Delicious recipe! I thought we liked things spicy, but 1/2 CUP diced jalapeno for 4 servings? Whew! We couldn't have eaten it that way! I skipped the jalapenos completely and used 1/4 t. cayenne pepper. That was spicy enough for us here in the Midwest. Next time I make this, will try adding more tomatoes for a little more tomato flavor. Can't wait to have it again. Update: I have also made this with little smokies and it is quite good.
I made this salad with honeycrisp apples and cut the sugar to 2 tsp to make up for using sweet apples, then let it sit in the fridge for 24 hours before serving. The dressing didn't taste sweet when I put it in the fridge, but it picked up the sweetness from the apples as it sat overnight. It was wonderful! I'll be making this again & again.
We added 1/4 c. honey and cut way back on the pepper, didn't have time to marinate, and baked in the oven @ 350 for 1 hour. Delicious! Bet they would be good cooked on the grill as the recipe states. Will make again & continue to tweak.
Delicious cookies! I used 1 1/2 c. Skippy's Dark Chocolate Peanut Butter Spread in place of regular peanut butter. Also, per other reviewers suggestions, I used butter instead of margarine, 1/4 c. more flour, a little less salt, 2 c. oats & added 1 t. vanilla. The dough was soft & sticky (refrigerating it might be a good idea), and tasted like those chocolate/peanut butter/oat no-bake cookies. It baked up into wonderful cookies.
I omitted the fenugreek seeds, subbed sweet potato for squash, & used dried cilantro, but otherwise followed the recipe. It was bland. I added some Better Than Bouillon chicken base to it and that helped a little. I won't make it again.
I used larger potatoes & cut them into small bite-sized pieces, but it still took a long time for them to cook. I used stew beef & did not brown it. One tsp of red curry paste didn't add much flavor to my full crockpot. I added another tablespoon at the end and that made the dish slightly spicy & more flavorful. Also added an extra tablespoon of cornstarch. The end result was quite good & my family liked it. Will make this again.
Having made a few changes based on other reviews (added vanilla & salt), I can't rate this recipe down too much, but I will say it is much sweeter than shortbread normally is--almost like a sugar cookie.
I have made this several times and have found it to be VERY bland as written and still so, even after adding onion & using beef broth & some sesame oil as some reviewers have suggested. I like that it is low carb & healthy so will keep working with it awhile longer. Next time will add ginger , chili flakes, and additional veggies.
Whoa, 4 cans of green chiles? Maybe I'll get up the courage to try it that way in the future. For the 1st time making it, I used 2 cans of drained Rotel tomatoes as datharp1 suggested, also adding part of the drained juice. I like my breakfast casseroles with potatoes, so subbed 2 thin layers of frozen cubed potatoes for the tortillas. It turned out pretty good, slightly spicy. Will make it again. Thanks for a new take on breakfast/egg casseroles.
Cooked the onions & garlic for a bit in butter (not oil), then added the peppers & cooked a bit longer. THEN added the flour & stirred well to incorporate it. Used celery instead of mushrooms, added 1.5 cups chicken broth, and 1 andoullie sausage, all suggestions by other reviewers. Served it with some quinoa. Made this way, it is more like a spicy, thick soup or stew. We liked it very much and will definitely make it again.
My biggest problem with this recipe was how many potatoes to put in. Red potatoes come in a variety of sizes. "10 red potatoes" isn't enough information (I did find 3 lb. red potatoes works well). The recipe, as written, is very bland tasting, but apparently a lot of people like bland. I took some reviewers' suggestions and added 1 T. sweet pickle relish, subbed 1/2 of the mayonnaise with Miracle Whip, and added 2 chopped large dill pickles, which improved the flavor significantly. Will add more dill pickles next time. This is a great base recipe that can be tweaked to your liking. It is going into my recipe file.
Interesting ingredients in this coleslaw but as with several other reviewers I, too, found the dressing bland. Also thought it made 6-8 servings, not 4. My small cabbage and jicama must have been bigger than the ones Chef John used. Not surprisingly, I needed to increase the dressing by 1/2 also.