YUM! My plate hasn't even cooled off yet & I've already e-mailed this recipe to three people!! This is so good, I don't even know how to describe it - it's like the very lightest angel food cake ever, drenched in lemony sauce. My kids LOVED it (12 yrs and 2 yrs), and even the picky husband said it was good! Just be aware that it gets fairly brown - mine was quite dark on top after 38 minutes, but wasn't actually burnt. Trust it! **added later** If you don't have a microplane zester (well, first - get one! Cheap & awesome! 'til then...): before juicing the lemons, use a vegetable peeler to take strips of JUST THE YELLOW part of the peel (no white if you can help it) and whirl those with the sugar in a food processor until they're all blended in. Add that during the sugar step, not the zest step. Works like magic!
Yum! I followed another reviewer's advice and drizzled a tiny amount of butter over the chicken to help brown the crumbs, and then gave it a quick zap under the broiler. Everyone loved this one, including my two-year-old and my meat-and-potatoes husband. I served it with couscous with a little tomato and cucumber, cilantro, lemon juice and some of the leftover feta. It's a hit at my house!
This recipe makes a LOT of slaw! I thought we could enjoy it over the next few days, but it got very watery and limp after just a few hours in the fridge. Okay recipe, but I guess we're just not huge fans at my house.
I must say I was a little skeptical, as I've married into a family of Texans and have heard stories of all the steps a proper rib cookout should entail - well, these were really great! I actually just used an inexpensive, store-bought (gasp!) BBQ sauce, but next time I'll plan ahead and make some of Bubba's Best BBQ Sauce (here on allrecipes.com) and really knock 'em dead. Great ribs!
These are really good, but you have to be very careful not to get too peppery. Also, the first time I cooked these, they took FOREVER! The second time, I cooked them at a little higher temperature, and uncovered them for part of the cooking time; they were faster, but not as tender. Oh well, they taste good enough that I'll try to find the perfect combo of temp and time! Overall very good.
So good! I use Pace Thick & Chunky - it works perfectly because it has some body to it and it's already kind of "cooked", so putting it in the oven doesn't drastically alter it. Really great with Mexican style corn and spanish rice as another person noted. Easy and good dinner!!
This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.
Very yummy! I did use a full pound of extra thick bacon, and added a tablespoon or so of milk to the very thick dressing (light mayo worked great). One note about the croutons - the amounts listed for salt and pepper were very heavy even though I doubled the bread - start at about 1/3 of the amount listed and go from there. FYI, these are 4 VERY LARGE servings!! For typical side salad servings, it would be closer to 8-10. Such a great salad & it does taste just like a BLT. It even kept well in the fridge overnight, to my delight!
Well, I'm not sure what happened, but this wasn't great. It smelled really terrific as it was marinating, but it tasted off - almost like wild game! Very odd. Probably won't try again.
Wow, pretty darn good! Actually, even though I made them with dinner, they remind me of the hearty breakfast potatoes my dad would cook when we went camping when I was little. Easy to prepare ahead of time, then toss on the grill for awhile before starting the meat.
Really good, especially after fiddling. Stay with me here!: instead of ground beef, I used pork sausage and added an egg, italian-style seasoning and bread crumbs. Make Tbsp-size meatballs and brown in a large pan with some diced onion. When brown, drain the fat, add the sauce ** and a can of diced tomatoes with the juice ** then ignore it for awhile to let it simmer together, then continue with the recipe as above. Sounds like a lot more work, but it's really not - you can even prepare the meatballs in the morning and put them on a plate in the fridge or freezer until you're ready to start dinner (put a long piece of plastic wrap sprayed with Pam on the plate first, then fold it over the meatballs to cover). Besides, you feel so Martha!! Really good with a giant caesar salad and a big hunk of crusty bread.
This is definitely a recipe for garlic lovers! I love garlic, and I thought it was just on the brink of too much - but not quite! Like all good brisket, it takes awhile, but you sure feel official when you taste it. Even good the next day chopped with bbq sauce on a hamburger bun!
