This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I add a potato, tomato, fresh basil, fresh parsley, red peper, onion, etc... Make sure to be generous with the salt as stock can be quite bland unless seasoned appropriately. I even use a couple of bay leaves and a couple of peppercorns during the cooking process. Bring the liquid to a boil, then turn the heat down and simmer. I use a lid on my soup to keep evaporation to a minimim, though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Add water 1/2 way through cooking if necessary. Boullion is OK, but not necessary if you have the appropriate blend of chicken, veggies and herbs. Serve with rice or your noodle of choice. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. The more you times you make this recipe, the more you will enjoy it - as it is definitely a process of trial and error. ENJOY!
I just made a very similar version of this pesto minus the chilli powder. Considering the positive feedback here, I may try it next time. To my recipe, I added heavy cream for variety and it was divine! So creamy and tasty. I used penne pasta for this dish and topped with fresh tomatoes, toasted pine nuts, and freshly grated parm cheese. Reserve a cup or so of the water in which you boiled your pasta. Mix water little by little to the pasta and pesto as the starch in the water helps the pesto adhere to the pasta. YUM!
Great recipe for a side dish to a main entree. I used a 1/2 cup of french onion dip instead of the sour cream. Gives it just the zip that it needs. It also may eliminate the need for chives depending on your taste... I also sprinkled the top with buttered bread crumbs and parm cheese with a hint of Italian dressing mixed in... Baked the same amount of time.
These cookies are of the best I've tasted after making the following changes: 1 cup creamy JIF (only) peanut butter, 1/2 cup white sugar, 1/2 cup packed brown sugar, 1/2 tsp vanilla, 2 1/2 TBS flour (yes you need this), 1/2 tsp baking soda. Mix all ingredients and refrigerate dough for at least 15 minutes. Press cookies in criss-cross fashion with a fork dipped in splenda. Bake in a 350 degree oven for 8 to 9 minutes (careful not to over bake). Remove from oven and immediately hand place 5 or 6 chocolate chips onto the tops of cookies. Allow cookies to "rest" on cookie sheet for at least 5 minutes before removing with a spatula. Move cookies to wax paper and allow to cool completely for at least an hour (so that chocolate solidifies) and then store in an air tight tin. AWESOME!!! These cookies are so rich in flavor! My family loves them. Definitely a keeper recipe - so easy to make. THANK YOU!
We absolutely love this recipe! I saute some onion in a bit of garlic oil and layer them over the potatoes before spreading the cheese sauce. I also used 6 oz of velveeta and 6 ounces of sharp chddar for an extra kick (instead of all processed cheese). In a pinch, real bacon bits work fine which is what I had to do when I didn't have any bacon strips in the house. Thank you for sharing this recipe as I've added it to our list of favorites. Wanted to eat the cheese sauce like soup the first time I made it - so yummy. Makes an excellent side dish with ham. May want to leave out the bacon bits if you are serving it this way...
I make a paste to rub all over the ham before slow cooking. I mix brown sugar, ground mustard, and a bit of horseradish. Dribble Coca cola (or cola flavored product) into the dry ingredients until you form a paste. Rub this mixture all over the ham. Cooking time depends on the size of the ham. Most recently, I had a 6.5 pound ham and cooked it on low for 7 hours. Perfect! Do not add salt to the recipe b/c ham is salty in the first place plus the sodium in the cola enhances the salty flavor. Enjoy!
This recipe is similar to the one that I make which is served warm - though my recipe has a few different ingredients. I always use a combo of sourdough and pumpernickle breads for variety when serving spinach dip.
I make a similar recipe served COLD with tortilla chips (Tostitos Scoops are a hit). Chill for at least 2 hours. This recipe is always a hit - people want to lick the bowl saying that it is "addictive". I agree. Recipe doubles easily, so I would suggest it because you will run out if using this for a party.
I have a version of this recipe that is only a bit different. I only add 1/4 cup of salsa so that the dip doesn't turn a strange shade of pink (not very appetizing even though it tastes good!). I also stay away from red pepper unless I chop them well in advance and they have been drained. Otherwise, the water from the peppers makes the dip runny... People at parties and picnics can't get enough of this dip and I have handed out the recipe 100 times. I prefer sharp cheddar cheese to mild as it gives the dip an extra kick. That is a matter of personal preference though...
Sometimes adding wine too early in a recipe can leave a sour taste with the finished product. Many times I will add wine 1/2 to 45 minutes prior to the end of cooking. I avoid grocery store wines altogether (as they contain a ton of sodium and taste awful) and I never use a wine for cooking that I wouldn't drink. :) De-glazing pans with wine is a good idea for recipes that cook on the stove top for shorter amounts of time. Other ideas for this recipe: Always tenderize stew meat (pound cubes) and then shake them in seasoned flour before browning them. Tenderizing really does make a difference in tenderness. I never used to brown my meat so as to "save time". I realized, after browning my meat first, that I will NEVER skip this step again as the taste differential is very noticeable. The only other recommendation that I would make is more garlic and a couple of bay leaves (remove prior to serving). The house smells wonderful when I make this recipe. Such a great comfort food for a cold winter's day!
WOW! Awesome recipe without any adjustments. Love the rich, sweet fudge center combined with the taste of creamy peanut butter "crust". OMG...we can't stop eating them. This recipe made 2 1/2 dozen cookies for me instead of only 24. The only tip I can add is to use a plastic zip lock bag, cut the corner and use it to pipe fudge into the cookie wells. It makes for a much neater end product. I started out filling wells with a spoon, but it was too messy. The next time, I may mix chopped pecans into the fudge filling insted of placing an entire half of a pecan on top of the cookie. Enjoy! These are a real crowd pleasure. Everyone loves them!
Nice variation on the potatoes (Romano cheese). I use heavy cream instead of milk along with butter, garlic powder, salt and pepper to make my mashed potatoes. For an easy BUSY MOM recipe, add a large can of vegetable soup to the beef after it is browned (instead of adding veggies or tomato sauce). Let it simmer for a few minutes and then place beef mixture in the bottom of a glass baking dish. Continue layering with a large can of sweet corn (drained) and then mashed potatoes. Top with pats of butter and paprika - and serve with beef gravy. Talk about a crowd pleaser! You can make this dish well in advance and keep it in the fridge until you get home from work. Pop it in the oven on at 350 for approximately 1/2 hour and serve with a green leafy salad. My family loves this meal, and I am thankful that it is so easy.