My 8 year old son and I made these and they turned out scrumptious. First time making Snickerdoodles, but had them at a meeting recently and it was love at first bite. Don't know how this recipe compares with others, but I'll use this one again I think. The next day the cookies seemed to be a little on the tough side.
I used a store bought pre-baked graham shell, as others have before me. The pie fell apart when attempting to lift from plate. Also, the ingredients overfilled the shell (would need to have used a 9 inch DEEP dish pie shell). The taste was okay but not what I was looking for. Prep time as stated is WAY off. Between the 'cooling' times, the 'setting' times, my own sloth-like motion, this recipe took more like 4 - 5 hours in all. I don't think I would make this again.
Really great to find a marinade that isn't sweet and is totally delice. My mother in law ate 4 drumsticks marinated with this sauce at our house last night.
These were more difficult to make than I thought. My dough ended up kind of mishapen/lumpy looking. I suppose if I spent way more time shaping each cookie they would have looked better. My young son thought they were pretty tasteless. UPDATE: 3 weeks later I decided to eat up the rest to get rid of them, and found they had greatly improved with taste as they sat in an airtight plastic container (with other batches of cookies). I actually became a little addicted to them...so I've upgraded my rating from a 2 to a 3 (for taste). They're still a '1' as far as ease to make is concernced.
There's nothing better than coming home on a cold day to smell something like this simmering in the slow cooker. The beef becomes so tender. A little too much sauce left over though.
The only reason I didn't give this a 5, is because it has just a bit too much spinach. I will make this recipe again but cut down the spinach to maybe half of the recommended amount.
My family agreed the flavour was really good...used freshly squeezed lemon juice and a bit more of it than the recipe called for but otherwise followed the recipe exactly. However, it was so dry it was practically inedible. We will make this recipe again but we will double the sauce ingredients (shouldn't it at least cover the meat?)and cook for half the time.
I've never used Old Bay Seasoning before and now that I've used it, I would halve the amount the recipe suggests. This was too salty a dish - already large amounts of salt in the other ingredients but I would still use the Old Bay. Otherwise this was a very tasty rich dish
I don't usually change ingredients the first time I make a recipe, but I knew that putting soup in this would make it taste gucky, so I put in a tin of diced tomatoes instead. It still didn't taste right. I think pork just tastes weird in a dish like this, I don't know. Can't really put a finger on it.
This was easy to make, and very flavourful. Thumbs up from me, boyfriend and teenage son. On the sweet side, so plan non-sweet side dishes maybe. I already had all of the ingredients on hand except the fish, which I couldn't get at the store I was at, so I bought Orange Roughy instead. Unfortunately the fish falls apart so easily and ends up as fish chunks, but that's not the fault of the recipe. I'll have to work on that one.
This recipe was a cinch to put together last minute. I used challah (egg bread) but otherwise followed the recipe exactly. I cut the recipe in half though because I only had an 11 lb turkey. This was a simple recipe but all of the traditional flavour I was looking for.
Bland. I thought this was a different chickpea salad that I've made before and didn't have time at Thanksgiving to really research it. The only thing this salad has going for it is its healthiness. This was almost tasteless and I won't make it again. My guests barely touched it - chickpeas aren't for everyone I guess. I'll know better next time.
