Nice and easy base recipe. I added a few more eggs because I thought the amount of Mayo was too soupy for just 8 eggs. Also added some bacon crumbles for flavor.
Love this recipe, I don’t ever buy the boxed stuff now. I make the full amount, and put what I don’t need in a resealable container in the fridge. It lasts for months.
Delicious vegetarian option! The prep work was a lot, but I think worth it. I used fresh tomatoes in lieu of canned, and about 15oz ravioli rather than 8oz. I would say this feeds 4 adults rather than 6. Will definitely make again.
I didn’t see the many reviews that recommended only using 1 1/2 C flour, so I found it to be rather doughy and thick when mixing. I had to add a couple splashes more milk to get it to a better consistency. Everything else was the same. It did take much longer to bake than listed, not sure if that was because I had more milk in there, but mine took about 10-15 more minutes to cook through. Very tasty. It does just taste like a blueberry muffin to me, with a streusel topping.
Doubled the recipe and it made enough for two adults, two kids, and one serving left over. I used a can of peeled plum tomatoes I had on hand and mashed them in the pot.
Wow-this was an authentic restaurant quality dish! I loved it! I did cut back on the black pepper and only used one pepper, since we aren’t much for heat here, but the flavor was still great. The pork was nice and tender, and I served it over white rice. A dollop of sour cream, and a bonus of fresh off the cob corn, and it made for a hearty meal.
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.