I made these for a housewarming party, and they were a huge hit. I used cheese-flavoured tortillas for added colour and medium salsa for dipping. I pesented them on a platter in a dominoes formation. Rave reviews from all!
I made these for a housewarming party, and they were the first to go. I followed the recipe to a tee, and found that I have a LOT of filling left over, so I may make phyllo appetizers with the remainder. The Buscuit dough was a little difficult to press into the mini-muffin pan, thereby making the process of filling them rather time-consuming...but the look on everyone's faces and hearing them go on and on made it worth it.
This was great. The real verdict will come tomorrow when my boyfriend tries it (his parents own a B&B and his dad makes "the best" broccoli salad). I didn't change the recipe one bit; although, I think that broccoli salad should be 3/4 broccoli, and 1/4 other stuff. Mine turned out half & half. This is ok since I love onion and cheese. Perhaps our broccoli heads in Canada are smaller than elsewhere in the world? Fantastic though. Thanks for the recipe. I'll make it again and use a bit more broccoli next time.
My friend made this last night for a small gathering...and it was the most amazing chicken I have ever had. It was very rich, but just the right balance between sweet and savoury. I intend to make it myself in the near future...and will probably put up another rave review. This goes VERY well with a small appetizer salad, and stuffed portabella mushrooms on the side.
Very good, unique lasagna. My boyfriend and I enjoyed this dish last night, and he declared that it is his new favourite food! I decided to add to the presentation by spooning some reserved alfredo sauce over the top after slicing and placing on a plate, and sprinkling with 1 tsp. of parmesan cheese and a dash of parsley just before serving. The only thing I would do differently next time would be to pour a thin layer of sauce at the bottom of the baking dish before layering (I used oven-ready noodles). I will definately be making this again.
A grest dish! Served best with a side of mexican rice and a light salad. But the chicken! Man alive that chicken is so fine! Tasty has a new name "Bob's Mexican Stuffed Chicken".
This was ok. My boyfriend just loved it, but I didn't think it could come close to the stuffed chicken recipe he had made me 3 weeks ago (see "Bob's Mexican Stuffed Chicken" recipe, also on this site). That's a hard dish to top.
I couldn't for the life of me find corn tortillas, so I had to use the soft flour kind. The end result, I thought, was rather soggy, although my boyfriend disagreed and went for seconds. In the future, if I make this again (and am again forced to use flour tortillas), I think that I will roll up the filling (without diping the tortilla in the salsa), brush the outside with olive oil, and bake these chimichanga-style and leave the salsa verde sauce on the side. That way I won't have to worry about sogginess. As for the flavour, I give it a 4 star rating because I marinated the chicken first. If I hadn't, I think the taste would have been bland, and I would have had to give this dish a 3-star.
I made this on Christmas morning for my fiance. I didn't have bacon on hand, so I used cooked crumbled sausage; I also couldn't find extra large biscuit dough, so I bought a container of regular Pillsbury biscuit dough. After sauteeing the vegetables, I added the cooked sausage to the pan before pouring the eggs; the end result was a nicely set scrambled egg mixture that had just the right amount of kick. These made great mini sandwiches! Will make again.
I made this dip for a birthday party, and followed some of the other reviewer's suggestions: I used 8 oz. of light cream cheese, and 8 oz. of light sour cream...and topped with extra parmesan cheese and about 1/2 cup of shredded mozzarella cheese during the last 5 minutes of baking. It turned out good; everyone tried it, but it wasn't gobbled up. This is perhaps because of the fact that there was so much food present, but in the end I had almost as much dip leftover as I had started with. I enjoyed this with tortilla chips, mini pita breads and melba toast, but suspect that it would go over better with breadsticks and crackers, as Stephanie mentioned in her recipe description. May make again; I'm not 100% sure. It is SO rich!!
My fiance and I loved this. Just loved it. We used store-bought, pre-made pizza crust (although a home-made crust, with more time at my disposal, would have been equally as good). We used Renee's Blue Cheese dressing, and boneless, skinless chicken thighs (I used 4 for one pizza). Ok, here's what I did, after reading all 176 reviews: I boiled the chicken thighs until cooked through, about 10 minutes. Then, I shredded the chicken. I used a full 2 ounces of Frank's red hot sauce, but didn't marinate for longer than 20 minutes (because although we like hot and spicy foods, we try to keep the skin of our tongues intact). I omitted the butter. On the ready-to-bake pizza crust, I spread just a little more than enough blue cheese dressing to cover the entire diameter. I distributed the chicken evenly, and topped with 4 sliced mushrooms, and mozzarella cheese. For a little bit of colour, I sprinkled a parsley/portobella mushroom blend of seasoning on top, and a slight sprinkling of red chili flakes. I placed the pizza directly on the top rack of my oven...no pizza stone, no pizza baking sheet, just on the rack. Voila! It came out perfectly. For all of you that are hesitant to try this, don't hesitate! Just make sure that your oven is hot enough, eyeball the ingredient amounts, and you'll have a unique and flavourful pizza that won't disappoint. Will make again!!!!! Thx Brown
These were OK. They're best eaten shortly after being baked. The outside was nice and crispy and the inside was warm and fluffy...but the next day, they're too chewy. When I make these again, I'm going to tweak the recipe a bit to see if I can improve th flavour and texture.