This was fantastic. I'd tried a couple of other buttercream recipes in the past, and this was by far the best. I doubled the recipe to frost 24 cupcakes. Also used half-and-half instead of the milk, and added it gradually so it wasn't too soft.
This was super-easy and delicious, and perfect for a "use what you've got" meal. I used only 2 breasts and a whole jar of salsa, and sprinkled "Mexican spice blend" on the meat. The chicken was moist, tender, and full of flavor. Rice on the side and dinner was done!
I used a 2:1 mix of chili sauce and ketchup, a little more meat, and about a quarter tsp of chili powder. Delicious!
Love these crackers, very easy! Sometimes I use hot sauce instead of water, sometimes white pepper instead of cayenne. I love that they’ll all bake together in 12-15 minutes even when I’m all over the place on the thicknesses.
My teenager and I loved these meatballs! I used dried parsley in place of fresh and added some pork as other reviewers have suggested. The Italian bread crumbs and spices add a nice flavor, plus I splurged on fresh Romano, yum. Bonus for us is no "icky bits"--i.e., little pieces of onion or pepper that my son's persnickety palate rejects. We didn't even add sauce or manage to get them onto rolls for sandwiches, just ate them straight from the oven. 10/10 will make again!
These are fabulous! My oil was probably too hot because it took much less than 2 or 3 minutes to cook, but I went by the color on the outside and they were done. The taste and texture are unique yet comforting! Like, if mac 'n' cheese and a mozzarella stick had a baby! Delicious. Next time I'll double the batch; there are just 2 of us but we ate them in record time. I've been a longtime fan of Chef John, and the video helped me know I wasn't doing it wrong when it felt like I was.
Really easy, really tasty. I used Italian-seasoned bread crumbs and meat ravioli, came out great. Didn't even bother with the sauce! The second time I had to use less oil and it was a little harder to get them cooked consistently evenly, so I definitely recommend using closer to the suggested amount.
Not bad but it's a very unexpected mix of flavors and textures. It's just as expected--piecrust, with pizza toppings--but it was still unexpected. I enjoyed it, added some finely chopped sausage and pepperoni and used both mozzarella and Parmesan. I also put both oregano and basil on top; that does add a pretty touch. My picky eater didn't like them, but: picky eater. I might try it again next time I have an extra piecrust, but do it open-face.
