This is my stepson's new favorite meal, I think. I used crushed Vegetable Thins crackers on top instead of bread crumbs. Yummy!
The only change I made to this recipe was using mild cheddar instead of sharp because I prefer it so it's what I have on hand. It is now in the oven for the second time exactly the same because it's perfect, as far as I'm concerned. My 4-year-old can't get enough of it, and his dad acted like a little kid when I told him I was making it because he loved it so much last time. It's a perfect way to get little kids to eat their supper and could be easily tweaked to increase the protein or decrease the fat. Well done to the creator of this recipe! A family favorite for sure.
Really liked this recipe. Next time I make it, I'll have to make sure to chop the onion a little finer. Otherwise, it was simple and really nice.
I used boneless, skinless chicken, and I had no cream on hand so I made do with milk. I also added extra curry powder and crushed red pepper and some bell peppers. I'm at a loss for how it could be so tasteless. Disappointed.
My kitchen smelled amazing when I was making it, and I knew it was going to be good. My only major change was substituting thyme for the tarragon, as I couldn't find tarragon anywhere. I used a sliver of a no-salt-added buillon cube. Great recipe!
This recipe was outstanding. My husband has insisted that this be added to my recipes in frequent rotation. He said it was one of the best soups he's ever eaten, and he also called it "perfect hangover food"! I omitted the celery because I had none on hand, used a mix of cheddar and mozzarella cheese because I ran out of cheddar, and adderd tarragon as per another reviewer's suggestion. It is wonderful with crushed red pepper flakes added in as well.
As written, great, but not quite awesome. There is so much potential for more veggies in this one. I added a can of sliced mushrooms. I also omitted the brown sugar, and it turned out to still be sweet enough without it. Overall, good and easy as written, but it doesn't need the extra sugar.
I will admit I changed this recipe in a couple of fairly substantial ways: I subbed the paneer with tofu and the cream with soy milk to make it vegan, and I cooked it in the slow cooker for 3 hrs on low. I'm sure the original version with the paneer would be better than mine, and mine was pretty darn good! I'll be making this one again for sure. Edit: I made this a second time the same way but marinated the tofu in a spice mix I found online to make it closer to paneer, and my husband absolutely loved it. This one is 100% a keeper.
This has been my go-to sweet potato recipe for years now, so I'm finally reviewing it! I've done it several times roasting(always a classic), but I also used the spice blend the other day on sweet potatoes which I pressure-cooked and then blended in the food processor with the spice mix and a dollop of sour cream. These are like my ultimate comfort food. I've made it exactly as written, until I attempted the pressure cooker route with the spices the other day, and I love it. My only critique, for my own tastes, is that I always forget it's not really "spicy" at all as written. The amount of cayenne doesn't do it for me. But that's a personal preference and I love it all the same.