I have been making this for a solid 5 years and has been a hit everytime! But I always add something green, usually chopped green onions and place 4-5 stalk on top befor baking to make it visually appealing. You can also add chopped can chiles or diced pimentos (in a jar) for great color. And using low fat sour cream tastes exactly the same too. But after 5 years, and using 3 different ovens, this dish always takes about 50-55 min. to bake, not 45 min. Can also make ahead and refridgerate before you need to bake, just let it sit at room temperature for at least 30-45 min. Great for making ahead for a dinner party. Be sure to print out recipes because you will get asked!
Made this twice. Second time to make sure I did it right. Followed recipe exactly, meat came out tender from the long cooking, but like a previous review said, it made way too much gravy. It was like a roast sitting in gravy soup and even after the long cooking time, sauce still tasted like it came from a can.
Made this to a 'T' the first time for a potluck and was not impressed as everyone else here. Recipe calls for way too much vinegar and not enough dressing. Second time, I decreased the vinegar by 2-3 tablespoons and increased mayonaise by 2 more tablespoon and turned out much better. Also increasing bacon to 10-12 slices taste better and adds a smokier flavor. Use hickory smoked bacon for best results. And don't let this sit for more than 3 hours before serving or gets soggy and saturated.
Made this to a T and it was just OK. Bland. This is a dry pasta dish and not for people who like a little sauce. It needs to be eaten immediately, for it gets drier as it sits. Not good for company.
Made this to a T and turned out soft, chewy and stayed moist for a good 2-3 days (if they last that long!). As previous reviews stated, fished dough mixutre is too soft and gooey to roll into balls. Do-able, but to tedious. Chill in fridge for 15-20 min for baking. This recipe calls for a lot of sugar, so no need to frost. But finished product is perfect sweet, so don't alter. I used baking powder the first time (didn't have backing soda in the house), and still turned out, only cookie rised, instead of flattening out. Still good this way.
Very rich and tender lasagne and easy/quick to prepare. But a few additions: add 1/2 box of 10oz. frozen, chopped spinach to meat mixture while cooking for more nutrition & color. Moms, this is a good way to sneak in something green. Also, as previous reviews states, the cottage cheese needs one egg to bind together or else it's too runny. And add a few dashes of grated nutmeg to cottage mixture- (an old italian secret!). And one more trick for lasagna makers: no need to wash an extra pot to boil lasagna noodles. Put very hot tap water into a large bowl and soak the raw, hard noodles for 20-30 min. Noodles won't be cooked, but soft and can complete it's cooking in the oven. I learned this trick from a caterer, try it!
As other reviews said, can't taste the marinade after it's cooked. I tried a second time and added one packet of the dry ranch dressing mix, marinate while I was at work (8 hours) and flavor was more intense, both by baking and grilling. But if using the original recipe, baking it yields the most flavor since most of the sauce stays on the chicken.
Yes, this is a very rich, sweet, moist, dense cake. Made this about 4 times and second time decreased chocolate chips to 1 cup, which is plenty sweet and taste better. I also used 1 cup of Irish cream flavored liquer, which tastes much better and added more flavor. Have also substituted 2 tablespoon instant espresso powder in place of the liquer and was fantastic. Espresso really brings out the flavor of chocolate. Have also used Andes Mint Chocolate baking chips and it was to die for! Also, use room temp. eggs, which makes cake rise better. (If in a pinch, soak cold eggs in very hot tap water for 5 min.) No need for glaze or frosting or this will be too sweet. Taste best with fresh strawberries/rasberries if available. If not, dust with powdered sugar and you're good to go. So easy and taste very homemade!! **TIP - You can use other cake mix flavors, such as Vanilla, and add the sour cream to make a moist, dense yellow cake.
One big tip: double, double, double the recipe or else you won't have enough to go around or for a decent batch. These are definitely 8 min. cookies, no longer. And adding jelly is too hard and tedious, just make these peanut butter cookies or add 1 cup of chocolat or butterscotch chips. If you do, reduce sugar to 2/3 cup per batch. I now just make these w/o jelly, add chips and use a fork to make an imprint. I made them for my kids, (4 & 1 yrs. old) and they loved them, hubby too and disappeared at the bake sale. And made them for a women's tea. They're small and perfect for a lady's finger. Too easy not to try them!
This was good, but not spectacular enough for a perfect rating. Good for a weekday side dish, but too bland to serve to company. I made this twice, the first time to a T to see if it needed modifying, and it did. Use just 1/2 the mayo and add 1/2 cup sour cream for more tang and the egg isn't necessary. With the egg, it came out a little curdled after baking and not visually appealing once you scoop into it. And needed a dash of salt and for more flavor. I will make it again since it's easy and comforting on a cold day.
Followed other tips and did 1 can broth, 1 can cream of chicken, turned out much richer and heartier this way. Use fresh chicken(buy a pre-cooked rotisserie and shredding it taste so much better, fresher and gives more of a homemade taste. And rinse the beans before adding or else it will turn the broth a dark, unappealing color. Add fresh, chopped cilantro right before serving with some toasted tortilla strip (or can use crushed tortilla chips in a pinch). I also used frozen corn the 3rd time and was better! Good base, and with a few additions, turns out restaurant style soup.
Very quick, rich and comforting. But definitely use FRESH salmon and fresh garlic. I've also used 1/2 smoked, 1/2 fresh salmon and the smokiness gave it a wonderful flavor, similiar to a good clam chowder. However, the one big thing I would change about this recipe is to reduce the amount of cheddar to 1 or 1.5 cups, otherwise the original recipe ends up tasting too much like cheddar soup. 1 cup cheese is enough to salt and thicken it nicely. Also, if making for company, I would eliminate the carrots - adds to much chunkiness to a dish that should be creamy and smooth. Also, if just using fresh salmon, add a few teaspoons of liquid smoke for a nicer aroma-- makes all the difference. This soup has been part of our regular rotation and is very healthy and kid friendly. My 4 and 1 yr. gobbles it up.
