A great basic dumpling recipe. My father was an excellent gourmet cook and made an all-star meal of roast pork, Bavarian sauerkraut, and dumplings. These dumplings were basic compared to his - but for ease of preparation and taste, this is a very good recipe. If you are cooking for a group of big eaters, better double, triple, or quad the recipe. I quadrupled the recipe and it worked well. However, keep in mind that if you do this, you will need a much larger pot to cook in or more cooking time.
Simple and delicious. You can't go wrong. I used sweet pickles and dill pickles and enjoyed them both. My wife loved them.
They were a HIT! A nice twist on an old standard. My wife and son went nuts for them. The new ingredients were a nice subtle enhancement and did not overwhelm the natural flavor of the potatoes. Excellent!
This stuff is flat out amazing. I love it. The combination of sweet with a very mild kick is just excellent. I made a double batch which I used for pizzas. I used "pizza dough" which can be found on this site and loaded it up with ingredients. The pizza was unreal but I can't wait to try a simpler pizza with fewer ingredients so I can get a better taste of the sauce. When I tasted the sauce after mixing, it took real discipline to keep from eating the whole stinkin' bowl. I made a double batch and did not use the anchovy paste. I don't know what anchovy paste is and I don't wish to find out. This recipe is a real winner!!
This pizza dough is way better than average and more than qualifies as incentive enough to forget pizza delivery. I made a double batch and used five cups of flour rather than six and it worked just fine. I hand mixed the dough for a long time, following other reviewers recommendation of letting the dough sit for 30 minutes. I'm glad I did. The dough increased in size a LOT in the oven, so although I was concerned the pizza may be too thin, after rising in the oven, it was actually close to being too thick. Just don't worry if it looks to thin when you put it in the oven - it will rise even more. I used "Exquisite Pizza Sauce" which can be found on this website and flat out loaded my pizzas (I made two) with hamburger, canadian bacon, onion, pepperoni and cheese for a truly incredible meal.
This was a fun recipe to make and very tasty. There's is a lot of cutting, chopping and mincing involved, so be prepared for that. I used three, not four cloves of garlic and the soup was still plenty garlic flavored for my taste. I also followed an earlier suggestion to add more tomato paste for a thicker consistency. Since this is the first time I've made the recipe, I don't know how much of a difference it made, by I was starting to have the sense that the soup would be to watery, so I added another couple of tablespoons of tomato paste. I doubled the recipe and had way more than enough for a small family. I just had it for lunch again today. I've got to learn more about mincing garlic efficiently. It took me forever. As other reviewers have suggested, the parmesan cheese is a must - it's truly a superb garnish.
This is a basic, yet tasty recipe. I doubled the recipe and after adding most of the ingredients did not have even close to enough broth. I added one additional 14 ounce can of beef broth and that did the trick. The recipe recommends adding water if the stew is too thick but that would likely dilute the taste even further. I'm glad I used the broth. There may be a few reasons why I didn't have enough liquid: 1) I drained all of the fat after browning the meat and before setting it aside. That may have reduced the liquid, or, 2) I used very large potatoes and a slightly more carrot pieces than the recipe called for. Also, I didn't have fresh mushrooms available, so I used bottled mushrooms, by the same weight the recipe called for. All of that probably made the stew thicker, reducing the available liquid, and 3) I may have been looking for more of a soup than a stew. Still, even with the extra can of broth, my result was still something closer to a stew than a soup. Next time, I may increase the red pepper flakes for just a little more of a kick. I lightly toasted some whole wheat bread. The stew and bread made an exceptional wintertime weekend lunch!
Tasty. As another reviewer recommended, I picked the skin and bones out of the salmon. Although I have been told that the bones "melt" while cooking, the extra effort was worth the peace of mind it provided. I used Ritz Crackers instead of saltines since that's what we had in the cupboard and it tasted just fine. I doubled the recipe and used a 9 X 9 glass baking dish, which worked well. The loaf was moist but still set-up well. I served the salmon loaf with baked potatoes topped with French onion dip, since we didn't have any sour cream handy. I also served buttered corn, cottage cheese and wheat bread for a simple, but tasty evening meal.
Easy to make but I can't say the taste is outstanding. I recommend cutting the recipe by half to see if you like it before making so much dip. I'm still searching for a yogurt based vegetable dip that I can use for snacking with vegetables.
Holy cow, Stephanie. You outdid yourself on this one. I can hardly believe that so few ingredients are capable of turning out a soup with the rich and creamy taste that this soup has. It's a piece of cake to make and so amazingly good. It really tastes as if a master chef had prepared it for an upscale restaurant. I only have one caveat to share. I could not find the fat-free country style gravy mix. If anybody knows where this can be found or even what brand to look for, I would appreciate the help. I went to two different stores and still couldn't find the fat free stuff. So, I settled on Williams Brand Country Style Gravy Mix. For those of you that are nutritionally conscious, there are 15 fat calories per serving and 40 calories per serving in the package I used (37% of the gravy mix calories are fat calories). Though I'm not a dietician, with the no-fat potatoes and nearly fat-free chicken broth reducing the impact of the gravy mix's contribution to overall fat in the recipe, I suspect this is still an acceptable low-fat choice. Though I suppose you probably shouldn't have 2 1/2 large bowls like I just did. I couldn't help myself. Honest.
Very tasty chicken soup recipe. I may cut down the salt ever so slightly next time, but I rarely use salt at the table (meaning I don't need table salt for flavor) and I thought the soup was fine. As others have indicated, the poultry seasoning was a wonderful, distinguished touch. Seven inches of snow outside doesn't seem so bad after a meal like this! This soup is everything I expected and more!
I chose to prepare this recipe because of it's nutitious characteristics - the fat percentage is more than tolerable, particularly when other lower fat dishes are included as side dishes. I served brown rice and a broccoli salad with it. I used inch or better thick chops. After 30 minutes, the chops weren't even close to done, but at forty minutes they were a little more done than I was ideally looking for. Monitor that oven time closely. The chops turned out fine. I used cinnamon as others have suggested. As low-fat eating goes, this was a nice departure from fish, turkey and chicken. It's a recipe I would prepare again and though I enjoyed it, I would put it in the category of just another option on a healthy eating plan. It was good but not particularly outstanding.
