I made this but used kidney beans, green beans and great northern beans. It turned out pretty good, I'll definitely make it again. There was a giant bowl with lots of juice, so it's good for a big family or a picnic.
Wow - my husband and I both really liked this recipe! I followed some of the other reviewers' advice and used twice as much of the artichokes and spinach. I'm glad I did, otherwise there would have been too much creamy stuff. Note that this makes a TON of dip - even half the recipe lasted us for three nights plus I gave some to our neighbors. We dipped both tortilla chips and cut up Italian bread in it. Delicious!
This was definitely tasty - I love the combination of apples with pork. I took the suggestions to double the sauce and I'm glad I did. My husband and I both enjoyed this recipe.
Easy and yummy!
This is a great cornbread recipe - very easy and delicious! It was moist but a little crumbly, but what cornbread isn't? I like that it could be made in a cake pan since I don't have a cast iron skillet that most cornbread recipes call for.
This recipe was pretty good, but I found that it wasn't nearly as thick as I'd like. I think next time I won't add as much chicken broth and that should do the trick. I may also add a little more potato, but otherwise it was tasty and a good recipe to start with.
I really liked this recipe - the bread was very tasty and had a good texture. My only problem is that I don't like bread from a bread machine in general - the crust is too thick. So the second time I made it, I let my machine just make the dough and then I baked it in the oven instead (350 degrees until nicely browned). It turned out WONDERFUL! I now make this bread all the time - at least twice a week!
This recipe was okay. I followed the advice given by some other reviewers and browned the beef first and decreased the baking time to 45 minutes. I added garlic powder but it was still a little bland. My husband and I ate it, but I probably won't make it again.
These muffins turned out really good. I was very happy with this recipe. I got 8 nice-sized muffins and they barely lasted 24 hours - and there was just my husband and myself eating them!
Easy and delicious! I blended one can of beans and used the second whole so that it wasn't too smooth - we like whole beans. Thanks for a quick and yummy recipe!
These cookies are so yummy! I could eat the whole batch! I was a little heavy on the oats and used craisins and golden raisins. The cookies kept a nice shape - not too thick but not too thin. Even clean-up was relatively easy since all of the ingredients are in increments of 1 cup or 1 tsp - only two measuring utensils to wash. I'll definitely make this recipe again!
While I did alter this recipe a bit based on suggestions from others and our personal preferences, it was still really good and I'm sure the original recipe is just as good! Here's what I did - I substituted pine nuts for the cashews, omitted the mushrooms and chickpeas (my husband doesn't like them), added the spices & pine nuts when I sauted the onions & carrots, and only used one egg. I think I ate four servings! (Note: I've made this a ton of times since my initial review and have been using chickpeas instead of nuts and omitting the eggs due to my kids' food allergies. So good! Plus it would make a great vegetarian meal since the chickpeas add protein.)