This is a great recipe. Since I didn't have a smaller loaf pan, I had to use a large one and muffins out of the rest. I highly do not recommend doing this. The inside never fully cooked. I eneded up having to carve away the cooked portions then trying again. Even after all that labor, it was still a good bread. I added dried cranberries and chocolate chips instead of nuts, just to make sure it was as unhealthy and delish as possible ;) I didn't have a problem with the amount of eggs in it as some of the others did.
This is a great recipe. Like others I added a bit more... spinach, carrots, zucchini, and italian seasoning instead of the thyme. I also added just a few tablespoons of tomato puree and canned tomatoes instead of fresh. Also threw in a bay leaf of two and a part of a parmesan rind to richen the flavor. Also, very important to add the beans. I made it in two batches, and only put the beans in one as hubby is not a fan. The bean juice added a great dimension to the broth. Next time will definatly add it to all and just let him pick out the beans!
Hmmm.... nice flavor, but I'm pretty sure I messed up the cooking. I don't have a wide skillet, so I used a pot instead. I don't thinkk it was wide enough and the chicken was crowded. It didn't end up browning very well and the end result is chicken with a good flavor and a weird doughy paste that used to be flour... i think I'll hold off on making this again until I can find myself a proper skillet!
Excellent dish, very easy and tasty. For this recipe, I sliced up 4 pork chops and doubled the marinade with great results. I added some extra ginger (big fan) and also saved some marinade to reduce and add as a sauce at the end. My Japanese mother-in-law has taught me a great trick for cooking meat like this. It's best to cook in small batches that don't overlap in the (non-stick) pan. After each batch, drain off excess oil and wipe clean with a paper towel. This keeps the meat and marinade from getting to burned. This works well for any meat that is cut into small pieces and saucy from a marinade. Hubby says it was just like mom's cooking!!!
I'm not a great cook, so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a lemon slice and tucking a sprig or two of thyme under the skin on top. I sprinkled about 5 or 6 cloves of garlic and a quatered onion around the chicken. I didn't have shallots, so I just omitted them. I kept checking the chicken until it looked done (maybe 20 min) and while it was resting I reduced the liquid into a sauce (after spooning off the excess oily) Next time I'll try a whole chicken and see if the lemon is more pronounced.
Great basic recipe. My favorite way to umph it up is to mix salsa together with mashed sweet potatoes (you can get it canned if you're feeling lazy). This is a great to sweeten it up and include salsa without having it drip out everwhere. I also prefer it with fried eggs with a soft yolk. Nothing better.... Yummmm.....
Nice sauce, but overall still really rich. I was hoping the mushrooms would tame the brie, but not so. I made a half batch and put it in a split mini baguette. And voila! Dinner!
For me, it's too stong on the tea and too weak on the spicyness. However, that's all easily remedied. I just put the tea in at the end after simmering all the spices for 10-15 min. I also double pretty much all the spices and use whole when possible (fresh ground nutmeg and whole cardamon). I then keep it in the fridge and add milk cup by cup.
Perhaps I did something wrong, but I followed the recipe to a T and ended up with a bland oily/curdled mess. Ended up added cream to the sauce to salvage it, which worked, but I am still not a fan of the flavor.