Fantastic! I've made it twice in two days and there are none left! Odd tip: try using the cheapest hotdogs you can find. I used both good and cheap brands and the texture of the cruddy dogs actually works better with the cornbread and made it taste more like a corn dog. I did cut down the brown sugar a bit (to 1 1/2 Tbsp) but that was personal preference. This was so easy, super cheap and delicious! I'm sure I will be using this recipe constantly. It satisfies the kid in me :)
Excellent as-is! As others have done, I just toss cheese, soup, butter and water in the 9x13 and warm in the oven until broccoli is thawed and rice is done. Then I toss it all together and chuck it into the oven for a little over half an hour (my oven is hotter than others). I'll also throw in a pound of ground turkey at the same time as the cheese and soup mix to make it a well rounded meal. You could probably also add a few slices of sharp cheddar to kick up the cheese flavor, but it's great either way. I can't stop eating it. Fantastic leftovers. Definitely a keeper.
After receiving a pizzelle maker at my bridal shower, I went on a mission looking for a good, traditional recipe. On closer inspection I realized that EVERY RECIPE ON HERE IS THE SAME!! At least for the anise and other plain-flacored versions on here, the recipe is IDENTICAL in ratio of sugar-flour-butter-egg, etc. The only difference is the size of the batch, ranging from a 12, 6, or 3 egg size, and the amount of flavoring, which varies to taste. Reviews saying this was the same as the recipe that comes with the pizzelle machine dashed my hopes of a "traditional" recipe, although the one variation I did see was a few (including an old recipe I was given) that left out the baking soda but required the dough to rest. My impatience always wins! As for the recipe itself, I found it worked quite well. They turn out crisp and delicious (I use 1T anise extract, 1Tvanilla and 1/2t almond for a 3 egg size batch, which makes about 4 doz) Don't leave your iron while they are cooking!! They brown quickly and the "cook til there's no more steam" rule never worked for me. They are also rather soft immediately after removing from the iron but crisp up fast so you'll want to lay them flat as soon as possible, preferably on a rack.
Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I just used my 1tsp measuring spoon to scoop out the dough onto the baking sheet. Even using the spoon I found that it didn't take much dough to vary the size of the cookie from about 2 1/2in to 3in in diameter. If you really want uniform cookies I suggest filling and leveling off the spoon size of your choice. Definitely leave the cookies on the pan for a few minutes to harden before moving them somewhere (like a cookie rack) they can cool completely. If you stack them warm they can stick, so beware! I used alum. foil, shiny side down, with a light spritz of canola on my pans and it worked like a charm. The foil made it easy to manipulate the cookies up without breaking them and the oil minimized sticking to the foil. I was even able to wipe off anything that had stuck, respray, and reuse my foil a few times before it tore and needed replaced. The cookies themselves are very delicate, crisp and tasty. They can get a bit crumbly around the edges, but I hope to remedy that when I sandwich them with a little chocolate later today. They definitely will benefit from it, both visually and taste-wise. My single batch made almost 7 dozen cookies, out of which I will get about 3-4dozen sandwiches (give or take some "sampling").
Yum! I didn't follow the recipe exact (missing stuff) but for the technique alone I rate this a 5*! I rubbed the chops with what I had on hand (eyeballing everything): poultry seasoning, black pepper, garlic powder, and seasoned salt. Since there were only two chops I used an inky-dinky frying pan but still used a full cup of water (but one boullion cube). I simmered them while I worried about the rest of dinner and setting the table so I'm not quite sure how long they cooked. With the leftover liquid I made gravy by adding cornstarch (an excellent tip from others) and it was perfect for the taters and the chops. If you are making more than 2 chops I suggest using more water or you won't have enough gravy. It was such an easy and tasty recipe, I will definitely be making chops this way again!
I wanted to comment on those who are insisting that your meat reach 180*. If you follow this don't be shocked if your meat is dry! To be sure, I checked out the USDA website and they recommend an internal temp of only 165* F for whole poultry. The meat continues to cook after you pull it out of the oven and 15 degrees can make all the difference in the world! This also holds true for those little pop-up thingies on turkeys which are designed to pop at 180*. Basically, everyone is just trying to cover their you-know-whats by insisting on a higher temp so they can't be liable for someone undercooking the meat. If you trust your oven and have a good meat thermometer, definitely aim for 165* (in the thickest part of the thigh). You can always throw it in for a little longer if you are unsure, but there's no un-cooking it. Hope this helps! *update* I finally got a chance to try the recipe and I really like it. I had some garlic butter that I really wanted to get rid of so I stuck a few pats under the skin (along with the spices). The meat was really moist and pleasantly seasoned.
