Surprisingly spicy and refreshing with so few ingredients. I used Jillian's suggestions: let cucumbers & onion marinate for 1 hour in 2 tbsp. vinegar, drain, then add the rest of the ingredients. Day 1 = no soggies, day 2 = somewhat runny so I drained again. To be expected given the moisture in those veggies.
My first time ever making meatloaf, and it was so easy and tasty! If you have some extra ground beef and need to figure out dinner in a hurry, this works!
I followed the rexipe except to brown the flour- coated beef first , then tossed everything in the slow cooker on low for 12 hours. Good flavor but meat was a liitle dry. Next time I'll not brown the meat and will stir more often. All the liquid soaked in, too, so I'll probably add some water or broth midway.
I slow-cooked this recipe and added cans of mushrooms, sliced carrots, and peas. After it had cooked on low for 4 hours, I shredded the chicken breasts and stirred it all to help the chicken absorb flavor. When it finished after 7 hours, it came out like a perfect filling for chicken pot pie.
I only had 1 beet, but that's my only change and it turned out fine without a 2nd. No sugar added, ran it through the juicer, laughed at my purpley-pink fingers while sipping on this great breakfast zinger.
Substituted boneless chicken thighs by accident (turns out that's what I had on hand) and it STILL came out great! I also used 79SHALE97's tip to cover in foil and allow to rest for 10 minutes after cooking. I'll be making this recipe again and again.
I made this using the exact recipe, and it turns out tender, moist, and delicious every time. I put the remaining spices in the can before it goes in the grill.
Good basic one-pan breakfast dish that my wife and I enjoyed. I made it exactly as per the recipe, and it came out perfectly. You could dress this up easily with bell pepper, spicy sausage, a layer of salsa and/or sour cream, or different cheeses and still have a winner.
I made this exactly as the recipe directed, and the results were pretty good. I made sure to check on it at 15 minutes and pulled it out with a crisp topping and a good, moist casserole inside. I'd estimate that this resulted in around 8-10 servings; I had seconds and another had a generous scoop and there was still a lot left over. It might be better with some seasoning - salt, pepper, paprika, thyme would be good - and sauteing the onion with some garlic would probably add some depth of flavor. I'll definitely make this again.
