This recipe is good, but I was also disappointed that it was so eggy and somewhat bland. I also don't like the texture of melted cheddar cheese so I used colby and monterey jack, when are more smooth. It still had that curdled effect though because of the eggs. Next time I'll make it with only 1 egg and see what happens. Like other reviews here, I was hoping for something more creamy.
Made this for dinner tonigght and have just a few problems with it. First off, the sauce is very runny, not as thick as the description would lead you to believe. I even cut the pineapple juice to 2 1/4 cans instead of 3. I used flour as a thickener instead of cornstarch because I didn't have any on hand, and I used 2 tablespoons instead of 1. Also increased brown sugar to 1 cup. Secondly, 3 cans of pineapple was way too much. I used just 2 cans and that was plenty for us. Finally, I'm not crazy about soy sauce but I was afraid if I left it out it would take something away from the flavor of the sauce. Just 3 tablespoons was enough for the soy sauce to be too overpowering for my taste. I would recommend leaving it out if you don't like it. I also decreased the vinegar to 1/2 cup because we tend to like sweet and sour sauce more on the sweet side. Overall, the sauce was good, and the pork was very tender and moist.
I can only come up with one word...WOW!!! Amazing soup! I confess it's a little bit bland out of the pot, but garnish it with some shredded cheese, crumbled bacon, and green onions before serving and you'll be wow-ing too!! It's even better the day after it's made!!
Excellent! I served this dish with garlic red skin potatoes. I just couldn't get enough of the sauce! It was wonderful! Definately will be making this again!
I make this cheesecake often. It's absolutely wonderful! I've reviewed it here before, but I just want to comment on a few things. First, the chocolate flavor is only going to be as good as the cocoa you use. I always use Ghirardelli cocoa in this recipe. Also, I double the recipe for the crust, use chocolate graham crackers instead of cookies, granulated sugar instead of powdered sugar, and put the crust up the sides of the pan instead of just the bottom. That probably makes it taste more chocolatey. And remember to wrap your springform pan tightly in a couple of layers of aluminum foil if you're baking it in a water bath. That prevents the water from getting into the pan and making the crust soggy. :)
Very easy to make! I doubled the recipe (roughly - I had 8 cups of berries instead of 6, and I decreased the water by 1/2 cup because of another review that said there was too much juice) and baked it in a 4 quart Corningwear dish. It turned out delicious and I will definately make this again! I will, however, reduce the water even more next time, maybe doubling all of the ingredients except the glaze. Even though I reduced the water by 1/2 cup, there was still quite a bit of liquid at the bottom of the dish - which would be lovely if you were serving this with ice cream becaus eyou could spoon it over the top.
Yum!! I also used a 5 pound roast, but used the full marinade. I wouldn't change a thing about it, except to double it if I was using a 10 pound roast! Very flavorful! I only had to adjust the cooking time for the roast, but that was my fault because it wasn't all the way unthawed in the middle when I put it in the oven. This will be the only prime rib recipe that I will ever use again!
I made this months ago and forgot to rate it. I've made it a few times and it's always good, but we don't use the honey mustard dressing because we don't care for it in this recipe. I love honey mustard otherwise, just not on this chicken.
I make this chicken all the time - my kids say it's their favorite! It is good, and very easy, but I recommend pre-cooking the bacon otherwise it's just too soggy. Every time I make it, I use about 1/2 to 3/4 of a bottle of BBQ sauce (and I use hickory instead of honey, because I always buy hickory smoked bacon and when I tried it with the honey BBQ sauce, it was nasty). I usually cook 2 slices of bacon per chicken breast and that's plenty enough. I bake the chicken in the BBQ sauce while cooking the bacon on the stove, and then add the bacon during the last 10 minutes or so of baking.
What an excellent way to roast a turkey! So flavorful! The breat meat was very moist and juicy and the carrots picked up so much of the maple butter flavor! (I only used carrots because we don't like onions and celery.) I will use this recipe again and again and again!
Yum!! This is a great idea for gifts for the holidays! I have made these several times and I am always asked to make more. I also left out the cloves after using them the first time.
I just made these pancakes for my kids. They thought they were good, but I didn't like them. First of all, the batter is way thicker than plain pancake batter - it was almost the consistency of pumpkin bread batter. When I put the bater on the griddle, it didn't spread out like plain pancakes, which made them way too thick. Even though they were a nice golden brown on the outside, they were still raw in the middle. I thought maybe it was because they were so thick that they didn't cook all the way through so I thinned the batter with about 1/2 cup more milk, which made it more like plain pancake batter. Even though the pancakes were thinner, they still tasted really raw in the middle. The sauce was pretty good, but when I made that, I used 1/2 the amount of pumpkin puree just because I wanted it a little thinner. I definately won't make these pancakes again, but I will look for a different recipe to try.
