Our guests and us loved these. I did cut back to two potatoes, one onion, eyeballed frozen peas and added fresh cilantro. After boiling the potatoes, mash slightly with a fork. Saute the onion and ginger, add the tomato, the spices (let your spices get some time to saute as well), the peas and then add the potato in to make sure everything is nicely incorporated. Then add the cilantro. You can make the filling days in advance and wrap and bake before serving. I used egg roll wrappers, sprayed with olive oil, and they came out perfectly crisp. Good stuff!
This has been my to-go for egg drop soup for a while now; thought a review was past due. I use consomme, leave out the salt and pepper. Add green onion at the end. The perfect ratio for us is one egg to two cups broth. I beat the eggs in a measuring cup and place the tings of a fork against the cup spout - keep moving as you slowly pour. The fork tings will ensure the egg does not go in clumpy.
Delicious! I mixed the cream cheese, cheddar, and chives. Filled the jalapenos and then sprinkled panko before baking. Perfect cooking time. My guests devoured them.
Follow Tunisianswife's review - grate 1 cup apple, chop 1/2 cup apple; 1 tsp cinnamon, 1/2 tsp nutmeg; 1/2 cup sugar and 1/2 cup brown sugar; I added a 3.2 oz pouch applesauce; just 1 tsp vanilla; I used Earth Balance because we need dairy free - and get this: I used Bob's Red Mill 1:1 gluten free flour and egg replacer - AMAZING. You would never guess they were gluten, dairy, and egg free. I also used just brown sugar and cinnamon as a topping. Made mini muffins - 350* for about 20 minutes. They baked beautifully in paper muffin papers.
I always get rave reviews for this one - it's so easy to assemble and such a crowd pleaser! My layer is as such: beans with the taco seasoning; cream cheese and sour cream; salsa; guacamole; lettuce with cilantro and green onion; cheese; black olives.
I love it. Used brown sugar in place of Splenda and less than called for. Used garlic powder instead of a clove because I'm lazy. Coconut aminos in place of soy sauce because my son is allergic to gluten. With bone-in, skin-on thighs, I convection baked for 30 minutes covered; flipped them and baked another 15 minutes and then uncovered for a final eight or so minutes. Cheap, easy, quick, and totally delicious!
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