This was a great dish and a great new recipe to use up all the zucchini in the garden. I did all the same except I thought more along the lines of making eggplant parmesan which usually has a breading or flour coating of some sort and instead of just having plain parmesan on the top I combined 1/2 cup of parmesan with 1/2 cup panko bread crumbs ,mixed with two tblsp of melted butter, then sprinkled that over the top - my pic is number 16.
Despite my husband being upset earlier in the day that I was making roast beef (he doesn't like how fatty and gristly it can be) after taking one bite he said "wow, this is good, no not just good, this is really great!" Coming from a guy who rarely eats roast beef impressed me. I liked it alot also, though to get a tastier au jus I added one beef cube and one cup water, and also 1/4 cup soy sauce. Turned out great with lots of juice for dipping and leftovers....
This was really fantastic! I couldn't get enough of that sauce and so kept pouring it on my brown basmati rice and just ate it like that!!! I do have to say though, I don't know if it was just he habaneros from my garden that were too hot, but my husband and I LOVE spicy food, we eat sriracha on everything and this dish was okay for us but I would never serve something this spicy to guests(unless I know for a fact they love really hot food) I would say to cut it back to one habanero and if not spicy enough add some chili flakes...The crust was fantastic but I did more like 3/4 of a cup of macadamian nuts and one cup of bread crumbs seasoned with salt and pepper. I also fork whipped 2 egg whites to dredge the fish in first. I also used about half a can of coconut milk and reduced the chicken stock to 3 1/2 cups(make sure to use stock and not broth for the best flavor) and 1 tblsp of sucranat sugar (from Hawaii) For those of you who found your sauce didn't thicken, then you did not simmer it long enough, Simmering doesn't necessarily mean a slow simmer....I kept it at a good med/ high heat for the liquid to evaporate and the sauce then reduces nicely. I used an emergen blender to semi break up the chunks(still leaving alot of texture) you could do this in a processor with just two or three pulses. This also helps to thicken without the use of cornstarch. Great recipe and will be using often as a go to meal especially for company!
I didn't read all the reviews so I don't know if anyone else did this but all I had was chocolate cake mix and so I used that and added only one and a quarter cups of chips as well as macadamia nuts,.,,,,REALLY GOOD! It was also really easy for my three year old to help make these (even though I wasn;t thrilled about giving her all that chocolate!!) P.S. perhaps to the person who burned these after only 5 min - did you have your oven rack in the top middle position?? If you had your rack too low this may have caused them to burn....
I grew up in a city that was 60 percent Italian and have since moved away...this dish brings me back to what I remember...(though I have yet to find as tasty homemade Italian sausage anywhere here in Colorado) We never had it with the potatoes either but this is a nice 'whole' casserole in the sense that it has your protein, starch and vegetables all in one. I would suggest doing everything the same except just throw the potatoes down in your casserole dish and pop them in the oven for 20 min first and then don't even bother sauteing the veggies - just sautee you sausages whole then slice them and add them with the vegetables. Also, if you want to have this over rice or on a hoggie with cheese, i suggest you just leave out the potatoes since I dunno, potatoes on bread or with rice just is too much starch and who needs it when it tastes soooo good without?
This was good. I think maybe it needed a bbq sauce that had more mesquite or smoke flavor because in the end to me it just tasted like glorified sloppy joe's. I had to keep tweeking it by adding liquid smoke and finally it was decent. My husband liked it but he will eat anything. I was looking for good smoky flavor so any suggestions on a good bbq sauce that has a ton of smoke flavor I usually make homemade sauce so I never know which ones are good!
This is now the 'go to' recipe for any blue cheese dip I will make. It is fabulous!
This was a pretty good one! I just made a whole turkey breast instead of the whole bird (which we never eat the dark meat anyway) and it was tender and yummy...
It was okay - we eat alot of fish and in many different ways...good not great. We all agreed at the table that this was good and tasty, maybe toot strong of flavors...but not a do over for sure.
the title says it all! it is the best, and easiest! You HAVE to have a tight fitting lid though. I added 1 small can of diced green chilies and topped it with fresh chopped cilantro when serving and it was fantastic!
This was great! But to put more veggies on the table I just stir fried the meat and set it aside then addes bokchoy and one inch pieces of scallions and broccoli and mushrooms....then added the meat back with the sauce. Served with Brown Jasmine rice - was a hit.
This was fantastic! I too did most everything the same but doubled the spices and cooked them desperate for a minute in oil first then added to rice with the garlic and ginger. I didn't have tomato puree on hand so I pureed two roma tomatoes and added 4 diced as well for more body. I am eating it again leftover for lunch and yes, it still rocks!
