A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto. This was delicious. I made about 12 ounces of pesto using zucchini and tomato with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I’ll be making it a pretty often now!
This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon!Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese – it was a hit!
GRILLED ZUCCHINI HUMMUS WRAP
Oh my goodness…this was SO good! I actually made it as written except I used white tortillas instead of wheat. The melding of the veggie flavors is amazing! I think the ingredient that ties it all together so perfectly is the goat cheese. In my family, half like pesto and the other half of us do not. But all of us loved these wraps and agreed that they are a dish you would see in a nice restaurant. I will definitely make these again!
My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year. I had a blast making these pickles! They are so close to tasting like Tony Packo’s Sweet Hots. I made two gallons, one jar cut into spears and the other cut into thick slices.
I like the slices better and they were to my liking after only five days. I am going to experiment with about half the sugar and a little less garlic, next time. The Tabasco is perfect, though. I processed some of the finished pint jars in a boiling water bath for ten minutes so I can keep them longer.
This is similar to a recipe I have used, except we purchased gallon jars of hamburger slices at Sam’s instead of having to slice the pickles. As you described, they are dark green, crisp and yummy. Everyone loves them. My recipe calls them “cheater pickles.” We packaged them in small containers with a red plaid ribbon for Christmas gifts. A big hit!
I’ve looked and looked for a recipe for scallops that was tasty yet elegant. I searched through 30 recipes and out of those I got ideas and came up with this. Nice recipe but 3 minutes per side for scallops is way too long! Scallops will cook in half that time or less. I did make some changes tho. I wrapped the scallops in prosciutto. Then I combined olive oil, lemon zest, salt, pepper and a bit of lemon juice. Brushed that on the scallops (both sides) just before broiling them. I made sauce as written and I added spinach. I will definitely be making this again 🙂
I thought this was definitly a keeper! Only changed one thing. The sauce did have to be thickened, and I did so with butter and flour. Did it separately then added it to the mustard Cream Sauce.his recipe was so delicious! I doubled it and even added in the 4 oz of cream with the cornstarch but I still had to simmer for quite a while to get it to thicken. No problem though – just will remember it for next time. :o) Other than that it was fab and tasty!
SEARED SCALLOPS IN A CAJUN MUSTARD CREAM SAUCE
Pretty good. The cream ended up quite liquid and not quite thick enough. Otherwise, tasty and easy.The sauce is definitely what makes this dish! The scallops are not really the star of the dish as it’s just simple in flavors. The cream sauce is drinkable! If I was having bread, I would love to have a baguette to dip the remainder in. If you have any of the sauce left over, I would recommend pouring over some steamed clams or mussels.
I made this recipe for dinner and it was great! I was a little skeptical but because of all the good reviews, I decided to give it a try, and i was so pleasantly surprised!
Even my husband loved it, and he’s very hard to impress. The only thing I did differently was, like one of the other reviewers posted, I added onion powder to the mixture as well. Also, instead of margarine, I used olive oil. I’m so glad I tried this, and I’ll definitely be making it again!
This as vey tasty and easy. Even my picky kids liked it. I didn’t have any seasoned salt so I added a few extra spices. My kids asked that I make it more often.
Temper the egg(whisk the entire cooking time), use on a stove top, omit the sugar if using chocolate chips, and add a dash of cayanne if you’re feeling adventurous. I also kept the cinnamon, but used just a little less then called for. I just sent my husband off to work 20 minutes ago with a big smile on his face! Next time i might add a packet of starchucks instant coffee to it as well. Keeper!
This made very nice hot cocoa. A tip with the egg so it won’t make chunks: wisk the egg well in a small bowl so that it is an even color yellow, when the chocolate is all melted in the milk spoon 1 tablespoon of hot chocolate milk into the egg in the small bowl and mix well.
Do this 2 more times, then add the egg slowly into the milk and mix it in right away until the milk is frothy. The trick is to make the egg just warm enough that when you put it into the chocolate milk it doesn’t cook as you add it.
These cinnamon rolls came out great! I used part of the dough cycle on my bread machine to do the kneading for me. I added the last cup of flour after putting the dough onto the floured surface.
This recipe makes a huge batch of soft, fluffy, high rolls. The sweet spread sticks nicely to the sides of the rolls after baking. The maple icing was a delicious match to what you’d get on bakery maple donuts, but a better consistency.
So many nice things could be said about this recipe! Was especially fun to make the sugar-coated baking dish for the rolls.
This recipe is really good with a few provisos. First and foremost cut the sugar by at least half. It is way to sweet with a half-cup sugar.
I also use Miracle Whip instead of mayonnaise. Next, there is no way you can make this in 30 minutes time. It takes me several hours at least to chop up all the veggies. I make up the sauce first, add the veggies as they are chopped up, and then cook, cool, drain, and add the pasta.
I use rotini instead of macaroni. The sauce sticks to it better. This is a very tasty salad. Try it, you will like it. Just be sure to cut the sugar by at least half.
Really is wonderful….like a previous reviewer, it is not very appealing to the eye. I followed a few others reviews and altered the recipe.
I used FRESH mushrooms, did not use 3 onions, because I only had one…cannot imagine using 3..maybe 2, but not 3.. I added some cabbage, and on my next time of cooking this (it is good enough for me to cook again) I am going to add water chestnuts for crunch and flavor.
On the pic you see something red, so will try red bell pepper. If I can cook something and everyone loves it, A OK with me!
I just tried this recipe I made almost everything as directed. I did not put a whole cup of coffee because I didn’t have enough ice in the fridge. I used 1/2 cup brewed coffee and if you do have enough ice use 3/4 of a cup try cooling the coffee off a bit with a cube or two while you are placing the other ingredients in the blender.
I also used my 1/3 cup homemade salted caramel I made a few days ago in the recipe. I blended altogether but before i poured it into my glass i poured some caramel down inside the sides of my glass then poured the blender mix inside. DELICIOUS
This was AMAZING!!!!!!!! I have to admit I was a little scared at first to try it, because I mean I have been trying to find a recipe of a copy-cat Starbucks Frap and all the other ones were nasty. When I can make a better one at home! I used Whole Milk, and instead of regular coffee, I used the Starbucks caramel flavored roast I also put some Vanilla Ice Cream in it to make it a little creamier! But, this is awesome
This was FABULOUS!!!! I was in a dinner slump and just joined allrecipes a few days ago. Picked out this recipe after reading all the reviews. I did alter the recipe somewhat after reading the reviews–I put the 98% fat free cream of chicken soup, the butter (yes, I used butter!), 1/2 of the Italian dressing mix packet, 1/4 cup white cooking wine and 1/4 cup chicken broth (I used Herb Ox) in the crock pot and mixed it up.
I threw in the frozen chicken breasts and cooked on low for 5 hours. I then shredded the chicken in the crock pot, added softened 4 oz. Neufchatel cheese, and about 1/3 cup of fat free sour cream.
It cooked for half an hour on high. When I tasted it, I thought it tasted almost exactly like a pasta dish I always get at the local Italian Restaurant, minus the spiciness. To add a little kick, I threw in some chilipiquin peppers that are growing in my back yard. Served it over wheat egg noodles. EVERYONE in the family loved it!!