Dynamite! Made as written except added 2 Tbs. sour cream since only had 6 oz. container of yogurt, used 4 Tbs. butter plus 2 Tbs. vegetable oil instead of all butter, and added extra teaspoon of baking powder as others suggested. Absolutely delicious, light and fluffy. I think next time I will add 1/2 cup more zucchini (only used 1 c. this time) and I will try a powdered sugar and lemon juice/zest icing glaze to compare. Will definitely make again. My boyfriend loves any kind of goody with lemon.
Wow! Delicious and simple. Can't wait to make again. I had 2+ pounds of bone-in short ribs. Followed recipe but skipped the butter and added 2 cut-up carrots with the onions. After cooking veggies I also added about 1 and 1/2 cups of sliced mushrooms I needed to use up and a shot of Worchester like someone else suggested. I used a bottle of apple beer because that's all I had. After removing the meat from pan I reduced the sauce for about 15 minutes and then thickened slightly with a slurry of cornstarch, about a tablespoon. Great meal! Next time I'll use about 4-5 lbs. of ribs and double the sauce.
Really good! Couldn't find wax beans, so doubled the green beans. Also added 1/4 tsp. of cayenne pepper, 2 Tbs. of fresh lemon juice and 2 chopped green onion. Cut back sugar to 1/2 cup and added 1 smashed garlic clove to the mix (wanted some flavor but not to overwhelm). I usually would add 1/4 cup of fresh cilantro but didn't have any on hand this time. Easy to make; wonderful flavor. I like to keep a bowl in the fridge for a quick, healthy and filling snack. 6/6/16: Made again and added a can of black eyed peas. Maybe next time might try red wine vinegar and possibly cut back sugar to 2-4 Tbs. Some chopped cucumber would be good too. 7/19/16 Reduced sugar to 2 Tbs. and still very good.
Fabulous! Substituted some BBQ sauce for 1/3 of the ketchup, used 3/4 cup oats for the bread, sauted some garlic with the onion, and added 1/2 tsp. seasoning salt with a few shakes of Worcestershire in place of the bullion cube. My package of ground beef was a little shy of 2 lbs. so I added 1 mild Italian sausage to the meat mixture. Turned out great. Will be making again. Can't wait to have a meatloaf sandwich tomorrow.
Yummy! Pure comfort food. I don't know why the green onions are listed as a footnote because they really give it a nice flavor. I chopped up 3 of them and stirred into the batter. They really enhance the flavor of this dish. I think it might have been a little bland without them. Instead of adding the cheese on top, I just stirred it into the mix as well. Came out perfect and wonderful. It took an hour to bake for me. This recipe is nearly identical to Awesome and Easy Corn Casserole from this site and I have made it several times with and without the green onions. Trust me, you don't want to leave them out. Can serve as a side to anything and is good warm, cold, or room temperature.
Really good! I think this may have been the best meatloaf I've ever made. I did make modifications, but this wonderful recipe and the suggestions of others were certainly my guide. I'm sure it would have been delicious without any changes. Here is what I did. Added: 1 mild Italian sausage (removed from casing), 2 cloves of minced garlic, a few shakes of Worcestershire, 1/2 tsp. of dry mustard, and a hefty squirt of ketchup to the meat mixture. Used 1 egg, 1/2 cup milk, 1/2 cup Italian bread crumbs instead of cracker crumbs, 3/4 tsp. seasoned salt instead of regular, and upped the ginger to 1/2 tsp. I also used 2 lbs. of 80/20 ground beef. I think the higher fat content makes a big difference in a meatloaf. The last meatloaf I made I used 7% ground beef and it was a little dry. I use a meatloaf pan that drains the fat into a bottom pan, so It's not like being stuck with all that fat since it melts away into the bottom. However, the end result is a moist, flavorful, and delicious meatloaf . With the extra meat in the recipe, 1 hour and 20 minutes was perfect in the oven. Oh, yes, for the topping I reduced the ketchup to 1/3 c., added 1 Tbs. each of BBQ sauce and yellow mustard to the ketchup and reduced the brown sugar to 3 Tbs. Stirred it all up and spread on top prior to placing in the oven. Whatever you don't skip the ginger in the meat mixture; it's key to the flavorful outcome. And the flavor blends well with the topping.
I had to make this recipe exactly as is for the first time because of so many conflicting reviews about it being so sweet and runny and other reviews that it was just perfect. I used fresh cherries and the recipe was definitely too sweet and a watery. I ended up baking it an extra 10 minutes because the dough was pale and the cherries were quite juicy so I was hoping to thicken the sauce a little. Except for those issues, the flavor was quite good. I did add 1/4 tsp. each of cinnamon and almond extract to the batter and I now wish I had doubled the batter. It was good but there just wasn't enough of it. As for technique, pouring the water mixture over the dough didn't make sense to me so I poured it down the sides of the pan to make a sauce for the fruit and not dilute the batter on top. Next time I will reduce the sugar and water and double the batter ingredients.
Excellent! Used half and half for the milk, 2 Tbs. of sour cream for the buttermilk, cut sugar to 1/4 c. and added 1/8 tsp. cayenne pepper. Perfect amount of dressing for a bag of coleslaw. Super easy.
These were great! Loved that they were no-fry. I blanched my peppers for 2 minutes and drained. I also added a 1/4 tsp. each of cayanne pepper, paprika and dry mustard to the cheese mixture. Filled using the baggie method (freezer bag worked best, my first bag burst), pressed the filling fully into the pepper using a chopstick, then refrigerated overnight to allow the flavors to meld. The next day I did the flour, egg, corn flake thing and ended up baking for 40 minutes. They turned out great. Since they were on the mild side, I think next time I'll leave the ribs in and maybe add a pinch of seeds to the cheese mixture.
Very good! Made exactly as written except added cornstarch to milk (substituted half and half) before adding to mix. I also drained the can of corn and stirred in 3 chopped green onions. The flavor was great. I feel like the green onions are a must. I think next time I might stir in a few tablespoons of cornmeal to see what that does or maybe an additional teaspoon of cornstarch. I think some cream cheese stirred in with the eggs would be good too. Will definitely make again.
Good! Did what others suggested and used 1/2 cup each white and brown sugar; and orange juice and water. Also added 2 tsp. of fresh grated orange peel and 1/8 tsp. cinnamon. Next time I will try strips or orange peel and will add 1/2 tsp. of baking soda to cut the acidity. This would help the sauce lay easier on my stomach without upset.
Really good! Pretty much followed recipe with a few suggestions from others. Boiled the potatoes with 2 cloves of garlic. Added a pinch of nutmeg and cayanne and black pepper, and 2 chopped green onions. Used only 1/4 c. of butter and added 1/2 c. milk because the potatoes seemed dry. Reduced salt to 1/2 tsp. I stirred in the cheese instead of on top and added 3 Tb. parmasan cheese. They tasted so good as is I didn't bother to cook in the oven. Some bacon would have been great but didn't want to fool with the mess from cooking it. Served with some kilbasa. Will definitely make again.
