Loved it! The perfect fried chicken. I made a few changes. To the water bath, I added lemon juice, mint and cilantro. To the seasoning mix, I cut down on the salt and added Montreal Steak Seasoning. Yes I said steak seasoning. That is secret my ingredient when I make chicken. The whole family loved it.
Such a simple and splendid side dish to make. The kids gobbled up the carrots thinking they were sweet potato fries. Adults were fooled too. I made a few minor changes. First, I used prepacked carrot sticks instead of baby carrots. All other ingredients were the same. As another reviewer suggested, I tossed the carrots with 2T olive oil the roasted in the oven for 20 minutes at 425 degrees. I then took the pan out of the oven and sprinkled 2 T Balsamic Vinegar and 2 T brown sugar over the carrots. I put the tray back in the over and roasted for 3-5 minutes or until the balsamic evaporates. Yum yum yum.
I rarely use my slow cooker but decided to give this recipe a try. Glad I did. After reading some reviews, I made a few changes to the ingredients. Since it's not quite pumpkin season yet, I used prepacked sweet potato cubes. I replaced back beans with white beans. It tasted it fine but I regretted not using seasoned black beans. I used red onion, which I sauted before adding to the crockpot. I also added 3-4 cloves of chopped garlic. When browning the turkey, I seasoned with salt, pepper, chili powder, and cayenne. Next time, I will just buy a spicer chili powder. I felt the cayenne didn't taste right. So don't do use that. For the tomatoes, I used diced tomatoes with roasted garlic. I also added some pickled jalapeno to the chili. I let it cook for 4 hours on low. My family of four loved it and I froze the rest for another night. It makes plenty for 2 nights dinner.
So mixed about how I feel about this recipe. First of all I used strips of beef and chicken. I bought the precut ones from the meat section. I followed the rest of the recipe as is. I did add montreal steak seasoning and some chili sauce. It would have been bland without it. If I make it again, I will use beef broth instead of water. My sauce never thickened. Not sure why. My child thought the dish looked unappetizing and refused to eat it. Hence he went to bed hungry. One person in the house loved it. The others thought it was okay. I think its a good base stir fry recipe. Just needs more flavor and less sauce.
I have a gluten sensitivity so I can't buy store bought teriyaki sauce. I decide to make my own. I followed this recipe exactly. No changes. It was perfect. If you want a thicker sauce you can add cornstarch. If you wondering where to find mirin. My local grocery store carries it in the Asian food aisle next to the rice vinegar. By the way, my 8 yr old loved the sauce. I used it to make chicken teriyaki. The sauce smelled so good he wanted to slurp it by the bowl. Obviously I didn't let him.
This was so simple to make . Perfect for an after work potluck. I thought I would have a few leftovers but they were gobbled up quickly. Made exactly as is. No changes.
I followed the instructions as is and it turned out to be a mess. The steps as written say to add the butter, flour, and milk together. I should have used my common sense. Make a roux with the butter and flour then add the milk. Also DO NOT use prepackaged shredded cheese. It will make the dish stringy with a gritty taste. If that happens to you, add ice cubes to resurrect the dish. Based on this I should give it a one star. However the next day I made a new batch of roux and was able to revamp the dish to make it super yummy. My kid said it was the best tasting macaroni ever. Lesson learned: make a roux and shred your own cheese.
I made this for thanksgiving and for Christmas dinner. For thanksgiving I made it as is with some minor modifications. I seasoned with garlic salt and I used velvetta instead of cheddar cheese. Turned out great. It was completely gone. It did need salt. For Christmas it was a larger crowd so I doubled it by using 5 cans of beans and 1 can of cream of mushroom soup and 1 can of cream of chicken soup. I added garlic salt and regular salt. This time I used cheddar cheese. Next time I will use Velveeta instead. The trick to making it extra yummy, add some fried onions to the mixture not just on top.
My husband was supposed to deep fry a turkey for thanksgiving but he got called out of town. Allrecipes came to the rescue when I got stuck making the turkey. This recipe was perfectly simple. The turkey was nicely brown and quite moist. This will be my go to recipe every thanksgiving. The only changes I made after reading other reviews was I used butter instead of olive oil. I covered the turkey for the first 2 hours only. Then cooked uncovered for 2 hours. I did drizzle olive oil on the turkey when I took off the cover. Also the final 2 hours I periodically rotated the turkey around in the oven to give it an even back. For next time I will leave the turkey covered for first 3 hours to see that eliminates my need to rotate the turkey. I used a 10 lb turkey. It couldn't have been any easier or moisture. I think adding water to the pan and using butter contributed to the moistness.
Oh my goodness this is how I am going to make quiche from now on. I used leftover mashed potatoes and added one egg to the potato mixture as other reviews suggested. I still used the 3 eggs in the quiche mixture. Also, I used half and half instead of milk in the quiche mixture. I did not add nutmeg. I used what veggies I had on hand, which were onion and red bell pepper. This quiche turned out light and airy just like in the fancy restaurants. I might add baking soda next time to get it rise more. DELICIOUS!