I was positive I was going to love these as I rolled the meatballs, just because all the ingredients seemed perfect. They didn't exactly taste bad, but they were very mushy and a little tasteless. Very easy to make, my husband loved them, but I won't make them again unless perhaps I pan fry them in advance for a little texture. The sauce was pretty good, although I added quite a bit of extra spices and garlic.
First of all the sauce was amazing. I cut up the chicken, and used frozen spinach. I think I used too much because it was a little overwhelming. I mixed everything together and layered it in a casserole over cooked white rice. My son didn't care for it, but my husband and I liked it and I sent some home with my ex-husband and he and his wife liked it a lot as well. I'll definitely make it again with less spinach this time. (My fault, not the recipe...but I don't like canned veggies.)
My boys (husband and son) LOVE this, and so do I. I don't like cream of chicken soup, and think it's too dry with just one can of soup. I also don't like celery, so I use one can of Cream of Mushroom and one can of Cream of Celery to get the flavor. I under cook the noodles just a little so they aren't too mushy when it's done. This recipe tastes even better after a night in the fridge. This one is a keeper.
We liked this chili very much - even my five year old ate it (I didn't cut back on the jalepeno or chili powder - we didn't find it too spicy at all). I served it with cornbread on the side. I think if I were to make this again, I'd use canned ingredients because it was VERY time consuming to use all fresh. It did taste good though!
The only reason I'm not giving this recipe a "1" is because I deviated on a few things. I used brown rice instead of white, and added about a cup of mushrooms. I stirred the rice after thirty minutes, and checked it thirty minutes later. It was still runny, so I took off the cover and baked it another 10 minutes. The rice was crunchy (undercooked) and the onion flavor was overwhelming. My husband said it tasted like tea-leaves (the basil, I assume). Disappointing results; I won't make this again.
The only change I made was to use olive oil instead of vegetable oil. I marinated for 2 hours. My whole family liked them very much. The meat was very tender and flavorful. I will definitely make again!
This soup is fantastic tasting AND healthy! I did two bnls/sknls chicken breasts in the crock pot with chicken stock to get them shreddable then used the stock in the recipe (after straining out the fat). I was worried about the slices of jalepeno being too spicy, but they weren't at all- as a matter of fact, I'll probably add an extra next time for a little more kick. I think next time I'll skip the broiled onion rings, because they didn't really add much for me,and I wound up scorching half of them anyway! My husband said he loved it, but that it was different from what he was used to(the broth was clear, not red). I highly recommend this soup!
I liked the flavor of the sauce very much, but I think next time I would probably cook the spaghetti part way before putting it in the pan, it was way more than "al dente". I didn't make the chicken, and I used whole wheat pasta, but I would probably try this again with the modification above.
I wanted to try this recipe because I'd never had hominy before, and it was an "ok" food on the Weight Watchers Core plan. I made it for lunch since it looked so simple. It was fantastic. Just enough spice, very flavorful, and filling. My husband loved it,and I will definitely make it again. I used 1/4 tsp. of both salt and pepper and about a teaspoon or so of chopped cilantro. We did add cheese, but agreed (as we ate our cheeseless second helping) that it wasn't required. Next time I might try adding sour cream too, just for fun. Great recipe, thanks so much!
I think this recipe would have been better if I'd cooled the rice better, used white rice (I used brown),and if I'd done the well thing others recommended. It tasted good,but mine was a little gummy, and the eggs were invisible! I will try again, making the rice the day before. On my second try, I used white rice that I'd cooked two days before, and the result was MUCH better. I've changed my rating to a 4. I normally photograph my food for the site, but while this dish tastes GREAT, it looks very blah. Next time I'll add chopped carrots and peas. I also pre-cooked the egg this time which was a major improvement.
I like this recipe because it is easy and adjustable. I used butter instead of margarine, and cut the confectioners sugar to 4 cups. I tasted it after adding the sugar, and decided that while it wasn't "tooth-pain sweet", it was a nice light sweet that complimented my cake very well. I'd recommend using the butter, and tasting as you go with the sugar so you can stop when it's sweet enough for YOU. Thanks for the recipe...I'll be using it from now on!
I made this for my son's birthday, and it was good, but I think all the reviews set me up for a "WOW" experience, and instead, I got a very good, but not fireworks-inducing, chocolate cake. It was insanely easy to make. Mine fell a smidge in the middle (could be because I was dancing while making the frosting to entertain my 4-month-old). I baked for 35 minutes, and it was done. Everyone said they liked it (and every plate was clean except my six-year-old birthday boy's), but I thought it was maybe even too rich, but not chocolatey enough for the richness of it. I filled it with fresh strawberries and strawberry gel and frosted it with Butter Cream Frosting II from this site. Overall a good cake, and I would probably make it again, but it didn't knock my socks off.