I have never used a "recipe" for this dish in my life, as I learned to cook in my g'ma's Southern kitchen, but this is how I have always done it! One change I did make from Mamaw's gravy was to use half milk and half chicken broth. It won't taste like chicken gravy but it will have a bit more richness. This is the only way I make milk or cream gravy anymore. Another reviewer said to make sure your grease is hot enough and that is wonderful advice. Frying at too low a temp is a common error.
I have had this around for years and it gets a 5 for me on fun, ease, AND clean-up. Great for camping trips (take all fillings in separate bags) and when kiddos sleep over. I do use only heavy duty qt size freezer bags. When making with kids I let them add all their own stuff and do the squishing. I just add fillings to the cracked eggs in the bag and squish everything together at once! (I also label each persons with a sharpie)
What? Only 5 stars possible? I made this a while back, but I'm having the last of my frozen leftovers tonight. This is AWESOME! It's quick and easy and so tasty and filling! I made it at the height of a nationwide tomato recall, so I used a can of diced tomatoes...spectacular! Due to my mood that day, and the availability of hot smoked sausage in my freezer, I added about 1/3 lb of it thinly sliced before I sauteed the onion. I also added three thinly sliced carrots, just because I am a carrot addict and you can't have too many veggies. I hate when people completely change a recipe, but those were the only changes I made and I can tell that it would have been great without them. The only downside to my batch of soup was NOT due to the recipe, but due to my laziness when it came to chopping the kale. I left it too big to be spoon friendly. Just letting others know this so they will chop their kale well. Yummy, yummy, yummy, and thank you for this recipe! LOVE IT!
I just got done making this for our family/come-one-come-all Christmas Eve tomorrow and if it gets any better after sitting a day I don't know if I can stand it! The only thing I did differently from the recipe was to add minced garlic from a jar instead of garlic powder. I only did that because when I grabbed the bottle of powder I realized I only had about 1/2 tsp and I was making a double batch; so I had to do some quick math! This is so very good and I'm thinking of all sorts of things it can go on. It's limitless! My only error was in doubling the batch because I just didn't think it would make very much. But I found that one batch made a full three cups. No bother. I like it so much I don't think it will be a problem! Thank you Amy!
Yay to the AR Exchange for recommending this to me! This is just what I was looking for and I'll be making it again :-). The only changes I made didn't change any ingredients or measurements. Since I don't buy garlic salt, I used fresh garlic and 1/2 tsp of sea salt. I did wash the rice, but then I always wash white rice, and I added the tomato sauce a couple minutes before adding the broth just to cook the tomato flavor a bit, but the measurements are great, as is the flavor! Thank you so much for the recipe. UPDATE 2/28/09: Just made this a second time and had to go by memory since my computer was down that day...STILL AMAZING! The only thing I do differently, is to let it sit, covered, off the heat about 20 minutes after cooking has finished. This time, before letting it sit, I added a cup of partially thawed, frozen sweet peas and carrots on the top and quickly put the lid back on, then fluffed and stirred to mix upon serving. I liked the added flavors and texture. I swear I'm addicted to this rice.
I was so disappointed in this at first because I was making it for a small breakfast party with friends and it tasted rather "eggy" so I thought I'd over cooked. Well, then I strained it to get the bigger bits of lemon zest out and the eggy taste was barely there, but still enough to bug me. HOWEVER, after a night in the fridge it was wonderful. Fabulous! Amazing! No eggy taste, just wonderful, tart, sweet, lemon! I followed the recipe exactly and I will make again...maybe today. Sadly, due to an oven malfunction, the scones I was to serve it with didn't turn out, so it wasn't served either, but I managed to eat the whole batch on other things ALL BY MYSELF, in just days :) Thanks for a great and easy recipe!
This was crazy easy and just as good! I don't understand some reviews that criticize the intense chocolate flavor. Did they read the ingredients? I accidently used 1/3 cup of sugar rather than the 1/4 called for and I could have handled the lesser sugar (I'll be more careful next time). My store was out of chocolate cookie crusts, so I used a pre-made shortbread crust and I loved the contrast. I topped the whole pie with Easy Devonshire Cream from this site and shaved chocolate. My only problem is that I at the last piece last night and I don't have enough cream to make another right now ;). Thank you for my new "Go-To" chocolate fix!
This stuff is so good I could use it for a dip with cookies! Instead I used it to top the "Rich Chocolate Truffle Pie" from this site....WOW! Many reviews here confused me because some say to increase the cream cheese and some say that all they tasted was cream cheese. So I went with the 3 oz. as called for and I wouldn't change a thing. I'll make this many times over!
Amazing! I made this for my New Year's Eve supper...the whole supper, not my appy! My only real change was to use chopped green onions rather than minced red ones. I didn't have red, and my other onions on hand are crazy strong, so I went for the green ones. Since it was only me tonight, I have leftovers for tomorrow and I couldn't be happier about that!
Wonderful, and if I may, if they turn out great for me, then everyone should have smashing results. I am just not a baker, and really hardly ever eat sweets, which leaves me lacking a lot of ingredients needed for and impromtu sweet tooth. For some reason tonight, I had that semi-annual attack, and thanks to a similar attack some months back, that passed before I had a chance to make anything, I had a box of cake mix! I made them exactly as written and they were amazing. I love lemon, so I made a powdered sugar, lemon zest, lemon juice glaze to top them and it's yummy. I put half the dough in the freezer to make up later. Thanks Hannah for a great recipe (especially for we baking challenged)!
Thank you Ken! I made this last night as the first thing for me to ever cook in my pressure cooker. Had I reviewed it last night, I may have given it 4 stars, but I had leftovers for lunch today, then a snack, and again now for supper and the flavors have all really developed. Fantastic! The only change I made was to reduce the salt because I was only using 1 1/2 lb of pork, but kept everything else the same. Now I have a bunch of great broth to use another day. Thanks to the pc, it only took 40 minutes, minus cool down time. Thank you for sharing Ken!
