The presentation of this dish is phenomenal. I liked the taste, but I think the thyme overpowered the taste of mushrooms for me. This could just be my own palate. Since I had leftover mushrooms, I created a gravy to pour over, and it really brought the taste of mushrooms to light. The gravy I created is as follows: remaining mushrooms sliced (pick whatever you want), cook the mushrooms in a TBSP of butter or olive oil. 2 cups water, 3 tsp beef bouillon (or less to taste), 2 TBSP of cornstarch - whisk cornstarch into half a cup of the water. Add the remaining water to mushrooms along with bouillon, whisk in the mixture of cornstarch and water. Heat on medium heat and whisk until thickened.
I made it twice! I tried it as is, and it was good. I decided to do a second round with a couple of changes, and thought it brought it up a notch. Replace the tomato sauce with your favorite spaghetti sauce and add a bit more to your liking. Add at least a 1/4 Parmesan to the ingredients. If you're a vegetarian, substitute the ground beef with a beef alternative (totally works). As it stands, without anything changed, it is a good recipe. What I loved about it is how fast it was to put together. I had some doubts about using tomato sauce for my first round, but I was pleasantly surprised. I loved the addition of the mushrooms, and I was surprised how good it was. It gave it a unique take!
There's a saying in my house, "You can't go wrong with Chef John." This recipe is so easy and uses common ingredients in the household. I didn't have a fresh lemon, but substituting lemon juice I had worked well. The result is a very nice distribution of flavor without the lemon or crust fighting to overpower the other. What I liked the most was being able to make them with things I already had. With every lemon bar, one has to wait for a cool off time to indulge, but that makes the anticipation of this lemon bar so much better. I did put more powdered sugar on the top because I had the urge, but not because it was necessary. I can't think of any way to change this except to double the recipe size because they're so good. Thank you for another wonderful recipe, Chef John!
This is my all time favorite cookie recipe. I use it whenever I have an event or just for a snack with the family. Due to the large size of the cookies, it takes little time to put them on a cookie sheet and set the timer! The recipe uses readily available ingredients, takes a few minutes to put together, and the result is AMAZING - a big, soft, delicious cookie from beginning to end! I like substituting milk chocolate chips in this recipe, but like them with either kind of chocolate.
First, if you are looking at this recipe wanting cinnamon rolls today, it can be done. I actually didn't wait overnight and made them the way I usually make cinnamon rolls. I let the dough rise in a warm/proof set oven, punched it down, rolled it out, and continued on with the recipe. I melted the butter and spread it on before sprinkling the sugar mixture over it. It's better than trying to spread softened butter. Then, I let them rise again after cutting them. BUT, here's the key - doing it this way makes HUGE cinnamon rolls that are absolutely amazing. I ended up putting six in each 13 by 9 inch pan, and then let them rise again. The cooking time is the same as the directions. You absolutely have to make the cream cheese frosting attached to this recipe because it MAKES it complete. I made this recipe THREE times in a month. I am a seasoned cook and a baker, and I preferred not putting them overnight in the refrigerator. I did use the ENTIRE batch of frosting on these (because the cinnamon rolls were huge), and none of them lasted in my house. They were freaking amazing. So, five stars because the recipe is great when made the way I did it. I can't rate it refrigerator method because when I want cinnamon rolls, I want them now. My regular cinnamon roll recipe had half the flour in it, and having huge cinnamon rolls in two pans was like someone went to the bakery and brought something amazing home. With each time making these I tried something different. I did find it was good to use three teaspoons of yeast with the amount of flour. They were perfection. Thank you for sharing this recipe! It was a huge hit. Loved it!
I thought this was a decent recipe and a reminder of a good hash brown. I encountered a bit of an issue because I have large eggs from my hens, so I believe it added more liquid than needed. I did use instant potatoes, so I just put more in to give it a better consistency. Depending on what kind of mashed potatoes you make or have will affect the outcome...and maybe how large your eggs are, so I gave it four stars because I think it's good, but I don't think anyone can be extremely accurate with making these since their own, personal variables can come into play. I definitely like them and think this is a very good base recipe. I believe people can use this and create different flavors with it and become very experimental! They did cook up quite nicely once I got the consistency issue fixed.
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