Mmmm... Like alot of other people, I used this for the dumpling recipe and I really like it. The texture is similar to Cracker Barrel-style dumplings, nice and heavy. I shrunk the recipe down to 1/4 because I knew it would otherwise make waaay too much for my pot. The proportions were this: 1 egg, 1 1/2t oil, 3/4t salt, 1/4t pepper, 1/2c water, and 1c flour. Like others I found it soupy so I added a bit less than a 1/4c extra flour and that helped firm it up. You don't need it really firm, just enough to hold together when you drop them in. I think next time I'll cut the water to 1/3c and see if that thickens it up enough. I just used the side of my wooden spoon to scoop off a thin ribbon of dough and drop (shake!) it in. Definitely aim for really thin ribbons because they plump up alot and then have trouble cooking all the way through. I still had a little dough left over (glad I cut the recipe so small!)but that may be remedied when I reduce the water. All-in-all, a very good dumpling recipe I will be using frequently!
I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me, but no one else seemed to mind. My melon was also rather bland to begin with so I would cut the sugar back next time, especially if using a sweet, well-ripened melon. The cantaloupe taste came through well and the cream cheese topping complemented it quite nicely. I will admit to sneaking in a few drops of food coloring to compensate for my mediocre melon. It may have been my inexperience with cream pies, but the instructions didn't seem clear in a few places. They don't specify the type of sugar to use, and for the topping confectioners was the only kind that made sense to me so that is what I used. You will want to make sure the pie has set almost all the way before you try spreading on the topping or you will make a mess. Also, I mixed the topping about 15-20min too early and in the time it sat it managed to go from perfectly spreadable to a thick mass. I would definitely mix it up right when you intend to spread it on the pie instead of getting it done early. Other than minor construction mistakes, I thought this was a really nice pie. It was very light and refreshing, not to mention unique! I will be making this again, tweaking only lightly, and I will wait until I have a good, sweet melon. Oh, and my melon made about 4 1/2 cups of puree.
Oh my goodness! My mom used to make these all the time and I actually made them last week, I am so thrilled to see them here! You definitely don't need a mixer for these, just whisk your milk and PB together well and then whisk in the pudding and let it chill for 5-10min while you break up the grahams. Then after filling I lay them in a single layer to freeze for a few hours then stack them in a gallon size ziploc bag. So easy. These make awesome summertime snacks and kids WILL love them! Also try other pudding flavors, I just tried banana pudding and it was fantastic! You can't go wrong with PB and banana! Oh, and your kids will thank you if you are generous with the filling. :D
finally a recipe I followed close enough I can rate! This was really really good! I tossed in everything per directions, chicken frozen, and cooked on low for about 5hrs. Then I shredded everything and, knowing the delicious juices would be thinner than I like, I added about 2T cornstarch (diluted in a little water). After mixing that in I let everything simmer another hour until my husband got home from work. Voila! Minimum effort and big taste! I didn't fuss with a 'quality' bbq sauce, the 89 cent Aldi brand worked great for me. You will want to use a brand you already like, as the bbq sauce is by far the dominant (yummy) flavor. In fact, I may try skipping the other ingredients and only dump in the bbq next time, just to see if I taste a difference.
1/2/09 This wasn't bad at all! Far easier than making real wings! I cut it by a third, only using 2 cans soup, etc., although it wasn't until just now that I realized I still used the whole 1/4c hot sauce. whoops. I didn't have sour cream so I used cream cheese.I think next time I will try fat free sour cream or perhaps even plain yogurt to reduce the guilt factor (and lighten the texture). I also used some cooked shredded turkey I had in the freezer and it worked well. While it was very good as written, the flavor needed a bit of help so I ended up adding 1tsp paprika, 1/2tsp garlic powder and 1/2tsp black pepper. That also kicked up the heat, but not so much as to bother a spice wuss like me. My husband went ape for this stuff. I'm not a fan of heavy creamy soups so I wasn't quite as nuts over it, but it tasted very good. The texture was just a bit much for me, maybe from subbing the cream cheese. As written I would easily call it a 4* but with just a bit of help it's definitely a 5*. Will probably make this often (at hubby's constant request!) 3/2/09 I make this about every other week. I now always use sour cream and the texture is perfect. For the sake of adding both nutrition and bulk, I add about 2-3c diced carrots that I microwave in a little water until they are just cooked through, then I dump them, cooking water and all, into the soup. This also freezes quite well. You just have to heat it up enough and it looks as good as fresh.
This is a wonderful basic muffin recipe. The leavening is the perfect amount and results in beautiful domes every time. The texture is moist but not overly so, almost like a heavy cake but without the sweetness. It lends itself very well to variation, although I rarely add more than vanilla and cinnamon (the equivalent of 1/2 tsp each per single batch). I never make less than a double batch, which gives me 1.5 dozen full size muffins and 1 dozen mini muffins. The minis take roughly half the time to bake as the big guys. Fabulous for breakfast or any time.