I made this to do sandwiches but life happened so it sat in the fridge for a few. Pulled it out tonight for Catfish Tacos and it was FAB. Had to tone it down a bit with sour cream for dd but she loved it as well.

Years ago I first made this bread the first time I made Beefy Mushroom Barley Soup. Have always made them together since, probably cuz there were so many happy noises going around the table. The soup is one of dd's favorites but this last time she went back for another slice of bread instead of more soup.

I put everything except flour in the blender and blend. Then add flour and blend again. Also add 1-2 t. vanilla for sweet/fruit.

YUM! FAST! EASY! I served the tossed pasta over a bed of sautéed veggies. Nice to have something new and garlicky for pasta. Thanks, Linda. Update: I used this for a pasta salad and it was great too! It coats everything with no drip (dry but NOT dry) and even after a few days in the fridge zero excess liquid means NO soggy veggies. The salad was eaten and enjoyed to the last bite instead of getting tossed due to being soggy. Thanks for sharing this gem!

Have made this many times as is. Yesterday I played with it. Cut water by half, upped ketchup to 4 T and added 1 t each of onion and garlic powder. Instead of cooking sauce I put chicken and sauce into a ziplock and let it marinate about 5 hours. Dumped it into baking dish and baked. I baked uncovered and by the time the chicken was done the sauce was just the right thickness. Flipped the chicken quite a few times during cooking . Will try adding a bit of liquid smoke next time. Great as is but fun to play with too. Update: I doubled sauce and as I was cooking (this time) it I decided to simmer the chicken (4 thighs) in the sauce stovetop instead of using the oven. Worked great. I strained the sauce after removing chicken and reduced till nice and thick. I love playing with this, today I added 1 t. liquid smoke and 1 t. molasses. Try using the BBQ sauce as a gravy on whipped potatoes. On my short list of last meals.

I skipped the bread and used bread crumbs. Cut salt by half. Reduced oregano to 4 t and added 1.5 t of fennel and 1.5 t ground fennel. Will go 2 t of each next time. Rolled them up, popped them into the simmering sauce, put the lid on the pot and let them cook for an hour, stirring occasionally.

I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. (didn't stuff the bird for the first time ever) I fiddled with amounts, personal preference. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I used 20 slices of oven dried whole wheat bread and only 1 1/2 c of the broth. I usually find casserole baked dressing dry and in need of a dousing with turkey drippings but this was not at all dry. I won't ever buy a bag of stuffing crumbs again.

As usual I could not help myself and added lots more veggies. I decorated the plate with about 1 T of ranch and dotted that with green jalapeño salsa. Made a nest of matchstick carrots and red peppers to hold the wedge. Added avocados, red onions, mushrooms and tomatoes. I used (modified) "Spicy Bean Salsa" with the chicken. Will have this at least monthly, perfect recipe to use up leftover chicken. Would be equally good without chicken too.

1T butter, 1 T evoo, 2 10oz cans clams and 2 8.5oz bottles clam juice. Added 1 T flour after cooking onions before adding clam juice. Reduced down by 2/3rds before adding half and half and clams. Cut pepper flakes to 2t (just right). Cooked pasta al dente then dumped into sauce to absorb and thicken. Very nice.

Used a fresh Anaheim and sautéed with the onion and added 3 cloves minced garlic. Removed from pan and cooked chorizo. Spooned out as much grease as possible then add 1/3 cup of water and cooked till water was almost evaporated. Spooned into bowl layered with paper towels to remove more grease. Wiped pan and scrambled eggs and pepper/onion/garlic mix. Filled tortillas and topped with cheese and chorizo and then drizzled with Green Salsa from Dallas Tortilla Factory.

I intended to make a half recipe but didn't really read the recipe before I went to the store. I bought a small box of powdered milk so that was not really enough for half the recipe. Turns out it was plenty enough of powdered milk taste for me. I started out with about a cup and a quarter of Penzeys Natural High Fat Cocoa, (Strong, dark chocolate flavor) and ended up adding probably 3/4 cup Hersheys as well, then tossed in maybe 8 oz of Ghirardelli sweet ground chocolate and cocoa. Tweeked up the powdered sugar also but not by much, dd doesn't like it too sweet. I made a sample cup and was still not very impressed so I added 1/8 teaspoon vanilla and a dash of salt and it got a whole lot better. Dd loved it, said she liked it a LOT better than the scratch cocoa I made the other day off the Hersheys can. She is the one who will be drinking it so all is well.

We made this recipe for DD's school project. I had a good bit of filling leftover so I topped with some scalloped potatoes and habanero jalapeño cheddar. Does that make it a German Shepards Pie? Loved it both ways.

Great presentation and terrific tasting dish. I had a mango but it turned out to be texturally challenged so I subbed a nice nectarine. Delish!

I tried this out with a few boneless country style ribs and that worked great. Next time I'll get a loin and cut it up so I have some to freeze. I went scant on the 5 spice and heavy on the sherry. I added about half a cup of water to the remainder of the marinade and boiled and reduced it back down so I could use it to drizzle on the meat. Leftovers will be chopped up and added into eggrolls.

I keep a large batch of the spice mixture in a plastic shake jar in the fridge so it's always ready. I use a pastry brush to lightly coat with evoo then shake on the spices. ( try smoked paprika!) Instead of a baking sheet I use the top part of the broiler pan (sprayed) so air can circulate and aid in crisping. I serve with jalapeño ranch. Depending on how hot you can stand it....1 lg jalapeño rough chopped and 1 cup ranch blended together in the mini chopper.

I souped this up, literally. I started with the recipe and "cleaned out the fridge" with these additions: about a cup of shredded carrots, about 3 to 4 cups of beef broth and maybe a lb of fresh spinach. Also upped the garlic by quite a bit and instead of salt used 1.5 t. of Creole seasoning. I had a small slice of ham and a single cheddar brat that I chopped and tossed in too. Very good.

Outstanding!

Used 1/2 butter flavored Crisco and 1/2 butter. If you use 1 teaspoon vinegar PER cup of flour you should get a more tender, less hard (as some have stated)crust. The acid prevents the gluten from developing. Also, chill the crust again after rolling out for a better result.

I doubled this except for the lemon and pepper. The dressing was still a bit tart and missing something till I put the crumbled bacon in to heat up in the dressing, then it was just right. Next time I will do half the bacon in the dressing and half as garnish for the crunch.

This started out a 3 for me but I feel certain that was due to the masa I used, maybe it was off, I know it had been around a while. I had the soup again the next night and the "masa" flavor had mellowed and all other flavors improved greatly. I used a medium enchilada sauce, 4 cloves of garlic and all homemade chicken stock/no water. I will try again with fresh/new masa and will also try with only tortillas to thicken. I also plan to do this with beef stock and use Mijo's Slow Cooker Shredded Beef for a beef enchilada soup.