I used spice-cake mix for a seasonal brownie and they tasted great. BUT the mix‘s net weigh was only ~15 ounces, not 18 ounces listed in the recipe. The brownies were moist and dense, but not a good brownie consistency. Not sure if the solution is one less egg or a bit less oil.
I made this day the day before I served it, and got rave reviews. At least half the people who ate it said it was the best guacamole they had ever had. I only made slight changes. I used 1 tablespoon of dried cilantro because I didn’t have fresh. I also used Chachere’s creole seasoning, which contains salt, instead of salt plus creole seasoning as directed. I will definitely make this again.
I stock up on fresh cranberries and freeze them in one and 2-cup quantities so I can make these muffin-top like cookies all year. Most requested cookie I make. Recipe is great as written but I double the cinnamon and cranberries because I love extra flavor.
I'll definitely make this recipe again - got great reviews from the group I served it to. I tweaked the recipe in little ways: added ~1/2 teaspoon sugar to soften the acidy lemon juice a bit. I also reduced red onion to a tablespoon, finely sliced and minced, to give more subtle flavor. I used 1/2 tsp. salt to quinoa water (remember to rinse quinoa before cooking) and added another 1/2 tsp when combining ingredients to pep up the vegetables.
Yum! As other reviewers have said, this is a versatile recipe meaning you can fudge on the ingredients and still enjoy major success. I prepared this recipe as a casserole because it's fast and easy to assemble and it looks nice afterward. Here are some details you might find helpful. Dice a ~1-lb eggplant into cubes and microwave 4 minutes in a bowl/baking pan covered with waxed paper (don't add liquid). Saute 1/2-lb of shrimp (2-3x amount recommended) with basil and garlic in a 5.5-quart sauce pan using only a tablespoon or two of olive oil. Continue with recipe and add 1/2-tsp salt and 1/2-tsp pepper with the eggplant cubes. After mixing the Parmesan cheese and bread crumbs (I used 1/2-cup of Panko crumbs because that's what I had on hand) into the mixture, beat one jumbo egg or two large eggs. Blend beaten eggs into the shrimp/eggplant mixture. The egg will make the ingredients hold together nicely when they're served out of the casserole pan. I spread into a 10" round baking pan and it made a shallow layer. Was done in 15 minutes and ready to serve. (See photo #14)
I broiled the mahi mahi (first salted, peppered and lightly sprayed the fillets with Pam to seal in moisture) instead of pan frying. I served the fillets as an entree without tortillas since I'm gluten sensitive. I also substituted rinsed (canned) black beans for the avocado since I didn't have an avocado on hand. Spooned the salsa and lime ginger sauce on top for a beautiful presentation with a great flavor. This recipe is a keeper -- definitely company worthy.
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