This stuff is really good! It has the perfect beef stroganoff flavor! I do not imbibe, so I do not include the wine; I just replace it with a little more beef broth. Once it is all added together, I let it simmer about two hours rather than one. The meat turns out very tender and tasty. I have experimented with both chuck roast and ribeye steaks and the chuck roast has a little better flavor and comes out a little more tender. I serve over egg noodles and it is a definite hit! Thank you for sharing, Chef John! You are very talented!!
Made this for dinner tonight and it turned out really well. After slicing, browning and putting garlic on the steak, I put it in the slow cooker with the other ingredients for about 5 hours on high which allowed the meat (I used filet mignon because we always keep it in the freezer) to tenderize very nicely. As many reviewers suggested, I waited until about 45 minutes until serve time to add the peppers - I used red, orange and yellow ones. Also, I omitted the stewed tomatoes because I was going for a more meaty flavor rather than a tomato-y one. I also quadrupled the water, corn starch and beef bouillon cubes so I would have plenty of gravy. I added a splash of Worcestershire sauce per some reviewers' recommendations. When everything was cooked perfectly tender, I served it over white rice and it was very good. I think that it would turn out just as well using a less costly cut of meat (such as sirloin per the recipe). Also, I would like to figure out how to make the gravy a little more flavorful; I felt like I needed to give it a stronger flavor but I am not sure how to do so.
I made some minor modifications: I used 4 cups of chicken broth + 4 cups of whole milk rather than 7 cups of milk that is prescribed; I did not use the sour cream; I added several chopped up stalks of celery; I used real butter instead of margarine and I used regular yellow onion rather than green onion. The soup turned out great! The flavor and consistency were very good. I don't eat pork so I used turkey bacon rather than pork bacon. My only suggestions are: 1. Use the bacon as a garnish on top of the soup at the time that it is served so that it stays crunchy; and 2. Use more potatoes than the stated four (it needed about 2-3 more potatoes in my opinion).
I used about 1/4 cup of sugar rather than the 2/3 cup it called for and that made it sweet enough for me. I don't like cornbread that is too sweet or cake-like; I prefer a little more of a salty, cornmeal-y taste in the balance. Otherwise, I followed the recipe exactly. My cornbread turned out just a little crumbly although really not too dry. It was good but I feel that I need to tweak the recipe some to suit my personal taste and expectations. Thanks for sharing your family's recipe, Bethany!
I followed the recipe exactly, including baking at 275 degrees. The middle of the cake was still runny after one hour, so I ended up leaving it in for a total of almost two hours. The banana flavor was very good. The cake is a little dense, but did not taste like banana bread to me. I used a 9X13 pan as prescribed, which caused the cake to be quite thick (about 2.75 inches tall). I used a metal Circulon cake pan and wonder how the composition of the pan (such as metal versus Pyrex) affects the cook time and final product. Most reviewers have not commented on this detail. My husband, who is not a big fan of bananas but loves sugar and sweets, liked the cake but would have preferred a shorter, sweeter cake with more icing (I only used 1/2 of the icing that this recipe made). I would definitely make this again. Next time I will probably make cupcakes.
I made this recipe for Thanksgiving and it was quite a hit! I used piecrust cutters to top it off with decorative turkeys, acorns and leaves for the occasion. I followed the recipe very closely; I doubled it to allow for plenty of filling for my large pie dish. Although I boiled the liquid filling as dictated by the recipe, it never thickened enough and stayed somewhat runny even after it baked. When we cut the pie, which was still warm, it fell apart so it was scooped out in pieces rather than slices. Next time, I will boil the liquid filler longer to try to get it to thicken better. Nonetheless, it was a delicious dessert and every bite was eaten. We served it with a little ice cream on top and it was divine.
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