As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!
Very good! The orange flavor really comes through and enhances the bread's flavor. I used dried cranberries ("Craisins") and it was great. To add a little something extra to the finished bread, I made a glaze of powdered sugar, orange juice and some orange extract and drizzled it over the top. This is a great treat to make at holiday time - I'll bake it up again!
Very, very good! The house smelled wonderful while the chutney was cooking and my guests and I enjoyed the finished product. This chutney would be good with pork, chicken, fish - I served mine alongside cornbread with a barbecue meal. I halved the recipe, and it yielded exactly 3 cups.
Real good comfort food! Concerned with salt, I used low-sodium cream of mushroom soup, just a 1/3 packet of dry onion soup mix, and threw in 2 sliced yellow onions into the pot. ADD FRESH ONIONS - it results in lots of gravy and a wonderful flavor. Also, sub'd white wine for the vermouth. Start checking the roast after 2 hours to test for doneness. Love the idea of cooking pot roast in the oven (a new twist on a classic). Soooo good with mashed potatoes - enjoy! : )
Good dressing. Felt it was a bit heavy on mayonnaise-flavor, so next time I'd cut back on the mayo a bit - maybe to 3/4 cup. Balance of herbs was good, but I might try tad less dill and use fresh versus powdered garlic. I thinned out the dressing with a little milk to make more fluid and it worked great. Aside from being tasty on salad, this makes a GREAT sandwich spread (try it on a grilled chicken sandwich - yum!!)
This chocolate cheesecake is very good, particularly if you use good quality chocolate to prepare it (I like Ghirardelli). But, I found the chocolate topping to be far too thick on top of the creamy cheesecake. I'd go with more cream and less chocolate in the ganache topping and spread a smaller quantity on top of the cake. Sometimes less is more. I also chilled my cheesecake first before adding the topping. Overall, a very good (and rich!) dessert.
YES, it's as good as everyone says! Scrumptious as a dip for Super Bowl Buffalo chicken wings, or just as a standard dip with chips & crackers. Yum-yum-yum!! If you like your dressing a touch thinner, just add a splash of buttermilk. Excellent stuff.
Quite good - and my cheesecake sustained not one crack! : ) The irish cream flavor was just right at 1/3 cup. The cake's texture was fairly good, but could have been a bit creamier - I think 3 T. of flour is excessive for a cheesecake; I'd scale back to 1 T. next time. A water bath might also aid creaminess. I garnished the cake with a border of sweetened whipped cream and it was a great flavor complement to the irish cream flavor. Some good bittersweet chocolate shavings or melted chocolate drizzled on top would be great as well.
Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the tip that you could whip ganache to transform it into filling. I found the ratio of chocolate to cream to be a bit high for a cake filling, so I added extra cream to yield a creamier texture. The result was a truffle-like filling. Delish! It's been said before, but do buy the best bittersweet chocolate you can. I used standard bittersweet baking squares and found I had to add a few tablespoons of powdered sugar to cut down on the bitterness. This basic recipe lends itself to personalization, whereby you could play with different flavored extracts to customize a flavor. But it's great as is!
I agree with the previous reviewer: this dish has little taste. The recipe is sorely lacking in seasoning and creating flavor depth. The one thing I did like was how tender the meat came out through the slow cooking process. Seasonings are really needed, such as salt and pepper, garlic, beef bouillon and/or broth, perhaps even a touch of tomato paste. I also think that browning the meat and onions (as well as mushrooms) would result in a much fuller flavor, so I’ll do that next time. And, the cream cheese just does not work in stroganoff – sour cream would much improve and authenticate this dish. Although I wasn’t impressed, it’s definitely a dish I can tinker with. : ) Folks - see “Daria’s Slow Cooker Beef Stroganoff” on this site. That recipe looks MUCH better.
A tasty and nice holiday cookie. As a previous reviewer said, these are a "soft" type cookie, and they have a nice orange flavor. Make sure you add enough cranberries - mine could've used a few more. I might add a touch of vanilla to the cookie batter next time and a smidge more orange zest. The icing was fine - I added a bit more orange zest to it.
Easy and delicious to prepare. These apples taste much like apple pie filling. I served them warm over vanilla ice cream topped with granola for a comforting autumn dessert. I'll be making these again, possibly adding some nutmeg and/or lemon juice (but they're wonderful as is!)
