse LOVED it!! YUM!!!
I truly have a special place in my heart for corndogs. These little guys are FANTASTIC!! I used 3 veggie hotdogs for 24 mini muffins. I cut each hotdog into 8 equal pieces. Using a small cookie scoop, I put a full scoop into each well of my silicone mini muffin pan, placed a hotdog chunk into each one, and topped them off with about 1 teaspoon of batter. I added 2 teaspoons of sugar to the dipping sauce, decreased the taco seasoning to 1 tablespoon, and added 1 tablespoon of milk to make it taste like Taco Bell's Santa Fe sauce (the sauce they so cruelly discontinued!). SO GOOD!!!
So good, so easy, so beautiful. I received many compliments on these! I used a 9x9 pyrex pan. Next time I will double the batch and use a 9x13 lined with foil. YUM!!
These were OK. They had a mushy texture. I'm used to buying and eating "Nate's Italian Meatballs" (veggie frozen meatballs). Maybe I'll try a different combination/ratio of ingredients next time. I didn't make the sauce - I just baked them in regular canned spaghetti sauce.
I found that it was better to add the walnuts when the sugar begins to melt to a syrup rather than right away - that way there was no crystallization and the walnuts didn't burn.
