This was easy to make, and very garlicky! Unlike the oven baked variety on this site, there is no burning of the random pieces that got a bit too much sauce on them. I actually prefer this to the baked version in flavour too, and not so many crumbs in the bowl made this way. I used light flavour olive oil, and plain rice Chex, baked cheese crackers, pretzel sticks and unsalted dry roast peanuts. I can’t find oyster crackers where I live, and I don’t want to use cheese curls/ puffs so I omitted those. Will definitely make these again.
This was so easy to make. As the author noted, you don’t beat the ingredients, just stir. I used pie crust, lemon pudding mix and 1 cup coconut, as I like a tart tasting pie. Will be making this again.
This was good. I cut the butter to ¼ cup because I used 18% cream. The first batch the batter was was a bit runny, I think because the sida and baking powder hadn’t activated yet. The remaining batches were nice and fluffy. I would suggest letting the batter sit for 3-5 minutes before pouring.
I substituted coconut cream for heavy cream. I also added oil to the pot before sautéing and added chopped onions. It makes a lot of excess sauce but is really tasty. I served over brown rice. I froze the extra sauce to use later. Will definitely be making this again.
Would have given 5 stars, but even though I thickened the sauce to gravy consistency, after taking out of the oven and letting it rest, everything was sitting in a pool of runny liquid. I found the flavour was really good. The only change I made was to add black olives. I used feta as the cheese and topped with havarty instead of Parmesan. Maybe next time I’ll add rice instead of potatoes so some of the liquid might be absorbed.
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