I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup.
Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.
I saw this on Food Network today and it looks awesome! Two of the bananas are creamed and two are mashed chunky and folded in to give some texture. For an even greater treat, toast the slices of banana bread and dust with confectioners' sugar just before serving.
This recipe was featured on "Food 911" with Tyler Florence. I love a good, spicy Bloody Mary and this "fits the bill"! He recommends you use a vegetable juice that is thicker than just plan tomato juice.
This recipe was found on foodnetwork.ca. This is the first chili dog sauce that I have tried. I found it a little sweet (as a lot of the reviewers stated) and had to tweak it. I think it is due to using ketchup as it has a lot of sugar. I added an additional teaspoon of chili powder, three dashes of Worcestershire sauce, a 1/4 teaspoon of red chili flakes and approximately 1 teaspoon of hot sauce. The weird thing was that I couldn't taste it much once on a bun with a BBQ wiener. Is it my taste buds? In the pan, it was tasty :D
My son's favorite food is pot pie and "complains" he does not get enough of it. Couple that reason with my in-law's visiting and needing an impressive dish, I used my leftover turkey from Thanksgiving and made this BIG pot pie. This definitely was a "wow" dish. The crust is downright beautiful, with its many deep layers that resemble puff pastry. It cuts beautifully and best of all you can make it in advance. Don't let the long instructions deter you. I make a lot of pot-pies and it really didn't take too much longer and the amount it makes is worth it.I did do a few shortcuts and it made it simpler and not as daunting.
This is a GREAT make ahead gravy, even a day ahead! There is an error in the directions tho. I watched the show and after he was done roasting the wing and vegetables, he added the flour and stock and then added the turkey wing back in before simmering for about 15 minutes more.
This gravy warms up beautifully, and is an extreme crowd pleaser and EASY. From Tyler Florence at Food Network. Hope you enjoy!