Really a very tasty recipe - if I could have given it 4.5, I would have. I followed the suggestions of others and I cut the mayo and sour cream down by half. I only added 1 cup of parmesean cheese and sprinkled some on top before baking along with some paprika (it made a really pretty golden crust!) Other additions: I added one tsp of lemon juice (it is always good with seafood), about a tsp of salt, and just a dash of cayenne for kick. IT WAS SO GOOD! One thing I might do in the future would be to use some fresh lump crab meat instead of the canned.
Just wasn't my favorite recipe. It was a lot of work (prepping the spices, rubbing the chicken, stuffing with onion and then ultimately carving) and it just wasn't nearly as good as the rotisserie chicken you can get at the market. The meat had a good flavor, but it wasn't falling off the bone.
Had a good flavor - I enjoyed it but my 5 year old who loves broccoli wouldn't touch it. A bit of a strange texture though - not sure if I'll make again.
We really liked this recipe overall. It was easier than a lot of the breakfast casserole recipes that I've made in the past. We have a small family and were having this for a Sunday breakfast so I only made half of the recipe and baked it in an 8x8 casserole for about 40 min. In the future, I might try adding maybe an extra egg and some sour cream or cottage cheese for extra moisture and maybe some minced onion.
A good recipe worth trying if you are willing to put in the effort. I felt like the work that went into it far exceeded the end results (not to mention that my house smelled like onions for a couple days). It wasn't the thick, rich soup that I'm used to getting (Outback steakhouse has really good french onion!) I think I'll save this soup for eating out and just enjoy it then.
VERY good recipe! My first attempt at making a different oatmeal raisin cookie was a failure, but these were very good. They came out nice and chewy and had the perfect amount of raisins in them. I might add just a bit less clove next time but I really did like the spiciness that it gives the cookie along with the cinnamon. I made these as a part of my holiday baking line-up and I made things even easier by mixing all of the dry ingredients (besides the sugars) together in a large zip top bag a couple days in advance. When I went to make the cookies all I had to do was cream the butter, sugars, eggs and vanilla then stir in the dry mix and bake. Thank's for the recipe!
I'm not a fan of rice pudding but I took this to a Christmas dinner potluck (by request) and everybody loved it and wanted more!
I have a traditional sweet potato recipe that my family has used for years (it is posted on here, Sweet Potato Cashew Bake) and it was really hard for me to try something new but I really wanted something quick and easy because I was so busy this holiday season. This was it. It came out so good! I doubled the recipe for a large crowd and it came out PERFECT! Eventhough I doubled the recipe, I only used 1 cup of sugar and one recipe for the topping. I baked it in a 13x9 pan for about 50 min. I had made it the night before, so I let it sit on the counter for about half an hour before baking and I put the topping on right before baking so it wouldn't get soggy. The topping tasted like candy coated pecans. YUM!
Super easy to make and tasted just how I remember a crepe should taste. I had been craving them so I halved the recipe and made it for myself for breakfast one morning. I filled my crepes with some defrosted frozen raspberries and fresh sliced bananna. I topped them with some light whipped cream. They were SO good!
This recipe is exactly what I wanted! Soft and tender muffins that weren't dry or crumbly with a nice crunchy and flavorful topping. I've made homemade muffins in the past with no luck (I've always preferred the result of the box mixes) and these were just so easy and the whole family loved them. I used frozen raspberries instead of blueberries and they were wonderful. I think these would make good apple muffins too (I'd just chop the apple finely and sautee in butter for a min. to soften). This recipe deserves 5 stars. Thanks!
This was a very good basic recipe that I think can be altered to a lot of different tastes. I made a few changes: one was to pre-cook the bacon, added a dash of Worchestershire sauce and then some Cheddar cheese the last 5 min of baking. I also put a layer of frozen peppers/onions under the chicken and used 4 chicken breasts instead of 2. The chicken was so tender! You could easily make this with chicken gravy instead of the soup/sour cream or you could use the original recipe and add some chili powder and top with salsa for Mexican flavor. I will definitely be making this again!
I would have to say that I have mixed reviews about this recipe. It overall is a good concept for an innovative lasagna, but it is very time consuming and calorie rich. The flavor was pretty good. My husband LOVED the chicken in it (I wasn't crazy about it) and my 5 year old didn't really like it. Also, there were too many layers to fit in my standard 13x9 and the resulting dish was HUGE and so heavy! We'll probably eat some of the leftovers, but not all. I think that I'll probably be using my traditinal spinach or meat lasagna more.
