I made these for a church event and all the ladies raved! They were chewy and chocolaty and so yummy! I think next time I might add some dried cherries!
This is a good basic hummus! I thought it needed a little more salt and garlic though. I made mine in a blender and found that I had to add at least twice as much liquid (lemon juice and water) to get the mixture to actually blend, so keep that in mind! Otherwise, this was delicious!
I didn't have time to marinate the fish, so I used it like a glaze and threw the fish under the broiler. I can't believe how delicious the fish by it self was! It was the sauce that disappointed. I don't do a lot of spicy things (It's hard on the stomach!) and cut back on the adobo, but I felt like there was a flavor component missing from the sauce. It was just blah and covered up the amazing flavor of the fish. Perhaps adding some garlic to the sauce could punch up the flavor without adding heat. I'll definitely try the fish again though!
I am NOT a baker. Or rather I should say I bake hockey pucks and door stops. This recipe is the exception! It was delicious and flavorful! The only changes I made were these: - I only had Rapid Rise yeast on hand, so I used that - I halved some of the herbs because I only had ground, not dried. If I had put in the full amount, I think it would have been too overpowering - I allowed a second rise in the pan at the suggestion of some of the other reviewers and punched down a little with my finger tips to give it an authentic focaccia dimpled look before baking. It turned out fantastic! I will definitely be using it again!
It was ok, but my husband and I didn't care too much for this soup. It needed to be more savory or more sweet. It was edible for me, but my husband wouldn't even finish his. I think next time I'll just stick to eating my squash roasted.
Mmmmmmm mmmmmmmm! So delicious! Much better than pumpkin pie! And for a quicker prep time, try microwaving your sweet potato(s) in the microwave for about 9-10 minutes instead of baking. It is pretty much indistinguishable from baked in this pie!
I've made pot roast this way for years (just minus the water and wine). It's delicious, don't get me wrong, but I was hoping the wine would add more flavor than it did. I also added some frozen peas at the very end of cooking. This defrosted the peas without making them mushy and gross.
It was yummy, but I hoping for more of a spice than the cloves gave it. Next time I might put the cloves in with the sauce to cook a while.
Is there a way to give this 10 stars?! Seriously, it was the best part of our Thanksgiving this year! I chopped the onion finely and sauteed it in butter to mellow out the flavor of onion (my hubby doesn't like onions) then layered them in the middle of the potatoes. I also sliced my potatoes smaller than 1/4 inch the day before and stored them in a bag in the fridge (one less thing to do on Thanksgiving!). I also had about 1/4 cup grated cheese left over so I sprinkled that and a handful of parmesan on top - DO THIS!! It gave it a nice layer of goodness on top. Also, when I poured my sauce over my potatoes, I worried about it getting all the way to the bottom, so I jiggled the casserole dish a lot before putting it in the oven. And finally, I had to pull it out 15 minutes before time was up (I mean, I had to get the rolls in!) and it turned out perfect! My potatoes were perfectly cooked, not mushy at all! Overall, it was a perfect side dish to redeem my overly dry ham. :)
These cookies are so good!! I made them for a friend and I'm going to have a hard time protecting them from my family! :) I added a bit of almond extract to the dough in addition to the vanilla because, to me, a sugar cookie just isn't a sugar cookie without it. This is definitely a keeper!