Reviewed: Sep. 21, 2009

just love this recipes there are so many different ways to make these and use them i added a little more sugar and some cinnamon and served them to the grandkids with pancake syrup and a little powdered sugar it was a HUGE hit I have to keep making them so many different variations try them as herber add a little thyme and rosemary...wonderful

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Reviewer:

bzelove2

Reviewed: Sep. 8, 2009

wonderful i will make it again.

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Reviewer:

carrie

Cooking Level: Intermediate

Reviewed: Jun. 29, 2009

Pretty good, have made it twice now. Although I tried using them instead of dinner rolls when serving meatloaf, but my partner said that he found it didn't go so well. The first time we served it however was with soup and it was fantastic to dunk with. I have frozen some that we had extra and am going to attempt using it as part of a dessert which I have done with another fry bread recipe, serving it with fruit and cream. I suspect it should taste good!

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Reviewer:

ChrysintheKitchen

Reviewed: Mar. 8, 2009

Excellent! I followed the recipe exactly. Unfortunately, I don't have much frying experience so my bread came out uncooked in the center. I think I had the oil too hot. However, those that were done all the way were wonderful and will become a staple in my home.

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Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: Mar. 7, 2009

I made it and thought it was really good but, next time I make it i think i will add a little more sugar and make my dough more flat. It is really good with strawberries on it

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Reviewer:

shawna8

Reviewed: Mar. 7, 2009

of course I find anything fried yummy, and this was great too. I mixed with my bread hook, and used whole wheat flour. I hand-flattened my first three too thick (I drop them in three at a time to keep the oil from cooling down too much), so I rolled them thinner and they ended up puffing up! I filled a few of them with cream cheese, which made them pastry-like. A few others I filled with cheddar cheese. I made them to go with chili, but they were great just to nibble on dipped in dijonaise mustard. A keeper, and so quick!

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