Smells and tastes good, but the consistency was a little too soupy for me. I'll keep the recipe but use less broth next time. Also, I added a can of black beans for extra fiber and my husband loved it!
I loved these rolls and the dough was easy enough to handle. I used chopped apple and pecans in my cinnamon filling which turned out very good. Next time, I will double the amount of filling and I am still searching for the right icing to top these rolls. The simple confectioners sugar glaze isn't my favorite.
These were good and easy to make - I followed the recipe exactly but cooked them on a sheet pan dusted with corn meal rather than directly on the rack. They took a couple minutes longer in my oven than it has listed in the recipe. Also, I think mine came out thicker than they are supposed to be when rolled to 6" diameter. Most of them tore easily when filled with veggies (but I tend to overstuff), and they crumbled very easily the second day when I used the last one for a PB&J. Nevertheless, I will make these again, perhaps with some onion or garlic powder for a different flavor. Thanks for the recipe!
I only had 1/2 lb ground pork, but no problem - there was plenty of meat in this loaf! However, 60 min definitely wasn't long enough to cook to temperature. I recommend 1:30 to 1:45 cook time. In my opinion, the center cheese layer (that which is not mixed into the meat) did not add much to the flavor of this meatloaf. Instead, it just caused the slices to break in half when plated. My husband loved it, but I'm sure he'd like it just as well without the added calories/fat of the full 2 cups of cheese.
This recipe worked out well in a slow cooker. In order to make it a little healthier, I used 1 lb lean sirloin and 1 cup textured vegetable protein (measured before reconstituted), 1/2c rice and 1/2c whole barley. This recipe made SO MUCH FOOD I don't really know if we'll eat all of this, even if we freeze much of it. I gave it only three stars because it doesn't seem like a stand alone meal to me... I'm not sure why. Maybe it's because it's not a beautiful food. I feel like it should be stuffed into peppers or something of the like. I'd advise halving the recipe for those of ya'll who haven't made it before.
The chips came out great and, like others, I didn't add any sugar to the fruit. I didn't even have to use preserves because I added mango, which is pretty sticky, and that held everything together very well. Such an easy idea, but it does take a little while to get everything chopped so small.
These were definitely a hit. I used zesty pickle spears instead of slices (they retain less oil than an equal weight of slices AND it takes less time to coat and fry them all), added hot sauce to the egg mixture, and added garlic salt rather than plain to the flour. I also tossed a couple of teaspoons of steak seasoning to the flour. I made my husband test them before we left for the party, and he approved. I'm glad I made two jars of pickles, but I wish I had saved one or two for myself!
This recipe turned out great! I used chicken rather than shrimp and tossed in a few veggies, but the sauce is very lemony and delicious. My husband ate all of the leftovers in no time. Thanks for this easy recipe! I'm sure I'll make it again.
This recipe makes more than enough for 4 people. I used whole wheat couscous and no spinach because I didn't have any on hand. I did everything else exactly as listed in the recipe and the dish came out good, but perhaps a little dry. I might add more liquid with the whole wheat couscous and, if I make this again, I'll definitely have spinach to pump it up a little. I'd give this a 3.5 if I could, but I didn't like it as much as other recipes I've given 4's.
These cuties are ALWAYS a hit, whether guests are a fan of olives or not! I've made these several times for various parties and they are well worth the time and effort! Thank you so much for the idea. I'm always on the lookout for other fun appetizers like this one! A++!
This cornbread has just the right amount of sweetness and holds together well when slicing. I made this recipe as listed except used skim milk + 1 tbs lemon juice in place of buttermilk and cooked in an 8.5x4.5x2.5" loaf pan. I had to increase cooking time to about 1 hr because of the pan size, but the end result was worth it.
Made with wheat flour and added sliced tomato, parmesan, and garlic salt to top. Pretty good... next time I'll mix in the garlic salt and tomatoes instead of just putting them on top.
