This is a wonderful recipe! The combination of flavors and textures are so complimentary and its even easy to make. I made it for my in-laws tonight and it got rave reviews from all six of us. I made a few alterations: I added 2 tbl. chopped walnuts, 2 tbl. chopped parsley, and 1 tbl. of melted butter to the stuffing; I sauteed the stuffed breasts in a hot skillet until golden on each side and then baked in the wine/butter sauce in a 9X13 glass pan for 20-30 minutes at 450 degrees. Thank you for the recipe; its lovely.
The best deviled eggs! I made this for our Easter festivities and all 36 were gobbled up. The night before, I combined all the non-egg ingredients so the flavors would really pop! I used green onions for a more subtle onion flavor. On top, I garnished with tiny radish wedges and paprika. Served on a tray with fresh parsley, everyone oohed and ahhed about how professional they looked. It is an easy recipe to do if you use a sandwich bag as a pastry bag. Well done!
Absolutely wonderful. While I was eating it I said, "This tastes like something I'd order at a restaurant!" The modifications I made were to cut the water to 1/2 cup and add 8 oz. of tomato sauce. I also added a dash of poultry seasoning, two dashes of paprika, cornstarch to thicken, a lot of chopped mushrooms, a handful of snowpeas, and a couple handfuls of fresh Italian parsley. I served it not with rice, but with Indian Naan bread (from a recipe on this site) Wowie! Thank you for this gem.
Fantastic! I was worried since I hadn't ever made a yeast bread before, but this turned out lovely. I served it with a lamb Chalau recipe also from this site. I did not use butter, but instead used non-stick spray and a George Foreman grill. During the last kneading, I added a few sprigs of Italian Parsley to each doughball. Baked in, that added flavor, color, and garnish in one step! This is a great recipe to build on and create: peshwari naan, Kashmiri naan, qeema naan, and/or aloo naan. Thank you for this great recipe! I froze the extra dough for a week, added some rosemary and baked in a small loaf for dipping in olive oil. Excellent!
This is a good base for a crock pot roast. I cooked the roast from 8am until 6pm and the meat was done to perfection. I used the condensed mushroom soup with garlic, and condensed beef broth. At 3pm, I added a bag of baby carrots and a lot of mushroom caps (raised the temp on the crock pot). The fresh veggies and the juice from the roast definitely toned down the salt from the condensed soups. It was not salty at all. This is the first time my 6 yr old stepson would eat carrots! I served it with mashed potatoes to which I added 1tsp of minced garlic when mashing. Good recipe!
Great flavor combinations! The middle sunk in so presentation wasn't so great. I used 2tbl of vanilla, and scaled it down to one loaf. Thanks!
Very good! We all enjoyed this combination of flavors.
We all gave this a WOW rating. I only had malt vinegar, and it still worked out great! Thank you!
I completely enjoyed this recipe. It is an ingenious idea way to get squash past your kid's plate. It worked. I did combine two recipes, however. This one and "Orange Baked Acorn Squash". Great!
I completely enjoyed this recipe. It is an ingenious idea way to get squash past your kid's plate. It worked. I did combine two recipes, however. This one and "Acorn Squash with Apple". So I peeled and sliced the squash and simmered it with apple and the orange sauce. Great job!
Wow!! Excellent recipe. We loved it. Like others, I added paprika and Old Bay seasoning to the sauce. I am not usually a fan of mayonnaise, but I worried for nothing. The sauce was not over-powering, but a great compliment to the fish. My five filets were a little less than 2lbs. so we have a little sauce left over. I am freezing it to serve as a grilled shrimp dipping sauce later this week. Great recipe!
I took others' suggestion and used fresh cilantro. Unfortunately it didn't quite live up to the bold flavor I was expecting. Maybe I should have added more salt, pepper, vinegar. Overall very good though. We ate it up happily. Thanks!
