I thought this recipe was very good. Along with many others, I made several changes to the recipe. I used one can cream of chicken and one can cream of mushroom, like many others. I also added about 1 tsp garlic powder, 1/4 tsp seasoned salt, and a few shakes of salt and pepper to the soup mixture...I used about 3/4 cup chicken broth instead of water (the recipe calls for way too much water). I also used extra wide egg noodles instead of spaghetti, and I used leftover chicken broth to cook the noodles (which made them very tender and savory). I added a 6 oz jar of sliced mushrooms and a 10 oz. box of frozen peas. Basically I threw together the noodles, soup mixture, peas, chicken, and mushrooms into one big pot, stirred it all up, and THEN put it into the dish. I then covered that with about 1.5 cups sharp cheddar cheese mixed w/ 1/2 cup shredded monterey jack cheese. I cooked all that for 10 minutes at 350, then removed it and sprinkled a sleeve of crushed Ritz crackers that I mixed with a bit of melted butter over it. I put it back in the oven for another 15 minutes after that, and then served it with a dollop of sour cream on the side (which REALLY brought out a lot of flavor, very good addition). I was worried it would be a little bland but it was very tasty. I think I would've used less noodles, though, I put in 16 oz and that was way too much, I ended up throwing a bunch away, it was too much for the pan. Overall great IF you alter it and add your own seasonings etc!
Wow, this dip is AMAZING. I am asked to make it all the time. Great dish for cookouts and large gatherings. I find that people stand around this dish, picking at it!! :) Some adjustments I make to it are: 1) I buy one can diced tomatoes instead of fresh tomato 2) I use a can of chili (no beans) instead of fresh ground beef 3) I mix in a packet of Hidden Valley Ranch “Fiesta Dip” in w/ the sour cream & cream cheese (FABULOUS) 4) I start off the dip with a layer of refried beans – I mix 1/2 packet of taco seasoning with the beans 5) I don’t use onions, olives, taco sauce, or lettuce (gets soggy). The dip turns out fine without those things, but you can add them (or other things) if you like. My layers are as follows: Base layer is refried beans (with taco seasoning), then sour cream/cream cheese/fiesta dip layer, then (drained) diced tomatoes, then guacamole (1 container Dean’s guacamole dip works great), then the can of chili, and then I finish it off with the cheddar cheese. I bake it in the oven at 350 for about 10 minutes, or just enough to melt the cheese a bit. Serve it with Tostitos Scoops, they are great. People go INSANE over this recipe.
This meatloaf is REALLY good. Thanks to the other reviewers, I was able to tweak the recipe to make it really good. I used 1/2 cup milk, 1/4 cup of brown sugar (I could not imagine using 1/2 cup, that'd be too much), 1 tsp salt, 1 envelope of onion soup/dip mix instead of the onion, omitted the ginger, used 1 cup of saltine crackers, and added a tbsp of Worchestire sauce to both the sauce and the meat mix. I did add 2 tbsp of minced onion to the sauce mix though. I also poured the sauce over the meatloaf instead of putting it at the bottom of the pan. Finally I used 1.3 lbs of pre-packaged Italian-seasoned ground turkey (Shady Brook brand works really well). I was a little worried about being able to tell that it wasn't beef, but you could NOT tell the difference, the turkey was AWESOME. My boyfriend and I really enjoyed it, though he said it was a little salty, so next time I might try using unsalted Saltine crackers instead.
These are AMAZING, and they are sooo easy to make. They honestly look professional. I used a box of Trader Joe's Candy Cane "Joe Joes" (which you can only buy around the holidays) instead of Oreos - they have crushed bits of candy cane in them, they made the recipe PERFECT. I used Ghiradelli milk chocolate to coat them, and drizzled white chocolate (same brand) over them. Wonderful!!! Updated: I have also made these with Double Stuffed Peanut butter creme oreos, and those are to-die-for good!! Super!
This dish came out really great, just like restaurant quality. One thing I did that made the chicken turn out AWESOME was use a package of "Perdue Perfect Portions - Italian style." You get 6 filets, each one is about 1/4" thick, and they are PRE seasoned with italian herbs, so all you have to do really is coat each one with flour, you dont need to add additional oregano or other herbs. I took suggestions from other reviewers and added a tsp of minced garlic to the butter/oil (really added to the flavor), used sliced baby portabella mushrooms, added some onion slices, used double the amount of marsala wine (NOT marsala cooking wine, sweet marsala wine), added a splash of cream to the sauce, and added about 2 tsp of cornstarch to thicken it up a little. Served it all over garlic mashed potatoes, and it was really good! Everyone was impressed.
