I made this recipe for Christmas morning. I love the idea of the overnight casseroles, but my husband doesn't like them because they have too much "stuff". I halved the recipe and used a thick, cinammon bread and it came out perfect! Delicious - everyone loved it (husband, 4 year old and 18 months). Served it with fresh blueberries as well and that really was the perfect topper. Will make again!
Excellent! I followed others advice and doubled all the spices except for the cinnamon (1/4 tsp). I cut the meat into large chunks and trimmed off as much fat as I could. Once cooked, the meat fell apart and shredded with ease. I put the shredded meat on a cookie sheet to crisp it up a bit. I stirred a bit of the broth back into the crisped meat before serving. Moist and delicious! It also makes enough to feed a crowd with little work so we served to friends during playoffs. Everyone loved it - very authentic tasting!
THE best and easiest way to make a whole chicken - healthy too! The aluminum foil raises the chicken off the bottom of the pot to allow it to baste itself and not sit in the juice. Couple changes - borrowed from another recipe - a stalk of celery inside the cavity. It makes a great difference in the taste. I also use an Italian seasoning blend. The best part - you can "de-bone" the chicken in no time since it literally falls apart. We have it for dinner the first night and then I have a good 2-3 cups of shredded chicken ready for another recipe. I cook it on low all day or on high for 3-4 hours. *Update*-Decided to make it exactly as the recipe states and it was even better! The simple seasoning blend of s/p and paprika was very good and cooking it on high for 1 hour and low the rest of the day browned it really nicely.
I made this for dinner using leftover roasted chicken. (I also used more broth as another reviewer stated - about a cup - along with 2 cups fresh mushrooms and a clove of garlic. This allowed the noodles to cook in the oven.) It was just OK. I agree with another reviewer that it was missing something, but had potential. I warmed up some for leftovers today and sprinkled a bit of rosemary on top. Much better! I think I'd make it again, but stir in seasoning with the chicken to give it a more well-rounded flavor (rosemary, thyme, etc.). Not a bad recipe to use for leftover chicken and ingredients that I had on hand.
I modified the recipe a bit based upon the other reviews of it being too salty and trying to make it healthier. I used dried onion flakes (3 tbsp) instead of the onion soup mix. I did not use salt to season the chicken either. I used fat free soup and low fat sour cream. It was delicious! I served it over rice with steamed brocolli. Both husband and picky kids ate it and liked it. I would add a good 1/2-3/4 cup milk next time to thin the sauce even more. Will be making it again!
I tried this recipe with the cube steaks (as written) and it was OK. I followed the advice to add more seasoning (seasoned salt, pepper, garlic, etc.) and that helped. I made it last night again to use up some London Broil and it was excellent! It took a bit longer to cook - 1 1/2 hours - but everyone liked it. I think it's a good, basic go-to recipe that you can adapt to make a decent week night dinner. The kids can even help to make the "packets"!
Easy and good! The kids ate it too!
I didn't have soy sauce to make our usual marinade, so I found this one and thought I'd give it a try. Delish! My husband (and kids) loved it, as did I. Totally different flavors than the usual soy marinade, only let it sit for 2+ hours and it was outstanding. He's requested it for Father's Day he liked it so much. Great, quick recipe with fantastic results!
No one in our family was a cranberry fan until my sister in law made this recipe. It's delish! She adds a bit of orange zest and cinnamon after it's done too. I needed to make it in a hurry so I used the suggestion to use a potato masher. Next time will make it a day in advance to allow time for it to cool. Kids LOVE it!
I stumbled across this recipe and I'm glad I did! I now double it and store it in a spice container so it's ready to go. I make the recipe as is, except I leave out the red pepper flakes (so the kids will eat it) and decrease the salt (with all the flavor it's not missed). I use about 1 1/2 tablespoons of taco seasoning mix per pound of ground meat (turkey/beef) and add in a tsp of corn starch. I stir both into 1/2 cup of water and then add to the browned meat and simmer for a couple minutes. Simple, easy and tasty tacos!
