This soup was great with a few alterations: Used 1 1/2 cups Half&Half and the rest milk. I also added an extra Tbsp. flour. I exchanged the water for a quart of chicken broth. Because of this and the fact I'm watching my salt intake, I only put in a 1/2 tsp of kosher salt. Added 1 tsp of paprika instead of 2 tsp and it was plenty. Added a little bacon bits and cubed ham into the soup itself for flavor. When I served it I sprinkled on some nutmeg and bacon bits. Yummmmy!
My daughter loves this salad so we make it frequently. I add a little of the pineapple juice back to make is a little more moist. Other than that, it's perfect!
As others did, I peeled fruit with a vegetable peeler to get as little of the white as possible. Used a couple small limes as well as one orange because I didn't have enough lemons. Absolutely AMAZING citrus fragrance after the sugar sat with the peel (covered the bowl w/plastic wrap and it was sheer ambrosia peeling that plastic back)! I reduced the sugar as some others suggested: used 1 cup of sugar but next time would increase to 1 1/4 cups - it was just not quite sweet enough for me. It had amazing yellow color also~
I've made this over and over except for our taste with the following changes: Equal amounts of mayo/sour cream with at least 1/2 c buttermilk to thin. I also use considerably more of the herbs and seasonings than what is listed. I've made with fresh and dried and I prefer the dried. Plus, the dressing seems to last longer with the dried herbs. At this point in time I don't even measure anymore, just use my palm to pour into and throw in to mix. I use my hand blender for the final mixing too.
Instead of long soaking of the beans: I rinsed, covered with water and brought to a boil(after soaking, rinse twice). As a other members recommended, I also added bay leaves and also chicken broth in place of the water. I used sliced baby carrots instead of shredded and lots of chopped, fresh flat leaf parsley and salt/freshly cracked pepper to taste. It was so good, I ate almost the entire batch myself in week's time!
I was really disappointed in this recipe. It had such high ratings I figured there was no way I could go wrong. But WOW! This stuffing is one sweet recipe! IF I ever make it again (which I'm not sure I would) I'd cut both the apple and cranberry amounts in half. I felt like I was eating dessert, not stuffing.
This recipe is awesome, especially when made with the "breakfast sausage" recipe here at allrecipes (cooked loose instead of in patties). I know this recipe calls for maple sausage but I don't add maple to the sausage recipe and it is not missed. Serve it over the "JP's Big Daddy Biscuit" recipe and you won't be sorry. If I could give it all 6 stars, I would! Fantastic!!
I normally use this recipe served with allrecipes "Bill's Sausage Gravy" (made with the "Breakfast Sausage" recipe in the gravy). Fluffy on the inside, crunchy on the outside and soak up the gravy perfectly. Really yummy biscuits even just to serve them buttered!
This recipe is easy and so much healthier than commercially made breakfast sausage (no preservatives or MSG). I mainly use in the "Bill's Sausage Gravy" recipe here at allrecipes (cooked loose instead of in patties). Served over the "JP's Big Daddy Biscuit" recipe and you won't be sorry. Yummy!
I've made this soup several times and it's a hit, with a few alterations: I added cauliflower and celery and would have added carrots had I not been out of them as I prefer a vegetable cream soup rather than broc. alone. As someone who has to watch the intake of salt, I substituted the processed cheese for the real thing-that stuff has more than twice the sodium of real cheddar. This time I had shredded co-jack on hand and it tastes just fine. I also like a richer tasting soup without all the fat so I substituted 1 1/2 cups of the milk with non-fat evaporated milk. I also reduced fat by sauteeing the onions and celery in 2 tbsp. olive oil. Good stuff!
I'd like to address a few concerns from the reviews: This was a recipe passed to me from my mother-in-law and is one of those that doesn't list measured amounts, being made "from memory." The dumplings vary from batch to batch.I have remade them several times with measurements and have found that two large potatoes equal approximately 2 cups of 1" cubed peeled potatoes and you will need around 2 cups of white flour. You may want to put in 1/2 cup at a time. Depending on the moisture content of the potatoes and/or the size of the eggs, you made need more than 2 cups. The last time I made, 2 cups was enough. The most recent batch I needed 2 1/2 cups. I always make a few dumplings first in the pan of boiling water. If they start to fall apart within a few minutes of cooking, you need to add more flour. It is not unusual to see some small pieces break from the edges. Take a dumpling out to taste--should be a little chewy in the middle and softer on the outside. To address the "blandness" that has been described, I realized there was no salt in the dough. I have started putting about 1/2 teaspoon of salt in the dough. Also, you will get a lot of salt from the bacon. If you aren't cooking with bacon and onions, plan on gravy or sauerkraut on top, or just add some butter to melt on. I hope this helps anyone willing to try my recipe.
All I can say is YUMMMM! I probably ate 1/2 the recipe myself, I liked it so much. My husband and daughter, who like more basic, plain foods, didn't really prefer it. Which worked out really well for me and my son! I used a 14oz package of frozen baby green and yellow beans and they worked perfectly. Crisp tender, mmmmmm!
