I have made this every year since I found it and it is absolutely the BEST recipe there is! I found that I like to cook mine longer than an hour until the top is nice and golden and then I know it's done. I use French Bread every time - and every time the texture is such a heavenly custard! The sauce is to die for - and makes the bread pudding even more heavenly. This is something I will be making for years to come!
I loved this recipe for it's quickness - and the roast turned out wonderful. It's great to stick in your slow cooker and come home to a tender roast with gravy.
This was a wonderul recipe. I didn't have the coffee liquer, so I used instant coffee and imitation brandy to dip the ladyfingers in. I am a big tiramisu fan - and this was my first attempt. I was very pleased and will definitely make it again! It wasn't hard - just very involved. Takes time. It's best to let it mellow for a while too. It's even better the next day!
This was a good recipe, but I think the Creme de Menthe was too strong. I might use less, maybe half, next time. I used crushed Andes mints on the top and crushed Oreos and that was pretty good. The only thing I might change is the strength of the mint.
OH MY GOODNESS - these are the best! They were completely gobbled up at my Thanksgiving party - next time I will make MORE! Everyone complememented them, and making them a couple of days early made everything so much easier! Will definitely be making these again. I added a couple of pats of butter on top when reheating. Wonderful!!!! Thanks Carol.
This makes a lot of soup!!! Great if you have a big family or want to share. The recipe is really nice - I altered it a bit though. I had to use a lot more than two boullion cubes, and I used chicken instead of beef. I didn't add the peppercorns - didn't have any so I just added regular pepper. It tasted really chickeny and good - perfect for a cold winter day or if you're feeling puny. I'll definitely make again. Loved the bow-tie pasta in it!
I've tried this and another recipe like it and either I'm just not getting it right or it doesn't appeal to me very much. It's good enough, but I am a very picky sweet potato critic! I might have to fiddle with the recipe to get it the way I like it. I didn't like the texture of the potatoes - would like the potatoes to stay firmer and not turn into mush like they do everytime, and the topping was good, but the potato mixture needs something. Over all, I liked it, but it's not my favorite.
This was a great recipe - and made a nice amount of soup, too. I shared this with my Mom, Dad, and niece and still had some left over. Of course, I did take others advice and used a whole chicken to make my broth and for the meat. This was a very comforting soup for a cold day - everyone loved it!
Thought this recipe was very nice - I doubled it and shared it with my Mom and Dad and we all loved it. I'm a soupaholic and will definitely be adding this to my collection of favorites.
I didn't really like these a whole lot - they were all right. My husband thought they were similar to ones he had as a kid, but he didn't seem to be all that thrilled with them either.
What an excellent soup! This is definitely one you can play around with to taste, too! Here's what I did different - I took others advice and only used 6 tsp of the Chicken Soup Base - which, by the way, was kind of hard to find! I had never used it before. But - finally found it and I'm glad I scaled it down - I might even use 5 tsp next time. I used boneless thigh meat simply because I love the taste - I think it's got great flavor and it's cheaper! I fried the meat in a little bit of butter and olive oil beforehand which was reeeally yummy. Also, I took others advice about the Lemon Juice and I think 1/2 cup would have been WAY too much! I started at 1/4 cup and I think I ended up at 2/4 cup. I think it's all according to HOW much lemon you like! I think it's great to garnish with lemon - coz if you like more you can add a little spritz! I added an extra cup of chicken and rice - guess I like my soup a little chunkier. Didn't think I was going to use all of the egg yolks, but I ended up using them all and it was FANTASTIC! Thanks for the great recipe! I shared this with my mother who is sick and she loved it. I think I also used a tad bit more Chicken broth than was called for.
This is a great recipe for simplicity and taste! I followed the recipe fairly close - except for a few things. I didn't really measure the hashbrowns out - just put what I thought was a good layer. I love dark meat, so I used boneless chicken thighs, which fried in a bit of butter and olive oil beforehand, mixed with the soup and corn and poured on top. I also put an extra layer of cheese on top underneath the fried onions. I didn't have to cook mine as long, either - about 45 min. altogether. Other than those minor alterations, I followed the recipe. My son declared this a keeper - and he's very picky!
