This turned out good. A couple notes for making this again. The dough itself could use a little more salt or perhaps some parmesan cheese to up the flavor. As written, the dough is very sticky. Once mixed together, dust it with less then a handful of flour so you can bring it together and ball it up. Once it has risen, it is soft you can basically pat into place in your pan versus rolling it out. It cooks up beautifully and would be a great base for pizza. My husband dipped his in gorgonzola dressing and loved it!
The chicken was delicious. Be careful with the sauce. The recipe does not indicate it, but do not use a cast iron skillet to follow the recipe as is. The acidity from the ingredients will capture all the flavoring of the cast iron resulting in a muddy, yucky sauce. Non stick or porcelain would work best. Otherwise, the dish itself is delicious!
The recipe was super easy and I had everything in the house for it. I made my own crust and it didn't want to roll out to lattice, so instead I broke it up on top more like a crumble. I sprinkled on some more cinnamon and baked. Its absolutely delicious and a wonderful use of our backyard berries. And since all the ingredients are fresh, I've been eating it for breakfast. Wonderful!
This was very easy to make and smelled absolutely wonderful. It turned out more like pot roast as it was so tender, it couldn't really be cut into strips. I did find it a bit sweeter then I wanted so next time, I think I will add more ginger and some pepper, white or black. I also think I might give it a slight browning before adding it to the slow cooker. We did the look cook method so would be curious to see what the difference was with the high cook. Overall, though, it was a keeper!
Wow! This was fantastic! My husband is a cornbread critic and he raved about this. I used salted butter instead of unsalted (its all we ever have) and added a small bit of honey to the batter. It was absolutely delicious- light, moist.. checks all the boxes!
I made this for a Sunday morning breakfast. It was good and opens up alot of possibilities. I used whole grain dijon mustard and hubby said he might have liked it better with just plain yellow mustard. I think next time I will cut them bigger as they didn't puff up as much as I wanted them to. We dipped them in additional mustard- very good!
Wow Nicole! These were really good! Almost like a simpler take on Scotch eggs. Really, really liked these! The crunch of the crust was a nice balance against the interior creaminess. I really liked the little kick of the hot sauce in the egg mixture. Super good!
I made this recipe directly as written. The first batch in the oven rose and baked just fine. The second batch completely fell and was doughy in the middle. So, tasting the first batch, this was very delightful. Soft and airy. Just a very simple and nice cupcake
I made this enjoy with some aged Zinfandel and it was perfect. Since it is just us two, I cut the recipe in half. I used about a cup of the sharp cheddar cheese. I added some chopped green onion and just a dash of Worcestershire sauce. I also ground the pecans in our food processor so they were a bit more fine. I think next time I will cut back on the seasoning even a bit more as it was just shy of being too salty. My husband said it was the best cheese ball appetizer he ever had.
This was the Mac and Cheese I grew up with! My mother was from South Carolina and she used her mothers recipe. This is more of a custardy cheese casserole then a traditional gooey mac and cheese. It is not my husbands favorite because he finds it 'eggy' and slightly bland. I absolutely love it. The only thing I added was after it was done cooking, I put a layer of buttered panko on top and broiled it off. Up the seasonings and cheese- it will still turn out good.
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