My 5-year old kept saying, "Yuck, I don't like pumpkin" and was scrunching up her face refusing to try it. I convinced her by reading the reviews to her, and after she tasted it, she said, "Mom I want to write a review like other people and say 'YUM YUM YUM YUM YUM!!!!'" I have to agree with her!! And by the way, she is the 2nd pickiest eater in my house, after my 22 month old son, who is the PICKIEST eater - he just kept saying, "More!" My entire family loved this recipe - absolutely delicious. It is very light, yet still creamy, and kind of has a vanilla custard undertone in it. I didn't use all the pumpkin it called for, because I used the smaller can of pumpkin which comes to slightly under 2 cups. So I actually feel it could be a little more pumpkin-y, but that may be why. If you are really into the pumpkin pie kind of thing, you can probably add some nutmeg and more cinnamon to spice it up a bit, as it is very mild. I also cut down on the sugar a bit; I cut down in the sugar to 1/2 cup, which still is fine. I also didn't have the self-rising flour and made my own (1/2 c flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/8 tsp baking soda). I'll be sure to make this again and also to serve it at parties/holidays. TRY IT - I don't think you'll regret it! updated 3/2009 - Just a note that I first reviewed this long ago & continue to make this frequently, EVERYONE who tries it, loves it . . .
I have to say, I'm usually a little skeptical when something gets such high marks - I'm a very picky cook and eater. However, this one deserves all 5 stars! It not only is delicious, but so so so easy to make. I had my family-in-law over for Christmas and this got rave reviews. My husband is begging me to make it again just for us. The only thing I'd really like to point out is not to expect anything wildly different - it's basically a flat cheesecake with cinnamon apples on top, but don't let the simplicity deter you, it is so good. Lastly I'll add that I followed some advice and used only 4 apples & put the apple mixture in a pyrex bowl and microwaved it on high for 3 minutes. The apples were perfect, not too soft nor too crunchy (I used Macouns). Doing this did make the cinnamon sugar syrupy, so I didn't lay my apple slices out decoratively, I just poured it on/spread it out. It still was very attractive. Do make this recipe . . . you won't be disappointed!
This was delicious! My kids loved it, too, and it was so easy to make. You could do this on a weeknight. I have a Weber grill, which you are supposed to use with a closed lid, but as the ham is already cooked, I still used an open grill as directed, on high. My steaks were thin, about 1/2", so i cut the time down to 5 min each side, then basted and cooked about another 3 min on each side on medium high so the glaze wouldn't burn. I used plum jelly and Dijon because I didn't have yellow mustard. I did cut the mustard in half because Dijon can be a little intense, and I'm not a big mustard person. I will absolutely make this again. Served it with sweet potatoes and stringbeans and my whole family loved it. Thanks for the great recipe!!! An update: I've made this many times over, and have learned the recipe is VERY forgiving - now I just grill it on medium with the lid closed, flip it, and the baste it and flip twice again to cook the glaze on. The details of cooking it don't really matter. Additionally, I have used all kinds of jelly, depending upon what I have on hand. And tonight I was very desperate - realized I only had grape jelly and a lime instead of lemon, and French's mustard. It actually came out better than ever!! My 3 1/2 year old gobbled it up! Enjoy!!
This recipe is exactly identical to one that I have (crazy I still have it!) from 8th grade cooking class (almost 30 years ago!!) called French Breakfast Puffs. I've always loved it, but the recipe is VERY bland without soaking the top with LOTS of butter and double dipping in cinnamon sugar. I liked the idea of making the mini muffins for my kids, so I did apply a lot of the changes suggested here, which allowed them to be yummy without as much additional sugar and butter on top (as if there isn't already enough in the recipe). I did half white flour, half whole wheat flour (in an attempt to make them a little healthier), and 1/4 c white sugar with 1/4 c light brown sugar. I also added a heavy tsp of cinnamon, and found that 1/2 c milk wasn't quite enough, it was almost like cookie dough, so I probably ended up with a final measurement of 3/4 c milk after several additions. I also added 1 tsp vanilla. The topping I left as is, but did just a quick dip in butter and a quick dip in the cinnamon sugar as opposed to the heavy coating I always felt I had to apply to the French Breakfast Puffs. Of course, making mini muffins decreased the ratio of muffin to topping, so maybe in the end it was all the same . . . either way, yummy and fun for my kids to eat, they even helped with the dipping at the end, so fun for them, too! I recommend this recipe if you read reviews and follow suggestions!
