Like other reviewers, it was too bland. I read the reviews first. So when I made it, I actually made a packet of Turkey Gravy on the side according to directions, then added it to the mixture. Came out perfect with great taste!

I'm giving this a five because the stew is terrific! The dumplings, after they're finished will help to thicken broth. Also, using canned broth or cubes adds to the sodium content,so try to follow the recipe w/o the broth. Add poultry seasoning instead, that will help enhance the flavor of the soup. When my soup tasted bland, which sometimes it does because of the fat in the chicken content, (Sometimes, I don't have time to cool it and skim off the fat), I add 1 to 2 T of soy sauce. (U won't taste the soy sauce, but somehow it enhances the flavor of the soup and brings out the other spices as well, while maintaining that "chicken" stew factor). I too, cubed my potatoes and carrots, didn't have peas. My adult child and her kids dropped by and she was so excited when she saw I had made "chicken & dumplings". She took some home. Next time I'm gonna try your dumpling recipe. This time I cheated and used Bisquick, my reliable go to mix. Not sure I'd use the parsley though, I like them plain. BTW, I used 5 huge chicken thighs, skinned, which I cut up into thirds after they were cooked,then returned to pot with bones. (we like actual pieces of chicken) (more flavor) AGAIN, MAHALO!!!!

Okay, I had to leave my laptop and try this recipe NOW!. Plus, I was ono (craving) salad. But I didn't have fresh lemons so I used the stuff in the plastic "lemon", French's yellow mustard, B.F. mayo and honey. It was pretty good. I'm gonna try with fresh lemon next time, i'm sure it'll make a difference somewhat, but I can taste the potential for changing it up with different herbs and/or using the Dijon. Thank U Mary Ann!!!

I made this recipe exactly as instructed so I could make a fair rating, 4 1/2 stars. I've had better, but I really did like this too. I used it as a dip for fresh watercrest. I used to just whip up mayo, ketchup, salt n pepa, but this was different and perfect! Thanks Jeanie!!

I used 8 lemons and nuked 'em for about 20 seconds to soften them for juicing. Easy and quick. I only added 1 1/4 cp sugar. OMG!!! Sooooo good!!!! I tested it out before our BBQ this weekend, yummy!!!! ITSA KEEPER!!! Mahalo!

First off, I hope the water measurement was a typo, in any case, try the following: Cover Ham Hock and sliced or you can dice them, portugese sausage with water and bring to boil.(I use one Hot and one regular flavored sausage, this is what gives it its' flavor)Lightly boil until meat is temder and can be removed from bone easily. Remove Ham hock and remove meat and place back in pot. Add diced onions, potatos, carrots,beans and tomato sauce. If you are adding a can of diced or stewed tomatoes, add it now. Bring to boil, let simmer for 30 mins. Cabbage is usually optional, but if your adding it, add it now and simmer until it cooks down. Now add 1/2 lb of macaroni noodles, bring to boil, turn down heat to simmer until noodles are tender, stirring frequently. Serve alone or over rice with crackers or crusty bread. what every you desire. This is a great hearty soup, especially on a cold hawaiian night, not to mention a freezing cold mainland night.

The only thing I added was a diced avocado. I wasn't overly excited about this Gazpacho. It reminded me and my husband of salsa. I gave it a four star rating because it did taste good, but the texture wasn't what I had remembered eating before and I wanted to put it on corn tortilla chips or homemade burritos, which is what we ultimately ended up doing, cuz I wasn't about to waste all that produce!! I'll just keeping trying til I get the right one I'm looking for, but thank you just the same. :)

I have to give this a five star rating. It was definitely super juicy, which is totally what I wanted. Thank YOU!!! I do believe the cooking method (breast side down) has something to do with it). I too doubled the dry ingredients, although next time I won't double the salt. It doesn't need it. I didn't have time to marinate it for the recommended time, and marinated for 3 hrs. Next time I'll try the 12 hrs,but it came out soooo great anyway. I followed the time and temperature directions, except I did add a foil tent the last 1/2 hour to keep the skin from overcooking. I don't eat the skin, but other family members love it and it helps keep in the seasonings and adds flavor. Soooo EXQUISITE!!!!! Thanks again Indriani

soooo Ono (good)!! In Hawaii, we say "Kal-Bi", no matter, it totally rocks. I couldn't remember how make the marinade, thanks so much! I didn't add the Pepsi (from Brian's suggestion), but I do add 1/4 to 1/2 can of Pineapple/Passion Orange juice by Hawaiian Sun. Not sure if its available in the mainland states though, so if you'd like, just add 1/2 cp pineapple juice and maybe a squeeze of orange juice. Alright!!! Now we kau kau. (grind)

