This recipe really works for me and my son. I found that if you prepare the mixture in the morning and let if refridgerate until dinner time, it is easier to form into patties.
my son and I really liked this recipe it was very simple and delisious. Next time I will put less onions in, but that is all I would change
I really liked this recipe. My family wasn't too wild about the spinich, but I loved it. I didn't have the romano cheese so I just left it out and it was still really good.
Did not like this recipe. It had too much or a tomato taste.
This was really good and my family loved it. I used hot peppers instead of green chilis and it gave it a little more spice.
This is so quick and easy...everyone who has had this wants the recipe! The only change I make is while I sautee the onions and mushrooms I add fresh garlic to the mix and cut down on the butter. Sometimes I add green onions for a little color.
This recipe was really good. I didn't add the bell peppers (my child doens't like them) instead I added a can of mushrooms. I also didn't have any whole tomatos so I added a can of tomato sauce and a fresh tomato. It was fantastic!
This was pretty good, but it needed something added or subtracted... i will experiment with the recipe
I took out the hot sauce and left everything else just the same. It was wonderful, my son wanted 2nds!
This is one of the fastest best tasting potatos that I have had in a long while. I used a plastic bag to keep it moist and steamy, but cooked without the bag fo the last minute or so to make the skin dryer.
I made a few modifications. First I made corn bread with condenced milk using the tradional corn bread recipe on Aunt Jemima'a recpie, I also added a can of cream corn into the mix. After I sauted the onions and celery, I added in almonds and walnuts to give it an extra boost. I also added in about a pinch or two of rubbed sage and half a cup or so of minced garlic. After the corn bread was cooled I cut the bottom off (it was a little burnt) and crumbled it all up. Because of the cream corn in the corn bread, it didn't require as much chicken stock. It is very important to make sure the consistency of the stuffing is the consistency of malt-o-mill. I baked it all on 350 for several hours so that it baked from the inside out. VERY GOOD Recipe!
This is the best recipe ever!! I have added a varitey of different nuts. I cannot keep this in the house for more than 2 hours! My husband and son will gobble it up in no time!!
