My husband and I LOVED this frosting! It's thick, rich, and every chocolate lover's dream. Just devine! I recommend doubling the recipe if you like a lot of frosting like we do. Plus, this doesn't spread the best (could have been that I didn't add enough evaporated milk) but it's SO good that it's worth piling on a little extra on the cake to cover every inch. You will NOT be disappointed. Easy and delicious! Thanks!
I made this recipe in an "emergency" situation where I found myself with some roughy on hand and no plan for how to fix it. Seems most other fish recipes on this site called for heavy cream, which I didn't have. I used one whole (but very small) orange, one whole lemon and half a lime. This made quite a bit of juice for three very good sized filets. The juice took a bit to reduce down but by the time it reduced, the fish was done so no problem there. Seasoned the fish with Old Bay, some dried dill weed and black pepper (as I didn't have the lemon pepper on hand either). I was very pleasantly surprised by this recipe. I was worried it would be dull, but it really had a good amount of flavor without overpowering the fish. FYI, I used Trader Joe's white roughy (found in the freezer section)which is simply divine and a must try if you haven't had it yet. This dish was perfect for a summer night dinner. My husband said he could easily use this sauce for shore lunches on his next fishing trip with the guys.
This frosting is good and I didn't have any problems with it getting hard like another reviewer mentioned. I kept the cake in the fridge when not serving, which I think is a no brainer since it IS made of cool whip. I used this frosting on the coconut cream cake just as another reviewer for this frosting did; recommend that cake highly (not the bundt version -- it's further down the page if you search coconut cream cake). This frosting worked very well for that cake. Would also work well on easter cup cakes with coconut on top. I only gave this recipe four starts because while it was super easy to make and tasted pretty good, it didn't totally knock my socks off. I will certainly make this again when I need a light frosting. I passed the recipe along to family members who requested it after trying. So, thanks!
I made this pie today and I can already tell from the leftover amount that has chilled for an hour and a half that I did something wrong. The texture is grainy from all the sugar. I doubled the recipe because of what other reviewers said about it not being enough to fill a pie crust. It tastes good -- just has a grainy texture. Anyone know why?
This stroganoff was excellent! I have tips to cut the time way down in making this. 1st, read Jillybean's & momsavedbygrace's reveiws on what to do different with ingredients. In addition to the above changes, I did the following with mine: 1) used TENDERIZED ROUND STEAK instead of stew meat. THIS IS SO IMPORTANT FOLKS!! You can cook stew meat until the cows come home & it will rarely get really tender. My mom buys pre-tenderized round steak and uses it in stews and similar dishes; it always turns out fantastic. Just cube the meat yourself in 5 minutes & you'll shave hours off the cook time. 2)I added onion & garlic powder, salt & pepper 3) Added about a TBSPN of beef granuals 4) One eight oz package of pre-sliced mushrooms, sauteed in cooking spray & 1 TBSPN or so of Olivio. Don't sautee mushrooms until they were soggy; leave a little texture and bite to them as the soup mushrooms tend to disappear. 5) Added one very generous dallop of fat free sour cream (use Breakstones; you'll never miss the fat). I have a new KitchenAid slow cooker which might be a little more efficient than most but I think the meat is the key to less cook time. I cooked this for an hour & 15min on high, then two hours on slightly higher than low. It was perfect in 3 hours, 20 minutes (probably was done sooner but I wasn't home to check it). Tossed in the mushrooms right before serving as well as cream cheese and sour cream; no further cooking needed once that dissovles. FABULOUS!
FINALLY FOUND A GREAT & EASY POT ROAST RECIPE!! I have tried other pot roast recipes from The Food Network etc. but every time they were a disappointment -- or way too involved. This roast is so moist. I had my 91 year-old grandmother over for dinner and served this; she loved it! She said it was simple, old-fashioned home cooking. I followed the recipe exactly then added some beef granuals. I put an entire bag of baby carrots in the dutch oven as well. Next time, I will add potatoes. This is so easy, and so moist - -lots of gravy left over for potatoes. Do yourself a favor and give it a try. You won't be disappointed!
