DELICIOUS!!!. I did as some of the members suggested and added only one pepper, 1 tsp. cayenne. I also used 2 cans evaporated milk and added a can of chicken broth. I am used to the traditional "dressing", and the consistency of the recipe as stated appeared too much like a " stuffing". I was very unsure about the taste after I had mixed everything as directed, so I added Italian sausage(casing excluded)as recommended by another member. I was beginning to now feel a little better about the taste. However, after cooking as directed ( as a side dish), I was toatally sold!! I took this to Thanksgiving potluck at work ( in rural Arkansas) and it was a huge Hit. I had many requests for the recipe. Will make at Christmas-! Thanks!!
Thank you for this recipe!! I am now totally addicted to Thousand Island!!! The first time I made it ( it makes 6 cups), I ate salad everyday- used it on baked potates and dipped my fried mushrooms in it. Heck, I put it on everything! I didnt know that Thousand Island dressing could be so good!!
Love this stuff!! It is practically a staple at my house!! My husbands favorite Cobb Salad is the " Shrimp Cobb Salad" he orders at a private club in downtown Fort Smith. Every time I make this he feels like he is eating in a Restaurant!! I typically use shrimp, but have used chicken and ham. After I buy groceries ( using the shopping list ,of course) I shred my lettuce, cut tomatoes, boil and chop eggs and avocados and place in airtight containers in the fridge. I also keep shrimp and cooked chicken in the freezer, so that all I have to do is build this lovely salad!! I am addicted to the Authentic Thousand Island, so I use it instead of ranch dressing. Yum, Yum!!
Excellent!! I always make pumpkin pies ( my husbands favorite) because they have a more rich/tasty flavor than the typical " bland" sweet potato pie. I only tried this because a friend gave me some sweet potatoes and my husband was tired of looking at them try to sprout the counter. I reviewed this recipe and the only change was adding a tbs of flour as recommended by another member. My husband said "This is the best pumpkin pie you've ever made"!!. And believe me, I've made a lot. My son ate all the first pie, but two pieces (breaking my husbands heart), and later said " I wouldnt have eaten it if I'd known it was sweet potatoes"!! I liked jmillers suggestion of using canned potatoes in a pinch,( because I always made pumpkin pie with canned pumpkin), but I do love the pleasure of starting with that one lone potato!! Makes me feel like an artist!!
I was hesitant about reviewing this recipe because I did change it to suit my families taste. With the changes, it became a 5 star recipe for us. I have seen review where people lament reviewing recipes that have been changed, but you know, thats just how cooking goes!! Unlike baking which is a formula, cooking just lends itself to changes. As Emeril says, " Its our right, its what makes cooking fun and personal ". In case your tastes are like mine- these are my changes: Used crushed tomatoes instead of diced,deleted the tomato paste and kidney beans and used large shell noodles.
THE BEST POTATO SOUP EVER!!! I consider this soup to be the best gourmet/comfort food I have found yet. My husband who doesnt like potato soup loves it. I made it to take to work and gave the recipe to several people. It was a Huge Hit!!. The only change I made to it was using onions instead of leeks. It is indeed restaurant quality, and when my sister finishes culinary school and opens a restaurant- this will definitely be on the menu.
GREAT ENCHILADAS!!! I DIDNT CHANGE THE RECIPE AT ALL. BOTH MY HUSBAND AND SON LOVED THEM!! THANKS. I WILL TRY NEXT TIME WITH CORN TORTILLAS AS RECOMMENDED BY ANOTHER MEMBER. THANKS
THIS IS PRETTY MUCH THE RECIPE MY MOTHER USED WHEN I WAS GROWING UP. I HAVE FOUND THAT THE GRAVY IS TOO THIN FOR MY TASTE WHEN COOKED AS DIRECTED. I DID LIKE OTHERS AND SEASONED MY ROAST WELL WITH RED PEPPER AND SEASONED SALT. BROWNED IN A SKILLET- THEN MADE A ROUX - ADDING ENOUGH WATER TO MAKE GRAVY THE CONSISTENCY I LIKE. I THEN PUT ROAST/GRAVY IN CROCK POT AND ADDED OTHER INGREDIENTS AS SUGGESTED IN RECIPE. MADE A MUCH MORE ROBUST GRAVY.
This frosting is delicious. My husband is allergic to peanuts, so I substituted soy butter and added a package of philly cream cheese! Very light and fluffy. Delicious on the Argo Pumpkin cupcakes from this site!!