I don't know what went wrong, but this recipe did not turn out at all. Maybe it was that my peaches were too ripe and juicy? All I know is it was very runny and the topping all sunk in and dissolved. It looked fine about half way through, but there was too much moisture and it ended up being peach soup. It was a disaster. I was embarrassed because it was for a dinner with friends, too. We ended up using it as topping on the vanilla ice cream instead. Too bad. I'll be trying another recipe next time.
This recipe turned out very soupy. There was so much juice in the peach part that the topping just sunk in and disappeared (it might need some thickening agent). Also, the baking soda made it taste kind of bitter. It's too bad--it was for a bunch of guests and I was very embarrassed at how it turned out.
This recipe was just OK. First of all, it was pretty bland. I would definitely season (and maybe even brown) the potatoes first so they are more flavorful. I also found the potato to egg ratio to be too high. It seemed like mostly potatoes with a little egg around them. I'd half the potatoes if I made it again. It needs salt and pepper for seasoning. And I'd put the cheese throughout for even flavor, not just on top. The whole thing was kind of bland except for the sausagey bites, but it's a good base to start from if you tweak it a bit.
I never thought I'd say this, but there was too MUCH topping! Not because I don't like topping, but because I physically couldn't fit more than 1/2 of it on top. But it was delcious. And I like this non-oaty topping a lot.
Fantastic! The bacon drippings make all the difference in the flavor. I'm very picky about my sausage gravy. Most taste flavorless and blah to me. But not this one. This one is rich and delicious. I might add more pepper and less sausage next time, but this is the best gravy recipe I've ever made. Mmmmmmm.....
Delicious! These were easy to make and turned out wonderfully. Based on other reviewers' comments that they weren't quite peanut-buttery enough, I increased the PB by 3 oz (to just over 3/4 cup) and eliminated 3 oz. of cream cheese. This made them the perfect amount of peanut buttery. They were a huge hit! I will definitely use this recipe again and pass it on.
I don't even like sweet potatoes (I made this dish for my husband who loves them), but this recipe is a deliciuos way to make sweet potatoes. I have to admit I tasted it several times as I was cooking it because the flavor of the vanilla and the smooth, creamy texture were so good! I didn't actually make this topping so I can only rate the potato part. (My husband likes the drizzled caramel and toasted marshmallows on top like at Texas Roadhouse, so I did that). Overall, I have to say I never thought sweet potatoes could be so good, and everyone at Thanksgiving dinner said the same thing. It was a big hit! I made this recipe for Thanksgiving again this year. I doubled the recipe, then topped half with the original topping and half with toasted marshmallows. Both got rave reviews. I also halfed the butter and sugar in one (even in the topping) for a more diet friendly version, and it tasted just as delicious. Everyone said they'd rather have more sweet pototoes than dessert!
This was good guacamole. It was creamy and light. But I felt that the cream cheese drowned out the yummy flavor of the avacados, so if I did it again, I'd half the cream cheese. I also added lime at several people's suggestion and it definitely added to the flavor (and I coated the top with lime when storing and it didn't turn dark green). I think I'll make this again with those changes because I liked how smooth and simple it was.
Such a fantastic, light recipe. It's a great dessert option when you don't want something rich and heavy. Every time I make it, people ask me for the recipe. The only things I change are that I use real whipped cream and that I add an extra 1/2 cup milk to the pudding because the pudding barely covers the crust. Sometimes I also add crushed, toasted almonds on top. But this recipe is really fantastic as is.
I thought this recipe was just OK. It wasn't nearly minty enough, in my opinion, and it was so rich we all could only eat a few bites (there were a lot of plates with half-eaten pieces, which I hate to see after that much work). I didn't use the coffee because I didn't have any on hand. I'm not sure if that would have improved the flavor or just made the mint even less noticable. I wouldn't make this pie again. It wasn't awful, but I'd rather find another recipe for next time with more mint and less heaviness.
Very good. I leave out the garlic because I don't think it needs it. This recipe makes a delicious gravy for biscuits or inside a pie crust for pot pie (just add mixed veggies).
YUM! My only complaint about this recipe would be that the amount of potatoes needed is a little unclear. I discovered eventually that you need 3 cups of already mashed potatoes. I measured the 3 cups when chopped and raw. Then I cooked and mashed them, leaving me with about half as much as necessary, so I had to cook and mash a second batch. So if you're wondering how many sweet potatoes makes 3 cups mashed, I'd say about 6-7 average sized sweet potatoes. Other than that, it's a wonderful recipe! I don't like sweet potatoes, but these were good enough that even I had a helping. My family went nuts over them for Thanksgiving. I made two batches, one with the recipe's topping, one with caramel and toasted marshmallows. Both got rave reviews. p.s. I used cream because I didn't have any evapoted milk, and it turned out fine.