I've made this recipe several times, always using leftover pork roast. Most of the time, I don't have the rice prepared ahead of time, and it still comes out great even with freshly cooked rice (I use jasmine rice). I don't eat peas, so I pretty much put in whatever veggies I have laying around, which usually amounts to carrots, onions, celery, and cut up string beans. Since I'm using already cooked pork, I just do the veggies first, push them to one side of the pan, cook the egg (which I personally like to add a little milk to, and I use 2 eggs because I like a lot of egg) on the other side of the pan, then when that is cooked, I just mix it all together with the the soy sauce, etc, and throw the pork in to warm it through. This is so delicious my whole family can't eat it fast enough!
Wow I have to say this banana bread isn't the healthiest (a stick of butter?!?) but it is sooooooo delicious!!!! The only changes I made based on recommendations was to cream the butter and sugar together instead of melt the butter. I don't know if this actually makes any kind of difference, but per standard baking rules, it seemed appropriate. I also mashed the banana and did use my mixer to blend everything instead of folding it in to help develop the gluten a tiny bit. My family has eaten just about the entire thing in one day, and this includes a picky 3 year old! Yummy!!!!
So delicious! I tried fried green tomatoes many years ago with just a basic breading and was disappointed, I really didn't like them. But I'm growing tomatoes and some unripe ones fell off the vine and I didn't want them to go to waste, so I thought I'd try again. This coating is amazing, and they are just delicious. I would cut back on the salt a little bit next time. I took someone's advice and also lowered the flame to medium low after putting the tomatoes in the oil, and they came out perfectly!!
I don't know what I did wrong - I'm generally an excellent cook, and apple pie has been my specialty for a long time! However, my grandmother used to make an all-butter crust (and I've been using 3 Tbsp Crisco in mine), so I wanted to try to re-create hers. After reading the reviews, I was sooo excited to make this. I used all cold utensils, frozen butter, super icey water, cold hands. It came together very quickly and easily without much handling. The only difficulty I had was rolling it out. It kept shrinking up like pizza dough, so I feel that I did have to roll it out quite a bit in the end - maybe this is what destroyed it. I did make my two crusts in two separate batches, rather than doubling, and had the same issue with both. Anyway, the crust appeared flaky on top, and the pie looked beautiful, but the bottom and edges were so tough that even my whole family agreed (even though they would have liked to have made me feel better about it!). So I gave this two stars because I want to give it the benefit of the doubt and assume it was something I did - otherwise, where could all of these great reviews have come from?? Maybe I'll try one more time . . .
This is delicious!!! I didn't change much, except I left out the green beans and instead added some broccoli and cauliflower due to personal taste, and based on some other suggestions, I cut back on the balsamic vinegar to two Tbsp.--I figured I could add more to taste if needed because I always taste before I plate anyway. I did splash just a little more olive oil into it at the end since I thought it was just a touch dry. And I kept everything else exactly as written. It was absolutely delicious!!! I cannot wait to make this again. Four teenage girls and my 8 year old wiped out the bowl (yes I got to have some!) and would have had more had there been more to be had! Make this dish, you will not regret it!! I did saute 1/2 lb shrimp in olive oil and about 1/2 tsp of the italian seasoning and added it, but it was only on top--had no bearing on the taste of the dish with or without it (but it was a nice addition!) Oh--one more note--it's 85 degrees out and despite some other suggestions I still chose to make the veggies in the oven for two reasons--I figured it was easier to be at oven and stove rather than running back and forth, and also I do feel that roasted veggies taste different than grilled and also stay firmer longer (I didn't want soggy veggies). I really loved the taste of the roasting in this dish.
So funny how everyone's taste is different . . . I grew up with plain whipped cream - no added sugar, no flavors, just pure, delicious cream, which has it's own type of sweetness anyway. But I was buying some for my kids, and decided I didn't like all the additives in Redi-Whip, so I made this to put on their ice cream. I knew they'd want it sweet, so I tried this. But I think it was way too sweet and the vanilla was too strong (and I even used a little less of both than called for). Even my kids didn't like it that much. Next time I think I'll cut out the vanilla altogether and cut the sugar in half. Definitely consider your own personal taste before trying this recipe!
Allrecipes almost never disappoints me!!! I went peach picking today and when I got home, a few were bruised from being jammed in the bag, so I decided to have them with dinner, but how to make? This seemed perfect, almost more savory than sweet, a perfect accompaniment to the rotisserie chicken i picked up at the farm. I've had grilled peaches (sweet) before and loved them, but this just fell flat. I really don't care for the combination of flavors at all. And there was way more than enough vinegar, it was swimming in the bottom of the bowl, I think you can definitely cut down on that. Oh well.