Absolutely the Best!!!! My adult kids and hubby loved them. I kinda messed up, or so I thought because I let the dough rise a little before I kneaded it. Then I rolled it out. I definitely had to use more flour than called for as the dough was quite sticky after I had mixed it thoroughly, so I just continued to add flour until the texture was right. I then placed it in a sprayed with cooking pam bowl, covered with damp towel and placed in a warm place for an hour. I then halved it and began rolling into a rectangle, which I didn't have any problems with. I placed them in three seperate pans, placed two in the freezer for later. (I placed the pan in a Ziplock freezer bag, sealed and into the freezer). Then I let the rolls I wanted to cook, rise for another 1/2-45 minutes, then baked as directed. The creme topping was great! I don't care for that much sugar, so I just used 1cp confectioners, it was perfect for us. Thank you soo much!!!!

It wasn't what I was hoping for, but I enjoyed it just the same. I'm giving it five stars because if I let the ribs marinade for at 8hrs, i'm sure they would have been even tastier. I didn't have much time, so they only marinaded for an hour, I then cooked for 1hr, 30min as recommended. I didn't measure the ingredients, it was all by eyesight and then taste, and boy was it good! Next time I'll marinade the recommended amount of time. Mahalo

My hubby and I have been doing this for years. He loves hotdogs and so I seem to always have left over buns that are ready to go stale. I've even put them into the regular toaster, spread margarine, sprinkled garlic powder and italian seasoning and just eat it alone. (Snack time!)You get the five stars cuz your right, this is totally "emergency" garlic bread. Thanks for sharing!!

I would given this 5 stars, but while I'm making this, it dawned on me that you did not have macaroni pasta in this recipe. Also, I made sure there was enough water to cover my ham hocks/sausages (I also used two packages of portuguese sausage (not linguica, it falls apart to easily) as the sausage is the flavoring for the soup. I like that you added stewed tomatoes, gotta have that!! As for the macaroni, that should not be optional, the cabbage actually could be optional. And remember, cabbage soaks up your liquid, so you may have to add more water during the simmering processes. I drained my kidney beans, to take out some of the sodium, but thats not necessary. All in all, this is a great hearty soup, with or w/o cabbage; with or w/o macaroni pasta. (if your gonna add the pasta, for this recipe, a couple of handfuls is all you'll need. if u add the whole bag, or 1-lb, it will soak up all your liquid and you definitely do not want that to happen). Thanks for this recipe! YUMMY

I have to give this five stars because I don't like the jar stuff and have never attempted to make it from scratch until now. I read all the reviews (well most) and followed the recipe almost to the tee. I added italian seasoning, fresh ground black pepper, no salt (it didn't need any). It came out sooo creamy, I wish the parmesan cheese would melt better than it does though, then I could say it was "silky", but it wasn't, I could feel the parmesan on the palate, but it was good nontheless. I had left over chicken, so added chopped chicken and laddled it over my spaghetti pasta (ran out of fettucine and linguine) and topped with chopped fresh parsley/cilantro and another turn of the pepper grinder. EXQUISITE!!! Mahalo for this recipe!!!

I hadn't made lasagna from scratch since 8th grade, Home Economics class, at least 30 yrs ago, so I was ready for a challenge. But alas, one did not exist!! I used my leftover speghetti sauce, which I make from scratch, well semi homemade, canned stewed tomatoes, canned tomato sauce, ground beef/italian sausage (when I have the sausage on hand), italian flavorings, fresh garlic, etc....But I didn't have enough, so I just added more plain tomato sauce, water (not much, I like my sauce kinda thick)and flavorings and heated throughly. I don't remember mixing the cheeses in Home Ec's, but I want to follow recipes as they are written the first time, and tweak, if necessary, thereafter. I also remember boiling the lasagna before making our layers,back then, but again, i followed the recipe, as is. I just made sure, as one reviewer wrote, make sure pasta is covered with the sauce to ensure a nice "cooked" noodle. And it came out fabulous!!!!! Here's the kicker, while I was at our local grocery store purchasing the cheeses, they had a sale on Stoffer's Frozen Lasagna Dinner, serves 4 for $18.00. (I thought, well it may be more expensive for me to make it, but at least its FRESH and Homemade!!!) For those of you who may be thinking, $18.00 DOLLARS, thats a sale?, well when u live in Hawaii, we pay double for almost everything, and sometimes more than that. Too bad our pay isn't doubled, huh! SO yep, thats a sale. SUFFICE it to say, my family loved it, AS IS!! BTW, I bought regular l

