Loved it! My husband really loved it. He loves spicy food so I doubled the Cayenne pepper and used Habenero Pepper sauce....and tons of it. He was in heaven. Not to mention that this recipe is actually rather heathly. What more could I want! Definitely use fresh shrimp if you can...I used half fresh and half left over frozen cooked shrimp I already had on hand and the fresh shrimp really did taste wonderful.
Thank goodness! I've finally found something that Flax Seed tastes good in! We bought a 92oz (huge) jug of Flax seed that was being sold at a local home and garden show becase the salesman said it would help with lowering my husband's cholesterol. Once we got it home and started adding it to food as suggested, my husband decided that he HATED the taste of flax and refused to eat anything else I tried to "poison" with the stuff. He even threatened to bury it in the backyard. Then I found these muffins...which have been a real life-saver. We may get the rest of our flax seed eaten yet! Thank you for sharing this recipe. Compared to everything else we've tried....they are truly excellent.:)(Eventhough my picky hubby also made me leave out the raisins and the nuts!) They are super moist and great for breakfast on the go.
I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this cheesecake was rated the best of the three. I had to make probably 15 copies of this recipe to give out. It was SUPER easy to make. I had one minor problem....when I baked the rhubarb mixture for 15 minutes as directed, the liquid created by the rhubard leaked out of my sprinform pan and into my oven and that gooey stuff turned rock hard on the bottom of my oven. Oh well...the final result was sooooo fantastic, this little mess was well worth it and I'd do it again!!! Thanks!!!
I followed the recipe exactly and everything turned out well. I had no trouble with the dough but I was very patient and made sure everthing chilled a long time. The recipe made 85 cookies for me. The cookies look very nice when baked. I NORMALLY like to underbake cookies because I like them chewy, but I found that this recipe actually does taste better if you bake them to a light golden brown so you get a slightly crispy cookie that's cripy on the outside yet still chewy on the inside. And of course the filling stays soft and chewy which compliments the slightly crisp cookie well. My only complaint is with the lemon extract. I hated it. I felt it riuned my beuitiful batch of cookies. It's all I can taste and I am so bummed. They were too much work to make a new batch for this holiday season so we'll eat these, but next time I will leave the lemon out completely.
I bought a cooked rotisseri chicken at the grocery store and deboned that and diced it up instead of boiling my own chicken. This recipe would have been perfect but I think I messed up the amount of rice. I cooked the rice first and used 1 cup cooked rice as the reciped indicates, but that wasn't anywhere near enough rice. As another person pointed out it would have to be 1 cup rice BEFORE cooking. I had to bake it an extra 45mins with the lid off to get it to a 'casserole' consistency. When it finally got thick enough it was delicious. I just need to add way more rice next time. I think the rotisseri chicken meat added great chichen flavor. I mixed some of the drippings from that container into some plain chicken broth to flavor it up a bit as well. I'll try this again sometime and try to get the amount of rice right.
These were very good. Exactly what I expected. Sweet and tangy. I will make them again and expirament a bit by using brown sugar instead of white. I did bake them quite a bit longer because I wanted the sauce to get extra thick. Next time I will either use a little more corn starch or a little less water to get the sauce to more of a glaze consistency quicker. My 15mo old loved them as well. I used another meatball recipe from this website so that the meatballs weren't just plain hamburger...
Oh my - this was fantastic. I left out the white pepper and only added 1 tsp of black pepper after reading other reviews. I only used 8oz dry pasta instead of a pound because I like lots of sauce. When everything was done cooking I combined ALL the noodles with ALL the sauce in one big bowl. After about 5 mins the sauce got nice and thick and really stuck to the noodles well. The flavor was rich nand delicious. My mouth was H-A-P-P-Y!! Thanks for the great recipe. Will make again with shrimp and chicken (my hubby won't eat scallops so I get this batch all to myself.) Yum-OH!
I made this recipe for a salsa competition at work (there were only 2 other entries and they needed a 3rd to call it a 'contest') I searched for a super easy 5-star recipe on this site to contribute to the competition, never expecting to win, I just wanted to participate. I won 1st place. I tried to not grind it up too fine like the picture, mine was a little more course. At first it tasted like pice de gallo but after 2 days it did taste more like a very fresh salsa. I liked it.
Oh my. I am in love with this dessert. It was an expirament for me and wasn't sure how it would turn out but I was very pleased. I had to make the bottom layer twice because I really wasn't sure if I had made it correctly the first time. But when it turned out exactly the same both times I figured it must be right. It was spongy - which is good, but it also had a thin crunchy layer on top that was a light golden color. I figured out the cruchy part turns spongy too when you put the next layer on. I served with with strawberries and cherries but most of my guests picked out the cherrries which was frustrating. I loved it as is. We used all of the topping serving just half of the dessert so for the rest I mixed a can of blueberry pie filling and a carton of fresh blackberries. I am so glad I don't have to share this next half with company. I will personally eat the entire thing. My hubby isn't a "Fruit" dessert guy so he just keeps saying "it's ok, but it's not for me". Fine by me because I think it is HEAVENLY and will eat every crumb. It is so light and fluffy as others have commented. Not too sweet. I will make this again but will have to have a backup dessert for people who aren't into fruit topped desserts. I won't mind left overs because they will be welcomed into my tummy. MMMMM-MMMMM-MMMM! This is a class keeper. I also thought it was fairly simple to make despite the recipe looking complex.
This stuff is fantastic. The sauce has just the right amout of sweet and tangy yet smoothness to it. I made it for Easter for the first time this year and it earned a permanent place in my recipe box to me made for many occasions. I completely forgot to add the apples but they weren't missed. I will add lots more celery, carrots and colored sweet peppers as that is what add so much appeal and crunchiness to this great cole slaw. I put the sauce on about an hour before serving time and it was nice and thick at first and clung to the veggies, but then it thinned out as coleslaws do and was quite thin by the time I serviced it. But the flavor was still fantastic. I'll put it on 15-30 min before serving time next time. There were leftovers and I ate them two days later and the veggies were still crunchy and it was as delicious as it was the first day. Thanks for sharing.
Oh man, these are GOOOOOOD! I used thick cut maple cured bacon at room tempurature so the bacon was good and sticky for the sugar mixture to stick to. I used the back of a fork to work the sugar/cinn into both sides. They were chewy, but well cooked at 20 min which my husband loved. I loved them too but will keep expiramenting with baking time in regards to level of crispiness. YUM!! I baked them on foil and then cooled them on a separate rack right away to get them out of the greasey pan.
I was so nervous while this was baking I could hardly stand it. I read lots of reviews. I drained the liquid from 3 cups of the carrots (I had about 5 1/2 cups total...GEEZ that's a LOT of carrot). I put the grated carrot into a paper towel and squeezed out the juice before putting it together with the brown sugar. I drained the pineapple the same way. I used an 11x15in sheet pan. The batter was fairly thick. There was so much carrot it looked like a carrot casserole! Luckily I am baking it on a Wed night for a Fri Night party so I plan to refidgerate it 24hrs...then frost it and then refridgerate it another 24hrs. Based on other reviews...it's better the next day so that settles my nerves a little. But STILL NERVOUS because it just looks like sooo much CARROT! Will formally rate the outcome in 48hours. After 50 min of baking the toothpick came out clean. It didn't rise at all so was a very flat cake. It felt like a solid heavy brick. It came out of the pan perfectly after 15min of cooling. I let it cool completely and wrapped it up and put it in the fridge for 24hrs. Frosted it with cream cheese frosting and put int he fridge for another 24hrs for the big event.