My uncle is diabetic but loves rice pudding. I substituted the sugar with 3 packets of Sweet-n-Low. It was still sweet and there was no after-taste. Excellent!
I have made this twice. The first time I made it as directed with marinated artichokes. The second time I only had plain artichoke hearts on hand so I compensated by adding a couple extra cloves of garlic and about 1/4 cup more parmesan. We liked it both ways...Very good and not greasy like most spinach and artichoke dips!
I loved this recipe! For the ultimate of time-savers, buy the pre-packaged, pre-washed spinach in a bag from your local grocery store. I used red wine vinegar and enjoyed it very much.
I agree with other reviewers that real bacon is a must--I used slab bacon from my local wholesale store. Also, to cut down on the "burnt bacon" taste that some complained about, I cut the bacon into pieces and then microwaved it in a micro-safe bowl (I even saved the drippings for other recipes). To get the fresh tomato taste, I used grape tomatoes (which are pretty sweet, no matter the season) and quartered them while the bacon was cooking. I put them into a colandar, salted them, and let the juices run out. I served in a bowl surrounded by toast points so the bread wouldn't get soggy. I got rave reviews.
These were great. I followed others' suggestions and toasted my bread. Also, because I had it on hand, I made some topped with smoked salmon instead of the cukes and it added color to the presentation as well as variety. Two appetizers in one!
The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Each came out well, but I guess it's a matter of preference. The first way, chips are thicker, the second way, they are thinner and crispier. Also, I found it easier to sprinkle the herb mixture. When I dipped the pitas in the oil, some pieces had a lot more seasoning than others. Still, they were a great hit and tasted delicious.
I like to think that I am a good cook, but I know I'm a lousy baker. Either this recipe is excellent, or I misjudged myself! I followed others' recommendations and doubled the streusel topping and did not add it until the last minute. I also added 1 tsp cinnamon to the batter, like suggested. However, in the batter mixture, I used 1/2 cup white sugar and 1/4 cup brown sugar. Also, I thought the batter was a little dry before I put it in the pan so, out of necessity, I mixed in about 2-3 T. of apple juice. It was moist and had the flavor, sweetness, and that "something extra" that others said were missing. And I don't even like coffee cake!
Rather than put the bread on the grill as instructed, I assembled the sandwich and wrapped it in tin foil. I put the foil-wrapped sandwich on the grill and pressed it down with a brick. It made the bread crunchier (pannini-style) and held the sandwich together. Great recipe!
I doubled the recipe and used 1 lb mild Italian sausage and 1 lb of hot Italian sausage (that's what I had on hand). This seemed to take care of the "blandness" others wrote about. Also, because we like our mushrooms a little softer, I sauteed the caps in a little butter before filling them. They came out perfectly in the broiler. I was even able to make them ahead of time and leave them in the refridgerator until my guests arrived!
Being a reluctant dieter, I was prepared for a "blah" low-fat, low cal dish, but I really enjoyed this! I used others' suggestions and added garlic, salt, and pepper. Something that might have made the difference it that I topped the pasta with grilled shrimp seasoned liberally with Old Bay. The Old Bay mixed with the sauce made it very flavorful. We didn't even need the cheese (yeaa...less fat! I will make this again!
The flavor of these ribs was great. However, I followed the recipe exactly and even marinated the ribs for about 36 hours. When I took them off the grill after about 20 minutes, they were tough. I was expecting "fall-off the bone tenderness" after all the time and effort. I don't know if I did something wrong or was expecting too much...Maybe I'll try again with some tweeking...
This was great! I only had a few hours to marinate, to I poked the steak liberally with a fork and put the steak and marinade together in a plastic bag. An hour before dinner, I added some fajita veggies (onions, peppers, portobellos) to the plastic bag and let them marinate together. I put the veggies on the grill first as they take longer and then cooked the steak for just about 2 minutes per side for rare.
