This is an answer to prayer for a fry-free wing that is still wonderful. Highly recommend this, even to use on your wing-fanatic relatives (like I did). Sometimes I place wings on a rack over the baking sheet, and this makes a crispy-all-'round wing. Good; even better.
Well, I did make some changes, but what I really HAD to change was the bake time. My cookies came out just right at 17 minutes, which is much longer than the prescribed. At 10, they were still mush. I also did not find it necessary to grease the baking sheet. My changes: substituted coconut oil for half the oil; substituted spelt flour for half the all purpose; I only used 1/2 the cinnamon for a more subtle flavor. My suggestions: butterscotch chips with pecans; white chocolate chips with almonds.
I especially enjoy this version of Dutch Baby because of the idea to heat the pan on the stove top (and not in the oven). After that, it's all about timing. I still can't get mine to puff perfectly, but next time I'm going to try a shallower cast iron pan.
I give this five, because it is the first potato cheese gratin I have ever attempted that has not come out runny. We used Swiss and didn't like it, so we will be switching to cheddar or a cheddar-gruyere combo and not looking back. Also, my casserole took more than 1 1/2 hours to cook well. And I could of used more generous salt between the layers. With or without the jalapenos; good either way.
This was much better than I expected, although I did make a few changes to fit our lifestyle. For one, I used Health Valley mushroom soup, which is not condensed, so I only used 1/2 cup milk. I also added some steamed broccoli and onion we had on hand and threw some bread crumbs and paprika on the top just for kicks. The broccoli was a GREAT addition. But cheers for a creamy pasta recipe that was tasty and not runny! Family loved it.
Great for when what you have on hand is sweet potatoes and spinach, since we always stock lentils and broth. This made a hearty, tasty dinner that I felt really happy about feeding my family. I could NOT find the garam masala in the pantry, so I threw in some curry powder. Timing on recipe was perfect.
I had to give this a four, because we took everyone's advice and did NOT go with mashed potatoes. Instead I roasted the potatoes in a little oil and half the taco seasoning, at 450, for 1/2 hour. Mixed other half of seasoning with beans. I also skipped the onions and sprinkled with scallions, afterward, just cuz that's what we had. Served with sour cream. Substituted all cheddar with feta on top, again cuz that's what we had. That worked fine. And I would definitely like this served with shredded lettuce.
My daughter thought this was the best thing we served on the snack bar at her birthday party. It was nice and light and great with the veggies. I did make my own ranch spice mix, however, and used about a tablespoon. Could go with or without the hot sauce.
Like many other users, I browned my tofu before proceeding with the recipe and added salt, plus soy sauce and chili paste at the table. Served it with jasmine rice and peanuts. (Frozen, French-cut green beans works.) The whole family enjoyed.
While I liked the coated and sauteed chicken--a very simple technique--the sauce was not my cuppa tea, at all. I thought the ingredients were weird and the technique, too: there is no way you could satisfactorily brown that much chicken in one skillet at one time. It was just nothing special. Won't be repeating.
So I am Cornish and a Michigander, but planted in North Carolina. I was happy to find this recipe when looking for recipes for "rutabaga." (Of course, my Grandma and Grand Aunts never used anything that fancy during our annual making of the pasties. Just carrots, potatoes, beef, salt, pepper, butter, flour.) All in all, this was a huge crowd-pleaser for our whole family, including small kids. MUST serve with an option of catsup or gravy. (And instead of MSG, I used soy sauce for about 1/2 of the water.)
