I've made this recipe, as written, for many many years. Its about time I review it!The only deviations I made are technical: 1) microwave in even smaller intervals after the first few, as my micro is super strong. Shorter bursts may be why I never have an egg issue. 2) Instead of zesting, I carefully skin the entire lemon in 1 or more pieces with a peeler, careful not to include pith. I simply remove these large pieces when done, before bottling in beautiful jam jars.I always know when it's done, after dipping a spoon and run my finger down the back of it and the curd remains in place with no drips. The curd thickens as it cools so keep checking and first sign of this, stop cooking.Hats off to @Catseo for posting this recipe. It's super easy, just delicious and comes out perfect every single time!
First, let me state I am not a fish person. I have never liked fish that much and if it tastes fishy I absolutely can't eat it.
Having said that and trying to adopt a healthier lifestyle I confess I've made this three times in the past few weeks and again making it tonight. To me, Haddock is a very mild tasting fish. I followed the directions exactly with the exception of using olive oil on the aluminum foil. I did cut back the cayenne pepper by approximately half since I don't have much tolerance for spice with heat.
I absolutely love this recipe. I can have dinner on the table within 30 minutes which includes making rice with steamed asparagus. The flavors are clean and I find this absolutely delicious.
I'm so looking forward to my broiled haddock tonight. I cannot believe I'd ever say that about fish! I'm a convert now, I simply can't believe it.
I have made this several times now and I swear to God, every single time I make it I say the same thing: this is the best chili I've ever had. Every person who has tried it has loved it as well.I made the recipe as directed and a few times I added some more vegetables just for personal preference. The taste is just the same really. I don't particularly enjoy spicy food but this is just enough kick to make me keep going back bowl after bowl.Instead of chipotle pepper sauce, I use Goya Chipotle Peppers in Adobe Sauce. I finely chop one of the peppers and add some of the sauce to make about 1 tbls. Since the can holds about 4 recipes worth, I froze the rest to use another time amd it worked great.I don't bother making the topping, just because I'm lazy. :-) One of these days I will.UPDATE DEC 2023: Still loving this recipe as is but double veggies typically as I like it chunky. Truly the Best Damn Chili in our house.
I have been making this recipe for years now, and it only failed me once when I used cheap olive oil and bought garlic paste rather than crushing the garlic myself. While others loved it I noticed a major difference in taste.
For those complaining about too much dressing, I typically let the salad sit for a day and take half of the dressing and marinade fish or chicken in it or mix it with a batch of cooked rice. It really taste wonderful. Actually the cold salad service over warm rice is a favorite of mine.
The only thing I've changed is not using cilantro as I really despise the flavor, used canned sweet corn or fresh grilled corn (frozen ended up too chewy and lacked flavor) and use 1.5 tbls of sugar rather than 2.
Everytime I have brought this to a party, I always get back an empty container and have numerous requests for the recipe. Give it a try you won't be sorry.
This recipe is absolutely fantastic! We just couldn't stop eating these tonight. After reading some reviews, I made a few changes. *First, I changed the servings to 12 (instead of 24) so I could use my 8x8 baking pan. *I used butter (not margarine) and used brown sugar (instead of white). *I cut the corn syrup to 1/2 cup (instead of the 3/4 cup given for 12 servings). *Lastly, I used Reynolds easy release foil to line the pan. I baked the crust for 20 minutes, and then the crust and filling for an additional 24 minutes. PERFECTION!!! Now I wished I had baked 2 8x8 pans worth! YUM!!!!
Update 11/5/2016: I'm still making these after all these years and love them just the same. They're always a hit and no one can ever get enough of them. I can't tell you how many times people have asked for the recipe. It's easy, quick and a breeze to clean up using a foil lined pan.
Update 12/27/2020: And I'm still making these! I've got a batch in the oven now to give to someone when I go visit them later tonight. The easiest thing to throw together with extraordinary results. This is by far one of the best recipes I've ever had.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.