This was so good! Served over mashed potatoes with a side of roasted asparagus. Hubby said it was like a restaurant special. The only alteration is that I used chicken breast tenderloins rather than breasts. Seemed odd to use such a tiny amount of tomato paste, but I did what the recipe called for. I probably should have let the sauce cook down a bit more, but it was good nonetheless. Funny part of the meal is that the champagne I popped open from the wine rack, the only champagne in the house, was a very expensive bottle of champagne (which we discovered after the fact). So this was the most expensive dinner I have ever made!
Not great. I was disappointed that it wasn’t more tasty because I was excited to make it after seeing the recipe. So many yummy ingredients. But, just didn’t have much flavor overall. Hubby didn’t think it was anything special. Maybe the leftovers will be better.
Dry! Dry! Dry! I saw this recipe and thought it sounded good, so I printed it and my husband decided to make it one day while I was at work. He followed the recipe exactly. We should have realized that there just wasn't enough liquid to support the pasta. Surprisingly, it wasn't as flavorful as I expected. Agree with another reviewer that salt would have brought out some flavor. We served with roasted asparagus and that was our favorite part of the meal.
I rarely write recipe reviews. This on is worth reviewing with hopes of helping others. The taste is wonderful, so I want to say that right up front. It struck me as odd when I read the recipe that the beef stew meat doesn't actually "stew" for awhile, yet I chose to I make this exactly as the recipe instructed. . Stew meat is very tough and meant to tenderize during the long stewing process. Sure enough, our meat was super tough when following the instructions for cooking time. I highly suggest using a better quality beef if you want to cook it fast. If you want to use the tougher beef sold as stew meat and actually let it stew for several hours, the recipe might need to be altered to add more liquid. I will probably also add green peppers for an added vegetable if I make this again.
Made this for Christmas Eve dessert and it went over very well! It was almost embarrassing that it received so much attention as I wasn't the host. Be warned, though... 12 oz package of Lady Fingers, crushed, would be way too much for the crust! I live near an Italian grocery store and they don't even carry 12oz packages, only 7 or 14 or 17oz. I bought the 14oz and intended to use most of it, but ended up only using half. I did increase the Kahlua, both in the crust and the batter, as per suggestions. Making it again for tomorrow night's New Year's Eve party.
I was so excited to make these special cookies for a Christmas gathering because all the reviews were so positive and they looked so pretty. Making the batter was fine, and baking them was no big deal. But, two of my three layers were very difficult to remove from their pans. (Those were the layers in the pyrex 9x13's I used. The layer in the metal pan I used came out fine. So be forewarned if you use pyrex baking dishes.) I had a horrible time with the chocolate, melting the chips down to a smooth, spreadable consistency. Then I recalled past experiences with melting chocolate chips for dipping strawberries. (Not all chocolate chips are equal and some are much better to melt than others. I used Trader Joe's chocolate chips this time and I don't recommend them for melting and spreading. Overall, with regards to melting, Nestle's are nice, Hershey's are horrible, Trader Joe's are terrible. ) I basically gave up on these cookies and left them in pieces for my husband and kids to munch on. They don't care how they look. I had to settle for taking peppermint ice cream and brownies to the Christmas party.
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