pretty good...maybe a bit sweet. I didn't cook it quite to 145; i prefer my (good) beef mid rare (130-139) Just for general info, rare is 120-129, med. rare 130-139, med. 140-149, med. well 150-159, and well 160-169. These are industry standards, and used by most restaurants:)
Excellent recipe!!! Not too overpowering, but definately different and unique. The 2nd time i 2xed the flax and sunflower seeds...VERY filling:) This is a great way to get kids to eat something healthy, but not too "weird."
This was a GREAT last-minute, easy-but-impressive salad option!!! I am a cook for 50 in YNP,and this recipe definately saved the meal last night.:) I had to make some substitutions, but it still turned out awesome: reduced the s.berries to 2 cups, increased sugar and oil a bit, and substituted balsalmic mixed w/ a little straight up distilled for the wine vinegar. Sounds a little funky, but got absolutely RAVE reviews! Thanks Jerry!
This was a great base for a salad recipe, however, I found it to be a bit bland. So I added 1-2 tsp mediterranean rice seasoning, a little jamaican allspice, some cracked pepper and salt. Also a bunch of fresh torn spinach and some romaine...got rave reviews from all!!! Thanks Heather!
Wonderful dressing! In addition to the garlic powder, I added 3 cloves of minced garlic and doubled the italian seasoning...it came out perfectly seasoned (but we like highly seasoned food) and got RAVE REVIEWS from my boyfriend. Be sure to not use more than half an onion, though...i decided to use about 3/4 so as not to have a 1/4 onion left over and it was quite pungent. Great recipe!!!
Mmmmm....good (after some adjustments). I found the cabbage ratio to be a bit high, even considering that I was using a 2lb package of burger, so I also added some extra rice and 2 extra cans of tomatoes with jalepanos. In addition, to combat the blandness of the dish and make it more in the traditional jambalaya flavor I added 2 fresh jalepanos, 1/2 tsp of red pepper, 1/2 tsp of old bay, and 4 extra garlic cloves. It also helped to substitute chicken broth for the water, and due to the extra rice I ended up using about 34 oz of broth. Even so, it was not runny at all...if anything could have used a little more liquid. With a bunch of garlic salt and a little black pepper, this was a dish that my bf LOVED (until I told him it was cabbage, anyway...whoops!) This has been added to my regular cooking reprotoire...thanks Susan!!
This was a great quick and easy recipe!!! I found the oil to be unnecessary, as the grease from the sausage was more than enough to sautee the onion...it worked great. Like others suggested, I used only 1 can each of the beans (perfect amount), in addition adding an extra can of tomatoes and used diced with jalepanos to spice it up a bit. I also substituted 4 serrano chiles for the 5 regular (it was hot, but a GOOD burn!) and used 5 cloves of garlic. Turned out I didn't have any parsley, but I don't think the dish suffered too much as a result. It was awesome served with 7 grain wild rice that I cooked in chicken broth, 1/2 tsp chile powder, 1 tsp garlic salt, and a dash of old bay. Thanks victoria!!!
This was a good recipe...much like the one my mom has used for years. However, it wasn't nearly as sweet as i am accustomed to, even after doubling the amount of sugar called for. Next time I will probably quadruple it, and perhaps use both cans creamed corn and reduce the sour cream a bit. I used reduced fat sour cream with no ill effects...still creamy and a good texture!!
This sauce was an INCREDIBLE hit at dinner last night! I brushed it on chicken while grilling, and both my boyfriend and my brother (who heard the rumor of free food and headed over) were licking their fingers-between the two of them they devoured 3 1/2 lbs of fryer chicken! I doubled the recipe, added a little pepper and upped the old bay just a bit, then boiled the remaining sauce after bbq-ing and served as a dipping sauce... it was a hit!
This recipe turned out to be VERY quick and easy, and still tasted wonderful even with using lite whipped topping, neufchetal(sp?) cheese, and sugar free pudding! Taking another reviewer's suggestion, I increased the amount of cream cheese mixture slightly, and as a result it gooped over the edge when I added the chocolate layer. Will definately make this again, but will let the cream cheese layer set slightly before adding the chocolate. Good recipe!
I'm not giving this a rating, as I didn't follow the recipe exactly, but DON'T DO THIS: 1/2 everything except the pineapple (1lb sausage, 1 c ketchup) and use splenda in place of the brown sugar (1/4 cup). Perhaps I didn't add enough sweetness, or the acidity of the pineapple was too much, but it was SO vinegary no one could eat more than a bite, even with rice. Following the original recipe might render less intense results; however, given the overpowering acidity of the dish, I probably won't try again!