This is fantastic; better than any Heath or Skor, that's for sure! Like other posts, I made mine in a heavy bottom stainless skillet/sautee pan. I had no issues with burning or separating, and I only stirred about once a minute, so not exactly constantly. I recommend adding vanilla and a little more salt (I added about 1/2 tsp vanilla and 1/2 tsp salt)and toasting the almonds before chopping. Also, make sure to sprea the toffee evenly in the pan to cool otherwise, like me, you'll end up with pieces of varying thickness. Will make again for sure! Delicious!
GREAT! It made A LOT, but I froze them (great alternative to store bought frozen pancakes). Very hearty and filling, though not quite the same texture as a "regular" pancake, it was still delicious. Made mine without blueberries since I didn't have any, and still great. Will be trying with blueberries and almond milk instead of soy to save on calories. YUM!
This recipe is GREAT. Instead of chicken breasts, I used bone-in, skin on thigh/leg quarters; the chicken was juicy and delicious (and I don't even like the dark meat--did this soley for economic purposes at first). My two year old adores this, especially the "fries" which are more like the potato wedges you get from KFC. I reccomend spicing up the chicken more with poultry seasoning or mixed italian dried herbs, and adding some carrots with the potatos to get another veggie in. Also, use a large enough pan that the veggies don't crowd or end up under the chicken, or they won't crisp up/brown. I have made this recipe about 4 times now...a true keeper!
I loved this, and so did my family. For ONCE the leftovers were eaten (actually, all of them by my husband and two year old while I was at work!) I have made as is, and altered for time saving only, as the original is great as well. To save some time I used the tub of pre-made mashed potatos. Every bit as good as from scratch, considering you are not eating the potatos as a stand-alone side dish. I also used frozed mixed vegetables in place of the mashed carrot layer.I also added a generous dash of worshteshire sauce, since I LOVE it in ground beef dishes; I reccomend that as well! Great recipe, either way!
I know, everyone says it's "a great base recipe", which is very true, but for those looking for a good as-is cracker recipe, this one gets 4 stars because while it's very easy, it's also pretty bland. You'll have to spice this one to your liking, IMHO.
These were good -- just as good as the commercially boxed mixes. I was also able to use this mix as a substitute for pancake mix in a recipe without issue, which is a huge plus. Another plus: NO trans fat, often present in most commercally processed baking mixes. For those having problems with the thickness of the batter, add more or less milk (1 tablespoon at a time) depending on how you like your pancakes; more milk = thinner batter = thinner/flatter pancakes; less milk = thicker batter = thicker/fluffier pancakes. Salt can be added for flavor, but is not needed for proofing/rising as the reaction between baking powder, baking soda, and liquid works just fine.
Very good, and easy if not a little time-consuming. The other reviews said to half the cottage cheese, which I did, and it turned out to be too little; stick with the recipe as-written for best results. Also, make sure ALL parts of the noodle are covered in sauce and/or cheese, otherwise that area will be crispy instead of tender. All in all, I'd make this again if I had a need for lasagna and was lacking a frozen Stouffer's version.
Amazing! These taste like what you get from the "carts" at Disney World....one of my dad's favorites too!
I have made this at least 4 times now; it is the easiest pizza crust and doesn't have a ridiculous rising time! Certainly comparable to any canned pizza dough you would purchase, and tastier than most frozen pizzas, this crust offers ease and cost savings. Adding italian herbs and garlic gives it a nice flavor, and be sure to oil your hands when pressing out as it is VERY sticky! I also find that using bread flour produces a nicer texture than AP. GREAT!
These are without a doubt the BEST chocolate chip cookies I have ever made! I followed one reviewer's advice and chilled the dough before baking (overnight) so the cookies woudn't come out too flat; I also used my cookie dough scoop and rolled the dough portions into balls before baking. The result was a delightfully moist and perfect looking cookie to rival anything from a bakery!
Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.)
