This stew turned out well. It has a good flavor. But it was a bit low on broth/gravy for me. So I added an extra cup of beef broth with a teaspoon of flour mixed in and it was just right. I'll definitely use this recipe again.
Absolutely delicious! These cookies were flavorful, soft (even a few days later) and easy to work with. I didn't even chill the dough a long time. I just rolled it out, put it on a cookie sheet, and set it in the freezer for 1/2 hour. Then it was well-chilled and easy to work with. This is a great sugar cookie recipe if you're bored with the flavorless ones you usually get at holidays.
Very good. I made this with Truvia (0 calorie natural sweetener) because I'm on a diet. It still tasted really good (I used 12 packets, FYI). I only give it 4 stars because it was a bit too strong/sour for me. I might try a different vinegar next time, like white vinegar, or just reduce the vinegar a little. Or maybe even leave out the mustard? But overall, especially on the salad, it was delicious.
Very good. I followed the recipe exactly (I used 1 tsp salt and 1/4 teaspoon pepper). It certainly was crispy and the chicken inside was very moist and juicy. The flavor of the batter was quite good (I used Lawry's), and I didn't have any problems with it sticking. I can't say it was the best chicken I've ever had, but it was quite good and I would make it again.
Excellent sugar cookies! Very buttery tasting and very soft. Not flavorless like the ones you buy in the grocery store bakery, but just as soft and light. I also like that it doesn't call for any ingredients I may not have on hand all the time like sour cream or cream of tarter. Just FYI: I wanted a recipe to make cut-outs, but I found this dough a bit mushy for that, even after chilling a while. so if you want to make cut out cookies for decorating instead of rolled in sugar as in the recipe, I'd add an additional cup of flour. Even with that flour, these cookies were soft and very tasty and turned out perfect as Valentines hearts.
Absolutely delicious and authentic. I lived in Germany for a year and spaetzle is one of my favorite dishes. This recipe tastes just like I remember. The only change I made is boiling the noodles in chicken stock. It adds flavor. Otherwise I followed it exactly and it turned out great. My husband even ate them witout gravy this time!
sorry, but this was awful! 4 beatufiul halibut steaks ruined, as far as I'm concerned. The lemon pepper was all you could taste and it was just too much! I bet the rest of the sauce was delicious, but you coudn't taste the delicate flavors of the sour cream and parmesan over the lemon pepper. I actually think I'll try this recipe again, omit the lemon pepper entirely, just salt and pepper the filets and add lemon juice to the sauce. I bet it will be wonderful!
I hate to have to give such a bad review, but this sauce just isn't a good recipe. First of all, it's super thin. Watery even. I followed the directions to a T, even used whole milk, but when I let the sauce cool, even overnight, it never thickened and was like pouring milk on my gingerbread. Secondly, it was too sweet. On the gingerbread it helped, since gingerbread isn't that sweet. But just tasting it with a spoon, it was soo sugery. Thirdly, adding the vanilla after cooking, it didn't blend in at all. It just sat on top of the custard in little pools of brown and refused to mix in. It should be added with the milk during heating. I was so disappointed with how this turned out. I was able to salvage it the next day with a few extra egg yolks and some corn starch. Then it was delicious! But by then it was a completely different recipe. So I suggest you look elsewhere if you want a thick, creamy custard sauce. Try one that only uses egg yolks, as a true custard should. Also, you need to bring the milk up to a higher temperature before mixing some with the eggs. Following this recipe's instructions, the milk was barely luke warm when the sugar dissolved and I added some to the eggs. Other recipes state that the milk must be very hot when you mix it into the eggs. I'm not sure which thing contributed most to the failure of this sauce, but a complete failure it was.
Absolutely wonderful! This gingerbread turned out exactly like I had hoped. It was dense, flavorful, and delicious. The spices were just right. Mine was a titch dry, but I think I just cooked it too long. It had such a nice flavor I know I"ll try it again and just cook it a hair less. If you're looking for a yummy, traditional gingerbread cake, this is it!
I wanted a nice pork and gravy recipe to try instead of my usual creamy mushroom gravy. But I found the balsamic vinegar taste totally overwhelmed all the other flavors in this sauce. I only used half the recommended amount too, because I know how strong it can be. I guess maybe other people really like a strong vinegar flavor, but I found it to be just too much. My husband agreed and said this pork was just OK. If I made it again, I'd probably try the red wine vinegar instead, but I'm not sure I'm going to risk it a second time. I'll probably keep looking.
Good, but not amazing. I followed the recipe pretty closely. I did omit the sausage links because I thought it would have plenty with just the crumbled sausage (and the sausage content seemed just right that way). I also added a handful of craisins, for color and tartness. And I used 2 boxes of cornbread stuffing mix rather than making cornbread separately. But otherwise I followed the recipe. And it was good. I can't say there was anything wrong with it. But no one made any comments about it or gave any compliments. Personally, I thought the bacon threw off the flavor a bit. It's hard to imagine bacon not making anything better, but stuffing has its own flavor and the bacon sort of confused my pallate a little. I may try this another time, but I will omit the bacon and add less salt.
I thought this was a wonderful, very easy, very quick chicken soup recipe. I tried another recipe before this that called for the stock to be from scratch (boiling a chicken, etc.) and this recipe was just as good if not better. I like the spice better on this one too, and it took 1/3 the time! I only made a few small changes. I didn't have marjoram, so I used 1/2 tsp of thyme and 1/4 tsp celery salt. I also ended up adding half a can of cream of chicken soup, because I like my soup a little thicker and creamier. But the broth before I added it was delicious, so don't think the soup needed it. I threw in a few more vegetables that I had on hand as well. But even without them, the soup would have been flavorful and good. My husband, who is picky about his chicken soup, ate two bowls and my mother said it was probably the best chicken soup she's ever had! That's quite a compliment coming from my mother!
