I found a perfect pot roast w/ gravy, that my whole family loves! During the last 2 hours, I added cut up potatoes, carrots, whole mushrooms, and sliced onion and garlic. Makes a great lunch the next day.
I made this today. I thought is was super! My children (ages 5, 7, 9, 10), Hubby and me love pot pie. So this is a must keeper! I doubled the recipe, because I knew it probably would go over well. I did add a little diced celery and a cubed potato tho. We also added black pepper. I think it was salty enough tasting w/o adding more. We also floated round buttery crackers on top to give it that pot pie crust. Thanks for posting this recipe Tracy. It is a keeper here! I intend to pass this on to all my family and friends too. :o)
Very bland... very tasteless. :o(
This is the best biscuit recipe I have ever used! :o) I really don't knead the dough. I skip that part and just pat it out to about 1 inch thick and cut them with a drinking glass. These do not have a chance to cool off in my house. Hot from the oven and they are are gobbled up!!! Would rate it a 10.... but 5 is as far as they will let me rate it.
I really think that Heather meant a 1/2 stick (1/4 cup) of butter. I marinated my 6 chicken breasts in a cup of lemonade prior to making this. I omitted the egg wash, as the lemonade marinade made the crumbs adhere well. I crushed my crackers up in a zipper type bag, added seasonings (LOTS of garlic powder, lemon pepper, paprika and onion powder), then added the chicken pieces two at a time. I also lightly coated a glass baking dish with vegetable spray. I added the coated chicken, sprinkled parmasen cheese evenly over the chicken, I melted 1/4 cup of butter and drizzled that over the top. Cooked it at 375 for 30 minutes. My whole family loved this! I served it with buttered parsley noodles n green peas. No leftovers at all! Think next time I'll have to double the recipe. This was a moist and very tender dish, very flavorful and was not greasy or extreme butter tasting either. Very easy to make too. I think I'll make up crushed crackers/seasoning baggies and have them ready to roll in my pantry on very busy nights! Thanks Heather!!! :o)
A pineapple cake that is to die for!!! This is a soooo easy recipe to make and the results are fabulous! Just remember which pan has the pineapple rings in it. Another way to prevent round cakes (Or any others, for that matter) from rising alot in the middle, take damp tea towels and wrap around the pans. The cake will come out very level. But use a oven mitt to remove them steamy tea towels! ;o)
Sorry.... did not care for this. Yes it was quick, but I think I'll stick with the tried and true method of making 'Absolutely Ultimate Potato Soup' also found on this site. Very bland, watery, very tasteless. My kids, hubby, nor I was impressed.
This was a pretty good soup with some alterations, due to having kids..... I doubled the recipe, but used 1 can of broth, and 1 can cream of chicken w/ 1 can of water. I used 1 can regular corn and 1 can cream style corn. I used 1 can of Ro-Tel MILD tomatoes and 1 can regular tomatoes. I used 2 cans of black beans, but I did rinse them well prior to adding them (canned black beans if not rinsed will give any dish an ill looking color.). I used two cooked and cubed chicken breasts, seasoned with garlic powder and black pepper. I threw this all in my crockpot, cooked on low for about 6 hours. I served it with shredded cheese and dollops of sour cream.
This is the upmost delicious muffin recipe!! I had to bake for a bake sale. I made these, and they sold very QUICK! So easy and so versable! Our favorite it adding about 1 cup smashed banana and 1/2 cup chopped walnuts, added cinnamon and vanilla. I spray my muffin tins with Pam instead of using the liners. You can be so creative with these... with different fruits/jams/preserves and/or veggies/meat and/or cheeses and spices! Thank you SOOOOOO much Lori for posting this recipe! This is a keeper and it has become a family recipe! We give you 12 thumbs up from all 6 of us! This ROCKS!!!! Mmmmmmm!! Oh... I bake them at 350 for 30 minutes.
This was an average recipe. I think it was quite salty. Next time I might try low sodium soups, which I added 1 can cream of chicken, 1 can cream of celery, added chopped onion, and omitted the parmasean cheese.
This was ok the 1st day. But I recommend making it ahead a day, and reheating. Gives time for the flavors to come through. The 1st day, tasted more like a fish casserole. Next time I make this I will only make it with crab meat and shrimp.
Can I say.... AUTHENTIC??!! This was very good, tastes alot like the nicer restaurants version, not your fast food mexican chains. It doesn't seem to thicken on the stove, but does in the oven. Only thing I reduced on was the 5 TABLESPOONS of HOT chili powder.... I decreased this to 5 TEASPOONS. Which was spicy and bold enough for my husband, but mild enough for me and our 4 kids. Thank you Anna Marie! This is a keeper!
