I tried this because my daughter had her wisdom teeth removed and needed a smoothie, I had all of the ingredients so I decided to try this one. I always make my own "buttermilk" by using regular milk and lemon juice (1-1 1/2 tsp lemon juice then fill to the 1 C line) so that was the only slight change I made. This prevented the overly strong buttermilk flavor many people observed. I used white nectarines that I had allowed to ripen until soft, then had them refrigerated...perfection.
I used fresh pumpkin that was leftover from pie making. The texture, spices, aroma...all were perfect. I will be making this in small loaves to give as gifts.
Fantastic! I always brown meat before placing in the crock pot, otherwise it does not have an appetizing color. This recipe gets rave reviews from even the non-pork enthusiast in the family.
This recipe is restaurant quality. It is not difficult but would make any guest feel like you really worked hard! Delish!
This recipe is my husband's new favorite way to eat broccoli. It is even nice enough to serve for company without that "cooked broccoli" smell!
These were incredible! Toddler and adult approved. I used melted butter in place of the vegetable oil, crushed pineapple in place of the applesauce since it's what I had on hand, and put quick cook oats in my ninja to make the oat flour. Are used to only 1/2 cup sugar as suggested by others. I grated the carrot and zucchini super fine. These will be a staple go to from now on.
I made this the first time exactly as written, they were great! The second time, I decided to try using up some plain Greek yogurt, in place of the milk, that I didn't want to go to waste in my fridge. The result was extraordinary. I hate it when people review and say this recipe was good, but when I made it, I changed everything... that being said, I liked the suggestion of adding some vanilla and a little extra baking soda/powder. Also, do not over mix your muffin batter, that results in the ugly cone shaped tops that got your grade reduced in cooking class!
Delicious and perfect. I doubled the batch because I needed more servings and used sour cherry preserves. Outstanding!
Delish! I sautéed onions, red peppers and broccoli in hot oil, removed from skillet to a covered bowl then cooked the meat. (I will double the marinade next time) Cook just the meat to get it nicely caramelized then add the marinade and bring to a simmer and add some cornstarch to thicken. Serve over jasmine rice!
We loved this! I used the crock pot because of timing. I sautéed the onion and mushrooms until golden then pressed in the garlic, stirred a bit and dumped it into the crockpot with 2 cartons of chicken stock. I peeled a piece of ginger and dropped it in along with a large boneless skinless chicken breast and let it cook for a couple of hours. When I got home I shredded the chicken, dropped in the noodles and chopped the cilantro and green onions while the noodles cooked. Add the sprouts, cilantro and green onions before serving and remove the ginger chunk. Serve with soy sauce and lime and offer the other suggested add-ins to taste.
This is delicious! I used my new instant pot so I deviated on the instructions to only use the pot. I sautéed the leeks, celery and onion in olive oil until lightly browned, then pressed in the fresh garlic for the last minute. Then added the puréed beans, carton of stock (instead of part water), farrow, fresh thyme stalks, seasonings and tomatoes. (Except the black pepper-we will adjust each bowl to taste) I used the rice/risotto setting for 20 min at high pressure. Open, add remaining veggies and cook on brown/saute uncovered until carrots are soft. (I omitted the tomato paste as someone suggested to avoid an over powering of the other flavors). I’m so glad I did. What a great recipe!
This is a great recipe and very much like what we enjoyed in Ireland. For our taste, the only change I suggest is to increase the salt. I realize it is supposed to be subtle but I don’t want bland. This is our go-to on Guinness stew night!