Easy & Delicious! I used Egg Beaters because they are pasteurized. Peeling and pitting peaches is a pain--next time I might use frozen peaches instead...but the taste of fresh, ripe peaches is still better! I did use only 3 cups sugar with fairly ripe peaches and it was not too sweet and definitely not under sweet. I love that it's a no cook recipe too! YUMMY!
This was pretty good! I did decrease the sugar by 1/2 cup as other reviewers suggested. I am a huge chocolate freak and thought it wasn't chocolatey enough for me...so I added almost a 1/2 cup of cocoa powder. Perfect for my family of dark chocolate lovers!
I have been making this cake for 2 years now, I think. Delicious! You can lighten this up a bit (without sacrificing taste) by using low-fat sour cream. This cake impresses chocolate lovers everytime I make it. For a wow first impression melt some white chocolate chips and drizzle over the top of the cooled cake. Just a little though--it's for presentation only! YUMMY!
This was very tasty! Every person in my family..my dh, my 2 yo, and my 4yo--(me too!) ate it up! My kids are notoriously picky and they gobbled up fish! Wow! I didn't change a single thing--didn't need to! My dh a huge seafood lover enjoyed the fact that it tasted so similar to lobster. Thanks for the yummy and EASY fish recipe! Will be making it again and again and again....
This is a great last minute dinner! As a busy mom of 3 kids all under age 5, this was a cinch to make. It's tasty as is, but fun to play with too. I used fresh salsa and mexican blend shredded cheese (what I had on hand). I cook the chicken with dried minced garlic, onion and a dash of cumin. I also subbed in instant brown rice for the white rice and topped each serving off with a tablespoon of lowfat sour cream. I didn't feel a lick of guilt gobbling this down! This one's goin' in my recipe box! Thanks!
Fabulous and simple! Save time by using jarred minced garlic. I used bacon and bacon drippings (only amounted to about 1 1/2 tablespoons of fat)...was a bit dry at the end so I drizzled some good extra virgin olive oil over it and tossed as direction instruct just before adding the bacon back in. I also had to cook the broccolini longer than directions stated...actually I covered with a lid and sort of steamed it for about 5 minutes in addition to the original cook time. If you LOVE garlic--don't be afraid to add even more! Bon appetit! Thanks for the wonderful recipe!
My husband who dislikes enchiladas loved these! Because I was using what I had on hand, I had to change a few things. I ran out of onion and used dried minced instead. I didn't have dry sauce, so I used a large can of green enchilada sauce. My last change was to use both chedder and jack cheeses. Delish! My husband dislikes the red sauce, so I will keep making it with green..but as is this is a great quick recipe! Thanks Becky!
Ok, YUM!! I have never made shrimp scampi before and this was really good! I had to make 2 changes as I did not have bread crumbs on hand (thought I did when I settled on this recipe) or white wine (don't drink it). I did have chicken broth on hand and subbed it for the wine and crushed up caeser croutons to replace the bread crumbs. I had leftovers for breakfast and lunch the following day--couldn't stop eating it!! We adore garlic so I could help myself from using about 6 gloves sliced. Very high in calories but tasty for a once in a while supper! Thanks for such a yummy recipe!
This recipe went right into my recipe box! I didn't change a thing to the recipe. This is a great recipe to build on. I have made this with cookie dough chunks added in (cookie dough recipe from this site) and processed about 1 cup of semi-sweet choco chips...really great cookie dough ice cream! With the other half of this ice cream I crushed up oreos and mixed it in. Make sure you do add ins towards the end of the mixing (if using and electric ice cream maker) or when it's done--just before you put it in the freezer. Don't be afraid to decrease the sugar if you don't like really sweet ice cream--you won't miss it. Awesome (and easy) recipe!
Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks!
I did everything the directions said...even made sure all ingredients were room temp and used a thermometer to make sure water was the correct temp. The loaf barely rose (I even checked my yeast before using by proofing some first-it was very active!). I am thinking it might be my bread machine...I can make great breads from the dough cycle but I just can not seem to make good bread IN the bread machine! I will try this recipe again--as the flavor was good and since so many other reviewers had success.
This was tasty! I had to make a few adjustments since I used what was on hand. I shredded the carrots (I can sneak it past my kids) instead of chopping, I didn't have any leeks so I thinly sliced 2 ribs of celery, added 2 thinly sliced ribs of celery (with leaves)...my rosemary had seen better days so I had to use thyme instead. Even with my changes it was tasty! Next time I will try to make it as is, so I can review the recipe in it's 'pure' form.