My husband loves this bread. The flavor of the beer comes through nicely, just be sure it's a flavor that you like. I used a hefeweizen, maybe I'll experiment with a bitter beer (maybe not). Thanks for the great recipe.
Perfect pizza crust! It is even better when made with bread flour, and I usually sub garlic salt instead of plain. I found semolina flour made by Bob's Red Mill. The dough was a little sticky - previously, I had sprinkled some flour on it and the counter - use white rice flour for this instead, it won't alter the texture of the crust they way wheat flour does. I use this crust both on a pizza stone and on a gas grill (see recipe for Pizza On The Grill II). When I bake this in the oven, I make two pizzas; on the grill, I use this recipe to make 12 small pizzas. I used to use corn meal on my pizza stone, but have found that wheat germ tastes better and is less gritty. This crust stays light colored after it is baked. Thank you for the great recipe, Marian!
This is a good recipe, but a little bit too wet. I'll make it again, but next time use less milk. I used 3 c. broccoli and reduced-fat mild cheddar cheese. I'll also try it with a shredded potato crust next time.
Delicious! This should be called "7 minute bread" as it was gobbled up in about that much time by 3 adults. I've never cooked with cardamom before, and after my husband's first bite, he said, "whoa, too much nutmeg," but after a few more bites, he couldn't stop eating it. My in-laws did not like the spice flavor, and I'll substitute cinnimon when I make it again (today, by request). Dough was easy to work with. BTW, my friend sells a bread similar to this in her bakery for $8/braid - it is really popular and flies off the shelves even at that price.
This is my family's favorite way to eat broccoli.... only I use A LOT more garlic... usually the whole head. Sometimes I sprinkle grated mizithra cheese over it before it's served. I omit the lemon juice. I buy the chopped, fresh broccoli from Costco and trim off the ends if they're dry.
This is a good recipe. I found the dough easy to work with by following the editor's note at the bottom of the recipe. I'll make these again. Thanks!
True to the name, these snacks were gobbled up. My kids weren't thrilled, but they need time to adapt to new food. These snacks satisfy our "cookie craving" and are faster and less fatty than cookies. Delicious!
I only made half a batch, and now I wish I'd made the whole batch.... there was a small fight about who got the one leftover serving. I didn't add the broth, but put in a extra can of diced tomatoes and some water. I also used fresh onions and peppers and frozen corn, and used Fritos corn chips. Next time, I'll probably add black beans. Thanks for the great recipe!
This cake is so good. The same recipe was on my box of "butter pecan" cake mix, so I used that instead of the yellow cake, I also did not add the nuts. I did not make the glaze; I'm sure it would be even better if I had.
These cookies are pretty good, but I like to make them smaller than "walnut size". I used 2 tsp lemon extract, and next time I will add a little more. I suspect that reviewer who complained that these are "too sweet" used the entire 2 cups of sugar in the dough rather than reserving a cup of sugar to roll the dough balls in. This recipe makes very pretty cookies.
Delicious peas, and easy too! Instead of using chicken broth, I added Bragg's Liquid Aminos and some garlic salt. I also added Herbs de Provence. Thanks for the recipe!
Beautiful, delicious icing. Easy to frost the cookies. Thanks for the recipe, Nikki!
