This recipe was very tasty and easy. It takes patience to ensure the right consistency of the cream (not enough time makes it runny as mentioned by another cook) but it is very yummy when made right! I am looking forward to making this recipe again for my friends! UPDATE: I made this again and everyone complained that the cognac over powered the chicken. The consistency of the sauce was just right but I guess I won't make this one again.
I have made this recipe more than once and it is an easy, low fat treat. I always use fresh garlic, dried dill (which I rub together to release the flavors) and lemon juice since I always have those ingredients on hand. However, I have made it with green as well as regular white onions but I recommend using the green onions for taste and presentation. I usually make it in my toaster oven since I cook for one. I highly recommend this recipe!
I made this recipe several times for a group of Army men and the key to success is using a tasty, high quality balsamic vinegar. I prefer to make it the night before and allow it to cool in the refrigerator overnight so it is cold, not warm. I also adjust the dressing the next day to ensure a moist, tasty salad. Each time I make this salad someone mentions how much they like the cheese which I buy in bulk at Sam's club. Enjoy!
Very good. Colorful and tasty but making the "basket" was difficult. The first pan I used was not deep enough (Chicago) so they ended up as saucers. The second pan was deeper (Wilton) and worked out better but I would probably buy the premade baskets next time.
Excellent! The dill adds to the dip versus the normal garlic/artichoke dip taste. In lieu of the garlic, I used Tastefully Simple Garlic Garlic. I also did not use the food processer based upon the recommendation of other cooks. I served it with Nonni's Garlic Parmesan Panetinis. Everyone loved it! I will make it again!
I made this for my family and they liked it but it is very sweet. It is easy to make but too sweet for me. UPDATE: I made this for Army Soldiers and they loved it. I made it according to the directions; in a cake pan but forgot the icing. The Soldiers loved it but agreed the icing would have been too much.
My dog has food allergies so I make all of her treats. This are by far the easiest and quickest to make. I used a vegetable baby food and she loved them. Thanks for the great recipe!
The recipe without modifications is definitely worth only three stars. It is VERY bland. But, if you add a clove of fresh, crushed garlic, salt, and freshly ground pepper, it is worth five stars. Light, tasty, and satisfying. Enjoy!
I made three desserts for a Mexican themed party and this was a huge hit! If you prefer sweet and salty tastes, stick to the pretzel crust. Some of the guests agreed that a graham cracker crust would work well too but the pie would not have that interesting salty balance. Everyone thought the alcohol was just right (I used Jose Cuervo) however, I bought orange flavored triple sec not knowing that there is a difference between orange liquer and triple sec. I will definitely make this again. It is so good and so easy!
I made this for a Mexican-theme party. The guests said the dessert was quite tasty however I used only half the syrup based upon previous reviews. I took the extra syrup along with the dessert so guests could more if they desired. If I make this again, I will add cornstarch to thicken the syrup or only used half like I did this time and take the rest with me. This is such a quick and easy dessert.
I love this recipe. The softer the cream cheese the better. Secure with a toothpick and put in the refrigerator to regain the firmness if you desire. I have received so many compliments--whenever I make this inexpensive appetizer!
I have received mixed reviews on this recipe. My parents think it is too salty but I love it. I couldn't find the Beau seasoning so I replaced it with 1 Tbsp. minced dried onion flakes and 1 Tbsp. parsley. I also decreased the dill to 1 teaspoon. I prefer salty foods over sweets so I love it and usually triple the recipe so I can have leftovers. I usually let the chipped beef season the dip overnight but you can enjoy it in only a few hours.
