I loved this recipe so much! Thank you!!
I tried this brushed over grilled shrimp - after reading the recipe I just had to brave the Chicago cold and fire up the grill and it was so worth it. Fantastic recipe!
This was the gooeyest chocolateyest almost-didn't-ice-the-cake-but-instead-ate-it stuff I have ever put in my mouth. I double batched it and made 2 9" rounds which I cut into four layers. I put Solo cherry filling on between the first two, then a layer of this icing, more cake, more cherry filling and topped it with the last layer of cake. I gave it a thin coat around the cake, then I added more milk to the remaining icing and watched it ooze down the side of my cake like you seen in commercials and my most awesome dreams ever. My chocolate cake is always so moist and I can't ever find the right icing - this has the IT factor!
This was really REALLY good!! After reading alot of the reviews, this is how I changed it a bit. I did use the muffin tin sprayed with cooking spray which yielded 10 mini meatloaves after a perfect 45 minutes in the oven. I let the oats, milk and cheese sit for a few minutes to soften the oats a bit. I also added 1 tsp garlic powder and 1/2 tsp onion powder to the milk/oats/cheese mix. For the topping I used dijon mustard - that countered the sweetness just right and made the perfect topping! This recipe is top notch!! My husband - the avowed meatloaf hater - ate SIX of them (and yes he was moaning on the couch afterward). That's a winner in my book!
Some of the best recipes contain ingredients already found in your kitchen with only 1 added extra that you may have to buy. In this case I came across this recipe and couldn't resist trying it - I only had to buy the yam! And now I may have to keep yams in my kitchen all the time because I've had three phone calls since yesterday (when it was served at a party) asking for the recipe and asking that I bring them again. I've never had a response such as this and they were gone so fast I had to share one with a friend to get a taste. Now THAT'S a recipe!
This is a good base recipe - except the butter is a bit much so I didn't use it. I increased the milk to 1/2 cup, added 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp pepper. For the peas, I like to put them in the casserole frozen so they are a little more firm and make that lovely "pop" when you eat them. For the crumb topping I mixed butter and italian breadcrumbs along with a 1/8 tsp all spice and after portioning my husband's serving (he doesn't like breaded toppings) I topped the rest and broiled for about 3 minutes. Fantastic!!
So GOOD. There's a Mexican restaurant that used to be in the Kansas City area that made sauce like this and I couldn't figure out how to make it until tonight. I did, however, make a few changes based on the reviews. I used 3/4 cup butter, 1 cup sour cream and about 14 slices of Monterey Pepper Jack PROCESSED cheese - not the real stuff. I didn't use the chiles since I had the bite from the pepper jack cheese. Creamiest cheese sauce I've ever had - and YES - cook it SLOWLY!!
I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe! HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.
I don't know where people are getting bland from - I made these exactly as listed (using the self rising flour substitute) - and yes...you bake them in the butter. These were by far the simplest best tasting biscuits I've ever had. Because of my oven, I left them in for about 14 minutes, then broiled for about 1 min (or less) to get the perfectly brown top. Buttery with a perfect crisp. I can't say enough about these!! ADDED NOTE: Tonight I made these again with pasta and sliced them as breadsticks instead of squares. I cut the sugar in half, added 1 tsp each of garlic powder, onion powder and italian seasoning. Then I added 1/4 cup grated parmesan cheese. Right before the broil, I generously sprinkled parmesan on top. Really tasty!
yowza baby - this was good! I too was raised on homemade dumplings from my grandma. She was coming over the evening I decided to make it so I thought what a better tester? She really loved it and praised my "dumplin' technique". I didn't have the heart to tell her that these were from pre-made biscuit dough LOL. Wonderful recipe - it's now in my recipe box forever.
Sometimes amateur pictures of food don't always look as appetizing as the food really is. This picture was accurate. Even reducing the crumbs and salt didn't help the consistency.
