My husband and I don't usually like berry pies, but my pregnancy seems to have brought on some cravings so I decided to try this recipe. It was great!! After reading the reviews, I decided to add 3/4 cup of sugar to the berries since there were a lot of comments about it being a bit tart, and I omitted the milk and sugar topping step due to the comments about the crust being soggy. I made this pie in mid-January so I was only able to find a small package of fresh blackberries at the gourmet grocery store, and so I used 3 cups frozen Dole brand blackberries and 1 cup fresh. (We actually found that the frozen ones cooked to a nicer texture than the fresh). I used my own crust recipe, and tented the pie for the first 15 minutes- which I don't think I needed to do since I ended up having to bake it for about 10 minutes longer to brown it in the end. Anyhow, it does slice beautifully-no oozing (which even the best apple pies tend to do) and we loved it with the vanilla ice cream.
Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again!
I work at a Japanese restaurant, and with very little tweaking this recipe tasted exactly the same!! I used less onion than called for, and I used fresh shiitake mushrooms. I also cubed the chicken instead of cutting it into strips, just personal preference. Also, I substituted 1 Tbsp mirin for soy in the sauce, and I added a pat of butter to the sauce (a trick I learned from the cooks where I work) and it was delicious! Also needed to cover the pan while the eggs were cooking, so the sauce did not evaporate too much.
I followed the recipe exactly and these turned out still raw in the middle, and they spread out more than I thought they would, instead of getting 'fat'. The taste was similar to mall cookies, but still not what I was hoping for.
This frosting was fantastic! I was a little worried about it being too 'lemony' but it was perfect. The cake was a little dry, and I did not split the layers. Presentation is beautiful though, when serving slices. I will make this again, but probably with a different cake.
This recipe was fantastic, and SO easy to make. I followed it exactly, except I didn't have Jumbo eggs (I had only large) so I added one extra large egg to make up the difference. I would proudly serve this casserole to guests for breakfast or brunch.
These were really lacking in flavor. I could not taste any of the seasoning when they were done, and I ended up having to dip them in melted butter for more flavor. Nevertheless, lobster is delicious no matter what you do to it!
This is SO, SO, SO good! I have made it many times for guests as well as my family and everyone agrees it is better than any restaurant scampi they have had. I follow the recipe exactly, but I also like to add buttered panko crumbs to the top before cooking for a little crunch. Thank you for this recipe, it is a keeper!
This recipe was fantastic! Even my picky 9 year old and our 1 year old gobbled it up! I was only able to marinate the chicken for 2 hours and it still was sooo tender and moist, even though hubby charred it a little :) I doubled the curry, and could have tripled it, the flavor was very mild. Curry smells stronger than it tastes, so you can be more liberal with it than you think. Will make this again and again! Thank you!
This coffee cake was AMAZING! Nice and buttery, not too sweet and just the right amount of topping. The topping does sink in to the cake a little, but that is what its supposed to do! Some other reviewers said to double the topping, but I would leave it as is. Any more would be too sweet, its perfect the way it is. It was even better the next day, so I'd recommend making this a day ahead of serving. It was a large dish, so it took us a while to finish it but even after a few days it just seemed to get better. Great recipe!
FANTASTIC! My husband is so picky, its taken us years to find a pot roast that he likes and this is the one! I gave it 4 stars only because I added some veggies and made minor changes. Like other reviewers I floured and salt & peppered the meat before browning it on all sides in a pan, and then put it in the slow cooker. I actually don't like cream of mushroom soup and I was a little worried the onion soup mix would be too much onion/too salty. I always try to follow a recipe as closely as possible the first time though, so I used them both but replaced the water with beef stock. It was such a delicious gravy, not too oniony or salty at all! I cooked this on low for about 6 hours, then I sauteed celery and carrots in the same pan I did the beef in- scraping up all those brown bits- and added them to the pot. I turned it up to high for the last hour or two and everything was cooked to perfection. Served with mashed potatoes, mmm. This recipe will be my standard pot roast from now on.