Super! Easy, MUCH faster to put together than I anticipated, and delicious!
I didn't find scraping the fat necessary. I just cooked the meat in the water (which is very necessary to break up the meat) then drained all the excess liquid off. I added a bouillon cube back to the pan and put fresh water back into the chili, then just continued that way. No need to wait overnight, in my opinion... though *after* everything is cooked, it truly is better the next day.
I was pretty skeptical at first, but this was pretty good. I'll definitely make again.
this is delicious! I added a bit of leftover parsnip, and didn't have seasoned bread crumbs - so used plain ones with a bit of italian seasoning. Delicious!
Very good! I'd like to try to make it a bit more creamy and use it as a dip! Yum! Thank you
My husband and I loved this, though we did change it up a bit - but that's what a recipe is for, right? Thank you very much! These were grand!
very, very good! I used frozen spinach, (making sure to drain it/squeeze it very well) and it worked out great. I also substituted the ricotta cheese for cottage cheese because I couldn't find ricotta in our tiny little grocery shop (but they had phyllo?!) and didn't have time to make my own. All in all, it was really good though I will add more phyllo next time!
these were very tasty! Not sure why, but mine turned out pretty salty. I nixed MSG and instead, opted for a bit of beef bouillon, so that could be the answer to the saltiness question. So delicious, nonetheless, and definitely will be making this again (with no-sodium bouillon).
Very delicious! I made about two cups of dried pinto beans' worth of this recipe (and adjusted the ingredients to match) in my pressure cooker, instead of a slow cooker, since i don't have one of those. Added all the ingredients to the pressure cooker, and cooked on high pressure for about half an hour, took off the top, and checked the water level. I added about a cup more water, replaced the lid and brought it to high steam (high heat) then lowered the heat to med-low for about an hour and a half. The beans mashed up beautifully, and truth be told, I may never buy canned refried beans again! Thanks, ChefClaude!
these are the best chicken wings I have ever made. I followed the baking suggestion by another reviewer and they were absolutely perfect! Thank you for this amazing recipe!!!