I made this for my very picky 10 yr old son and he is a tough critic when it comes to any recipe where he see's milk in it. I made a half a batch for his dinner tonight (nachos) and It was very smooth and creamy. For me it was a little on the bland side, but that could be easily solved by throwing in some mexican hot salsa or as OP suggest Jalepeno's. (although, I think I'd like the idea of a little more of the tomato flavor along witht the heat, I think I will try this recipe next time something calls for a bunch of Velveta cheeses, I'm thinking Rotel tomatos with green chiles and this sauce and bingo, we are ready for a fiesta! Nice basic sauce!
This turned out delicious. A little shot of non stick spray and putting the sauce down first, pretty much guarantees zero mess. I think as listed it might be a tad dry because I used a 45 oz jar of Ragu, (seasoned up with 1 med. onion, garlic powder, and italian seasoning, and 1lb ground beef) and the texture was perfect, not dry, not overly saucy. I also cut back on the ricotta and used a 15oz cup. The quality of this will depend heavily on the quality of your sauce. Definately a great starter recipe, but could use some tweaks and a bit more seasoning. Don't overcook your pasta, it will finish up in the oven, by keeping it undercooked slightly, it will allow the pasta to soak in more of the sauce while it bakes. Great Recipe and perfect to feed a crowd!
Wow.. great recipe. You will need to play around with the amount of seasoning though, depending upon how much of a traditional potato soup you want. Only thing I did different was omit the carrots, use 1 tsp of dijon mustard instead of the powdered mustard and a dash of celery salt. I also used just a dash of nutmeg and cayenne. I also subsituted heavy whipping cream in place of condensed milk and added a cube of chicken boullioun to the water when boiling the potatos. You may want to drain off the excess water, as you want your potatoes just covered with the water. (You can add it back later if its too thick) Then add all the other ingredients. You definately will need more salt and pepper. Top with Grated Cheese! Delicious!
Great Texture, This is excellent bread, but I felt like the amount of rosemary was just a tad too much, next time I will reduce by half.
Great Flavor, A little greasy tho, but the seasonings were spot on, my youngest loved it and he's picky picky.
Best hot dog I've ever had. I can never go back to a plain ole dog after tonight. I used pepperocini peppers, not sure if they are "sport peppers" but it was still delicious. I followed the recipe to a T. I think one thing we often overlook, which adds a lot to a dog is actually steaming the buns. One easy way to do this without a steamer is to use a colander, put the dogs in a big pot with an inch of water, boil the dogs, drop the colander in the pot and use the pot lid to hold in the steam. Worked Great for me, you may have to remove some of the water to keep it from splashing up on the buns and check your fit BEFORE you drop your buns! The combonation of dill and tomato and celery salt adds a an awesome twist to this American icon. Don't put this off any longer. make it tonight!!
Flavor was good, the texture was a bit dry and crusty I thought. After the reviews I was a bit disappointed as I expected something different, the felt kinda bread like and dry on the outside, not sure if it was a temp thing or maybe I should have put the buns touching each other when putting on the pan, i spaced them about an inch apart on the pan to make room for them to expand, they didn't quite expand that much.
Best Chocolate Chip Cookie Ever. Mine was not quite done at 17 minutes. 20 minutes were about perfect for my oven, your cooking times will vary based on each oven. UPDATE: Made two batches this for Christmas this year, once this way, (delicious again) and then I made them by adding 1 tbs of dark cocoa powder, I cup of crushed peanuts and 1/2 cup of toffee chips and kept the rest of the recipe intact. What I came up with was a deep rich, crunchy savory and sweet chocolate cookie that was lights out delicious. This is my new base for all of my chocolate chips cookie variants.
Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the recipe, please don't alter it, then rate it, as its no longer mine. Do not over work the dough, flatten out gently, dust lightly with flour, (will be sticky) pat gently and then fold again, repeat, you should only do it 4-5 times max, any more and your dough will comes out flat, dense, and chewy. If they don't turn out like that, you more than likely overworked the dough, or need fresh baking powder/soda These rise about an inch on avg. Remember the key is, handle the dough as lightly and as little as possible. A Tip: To make buttermilk just add a 1 tbs of white vinegar to a cup of milk. Let sit for 5 minutes, and you now have buttermilk. To keep the lard/butter from clumping, grate directly over the flour moving it around as you grate and give a little stir if you see it clumping. BTW Grandma always sifted her flour, I did not, I've eaten a lot of country food. This is the best biscuits I've ever had. If yours don't turn out delicious, please try again, as something went wrong. It's worth it. Btw- These biscuits should be soft in the middle and have a very light crunch on the top. Grandma's words about biscuits, it largely comes down to feel and texture of the biscuit when it is kneaded perfectly with the right moisture to flour ratio and that comes only with a little practice. Enjoy! WARNING: this is NOT health food, Please judge solely on taste.
Great soup. Great base, I added 3 more cups of chicken bouillon and used the whole cabbage and added a ham hock, 2 stalks of celery, and 3 tablespoons of instant mash potatoes to get the desired consistency. (add more or less to suit you) I Removed the ham hock and used a hand mixer to chop up about 1/3rd of vegetables. It turned out delicious and I forgot to add the Thyme! Oops. Thanks Don!
Delicious, Light and Healthy. I felt like it could use a little something to keep it from drying out and give it a bit more punch, So I added a little balsamic vinegar and coated the chicken lightly with it prior to seasoning it and I also put it under the broiler for the last 5 minutes. Served with brown rice and fresh vegetables for a health dinner.
WooooWheee Dat's Goot! Very Excellent/Accurate Base Some minor changes after trying it the original way the first time. First off, add a can of Rotel Tomatoes with Chili's, and cut back on cayenne pepper just a tad to make up for it. Cut back the Broth To 1.5 Cups and cook your Rice separately using chicken broth/shrimp broth or both, lastly and imo most important, add, 2lbs of shrimp to the pot just as you take it off the heat, give it a stir, put the lid on it and turn the heat off, (This will guarantee your shrimp turn out perfectly cooked and not rubbery.) Stir once or or twice every 2-3 minutes and and after 5 minutes have passed stir in your cooked rice and let set 5 minutes so the rice can soak up all them flavors, Now taste, and adjust seasoning. If your going to err, do so on the side of mildness, people can always add a bit more hot sauce or creole seasoning. NOTE: Cajun food is not about heat, it's about great robust flavors. Yes, it usually has a little kick to it, but rarely a bite. I'm sick of people throwing in a ton of cayenne and calling something Cajun. It's Not! A GREAT RECIPE and had tons of flavor, I let mine cook about twice what suggested though before throwing in the rice as I really wanted to let them flavors meld. I also took the tails and shells of the shrimp and boiled them and used the stock to make rice along with the chicken stock, I got rave reviews. I thought I was N.O. again. Laissez les bons temps rouler! Pass the Beer!