Easily five stars. I did not have buttermilk but I made my own with a trick from a pancake recipe on this site where you use white vinegar added to milk (they say 3/4 cup milk & 2 tablespoons white vinegar -- let sit 5 minutes -- so I just follow that and it works like a charm). I added a healthy dose of crumb topping and the muffins did not sink as others complained. I also increased the blueberries to probably about 1.5 cups fresh blueberries. I used paper liners & recommend you do the same. I also added 1.5 teaspoons of vanilla -- the first review of these said it made no difference; it does. You ALWAYS use vanilla in baking like this! These are so good that my 4 year-old ate two right away and so did my husband and I. I only wish I had doubled the recipe to make 24! This is a keeper! NOTE: Doubling recipe only makes 1.5 dozen. Batter is sticky and super thick -- don't worry -- it's supposed to be! ALSO: add cinnamon to the batter!
This is probably one of the best recipes I've made off this site. Comfort food perfection. I took the advice of reviewer Krista (thanks!) and added cumin, poultry seasoning, garlic powder and black pepper. I used one can cream of celery in place of 2nd cream of chicken. I used 1 and 1/2 cans of the biscuits (I like a lot of dumplings) and I used chicken broth in place of water (please note -- Krista said she used 3/4 can of broth ... I think she meant one of those big, double sized tall cans). I used one regular size broth can and most of the liquid got soaked up -- but it was still good). I added a bag of steam-in-the-bag frozen mixed veggies right when I started the crock pot. I added the dumplings about an hour an a half before serving, and found that to be plenty of time. Cooked on high for five hours. It was OUT OF THIS WORLD. The house smelled great while it cooked. On a winter day, this would be more comforting than a toasty blanket. :) Will make this again and again.
This wasn't bad but it didn't impress me the way I hoped after reading the rave reviews it got. I added half a sauteed onion, garlic powder, pressed dry the thawed spinach, softened the cream cheese and mixed everything together in the mixer as some reviews suggested. I think I was expecting something more like creamed spinach; this wasn't "creamy" it was a little thicker. If I make this again, I'll add a bit more milk and maybe some shredded provalone or mozzerella instead of grated parmesan cheese to make it a true "casserole" if that's what it's supposed to be. Also needs salt and pepper. Overall, not bad ... just not fantastic.
DO NOT overcook these. I'm pretty good about pulling cookies out before they're done to keep them chewy -- I hate crispy cookies -- but these you have to REALLY watch and pull out well before what would appear even close to "done". I even used a Silpat cover on the bottom of my cookie sheet that usually won't let a cookie burn, but the bottoms got overdone. I turned the heat down to 360 degrees for batch #2 and pulled them out much sooner than the first; this did the trick. I also added chocolate chunks to give it that something more. I wasn't blown away by any great peanut butter taste (hence the added chocolate to dress it up). I may have used a tad shy of a full cup, but I doubt that made a huge difference. Overall: pretty good cookies.
SALTY! SALTY! SALTY! I followed the advice of momsavedbygrace, who usually has great tips (thanks) but this time, for me it turned out so salty that my husband and I tossed out the leftovers. I followed the recipe exactly, per the changes in the above-mentioned review; even used a bigger roast -- about 2.88 pounds. I added the two dressing packages as she suggested. I don't even think omitting the extra salt the recipe calls for would have made the difference here. I may try this again, but with 1 and a half packets of the dressing, increase other spices individually, omit the salt altogether and use a 5lb roast as the recipe suggests. I recommend adding peppers and mushrooms too; this just lacked something -- not salt though!
This is almost like a stew in consistency and taste. You could probably add carrots and other veggies, and maybe pre-cooked potatoes toward the end of the cook time to make this into stew. Anyway, it was de-lish. Super easy too. I didn't have beef bullion cubes -- used the granuals instead. I also tossed in a whole container of sliced mushrooms. Really easy and as one other reviewer said, a nice change from recipes that call for cream of something soup in the slow cooker.
