This is the first recipe that I've spent the time to write a review for, but this one was worth it. Because of both the ease and of course the ultimate end product, this was a winner. I personally like a bit more flavor, so instead of regular ham I did use Prosciutto and I did add extra cheese, but that's a personal preference. I do recommend pounding out the chicken breasts as another reviewer recommended, not only does it shorten cooking times somewhat, but it will make them consistent. Enjoy this recipe, I know that my family and I did and that includes two picky youngsters (5 and 6).
This is a simple, quick and delicious meal. I made this for an unplanned dinner party and everyone raved. Not only is it really quick to pull together, it was also a life saver because you will likely have all of the ingredients in your kitchen. I made this without any "futzing" and it turned out extremely well. I would recommend a light Chardonnay or possibly a Pinot Grigio as a sweeter wine to cut the nice heat of this dish. THANKS FOR THIS ONE!
This recipe was a HUGE hit!! My wife is not much for leftovers, but she ate this until she was licking out the Tupperware. I've since been conscripted to make this for her Bunko night and another time we had the neighbors over for dinner (mind you this is within 2 weeks). I've found that you can substitued a London Broil if you can't find flank steak and also that there is enough marinade that two pieces of meat can be prepared at one time. As one reviewer noted, a cup and a half of mayo is quite a bit of mayo, but my family liked it enough that they found other uses for it and it didn't go to waste. Do remember not to overcook the meat because these cuts will tend to get tough quickly, so if you like well done, this may not be the recipe for your and also cut the meat on a bias and across the grain and you'll have an excellent meal... I've had nothing but rave reviews to date and this recipe is getting a workout.
This recipe is a staple in my house now. It has become a part of our Christmas day tradition, and for good reason. This is pretty simple and straight forward and creates some decadent little treats. I've made the recipe at least ten times at this point and have never had a "bad batch", so it ranks high for ease of consistency as well. Enjoy, I know my family does.
I made this for a cocktail party as an appetizer. I was still working the grill when my wife informed me that all four pounds of shrimp were gone. From what I've heard they were fantastic and I can guarantee you that my guests raved about them. Even my kids asked if I could make it again because they didn't get enough. Other than changing the salt to 1/2 T, I didn't change a thing. Good luck and enjoy! I wish I got to.
I made this for a cocktail party as an appetizer. I was still working the grill when my wife informed me that all four pounds of shrimp were gone. From what I've heard they were fantastic and I can guarantee you that my guests raved about them. Even my kids asked if I could make it again because they didn't get enough. The only changed that I made was to cook these on the grill and the flavor the char adds made these incredible (so I'm told) Good luck and enjoy! I wish I got to. I wrote a similar review for Spicy Grilled Shrimp in error... these are the REAL DEAL.
This recipe was a HUGE hit in my house. The flavors work amazingly well together and the cinnamon, sherry and onions add a depth and subtlety to the flavor that left several of my guests stumped and trying to identify the wonderful combination. This recipe was quickly added to the recipe box, because as the weather changes and I'm grilling more, this will be on the menu often. Everyone from children to adults raved about the tenderloin. I couldn't recommend this higher. Three recommendations/suggestions... make sure to NOT OVERCOOK. Also make sure to pull the tenderloin off the grill shy of your finish point. Let the meat rest. While it's resting the meat will gain 1/2 to a full temperature and this will seal in the juices, so that as soon as you cut the meat, the juices aren't just lying at the bottom of the plate with some well flavored shoe leather above them. Lastly, use tongs when turning... don't puncture the meat. That just gives the juice a place to run out. Enjoy!
The ONLY negative I've found with this recipe is that you will likely begin to get tired of making it because once you do, that is ALL that you'll ever be asked to make again for a party. I don't change a thing... it needs to tweaking. Make sure to use fresh limes and fresh cilantro... it makes a HUGE difference. Also, for those afraid of heat or thing the cayenne is actually "optional"... my opinion is that is what separates this guacamole from the rest. It adds a depth of flavor that shouldn't be missed and there is liitle "heat", just a friendly little kick. As the old commercial says... try it, you'll like it.
I really wanted to give this recipe 5 stars, because I've finally gotten the "base" recipe that I needed to make the crabcakes that I love so dearly... as do my fellow Baltimorian neighbors. Unfortunately I agree with the other reviewers that some tweaking is definitely needed. I agree on halving the mayo and adding a couple of eggs. I've played with this recipe a good deal and while they seem a bit wetter, the final product is considerably better in both flavor and texture. I would also HIGHLY recommend measuring your Old Bay with T rather than t. Granted, I'm in MD where Old Bay is more popular than salt and pepper, but while I don't measure, I've got to be around 2T and I've gotten nothing but compliments. Enjoy!
Just can't say enough... YUM! This is not an inexpensive dish and the way that I make it, there are ALWAYS TONS of leftovers, but the effort and the cost are well worth it. I only have two suggestions and they both revolve around your final product's texture. I've made this with both lump crab meat and king crab legs (in the shell). Unless you like the crabmeat to simply be a part of the sauce, even with lump meat, you stir the mixture enough that it breaks down and dissappears. The king crab legs were fantastic. I had reservations, but they turned out amazing. The other thing to watch is the fish. Again, depending upon the fish and how long it's in, it will begin to flake quickly. As others have noted, to fix this add the fish last. Also, I picked a hardier fish. I went last time with the poor man's lobster and got monkfish. It turned out amazing and has a consistency that can take the "abuse" of being stirred in the pot. I will definitely continue to use monkfish with this recipe.
As the weather turned colder I thought back to coming inside to my grandmother's chicken pot pie and warming up from the inside out. My grandmother would have been jealous of this recipe. I tweaked the recipe as several other reviewers have suggested. I doubled the salt and pepper, added about 1/2 t garlic powder and about 1/2 t poultry seasoning. I also added a potato and corn while foregoing the celery. This was a fantastic recipe and it turned out extremely well. I used Pillsbury ready made crusts, baked the bottom shell for 6 min at 375 and the whole family raved. I enjoy making "fancy" food at times and have made just about every variety for my family and I have never gotten the response I got from this dish. Other than the few mentioned tweaks and boiling the mixture in chicken stock (needed) just follow this recipe and you'll get rave reviews as well. Both my wife and mother were "stuffed" but had seconds becuase they just had to have more. Eating until nauseous... what higher compliment can you get. :-)