What I liked best about this recipe is that it's simple. Just throw everything into the slow cooker and let it do its thing. I did not follow the more advanced recipe, and it came out excellent. Made a few tiny changes, I used 2 cups of beef broth, and one packet of McCormick's Slow Cooker Hearty Beef Stew seasoning instead of having to add all the individual spices. Left out the bay leaf. Towards the end of cooking, I stirred in 1/4 cup of garlic mashed potato flakes, which helped thicken the sauce and give it a "kick." Delicious, will make again.
I wasn't wild over this one. I doubled the sauce like many suggested and added some red pepper flakes. Served it over egg noodles. I felt like I was eating egg noodles with maple syrup, gross. My husband liked the sauce on the pork chops (we used boneless by the way, 14 minutes on one side, 12 on the other, perfect) but neither of us liked it on the egg noodles.
I really liked this recipe. I used 93/7 beef, substituted an envelope of onion soup mix instead of the onion (didnt have time to chop it up and saute it), used italian seasoned breadcrumbs instead of plain breadcrumbs, added 1/4 tsp of garlic powder and 1 tbsp Worcestershire sauce to the meat, doubled the ketchup mix (though I halved the amount of brown sugar that the recipe called for, to decrease the sweetness), and added about a heaping tablespoon of barbecue sauce to the ketchup mix to give it a little more tang. Wonderful!! Husband gobbled it down.
I used a lot of shortcuts on this recipe because I'm usually running short on time. For the marinade, I used 1/3 cup extra virgin olive oil, about 1/2 cup lemon pepper marinade (Lawry's brand), some dried parsley flakes, and salt and pepper, sprinkled in. I mixed all that in a bowl, and poured into a ziploc bag then added 4 tilapia filets, tossing the filets until they were well coated. I let them sit in the bag, in the fridge, for about an hour. Following other reviews, I then baked them covered at 350 for 15 minutes and uncovered for 10 minutes at 375. For the mango salsa, they sell that in ready-to-buy containers at Super Target in the produce section. I topped the filets with the salsa once they came out of the oven. Yum, very good!
Original recipe turned out way too soggy, so I did it again, this time following the suggestions of an earlier reviewer; I am rating THAT 5 stars. I used Pepperidge Farms "Brown Sugar Cinnamon Swirl" bread and used just about the entire 16oz loaf, maybe a little less. I lightly toasted each piece and cut it into four squares, and let the pieces soak in the egg/milk/etc mixture (which I made the night before and refrigerated) for about 20-30 minutes. I then used a slotted spoon to arrange them in a 13x9 dish. Sprinkled a bunch of cinnamon sugar on top. I also cooked it for 30 minutes at 350 instead of Sharon's recommended 20. It looked a little soggy coming out of the oven, I was concerned, but if you let it sit on the counter for a few minutes, it firms right up. I finished it off with some powdered sugar after coming out of the oven. DELICIOUS. Went over great for Mother's Day brunch.
These were fantastic!! I added 1/4 cup chopped onion, 2 tbsp lite sour cream, 1 tsp lemon juice, 1/2 tsp black pepper, 1/2 tsp salt, and 1 tsp honey dijon mustard. I used italian seasoned bread crumbs, and let the patties sit in the fridge for about 20 minutes before cooking them. My husband and I gobbled them up.
I think it's the sour cream that really makes this recipe... I tried another banana pudding recipe on here that used cream cheese and did not care for it. I used french vanilla pudding mix instead of vanilla, honey graham crackers instead of vanilla wafers, and lite sour cream instead of regular sour cream. I also coated the bananas with lemon juice so they wouldn't brown. I also only used about 2/3 of the container of whipped topping for the pudding mixture - I used the remaining 1/3 as my top layer. I placed vanilla wafers on top of the final whipped topping layer just for looks... Anyway I made it the night before to allow the graham crackers to soak in the pudding mixture. I got RAVE reviews on this one - people said that for a northern girl, I can make awesome banana pudding down here in the South :)