I added 2 pressed cloves of garlic and used 1/4 tsp. of salt. This marinade is quick, easy and delicious!!
A friend gave me "this" recipe years ago and I lost it when we moved. I was so happy when I ran across it again. This is the BEST bean salad I've ever tasted. The only thing I changed was the amount of oil, I halved it, and I used red bell pepper and a pressed garlic clove. There was lots of juice but I just used a slotted spoon to serve it. Thanks!!!
I love pineapple upside down cake so I put in one can (20 oz minus about 3 T juice) of crushed pineapple (unsweetened) and sprinkled brown sugar over it. I didn't put anymore filling with it. Sprinkled the cake mix over it along with chopped walnuts and butter and baked 55 minutes. I tried grating the butter and it does work. Next time I'll put the butter in the freezer for a while so it is firmer and not so messy.
These cookies are SO GOOD... They are gone in no time unless I hide them. I skip adding in the raisins and just add more craisins and chopped walnuts. I use regular oatmeal for an extra chewy cookie. Cook longer for a crisper cookie. I baked 12 doz. of these for our grown kids at Christmas and they beg me to make them every year!! This recipe is a real keeper!!!
I made this cheesecake 2 days ago and didn't change a thing and I'm glad I didn't. Delicious! After filling the pan with the mixture I dropped it on the counter about 5 times to get any air bubbles out. Afterwards I took a knife and swirled it around in the mixture and dropped it again. I placed 2 heavy duty sheets of foil under and up the side of the cheesecake pan and placed it in a 12" cake pan of HOT water. Baked for 1 hr. and turned off the stove but left it inside with the door closed for about 3 hrs. to cool slowly. After pulling it out I left it on the counter for 1 hr. At this point the cake should have pulled away from the side of the pan. This cheescake was picture perfect!! No cracks or air bubble bumps. I Covered it with plastic wrap and put it in the fridge. Now here's the hard part.... I left it in the fridge over night.. This is hands down the best pumpkin cheesecake I've ever made. Don't let the ingredient list scare you, it's a very easy recipe to follow.
I read the reviews first to see how other people coped with any problems. I halved the recipe and used my bread machine. I warmed the milk and made sure my butter was at room temp. I Placed the ingredients in minus the water and set my machine on the dough setting. I needed to add about an ounce of water while it mixed. After mixing I let the dough rest for about 10 min. and then proceded to make 8 buns. I didn't make round balls, I make them more like the shape of a bun trying not to stretch the dough too much. I let them rise for about 30 min. and popped them in my oven at 375. for about 20 min. They were light and fluffy. My husband put butter and jam on once of them and now he can't wait to BBQ tonight!! This one is a keeper!! Thanks
This was really a simple and delicious recipe. Like others, after tasting the mustard sauce, I wasn't too impressed. But, after sitting in the fridge for 24 hours it was delicious on the pork. I did add garlic to the mustard sauce and the marinade. I used a gal. size baggie to marinate the pork in and left it in the fridge for 24 hrs. also. The roast was very tender and had a wonderful flavor. Our friends are always amazed at what comes out of our kitchen. When invited to dinner we rarely have anyone decline. Thanks for this simple but delicious recipe!!
I've been making french toast for years with "this" recipe. The only thing that was different was adding the flour. I really didn't notice a big difference. I used butter to fry it but I never use a high flame so it doesn't burn. I made this with Warren Wickland's Sourdough III recipe. I'll probably try the flour addition again but will try using a little cardamon and brown sugar.
This is a very tasty recipe. Easy, not a heavy bread, makes great toast, wonderful sandwich bread and fantastic French Toast. I made this in my breadmaker and then baked it in the oven. Try it, you'll like it.
This Starter is a no-brainer!! Easy to start and care for. The flavor keeps building the longer you feed and use it.