I've been making this recipe for years. I think the brown sugar in the meat mixture makes the dish. It's plain and simple, yet delicious. I do two things differently. One is add a chopped onion to the ground beef while I'm browning it. Two, I also prefer shredded cheddar cheese to the American cheese. Excellent dish!
I've had a taste for key lime pie all summer, so thought I would try this recipe. I couldn't find key lime juice so I substituted regular lime juice. I don't know what the difference is, but my family all thought it was a lemon cake. It has a very nice texture, almost like a pound cake and it was very delicious. The glaze definitely helps bring out the lime flavor.
I don't like beef stew, but my son requested me to make it. I think it turned out delicious but I did make some changes. I used all beef broth for the liquid. I put the spices in the flour and then dredged the beef in it. I used a better quality beef than stew meat and doubled the amount. I also added a can of diced tomatoes with the vegetables along with half a bag of frozen green beans. I doubled the carrots and used red potatoes with skins on. Plus, I quartered some baby mushrooms. The tomatoes give it a little too much tomato flavoring so I added a tablespoon of cocoa which toned it down and gave it a very rich, brown color. It was wonderful. Even I liked it!
I was skeptical of this coffee cake, but was very plesantly surprised at how it turned out. It was quite delicious. I would change a couple of things. First, double the topping and second, drizzle with the icing when it's cool (if it lasts that long). Otherwise you hardly know the glaze is there. It was delicious!
This was very disappointing. With all the rave reviews, I thought this would be much better than it was. I used Johnsonville casing weiners because they are so delicious, added some taco cheese with the dog before rolling up in the wheat low carb tortilla, and canned chili. I also topped it with the shredded taco cheese mix. Maybe if I used my own chili recipe it would help. Otherwise I thought these were mediocre. I most likely would not make these again.
These are easy to prepare and wonderfully moist and delicious. I did change a few things. I used boneless, skinless chicken breasts. I made the sauce up and placed the chicken with the sauce in a ziplock bag and let them marinate in the refrigerator for several hours. I baked them for 30 minutes covered, then took the foil off and turned the broiler on for about 10-15 minutes until they were nicely browned. My family loved them and I will make them again. They would be awesome on the grill.
This recipe is very good. I did a few things differently. I made up a batch and put it in 7 mini tins and baked for about 35 to 40 minutes. I doubled the spices like some of the readers suggested, but next time I would not double the ground cloves. The flavor was a little overpowering. I sprinkled the tins with cinnamon sugar and they turned out really beautiful.
This recipe won't make it to my recipe box unless I change it quite a bit. I followed the recipe, but it was very dry and looked more like a stew. So I started to doctor it up. First, I added a can of stewed, diced tomatoes. Still not juicy. So I added a can of enchilada sauce (it was all I had in the house). I also added 2 tsp. minced garlic. Now the soup was too tomatoey, so I added 2 tablespoons of cocoa. Much better, but the chicken seemed out of place. IF there is a next time, I will follow my suggestions, but use ground beef instead of the chicken. I have a much easier, and better tasting recipe for chicken chili!
Made this for supper last night and it was a hit. I followed the basic recipe but tried to lighten it up a bit with light sour cream, part skim mozzarella and reduced fat provolone cheese. I also added 2 tsp. of minced garlic and 1# of fresh, sliced mushrooms to the beef and onion mixture as it browned. It was very delicious. Thanks for sharing.
This is excellent, my husband can't stop talking about it. I did change a few things as recommended by other readers. I decreased the sugar to 1/4 cup in the crust. I added 2 tsp. vanilla to the batter. I baked as was directed by other reviews at 200 degrees for 3 hours and 10 minutes. However, as beautiful at it turned out, it was not quite set in the middle. The next time I make it, I'll try baking at 215 degrees for about 3 hours and check on it. I served it with sliced fresh strawberries. The taste is wonderful. Thanks for sharing this great recipe. I needn't look any further.
This was pretty good, but I made a few changes to suit our taste. First, I used a full pound of Johnsonville sweet Italian sausage, browned it on the stovetop and then cut in diagonal slices. I recommend starting with maybe 1 tsp. of the crushed red pepper and adding more if you want more spice. I used 2 heaping tsp. of minced garlic and sauteed it in a pan with olive oil, a whole onion sliced very thin, and 2 cups of fresh sliced mushrooms (after removing the stems). Then I added it to the sauce ingredients and simmered for 45-60 minutes on the stove. I also added 1 tbsp. of cocoa powder to the sauce. It cut the bite out of the tomatoes and made the sauce a deep rich red/brown. I served it with a fresh salad and crusty bread. Yummy.
I tried these in the crockpot on a very busy day. I did make a few changes, though it wasn't intentional. I always like to try the recipe as is the first time, however, I didn't have a green pepper, so that was omitted. I also didn't have two cans of tomato sauce. So I used the one I had and then a 14 oz. can of diced tomatos. The rest of the recipe I followed exactly. The tomato chunks made a nice addition. I also browned the meat on all sides before placing in the crockpot and then cooked as directed. When the meat was finished, I set it on a platter and added water and corn starch to the liquids to make a sauce. Then I poured a little over the top of the meat and the rest I served on the side with garlic mashed potatoes. My family loved them. Next time I'll try it as listed and add some garlic. Thanks for sharing.