I made this recipe tonight, with a couple of variations: I used chicken tenders (uncooked boneless/skinless chicken breasts pre-sliced into strips); I sprinkled the chicken with dried onions, garlic salt, pepper, and Italian seasoning mix; Velveeta cheese; 1/2 cup of half and half instead of the milk; cream of mushroom soup. It came out great! I can never get my daughter to eat all of her meal, but she slurped this one down in minutes and enthusiastically said she wanted me to make it again. Another reviewer said that using the tenders resulted in dry chicken, but mine came out perfect. Also, although I used regular half-and-half this time, I've used fat-free half-and-half in many, many other recipes before and would imagine that it'd be great in this one as well. Mahalo nui loa (thank you very much)!
This recipe lives up to its name! I have never *ever* gotten my machine to make a loaf anywhere *near* this soft, moist, light, and perfect. I followed the directions, but added 2 tablespoons of dried milk (as my machine's recipe indicates). Also, I took a chance on another reviewer's suggestion, and used only the dough cycle (even though it doesn't kneed the dough twice as it would had I used the quick bread or white bread cycles), then transfered the dough to a buttered loaf pan for 30 minutes in a 375 oven. Again, perfect! Mahalo nui loa!!!
Very easy, very yummy. I substituted red wine for the beer, which gave it a rich flavor, though it did discolor the outside surface of the meat, which, really, who cares about if what you're doing is slicing it up and putting it in a sandwich you're going to dip anyway.
This was more simple than I thought it would be to cook, and tasted great. I did make two changes: I purchased raw shrimp and pan fried them in 2 tablespoons of butter before sauteeing the mushrooms, and I added about two tablespoons of pesto to the sauce. Yum!
I was very pleasantly surprised by this recipe. I thought that I'd like it but my daughter would be "meh" about it, but as it turned out, I loved it and so did my daughter! I did omit the mushrooms since I didn't have any on hand, but I've had mushrooms cooked in balsamic vinegar before and didn't care for them, so I think omitting them was great for us. I did add about a quarter cup of water to compensate for the lack of mushrooms. There wasn't a lot of sauce with this recipe, but it was a perfect amount for drizzling over the linguine. Definitely going into the recipe rotation in my house. Thanks!
This soup was truly outstanding. The ONLY thing I might change is either to dice the onions much finer, or blend the soup before adding the cheese for a smoother consistency. Even without the smooth consistency, the soup was truly awesome, and my mom, who hates tomato soup, went back for seconds and asked for the recipe.
Easy to make, cheap to buy the ingredients, even in here in Hawaii where the price of some foods like potatoes are much higher, and excellent tasting, this soup earned 5 stars from me. It's also VERY filling. Only thing I would change is the photo that goes with the recipe since it doesn't look anything like what is pictured when you're done pureeing it.