This recipe was delicious, and I will be using it again. Not living near any "Skyline Chili" restaurants (it is available frozen in some supermarkets near me, however), yet very fond of their chili, I was very glad to stumble on this authentic-tasting recipe. I didn't get the consistency right on this first making, and, should this happen again, might proportionally increase the tomato sauce and spices or cut the amount of meat in subsequent preparations. The thicker consistency I got would be perfect for a "Skyline coney dog", I think. Thank you, Rennie!
Really easy to prepare, and fast, too! Based on previous reviews, I only used 1/2 cup sugar and 1/2 cup butter. The texture was perfect and it was still moist and nicely browned. I like thing a little hotter so will use the full can of drained chiles next time. Though I very very very rarely make cornbread, this will be the recipe I come back to next time around. Thanks Judy!
A tasty recipe that had everyone going back for seconds both times I've made it. People were surprised to hear that relish (I used relish instead of cubes) provided most of the flavor. Will make again. Thanks, Ellen!
This didn't have the kick I expected the salsa to contribute, but the taste was quite good and it was simple and quick to prepare. It drew mixed reviews from the tailgate crowd. Thanks, Susan!
Easy, fast, and delicious! Everyone wanted more when I served this with Christmas dinner. Cut back on the french-fried onions, though--I doubled the recipe and, even after that, ended up using only around 1/2 of what the recipe called for BEFORE the doubling! Will make again....Thanks, pearl!
Using the previously recommended variation of a Good Seasons packet in place of the called-for onion soup mix, this recipe was delicious and I will make it again. Next time, I'll use the 350 degree for one hour baking suggestion and will spray a foil-lined cookie sheet with cooking spray to both prevent the occasional burnt potato bottom and make cleanup and stirring during baking a snap. Thank you Donna!
This dip has gotten rave reviews every time I've made it. Quick and easy, it's been served at staff parties, tailgates, barbecues, and picnics. Easily customizable, I usually place the green onion and olives off to the side. Thank you, Rusty!
This was a very flavorful sauce that was easy to prepare--perfect for a first-time sauce maker like myself. Using a combination of taste and sight, I only used around 1/2 of the basil called for. As a neophyte sauce maker, I admit I will be trying other arrabbiata recipes in addition to this one, but I know I've got a good sauce to return to here whenever I need to. Thanks, Rick and Jennifer!
I thought these were pretty good; everyone at work raved about them. I followed some previous recommendations and added 1/8 c water and 1 tsp vanilla to the bottom portion of the bars, baking it for 5 minutes before topping with the blueberry mixture and the rest of the dough. I also added an extra tsp of corn starch to the blueberries. They smelled delicious baking and tasted even better with some vanilla ice cream. I look forward to trying this with raspberries. Be warned--they are crumbly! Thank you!
This egg salad was delicious and I will make it again. I thought I'd miss the mayonnaise, but I didn't at all. I personally thought the onion was a little strong, so will reduce the amount of onion in subsequent preparations. Thank you, Margret!
Based on earlier reviews, I left out the peel but otherwise prepared as directed. This was a quick, delicious dish that I will make again. There was just enough orange for my taste. Next time, I'm considering marinating the meat prior to cooking as other reviews have suggested and may increase the spiciness factor a touch to suit my own tastes (I like things really spicy!) Thank you Christine!!
I prepared this recipe doubled, with the cinnamon and vanilla but not nutmeg. It was simple to prepare and delicious; I'll make it again. I used white sandwich bread because it's what I had (I made this on a whim) and endorse the earlier recommendations of maintaining a hot griddle, not oversoaking the bread, and stirring the mixture between slice dippings to try to keep the cinnamon distributed better. Next time, I'll be sure to use thicker bread, but the sandwich bread worked out alright. Thanks, Jan!
