My husband and my brother both loved this. I thought it was a bit rich. I followed other reviewers by adding some cheese (I used cheddar) during last 10 minutes, and also adding some garlic powder. I usually think that anything is better with bacon, but I think that's what threw it over the edge for me. It seemed also like the ratio of soup mixture to potatoes/bacon was high. I also think if I made it again that I would substitute green onions for the regular onion (both for taste and looks). I rated this higher because the guys seemed to love it so much.
Although I thought this dish was okay, the rest of my family didn't really like it. I have a different pork tenderloin recipe I make with a rosemary rub and they much preferred that. I thought that this marinade, going just by the recipe, would probably be very good for grilled chicken (or other grilled meats). It had a bit of a strong taste for a roasted dish. I also thought the mustard sauce was overly spicy. I might try this again using Jack Daniels instead of wine, as someone else suggested, and forego the mustard sauce.
Very easy, very good -- only complaint is that it doesn't make enough for seconds! I was feeding four adults, and we pretty much scraped the pot clean (I didn't look closely at the servings in the recipe before I started). I will double the recipe next time. Increased chili powder and decreased water as others suggested, along with adding garlic cloves to the meat. I don't like things very spicy, but I used just short of 1 T chili powder -- it was around 2-1/2 teaspoons, and it was the perfect amount of spice. Served over Fritos, with cheddar and sour cream on top. Yum!
I'm really surprised at all the positive reviews on this. I thought it was dry and needed a lot more sugar. The lemon flavor was barely detectable. I think I'll be going back to a regular spritz recipe. The only positive was that it did work well in the cookie press.
These were good, but fairly bland. I did brown some bulk breakfast sausage (about 4 oz) per other reviews, but it didn't add much excitement. I only used regular sausage, since I'm not into spicy foods and it already called for the green chiles, but it was still bland. I think I would make this again and maybe add a little salsa to it, to make it more moist and give it a kick. They did turn out looking pretty, as pictured. The dough was easy to work with (tried the shot glass -- it didn't work too well, but I normally form these little tart shapes with the rounded handle end of an ice cream scoop). They also traveled well -- I had to bring them to a brunch, and they didn't get soggy or crumble -- they stayed together nicely.
Awesome! The dark brown sugar definitely makes this taste like real toffee from a candy shop. It actually fits better in a 10 x 15" jelly roll pan. If you line it with foil, you can bend up the ends of the foil if the saltines don't fit exactly.
May replace my previous favorite chili recipe! Didn't use all the spice though, to make it kid friendly. Used the full chili powder, but reduced red pepper flakes to 1/4 teaspoon. Also replaced one can of tomato soup with plain diced tomatoes. Next time I will try the tomatoes with green chiles as others have suggested (just didn't have any on hand). Used only one can of kidney beans with the black beans, but compensenated with 20 oz. of turkey instead of the 16 oz in the recipe. I used about a half a soup can of water, but next time I will use at least a full can, as I had to add some water at the end of cooking time (we're used to more soup-y chili). My 7 year old had 3 bowls of this!
Well, I thought it was kind of strange. I made it as written, except to add a little bit of cornstarch at the end to thicken up the sauce. It seemed to be too sweet. I also thought the rosemary didn't blend too well with the orange-maple taste. My kids kind of liked it, but my husband didn't at all. I just thought it was sort of meh. I won't be making it again.
It was alright, nothing really special. Something seemed a little off about it - I almost wonder if I would like it better if I left the corn out.
This is one of the best green smoothies I've tried. I've made it twice now, once as written but without the flax seeds, and once with the flax seeds but half as much orange (it was all I had). Both were excellent, not really tasting of spinach. I used frozen pineapple -- even with that, I think you still need the full ice amount. Both times I used red grapes, and I think you would need to use green grapes to make it turn out like the picture, but it shouldn't affect the taste either way.
Awesome! My picky family loved it and has requested that I make it again. Per other reviews, I only used 3 teaspoons of the ginger, and slightly less than 1/2 cup of sugar, but otherwise I followed the recipe exactly. I found that the sauce thickened up really nicely on the stove.
Excellent flavor, but it wasn't quite as melt-in-your-mouth tender as I had hoped (parts of it were, and parts weren't, so I don't know what happened). I made the recipe exactly as written. I will say that my husband, who doesn't usually like pot roast, did indeed like it -- although he also thought it should have fallen apart more easily.
