These were such a big hit for our Sunday dinner. The beginning of the recipe is very much your standard way of making breaded pork chops. You season the meat, bread the chops in flour, egg, bread crumbs then fry it in a pan of olive oil. I think the reason a few people complained that the chops were not flavorful is because they didn’t season their meat enough before dipping it in the flour. If you really season it with seasoned-salt a lot, that flour locks in that flavor very well. The second part of the recipe is what makes these pork chops so good. After frying them you bake them in the oven for an hour. I thought this amount of time was a little excessive, but I went ahead and followed the recipe. These were the moistest pork chops I have ever had. The sauce is very easy too. Pop open a can of cream of mushroom soup, then add milk and wine. I actually ended up omitting the wine and added more milk (I didn’t have any wine on hand) and it still turned out plenty flavorful. I added about a teaspoon of thyme to my sauce and that complemented the mushrooms very well. I will be adding the wine the next time I make this because I think that will add an even richer flavor, but it tasted great without it too. I would like to try to make fried chicken or chicken fried steak this way (breading it, frying it, and then baking it). I’m sure it will turn out just as moist and yummy.
It's pretty good...but I didn't think it was amazing. I thought this was a banana flavored cake, but no, it’s actually more like banana bread baked in a cake pan. Expecting a real cake from this recipe, I made this for my son’s third birthday. We did a Curious George theme and my son loves banana’s so I figured this would be perfect. It was too dense and rich for an occasion like this. With the cake being super rich and the frosting being super rich it was just a bit too much. I think if I were to make this for a birthday type occasion again, I would make just a simple sugar frosting rather than the rich cream cheese frosting. Also, as many others have mentioned, the cooking time is off in the directions. I had to bake it for about 20 minutes longer than asked for. Overall, I think this is just a so-so cake. In my opinion, it’s nothing extraordinary.
This recipe is amazing. I made this as a fun snack at my three year-olds birthday party and it was a huge hit. Everyone was amazed when I told them the pop corn was home-made and not store bought and they all wanted the recipe. I love this recipe so much that I now give out little gift boxes of it at Christmas time. It's very easy to make, it's wonderfully addictive, kids go crazy over it, and adults can't get enough of it. Great recipe.
I really liked this recipe and will for sure be making it again. Even my picky three year-old really liked it and asked for seconds. The cheese topping had a wonderfully rich flavor that didn't over power the natural flavor of the fish but rather complimented it very well. My only problem with this recipe (as others have mentioned) is that the cheese topping mixture didn't stay put very well once broiled. Of what did stay on top of the fish, was very delectable.
This is the best roasted chicken I have ever eaten or made. I have tried about five different roasted chicken recipes and this one comes out on the top for sure. The slow cooking allows for a juicy and moist chicken while having a nice crispy outside. The spice rub works really well too and makes for great gravy drippings. Initually I thought the cooking time was a bit long and was really afraid I would end up with a dry roasted chicken, but it was seriously perfect. My three year old had like three helpings and my husband kept nibbeling on it all night. Not a thing I would change about it and this will be our roasted chicken recipe from now on...all the other recipes are going in the trash.
I have made this a few times for family gatherings and once for my son's birthday party and it has always been a huge hit and goes REALLY fast. We never have leftovers when I make this. The meat is moist and juicy and there's just the right amount of sauce. I think the ingredients are really great, but I prefer my BBQ sauce to have a little bit of a bite to it so I added 1/2 tp of chili molido powder to it.
This was not a hit for us. I followed the instructions and it just came out dry and bland. I thought there was not enough tuna and spices and too much noodle. I like my tuna casserole to be creamy, lots of tuna so I can actually taste the tuna flavor, and a few more spices. If you really look at the majority of reviews on here, a lot of them state they used this as the 'base' of the recipe but added a lot more to it...to me, it's not fair to give a recipe a good review if you do that because you aren't really using the actual recipe...you're making your own. I don't think I will be making this again unless of course I add a lot more to it...but then I wouldn't really be using this specific recipe then would I?
I had been looking for this sauce for a really long time. I had a sauce just like this at a restaurant several years ago and I just sat there at the restaurant savoring every bite. This is the closest I have found to it. It is so good and flavorful. Only thing I added was some sweet Italian sausage, and some peas. My family loved this.
This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.
My husband and I really liked this but it was not a hit for my three year-old...he didn't like the sun-dried tomatoes. Since the recipe only calls for one tablespoon of Asiago cheese, I just substituted for fresh Parmesan cheese since they are very similar cheeses and my grocery store only sold Asiago in wedges costing $5.00 a pop. Also, I thought that one cup of sun-dried tomatoes was a bit much an overwhelming. I got like three chunks of sun-dried tomatoe in every bite. I will put about half a cup next time. Other than that the dish was wonderful!!
I loved it, but my husband just thought it was okay. The only reason why my husband didn't like it was because he thought it was too acidic. I would have to agree with him, but overall I think it's a keeper in our recipe book. I think next time I make it I will cook the tomatoes a bit longer. I think 20 minutes is too short for fresh tomatoes. Also, by adding a bit of sugar, that really helped cut down on the acidic taste. I also sauteed a little bit of garlic and finely chopped onion before adding in the tomatoes and tomato juice. Overall, I think this is a great recipe and I will be making it again.
I made this for my daycare kids for their afternoon snack and they loved it. Perfect snack-time food. I added some raisens and almonds and it was so yummy!