Reviewed: Mar. 15, 2003

I am sorry to say that we really did not care for the waffles. I made them to go along with spicey fried chicken and was very disappointed.

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6 users found this review helpful

Reviewer:

HAHAINLALA

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 30, 2003

This was a great recipe....I don't think the other person who reviewed it understood what to do with the waffles!!!

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9 users found this review helpful

Reviewer:

DIANASH9

Reviewed: Oct. 18, 2005

We tried these waffles last night and they were quite enjoyable. They took us much longer than 15min. prep that is suggested but were worth the extra effort. Our gouda was not a really strong gouda and the flavor didn't come out too much. Next time we will try another flavor of cheese. oh-and you really need to oil the waffle iron--our first waffle had to be scraped out! Once we started oiling liberally, they turned out perfectly.

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6 users found this review helpful

Reviewer:

MICROJENN

Reviewed: Mar. 21, 2006

My family loves these waffles. The first time I made them, I made a creamed ham to go on them. They were fabulous. The next time, I used cheddar instead of the gouda. I made an Italian sausage and mushroom sauce and they were once again great.

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8 users found this review helpful

Reviewer:

daisy53

Reviewed: Feb. 24, 2009

Great recipe! I used whole wheat flour and sharp cheddar cheese. We'll be making these again!

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4 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 4, 2010

I have twice used this recipe as the bread component for Eggs Benedict, and both times I went without the smoked Gouda--didn't have it on hand. I doubled the herbs as well, to thinking that this would make up for the loss of the cheese flavor. The second time I used a Belgian waffle-maker, and that really made the recipe. They were crunchy and flavorful, and they'll be a permanent component of my Eggs Benedict from now on! I really recommend that you try these that way.

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8 users found this review helpful

Reviewer:

Britta Fogerty

Cooking Level: Intermediate

Home Town: Downingtown, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Apr. 18, 2011

I made these with scrambled eggs and they were really good. Next time, I'll try them with an actual creamed dish. And to the person who made them with spicy chicken--did you read the description?

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4 users found this review helpful

Reviewer:

terantallegra

Cooking Level: Intermediate

Reviewed: May 26, 2012

These are my new obsession. I ate them with chicken salad and then with beef stew. I do have a non-stick waffle iron and it does need lightly greased when I make these, so follow the directions that say lightly grease. I made the whole batch and froze the waffles. Just as yummy after thawing and putting in the toaster.

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3 users found this review helpful

Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Oct. 30, 2012

They were delicious! The only change we made was using cheddar cheese instead of Gouda. We served them with chicken and gravy. We will definitely make these again.

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Reviewer:

tara

Reviewed: Apr. 26, 2013

Thank you very much for this recipe. I served under chicken diablo which I'll share soon. The dish is quite hot so it didn't allow the fine flavors in the waffles to shine through. This really makes a nice change out for starches in the meal. You are correct about how these smell wonderful while cooking! Let me add that I think that with the amount of fats in the recipe, it is better served with tomatoe or sweet pepper based sauces to help cut the fats.

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