These are the most delicious black eyed peas I've ever had, and I'm a Southern girl who grew up eating BEP all my life! I only changed a few things. We had a bone and meat left over from our Christmas ham, so I didn't use bacon. But I will next time I cook this. Also, I used fresh thyme instead of dried, and added celery and bell peppers that I had left over in the fridge. I was surprised how well all the liquid cooked down! Having that amount of liquid helped to really blend all the flavor swell; and the celery, bell peppers, and onions simply disintegrated into the blend so that you don't see them, but can taste their flavoring. My husband and I adore these peas!! I'll be cooking this again in the near future!!!
Awesome recipe, and my first time cooking a brisket! I used a whole Napa cabbage head instead of half of a regular cabbage head. Napa takes less time to cook. Also, instead of red potatoes I used honey gold potatoes, which always come out sweet and tender. This is a perfect blend of textures and flavors. I added a few dashes of salt and pepper when I folded in the cabbage. It was perfectly seasoned and yummy!
This is such a hearty, comforting soup! My husband and I love it! I made a few changes to brighten up the flavor. I used chicken broth instead of just water, and I added carrots to sweeten it and give it a little more color. Lastly, I added a tablespoon of Chana masala to round out the curry flavor and give it a little spicy kick! I will definitely make this again!
This is the best pork chop recipe I've used, and it worked perfectly with thin-sliced chops! I didn't have enough pineapple juice, so I added some apple cider vinegar, to help tenderize the meat, make up for the missing juice, and continue the sweetness. And I only marinated them for 3 hours. But they came out tender, juicy, and sweet! Eating it with the grilled pineapple makes it even more juicy and tender. My husband and18-month-old son loved it! I served it with steamed cabbage and salmon croquettes. Yum!!
This is an EXCELLENT recipe, and SUPER simple to make! I used Swai fillets because thats what I had. And instead of cayenne pepper I used garlic powder because my guys don't like spicy. I think the tomato is the centerpiece flavor in here. We LOVE this!
I love this recipe! I agree with others that cutting the liquid back is essential. I do the recommended 4 cups of chicken broth and add 3-4 cups of water. Then I simmer it UNcovered for 3 or so hours (and I sometimes add bacon and forego the olive oil). The flavor scone together really, really well. Absolutely delicious, what a great way to ring in the New Year!!
This is a pretty good dish, but I agree with a few others: it needs some adjusting. It needs salt, so please add that, to your taste liking. I would triple or quadruple the amount of garlic cloves it calls for, and I increased the turmeric and cumin to my liking. I would also like to try more fresh tomatoes (maybe three instead of 1), fresh okra instead of frozen, and diced canned tomatoes instead of tomato sauce. It's great over brown rice, and our 3-year-old LOVES it!! I would make it again for sure (with my preferred adjustments)!!
This is a winner. Add other veggies to it to make it a more hearty side.
This is a great recipe! What an awesome and healthy snack for work, school, or to share with friends! I agree with PETERS., it did need cinnamon, which I sprinkled on top. I love this recipe because you can get creative with it. Next time I'll add raisins, Craisins, and will mix the cinnamon inside. Also, I chopped the apples finely instead of grating them; they weren't noticeable. Love this!!