I gave this 4 stars, but after altering it a bit I would give it 5 stars. I took the advice of other reviewers and increased the rhubarb to 3 cups, chopped small. I also added an extra egg and a teaspoon of vanilla, since the batter seemed a bit bland. I also altered the topping, adding an extra Tbsp of butter and 1/2 cup flour to make it more crumbly like a coffeecake. Baked 40 minutes. It was absolutely delish! I agree with other reviewers, having the ingredients in order in the recipe would help it be less confusing to make.
Just delicious. That is all. ??
Loved this chicken. I will say I made a few changes just using what I had on hand. I don't like mint so I just used all cilantro, and used fresh lime instead of lemon. Used a bit of powdered ginger and garlic instead of paste, and a can of green chilies. Threw it all in a blender and then poured it over the chicken to marinate. My family loved it... Will definitely make this again.
This is an excellent marinade. I didn't change any of the marinade ingredients, it was perfect as is. I made a half recipe for 3 chicken breasts. I sliced the breasts into strips and marinated them all afternoon, then made Kebobs out of them, adding sliced onion, orange pepper and lime. My family loved it! Will certainly make this again!
This was absolutely delicious! As for changes- I will say I couldn't find rice noodles so I just use fettuccine noodles.I also didn't use hoisin because I don't like it... but there was SO much flavor going on I didn't miss it. It was very very spicy because I used my homegrown jalapeños which are hotter than firecrackers, but my family loves the spiciness. It could easily be made less spicy by adjusting the peppers and siracha as desired. We loved it! This recipe is a keeper!
This was a delicious salad, however I did serve it cold. I also added some vinegar and a bit of lemon juice to give it some zing, and we drizzled balsamic vinegar over it at the table. Was very tasty and I will definitely make it again.
I have made this a couple times now, and it turned out perfect. I served it with wild rice and a green salad, I used four lamb shanks, and it fed my family of 6 very well, they just loved it! I didn’t have any red wine so I used white wine instead. I also added an additional Tbsp if flour to the gravy at the end to make it just a bit thicker. I initially didn’t think the sauce was going to be good, but I just trusted the recipe and poured it over the lamb shanks and baked it for a couple hours. When the meat and the sauce cook together it just produces the most delicious gravy you’ve ever tasted. This recipe is a keeper for sure!
This salad was delicious. I never knew that massaging the kale with salt makes it so much softer and more edible! I didn’t have pine nuts or currants, so I used pecans and craisins. I also dressed the salad with a lemon and olive oil dressing, similar to a kale salad that I had eaten in a restaurant in Hawaii.....and it was to die for! Thank you, Leslie,for sharing this recipe!
Very delicious, will definitely make again! I didn't have cream on hand so I used evaporated milk, and cheddar cheese. I also baked it 15 minutes longer since I had doubled the recipe and made 2. They came out great and my family loved it...the first one is gone and the second probably won't make it to morning. Thanks for a great recipe!
