I made this once to bring to a party and ever since, I haven’t bought salad dressing because this is so easy and so good. It’s kind of a cross between Caesar, blue cheese and creamy garlic. I make it exactly as written, and serve with mixed spring greens, thinly sliced red onion, shaved Parmesan, and other salad veggies. Perfection!
THE best chicken legs. Made this according to directions but substituted non-dairy butter due to an allergy. To save time/dishes I nuked the sriracha mixture in Pyrex and poured over the legs to cook for the last five minutes. Total take time was 1 hour, and they were cooked perfectly. The sauce is especially scrumptious with rice, and has a nice kick!
These were tasty, but needed adjustments. I baked in lined muffin tins for just shy of 20 minutes in light of other reviewers who said the bread took forever to firm in the middle. If I did this again I might spray the muffin liners to eliminate sticking at the sides and bottom. For substitutions (following recommendations of others), I used 3 bananas, 1 15 oz can of pumpkin, and added a tsp of vanilla. Then when done, I drizzled a bit of confectioners sugar/butter/milk/cream cheese glaze on these. My son said they’re fantastic with ice cream.
This was so much better than the traditional dairy-laden condensed milk version! Great pumpkin flavor. And I normally don’t really enjoy pumpkin pie. My substitutes: pumpkin pie spice for the ala carte spices, cashew milk for rice milk, and frozen prepared crust (I needed to whittle down time/effort, but am eager to try this crust sometime). There was too much filling for the crust, so I baked two ramekins of filling along with the pie. I gave this recipe only 4 stars because the baking time is off— it needed much more time to firm up. Just keep an eye on your crust and cover edges with foil if they finish before the pie does. But the recipe is a dairy-free winner!
This was my first foray into Swedish meatballs. They are HEAVEN. I tripled the recipe because I happened to have 2 pounds of ground beef and 1 pound of ground turkey thawed, and I’m so glad I did! The meatballs were so tender and flavorful, and with the gravy they were swoon worthy. I served them with mashed potatoes, and my family ate way too much. The leftovers warm up beautifully too— I nuked the meatballs and warmed the gravy on low in a saucepan. Even after freezing, they were just as good.
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