I thought this version tasted like I was eating Italian Dressing and the avocados turn to mush too fast. I much prefer a dressing made from vinegar, sugar, salt & pepper, Save your avocados for guacamole!
AWESOME as is. Better with more layers soaked. I also tried this with raspberry juice and fresh raspberries for a non alcoholic version. Just as yummy! LOVE IT!
THE BEST BAKLAVA RECIPE EVER!~ AS IS! Don't fret on the buttering of the sheets to much, use a pastry brush and do it fast and sloppy. Try using combinations of nuts for a variety. Walnuts & Pecans, Almonds all work well separate or together. I cannot keep this in the house for more than 1 day!
Loved this soup just the way the recipe is! So velvety and tasty! I will make again and again. Better than the curried butternut squash recipe! Thanks so much. UPDATE: I have come to omit the sugar, as the coconut milk makes it plenty sweet. I also use slightly less broth as is creates a thicker soup, which I like. I usually use two squashes, and double everything but the evaporated milk (still use 1 can) and use 3 cups broth,. I roast the squash ahead of time, as they provide excellent flavor as they caramelize in the oven. I refrigerate the squash if I make it a day or two ahead of time and it makes the soup a quick meal then! Still one of my all-time favorites!
The secret to this awesome pie is to combine the pudding and cold milk first. The pudding will be thick. Then add the pumpkin and spices. If you serve the topping on the side, this looks like (and cuts like) a normal pumpkin pie and tastes like one too! What a great lo-cal version with sugar-free pudding mix!
I would give the cookies 5 stars except my family did not care for the frosting. They prefer the powdered sugar and milk only frosting which is much easier to make. For Christmas this was a good size batch, but I think I would halve the batch any other time of year. I have made 2 full-size batches this Christmas and they are being eaten quickly!
Great AS IS. Hit of the party. Makes quite a bit!
BEST EVER! Used cream cheese frosting II. Loved it!
SO Good and super easy no fail recipe! Substituted bottled lemon juice & used strawberry preserves in the frosting as it was what was on hand. Combo was like having strawberry lemondade! Same as others said this recipe yielded 16 cupcakes and I made half the recommended frosting and it was plenty. Making as a cake today! Thanks for a great new fav!
LOVE the recipe as a basic jambalaya recipe to start getting creative from but wanted to make this with sweet potatoes instead of shrimp (way cheaper) and put the sausage on top, not in the mix. Here are the changes I made: - I also added 1/2 cup extra rice as someone mentioned and added an additional cup and half of chicken broth. I wish I would have added another can of diced tomatoes and will do that next time whether I add the extra rice and broth or not. - I doubled the spices having read that the recipe as written was too mild for many. It was just right and not too spicy for crowd of 8. We had leftovers as the extra rice probably wasn't necessary. But yay for leftovers! - I added 2 pounds (2 large) sweet potatoes- peeled and cubed in 1/2 to 3/4 inch squares when I added the broth. The 20 minutes was just enough for them to cook to perfect firmness. - I pan fried 13 oz (2 large) Johnsonville Andouille sausages after cutting in 1/4 inch slices until very browned on both sides of each slice. I served these on top of the dish like my local cajun place does it. I was asked for the recipe by those in attendance so I think it turned out well! Thanks Cindy for the recipe!
My cookies did not come out as in the photo but were a total hit! They were mounded, not flat, so I did not sandwich them. The dough was too sticky to flatten on the pan. I frosted each one individually after they cooled. As stated these are not too pumpkin-y nor too sweet. They are cake-like and I baked mine 12-14 minutes for a pan of 12. I used about a mounded kitchen teaspoon full per cookie and they did not expand much. I got about 5-6 dozen. Didn't have enough frosting for the last dozen but they got eaten anyway. I followed the directions exactly and my family and friends devoured them.
Made the recipe AS IS ( forgot to read comments first) and it turned out AWESOME! I added pea pods and replaced the lid to steam them for a couple of minutes before adding the cornstarch mixture. Skipped the 5 spice and red pepper flakes as I didn't have any and it was STILL GREAT! More sauce would be ok but I served as lettuce wraps and had plenty of sauce. Kids and hubby loved it!
