I've made this many times, and suggest doubling the noodles--always a hit, and never enough!
Exceptional flavor--a keeper. I would recommend several things: be sure to grease and flour the pans well otherwise the loaf will crack in half coming out of the pan as mine did! Secondly, the chocolate chips sink to the bottom of the loaf. To prevent this, I tossed them in flour before lightly folding into the bread dough, and that helped.
Great recipe . . . as previous reviewers have stated, be sure to use large bananas and/or 4 if they are medium to smaller in size. I always add chopped pecans and bake in a metal pan--this does not bake well in glass loaf pans in my opinion. I learned from my grandmother that banana bread needs to sit overnight--always tastes better the next day. Don't know if there is any cooking logic behind it, but it works for me!
I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter, and it worked fine--although I'm sure fresh would make it even better. Company worthy and I'll make it again!
We live in salmon country, and I've cooked it many ways . . .this is by far the one recipe my family requests over and over. Regardless of what others have said, I think a longer marinade (more like an hour if the salmon is thicker) in the fridge enhances the garlic flavor in the recipe. And as others have pointed out--every piece of salmon should be checked thoroughly--maybe less than 20 minutes, maybe more. Thanks for the recipe--it's a keeper!
Yummy! My family couldn't let it sit in the fridge overnight--a couple of hours was all it took. This recipe is a summer favorite and a keeper!
My mom made this recipe for years with zucchini from her garden. She added 1 T. of yellow mustard on the top of the cresents and 1 t. italian seasoning to the eggs before baking. It gives it a little zip. Yummy!
I wanted a chilled shrimp for a party and thought this might fit the bill--it did! I made the marinade as written with one exception--I had only rice vinegar. Fresh basil and garlic is a MUST--don't substitute that dried stuff. I refrigerated for two hours and then steamed them quickly. Chilled in fridge and served cold. Yummy!
As written before, I would recommend not to "bake with your eyes"--the cookies will appear to be underbaked when taking them out of the oven--but do not fear (and overbaking makes them hard!). Freezes well, and yummy!
Using these directions with exact measurements and baking for 1 hour and 45 minutes, the potatoes were still undercooked and the casserole soupy. Good flavor, but will probably not make again.
Very filling family fun meal. Be sure to use instant rice--those reviewers with rice problems probably used long grain which takes longer to cook. Each family member topped their own bowl buffet style with: salsa, lettuce, cheese, black olives and sour cream to their liking--dipped with scoop tortilla chips. Definitely a keeper in my house!
I tried all the tips listed by previous users--letting the eggplant "sweat", cutting evenly, baking additional minutes, making sure it was all covered with sauce, etc . . . and the eggplant was still hard and bitter. I'm removing this from my recipe box and won't make again. Sorry--