Oh boy! This is delicious! I used Pacific Natural Foods Organic Low Sodium Chicken Broth (70mg of sodium per serving) instead of the water, one can of cream of chicken soup, two boneless skinless chicken thighs with legs and some frozen tea biscuits and it is wonderful! I also spiced the chicken first with pepper, paprika, garlic, and italian seasoning. So tasty!
This was very easy and good. It's really just a matter of spicing and flavoring the beans, so you can substitute spices to suit your taste - I added cumin and skipped the cilantro. Since some reviewers thought it was a bit dry, I added some salsa to the mix, but you probably could do lime juice or something like that instead. I poured the canned beans through a splatter guard and just let them sit all spread out to drip for a while, which seemed to work well. This recipe is a good alternative to our usual mexican fare of soft tacos or fajitas and I'll be making it again!
This was simple and easy to begin with but I made a few changes. I wanted more of a strawberry taste so I added pureed strawberries to the mix. I also used 8oz. of whipped topping and about 10oz. of cream cheese. I liked that the cheesecake was strawberry flavored, not just with strawberries on top.
Excellent when skipping the shortening and using fresh cherries! I also used more cherries than the recipe called for to make it extra good.
I followed the directions except used 1/8 cup spoonfuls because I didn't want them to be as big as 1/4 would make them. The cookies came out slightly crunchy on the outside and chewy on the inside and very good. I stored them in a Sterlite plastic container with a locking lid and after three days they are still fresh and chewy.
I don't make the topping part because the brownies are just so wonderful by themselves. They're always fantastic!
I added some cinnamon and everyone who ate the bread said it was delicious!
This was so easy! I mixed the wet ingredients in a saucepan over very low heat to give the honey a chance to thin a bit and mix well with the oil. I baked it on a cookie sheet with a silicone mat so it didn't stick. After baking I put it on another silicone mat to cool (although it probably would have been fine on the original one).
Easy and tasty! Get the best cut of meat you can to minimize the fat.
I always get rave reviews when I make this. Essentially you can just use 4 eggs, some milk, cream, or half and half and then add whatever you like. It seems to taste best when you saute the spices, herbs, and onions first.
I used butter flavored Crisco instead of butter and doubled the vanilla. The texture and flavor were good but I think next time I'll use butter and see how that works. I don't know why some reviewers say they are bland (or flat, or puffy, or dry) - when I looked for a recipe they were all about the same. Maybe the difference is in the preparation, not the recipe.
I made this twice within two days. Once for cupcakes and again as a cake for a party. I wasn't impressed with the recipe after tasting the cupcakes. The cupcakes didn't seem to have much flavor, even a day later. I made the cake on Thursday, tasted some on Saturday for the party and still thought it was very bland. Now it's Sunday and I tried a few bites and thought it was improved. How weird is that? It seemed to take a couple of days for the flavor to take hold but I don't know why. Maybe with a more expensive brand of chocolate it would be better? So all in all I'd have to give this recipe three stars for ease of preparation but I can't rate it higher because I didn't feel like it had enough flavor overall.
