This was good. I used prepared pesto sauce from the dairy aisle and mozzarella cheese sticks (cut in half lengthwise). I'm not sure the benefit of the one-half cup of vegetable oil poured over the chicken before baking. I used a slight amount of oil and it was greasy enough from the bacon. I did broil them for a few minutes on each side at the end. I'd make them again, just no extra oil this time.
Unbelievable! Super simple to make and delicious. I used a glass mixing bowl with a handle and pour spout in the microwave to make the butter/sugar base. The handle and spout made it much easier to pour the liquid on to the cashews. I made several batches and they vairied between 8 and 10 minutes before the mixture turned a tan color. The cashews really make it special and everyone raved about it at Christmas. If only everything could be this simple and fool-proof!
This was smooth and delicious. After melting the chocolate mixture and letting it cool, I was afraid that it wouldn't incorporate into the whipped cream well. No problem there; the mixture easily blended and the consistency was lovely. This served 4 after I doubled the recipe.
If you are a ho-hum pot roast fan, you will love this. If you're a pot roast lover, you will go ape over this recipe. Truly the best pot roast I've ever made. I didn't think it was too salty like other reviewers, although I added several potatoes which I've heard soak up some of the salt. I increased the water to 3/4 cup and added 1/4 cup of wine. Next time I will stick to 1/2 cup water plus the wine..that would be plenty of liquid. I also added baby portabella mushrooms. After about 7 hours, I thickened the juices with a 1 tablespoon of cornstarch mixed with a little cold water and continued to cook a total of 10 hours. Delicious.-can't wait for leftovers.
Unbelievably good.. Who would have thought it with a saltine crust? Definitely use a jelly roll pan with sides as the butter/sugar sauce continues to bubble in the oven. I used foil to line the pan but will use parchment next time as the foil tore slightly as they were removed. Great for holiday gifts.
Great traditional chocolate chip cookie with a twist. I followed other reviewer's comments and processed the oats slightly in a food processor. I also used chunky peanut butter. Both additions produced a wonderful texture. I chilled the dough before baking (the key to a softer, less flat cookie, in my opinion) and baked for about 13 minutes. I doubled the recipe and made about 40 cookies. A big hit.
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