GREAT RECIPE, BUT I ADDED A CAN OF DRAINED YELLOW CORN AND A CAN OF RINSED AND DRAINED BLACK BEANS FOR EXTRA TEXTURE AND HEARTINESS! ALSO, USE THIS RECIPE WITH THE BEANS AND CORN AS A SAUCE OVER COOKED SHELL PASTA AND TOP WITH COJACK CHEESE FOR A GREAT PASTA DISH.
A stick of butter makes this really special! And a can of chilis + 1/2-1 tsp cayenne for extra spice. Serve with chicken enchilada soup for a yummy, comforting Mexican night. Hot chocolate or ice cream w cinnamon sugar to finish the meal makes it perfect. OLE'!
FABULOUS! Make sure you have a deep dish crust...mine made too much filling for my crust, so I added a handful of coconut to it and made a second pie...both were fabulous. This is for people with a real love of sugary sweet.
Used granola instead of oats - fabulous! Came out thin and chewy, crispy on edge, like lace cookies. Use this one again & again!
We are from New Orleans and usually have corn and crab, but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato, and corn that has been removed from the cob - with the corn milk. Extra seasoning was a MUST. A spoon of liquid Crab Boil makes it really New Orleans! If your grocery doesn't have it, try www.zatarain.com for many authentic treats & tastes of New Orleans.
We used dehydrated sliced garlic and put all the spices (doubled amounts) in a processor, made a powder of it, coated the roast, and refrigerated it over night in a plastic zip bag. In the morning, we injected the roast with half of the marinade. LINE THE PAN WITH FOIL-IT SEEPS OUT AND BURNS IN THE PAN! A little water or wine in the bottom would have made a tasty addition to the marinade. The balsamic vinegar suggestion was wonderful! Bake and baste as directed, but watch the meat temperature...it did not take 3 hours in a convection oven.
Very good - mine came out thin, light, perfectly chewy, and wonderful with a glass of extra cold milk! I used granola instead of the oats.
My friend uses this bread to make her bread pudding - talk about extra yummy. It's great to eat alone, but if you are going to use all of your starteers at once, bread pudding is the way to go.
Easy to follow with consistent results. I have made this recipe and varied the "add-ins" to get many different types of biscotti. They make a great teacher's treat... all of my children's teachers liked that they went well with coffee/tea, and that they don't go stale quickly. I varied the add-ins and sprinkles depending on the seasons.
great & easy to follow - even works well with a store-bought crust (pre-bake partially before filling).
By far better than the old recipe I used to use. I skipped the garlic altogether because the Alfredo Sauce (roasted garlic flavor) has it already - which made this even quicker to make. Also, I used a 16 oz bag frozen spinach, a low fat cream cheese, and a little more Parm. We served it for Thanksgiving, and everyone was eating it as a side dish! Great recipe.