This is a great basic recipe for tongue. I add Bay leaves, chopped round onions, a couple of garlic cloves (peeled, left whole) black pepper and a little more salt than what this recipe calls for to my water. (I also save the stock for later uses) After about three hours or so, when tongue is tender and skin can be easily lifted with a fork, take out and place in cold water for 5-10 minutes (just to cool), this makes peeling the outer skin off a little easier to handle. Discard skin. Slice the tongue in 1/4" slices and place in casserole dish or glass cake pan (Whichever is best for you), cover to keep warm. In a separate small saucepan, heat 1 can Campbell's Cream of Mushroom soup w/1 cp 2% milk and 1/2 cp diced round onion(optional).(Skim or 1% does not have enough milk fat) When heated, pour over beef tongue, top it off with paprika and chopped parsley (cilantro) for a nice garnish. This dish is great served with a green vegetable (asparagus, green beans, spinach, etc) and your favorite starch. And its still great for sandwiches the next day, no need for mayonnaise, just use the gravy. Sooo tender. Story Time: When I first made this for my husband, we were married only a year, I called it Beef Toungay, and spoke with a french accent when I pronounced the "tongue" part. I wasn't sure how he'd feel about eating "cows tongue". Well it was a hit!! And we've eaten it at least twice a year for the past 27 yrs. As long as he doesn't watch me cook it, he's okay with it. (and

In Hawaii, its called Egg Flower Soup and has peas in it. Some places serve it with carrots and peas, (probably frozen because the way they're cut doesn't look or taste like they're fresh), but its still good. I like this recipe because I got a base as to how its actually made. Thanks a bunch. With mine, I used dehydrated shiitake mushrooms, re-hydrated them in water for 20 minutes, place a plate on them for a weight, otherwise they won't stay submerged. When they were pliable and soft, I drained the water, BUT reserved about 1 cp of the juice and added that to the broth mixture. Chopped the shrooms and added along with garlic powder, ginger powder & soy sauce to broth. (Make sure to taste for adjustments) I normally would use fresh,but didn't have any left in pantry. Brought soup to boil, then thickened with 2 Tbls cornstarch mixed with 1-1/2 Tbls Mirin. (use water if no Mirin on hand or reserve a cp of broth (before it boils) and mix with it) When it came to a boil, I added in thickner, stirring frequently, brought to boil again, then removed from heat at which time I added the eggs, VERY VERY SLOWLY, stirring in clockwise direction. (personally i don't think it makes a difference which direction, just stay focused on one, do not stir in all different directions. I added chopped green onion for garnish. It wasn't as thick as I'm used to, but it was great just the same. Next time I'll probably add more cornstarch to thicken it up. Whats great about this soup, is you ca

I made this to top "Momma's Wine Cake" by Esther Nelson and added chopped walnuts sprinkled on top. What a beautiful tasting and looking masterpiece. I too thought 4 cps was way too much suger, so I started with 1 1/2 cps and continued to taste, which was 2 cps for us. Thanks again!!!

My mother-in-law used to make "wine cake" often, for special occasions or Sunday get togethers. There were never leftovers. I wanted to know how she made it, but it was a family secret not to be shared. After 25 years and the invention of computers and the "internet", YAHOO, i entered "wine cake" in the browser and low and behold, here is a recipe thats near close to what she baked. I spoke with my sister-in-law the other night about the recipe, she has offered to give it to me, but it seems its the same as this one. One difference, I doubled this batch and used one box white cake mix and one box yellow cake mix. I also used 3/4 applesauce and topped off with the veggie oil. I used chardonnay, although any dry wine will do. Make sure you use INSTANT pudding. I think the vanilla pudding mix gives it that added moistness. I couldn't find the exact frosting she made, so I used the Cream Cheese Frosting II and added 2 tsp white wine. After frosting the cake, I sprinkled chopped walnuts for a great finish. The family loved it and requests are pouring in for Christmas. Thanks Again!!

soooo moist and delicious!!! I used Libby's Canned Pumpkin Pie Mix for the puree, the 30 oz can yields about 2 1/2 cps of puree, so I had to make some conversions on the ingredients. I also substituted most of the oil with applesauce and did not add coconut flakes, (personal preference). I used six, small foil bread pans (don't know the size) and a regular sized bread pan (for my house). I shared them at two different Halloween parties last night, my daughters' house and brother/sister-in-laws home. They all loved it. My daughter even called me this morning just to tell me the bread was an A+. (I've been making recipes from this website lately and her family are my taste testers, tee hee). MAHALO!!! This is a great recipe and I'll definitely be making this often.