This recipe was great! I read the reviews beforehand, so I made a few alterations. First, I added some browned italian sausage, as my fiance isn't much of a veggie guy. I also cut back the amount of bread crumbs by just slowly adding them until it looked thick enough. I had gorgonzola cheese and cilantro on hand, so I used those instead of feta and parsley, and it came out great. I also mixed the cheese in with the filling and topped it with some cheddar (would have used monterey jack or mozzerella, but that was all I had). I think I would have prefered it without the extra cheese, but I do what I have to in order to get my fiance to eat his veggies. I'm having some guests over soon, so I was thinking of making the filling part and stuffing some sourdough rolls with it.
These were the best waffles I've ever tasted. It is a little more work than a non-yeast waffle, but it's worth it. I was a little worried at first that it would be difficult because of the yeast, but it was very easy to make.
This recipe is awesome. I usually don't like whole pieces of chicken, but I used 4 chicken breast halves and kept the same amount of sauce so there would be plenty of extra to pour over the rice. It didn't turn out dry or bland in the middle of the breast meat like most dishes that use whole pieces of chicken do. I also threw in some crushed pineapple I had left over, and it added a very nice flavor and texture to the meal.
I've never had German potato salad before, so I had nothing to compare it to for authenticity, but this was absolutely divine! The best part is you don't have to worry about letting it sit out like American potato salad. Also, this is even better the next day - in fact, I would recommend making it at least a few hours ahead of time to give all the flavors a chance to combine.
This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this just by itself. The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins. Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds.
These were REALLY good! They had a nice sweet 'n sour type of flavor to them. Very nice!
I sliced the potatoes into 1/4" slices using my mandoline slicer, and they came out a little crunchy even though the cheese was nicely browned. I think I'll try a shallower dish, parboiling the potatoes, cooking for longer at a lower tempurature, or thinner slices of potato next time. Flavor was excellent (used half pepper jack and half cheddar - it added a nice kick!)
This had great flavor, I will definitely make it again. I made a few changes to the recipe. Per other reviews, I used lemongrass instead of daikon radish. I also used beef soup bones instead of beef knuckle, as I was unable to find any. I wanted to leave it in the crock pot all day, so I started the soup bones the night before on low, then added the oxtail and flavor ingredients in the morning. I cranked it up to high to get it up to the recommended crock pot temperature, then let it simmer on low all day. Finally, to remove most of the fat, I ladled the end product into a ziplock gallon bag and let the fat float to the surface, then cut away a small piece of the corner to drain out the broth. I pinched off the stream before the fat came through for a nice, lean broth (do this step in batches).
Two important things I learned about this recipe: 1) greasing the pan isn't enough to make it come out easily. Line it with parchment paper. 2) When you refrigerate it, use a food storage container - don't just keep it in the pan and cover it with foil. That causes condensation to form and the top comes out soggy.
I used fresh garlic because I didn't have powdered. I also added jalapenos because I wanted a kick. This is incredibly delicious! It's the best use I've found for that late-season zucchini.
I followed the recipe exactly but ended up with extremely flat, *very* buttery cookies. They were similar to Irish lace cookies in texture and flavor (minus the oats and with jam on top). I think next time I'll halve the butter and see if it holds up better to baking. The flavor is pretty good, though a little too buttery.
