I have been making this recipe for several years and my family loves it! I have also made it for pot-luck suppers and recieved great compliments.
This has been a family favorite for several years. I saute fresh onions for more flavor. I also use balsamic or cider vinegar for extra tartness. This recipe can be used with chicken tenders and boneless pork chops as well. Serve this dish with scalloped potatoes and red cabbage for a fun German theme meal. Nice to see this recipe is still around!
I really enjoyed the flavor of this dish. I used yukon golds which provided and even creamier flavor. The only thing I would change next time is using a little less butter. Otherwise, this is a great side dish!
I've had this recipe for a few years and I love it. It is a great compliment to any roast meal and especially nice for the holidays. If you aren't into butter, sautee the onions in olive oil and omit buttering the bread. It still comes out great. Evaperated milk (low fat or regular) compliments the sweetness of the onions. I have also used different creamed soups...cream of onion is really nice...and substituted worchestershire for the soy sauce. Sprinkle a little more swiss cheese for the last few minutes of baking.
This is a quick and delicious alternative to risotto! I sauteed a few finely chopped onions before adding the orzo. I have also tried it omitting the basil and adding chopped pancetta (you could use bacon). Thanks for a great simple side dish Dodie, my family loves it!
This is a fabulouse recipe! I've used it as is, and also as a base for different combination salads. Add some bacon bits, crumbled bleu cheese & toss with Raspberry vinagrette for nice change of pace. Grilled chicken and sliced red onions make it great light meal. Let your imagination run...you can't really go wrong with this great base salad!
Just an update...these where a huge hit! I've made them over and over again. I put out bowls of shredded cheese, salsa, and melted nacho cheese sauce...I've also drizzled them with hollandaise sauce. This is my no fail breakfast for overnight guests...THANKS!!
This is a great 'guideline' recipe, but oven temps very tremendously, so I would advise careful monitoring. Letting the meat come to room temp prior to roasting is also very important. I used a meat thermometer and my roast reached 140 within 1 hour of turning off the oven. Actually a little too done for my taste, but still flavorful and relatively tender.
I haven't made this exact recipe, but I have a very similar one from a dear friend (God rest her soul). The trick she told me was to cut the corn from the cob and throw a few cobs in with the chicken while it's cooking. Really adds some great corn flavor to the stock. Thanks for a great recipe, I look forward to trying this one soon!
