Although this seemed like a lot of ingredients and steps, I was ready for something different. I took a short cut using a large bag of seasoned mixed bread cubes, but still added the fresh herbs. I prepared the day before and refrigerated. Before baking I drizzled with chicken broth and began baking covered with tin foil. For the last half of the baking I uncovered. This was a smash hit! The only disappointment is that I had so little left over!! Next time I will double the amount using muffin tins for the additional volume, bake and then freeze in freezer bags.
I made this for the second time and doubled the ingredients but used 2 cans black beans, one can chili beans and mashed one can of white beans. Used beef broth, a can of diced fire roasted tomatoes, several shakes of Franks Hot Sauce, a teaspoon of roasted minced garlic and one teasp onion powder as I didn't have green onions for garnish. I tripled the cumin and included 1 1/2 T of lime juice. Garnished with shredded cheddar and reduced fat sour cream. Served hot biscuits and a salad with it. This was so amazing I still didn't have much left over! In my last review I said I'd triple the recipe, but after several months, that seemed a bit much. It isn't. Next time I will! 4/8/15 Easy, fast and flavorful. I used low sodium beans and low sodium chicken broth. I knew 2 cans of beans would not be enough, but I didn't have a third. Blended drained dark red kidney beans with one of the cans of black beans. Then added the other can of whole black beans to the pot. The cumin added to the flavor. It needed bit more chicken broth, but my husband who eats almost anything but rarely comments on it, said he'd like to have this again soon. When the beans go on sale I will stock up and triple this recipe so I can have enough left to put in the freezer.
Made with miracle whip dressing as I don't use mayo. Added pure maple syrup, as that what I buy. Perfect with Cajun seasoned oven baked sweet potato "fries." Made again today adding 1/2 tsp Hot Mexican Style Chili Powder for handcut sweet potato wedges which I roasted with a bit of olive oil, salt and cinnamon.
I used Idaho potatoes, balsamic vinegar & a few dashes of hot sauce ( since I didn't have cayenne pepper). Added chopped egg and celery. Given all the wonderful ratings, and how tasty this was cold, I doubled the recipe and was oh so glad I did. Served with smoked sausage and home made apple sauce. Decided to cube the potatoes and cooked in the micro to avoid having to handle cutting them while hot. Worked like a charm!
I used precut kale from Publix. Worked great and really saved time. My husband and I loved the light delicate and healthy chips and rated it a 5. However, we had some guests who often like healthier options and basically they ignored this option. Except for what we snacked on, no one seemed to touch it. We were so disappointed no one would even try it, but went for the heavier options we had. I still make this for us.
Great recipe and so simple with ingredients I already had. After reading the reviews, I dared to use a specialty Serrano honey balsamic vinegar. Everyone loved this. The saddest part was I had none left over. Good thing this can be made so quickly!
Fabulous and SO easy as I had shrimp that were already peeled and deveined! If I could give this more stars I would. Following the suggestions of some others, I did use half EVOO and half butter. Also used panko as I didn't have bread crumbs. Baked for 10 minutes then turned on the broiler for just a bit of browning. Thank you for an awesome shrimp recipe that I will definitely be making more often!
The recipe and reviews prompted me to buy a few ingredients so I could make this. Great basic recipe. Also added some chopped marinated artichoke hearts, banana peppers and chopped smoked sundried tomato, while omitting one fresh tomato. The dressing seemed a heavy EVOO to vinegar mix, but I didn't see that in other reviews so I followed it. After tasting, I decided to add another 1/4 cup of vinegar. Guess we like more zip. Following other reader suggestions I did put some on the salad before chilling. Didn't use all the dressing when serving but used the remainder on another salad the next day. Sent some the Antipasto to my neighbor who said it's what she calls pasta salad. Later she called to apologize and ask for the recipe as it definitely was not JUST pasta salad! I served with crusty bread but my husband who loves warm crusty bread skipped it, focusing entirely on the salad. Will definitely be making again.
Easy, simple, and so adaptable. I decided to use this for a dinner when hubby had to put something in the oven as I was coming home later than usual. I made it up the night before so he only had to preheat the oven and put it in. Unfortunately, I didn't have hash browns and rather than think of another recipe, I opted to use the mini tater tots I had on hand. Also saw a bag of frozen peas and carrots, so I added part of that as well. but waited to add the Parmesan cheese until the casserole. The hardest part was mixing it together as even using my largest bowl, the ingredients were heavy and it filled the bowl. Decided to wait to add the Parmesan cheese until I came home the next day and could see the casseroles just starting to bubble. When the cheese was melted and just beginning to brown I removed it but waited about 10 minutes for the sauce to thicken, but garnished with just a little crumbled bacon. I sent some over to a neighbor who lives alone and explained to her why It had mini tater tots. She called later to say she loved that chunky texture and encouraged using them again rather than the hash browns the recipe listed. So I the mistake turned out very well!
This was good, but I had trouble getting my dough to roll out big enough. Next time I will add another cup of biscuit mix and some water as I had barely enough to form this into a ring. The crescent roll dough sounds like an option but increases the cost. My husband doesn't like onion pieces so I used onion powder, some roasted garlic and chopped mushrooms. The filling was much more moist that expected. Although my ring was much smaller than appears in the photo, it was flavorful and my husband said the recipe is a keeper.
Wonderful! I did use some tips from other reviewers, sliced the breasts across as these were very large, then I marinated them in a mix of basil infused EVOO Italian seasoning and balsamic vinegar. Didn't bother to seer them. Didn't have the red pepper flakes but I added some minced roasted garlic on top of the prepared glass pan before adding a little sauce, then the chicken, sauce, a bit of smoked paprika, the cheeses. I typically buy the large restaurant size croutons, so I did use a rolling pin to crush them down in size while still leaving chunks. I decided to use convection baking until the sauce was bubbling, added the remaining cheeses and baked another 10 minutes. Total baking time was 30 min. My husband kept asking how long until dinner as he said it smelled GREAT! This was SO moist and flavorful, I will use again for us, but it's going to be a company dish as well! THANKS Chef John, and other reviewers!
Made this for a brunch. Easy recipe & tasted great. The peach chunks do keep the bread raised up from the bottom of the pan which limited absorbing all the egg, however while the oven was preheating, I gently pressed the bread into the egg. I used 6 eggs and 1 1/2 c low fat milk, then sprinkled on a bit of cinnamon. By the time the oven was ready, the bread had absorbed all the egg. The texture of the baked French toast was exactly right, neither dry nor soggy. I toasted some almond slices that I added when plating. It added another level of flavor and a nice light crunch. Next time I think I'll add a little vanilla to the egg. Will definitely make this again.
