I've made this recipe for years. Like others, I don't bother finishing it off in the oven. I do add a jar of pimento to it. To spice it up, add some hot peppers to your taste. Next time, I think I'll try using sun dried tomatoes in it. This is a quick, and delicious recipe.
I'm not a fan of corned beef, which is how most people prepare beef brisket. I have used a similar recipe like this for years, the only differences are: I brown the roast completely before adding the onions, and as I allergic to garlic, I leave that out. The size of the pan determines how much the liquid will reduce. If you roast in a dutch oven, there will not be much reduction, so use less water. When I make it, I fill only half up the roast. If you use a more shallow pan, fill to cover the roast. Delicious!
Great recipe. Wouldn't change anything. Make sure pan is really hot before adding the salmon.
I purchased the first of the spring arugula at our local farmer's market today, and decided to make this for supper. It was delicious! The only change I made was I used a chopped onion instead of the garlic. I am allergic to garlic. I sauteed the onion until almost carmelized. Will definitely make this one again. It was quick, too.
This was a great recipe. Easy to fix. I didn't fry the chicken, just breaded it, put it in the baking pan with the sauce making a bed for it, and baked for 20 minutes. Added the cheese (I used mozzerella), and baked 10 minutes more. Delicious! Just because a recipe is easy doesn't mean it's not a good recipe! Everyone loved this dish. I served it with fresh linguini noodles. Nothing fancy. Also made a cooked kale, and onion and apple dish for the vegetable. Will make again and again and again!
Really needs some mayonnaise or salad dressing to hold the tuna together. Otherwise it just falls off the muffin. The taste is good, if you enjoy the hot peppers, which we do. Quick to fix. Great on a chilly day served with soup or a salad.
This is a great recipe. I use a combination of wild mushrooms, any will do. Chop finely. For our tastes, I use more flour, for a thicker soup. I, too, use chicken broth, rather tha vegetable. I just don't care for vegetable broth. I also don't use garlic as I get sick on garlic. Re-hydrated dried mushrooms are fine to use in this. Also,instead of onions, try shallots or leeks. Very tasty.
Great recipe. When I make it I just throw in raw almonds or pecans. Whatever nuts you have on hand. I also use spinach sometimes. Instead of sugar, I substitute Splenda, and I use a light rice vinegar for the dressing. My family loves it.
Great recipe. Really good for those who have celiac disease and can't have piecrust made from wheat. Delicious.
Many are complaining this dish is too salty. Don't use cooking sherry. It's loaded with salt. Use a good sherry, not necessarily an expensive one. Use a no salt added chicken broth or make your own chicken broth (it's easy to do so). That will cut the salt content, and there will still be lots of flavor. Use other seasonings instead of salt to spice it up a bit. (Sage, rosemary, thyme, garlic, onion powder (not onion salt). It's easy to turn a salty recipe into something less salty. Good recipe, just needs tweaking to individual tastes. Don't be afraid to experiment with this one.
My husband said to rate this 4.5 stars. I settled for 4. It was great! I took the advice of others and pre-cooked (for about 5 minutes) the rolls. For my oven, it took about 20 minutes for the dish to cook through. Nothing was soggy or overdone. Perfect! The other changes I made was I added a sprinkling of onions to the browning sausage, and cut down on the amount of salt. No added salt is really needed with this recipe. The cheese has plenty. This is a recipe that is easy, quick, and it can be tweaked to suit your tastes. Add cilantro, serve with salsa. Use hamburger instead of sausage and cheddar cheese, or leftover pork, roast, or chicken. Season sausage with a bit of sage or rosemary or thyme. For the garlic lovers, add garlic. Whatever your family likes. The reason it didn't get five stars is, the crescent rolls were quite salty. Next time, I'm going to try puff pastry or Filo dough for the crust. This made a wonderful supper dish, served with a green salad, on a cool spring evening.
As written, this recipe gets a three star rating. It's delicious. I will make it again, but with some changes: it was definitely a soup not a chowder. We like it better thicker. I'll cut the water or just add pre-cooked vegetables to a white sauce next time. I did make one change: I used part low salt chicken broth rather than all water and a chicken boullion cube. At the table, we added a sprinkle of chipotie chili powder to it to take it up a notch. Delicious, and quick soup.