these are really good. I didn't have any buttermilk so I added 1/4 cup sour cream to 1% milk. I also added raisins. Very good. Will certainly make again.
I used all 6 cups of rhubarb. Went exactly by the recipe. Turned out perfect
This is an amazing recipe for salsa. I used maple syrup instead of sugar. I also simmered for less than an hr. It does become a bit mushy. I used all white onions since I didn't have the others. I used all roma tomatoes. It has a "kick' to it but not too much. I used fresh garlic chopped instead of garlic powder. (6 buds) I will definitely make this again.
I tried it and made a few additions.I peeled the tomatoes then let them sit for a few hours until I got back to them. Poured off the liquid then chopped them. Not too runny at all. I found it bland so I added salt/pepper/tobasco sauce to taste to give it some umpf. I cooked it for 20 min. instead of the 10. Tastes great. Will make it again.
I used 3 lbs. of ground beef so I had to tweek my amounts accordingly. I added chopped fresh garlic to taste. I also used ketchup instead of tomato sauce. I used 1/2 cup ketchup, 1 tsp. dry mustard and 1 tbsp. honey for the topping. I put it on right away before baking. This recipe is very easy to play with. We love this recipe. 2nd time I made it I put salsa sauce (1/2c) instead of tomato sauce. I also used garlic powder since I didn't have fresh garlic. Always turns out.
I had all the spices except thyme.One spice was a little overpowering. Not quite sure which one. I did not add mashed potatoes. I covered the meat and onion and all the spices with water, boiled until the meat was cooked. Drained the liquid, let it cool overnight, removed the fat on top. I thickened the liquid with cornstarch, then added it to the pie once I put the meat in the pie shell (gravy). Not too dry and not too wet. Baked at 425 for 15 min. then 35 min or until golden brown at 350 deg. I have been making meat pies for over 40 yrs. and still like the way my mother made it. (as above)
The spices are great and they give the meat pie a bit of tang. I cooked ground beef and ground turkey together. Added 2 large onions chopped to the meat mixture, which I covered with water and boiled for 20 minutes until all meat and onions were cooked. I then strain the meat and liquid. I put the liquid in the fridge so the fat comes to the top, I then scrape the fat off and thicken the liquid (make a gravy). I add the meat to the pie shell and then add the gravy to the pie, enough to make it wet but not runny, I did not use potatoes.. I really only used the spices and then made my pie the way my mother taught me. I am Canadian and love meat pie. I make my own crust with Tenderflake lard. Delicious. I may put them in tart shells. Makes a more individual serving. Delicious. A real treat.
I added peeled garlic cloves (6) cut in half. Only had room for 9 boiled eggs. Went exactly by the recipe for the rest. Now I have to wait 3 days to taste them. These were excellent tasting. Have made them twice. Will be a favorite with us.
I didn't have kidney beans so I added frozen vegetables. Also I did not have bouillon cubes so I used homemade beef gravy left over from a roast and added lots of water so it would be like a soup. I left out the tomato sauce because of the acidity of tomatoes. Other than using this recipe for a base I love the soup. Very good. Will make it again.
I added 1/2 tsp vanilla, used xylitol sugar replacement for my white sugar. very good.