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"I measured everything by weight and found it to be a very dry mix.(This may be because I added the sugar to the flour instead of the butter, then had to try and get it all out o_O I couldn't knead it on the bench as it was just crumbs. I, instead kneaded it in the bowl for about 8-10 mins, pressed it into the pan... it has come out perfect. I pe..."
Dec 23, 2012 on Food.com
"This was my second slow cooker meal ever! I was really delicious. I used 4 chicken thigh fillets and an onion, diced them and browned them before I put them in the slow cooker. Whilst I was doing this I had put a good teaspoonful of minced garlic and a sprinkle of chinese 5 spice in the crock on high. As soon as the chicken and onion were ready I ..."
May 10, 2008 on Food.com
"Firstly my 2 and 4 yo loved it, was nice and soft. I found it too soft, maybe I cooked it too long? The rice was on the verge of mushy and it lacked flavour. I can't say I wouldn't cook it again, but if I did, I would use stock instead of plain water, I would brown the onions and mince with the salt and pepper and then place it in the cooker. I mu..."
May 10, 2008 on Food.com
"Gosh! I loved this. I don't put it in the oven at all. I do it all on the stove top. We have added everything from olives, capsicum, carrot, bacon, Italian saussage and chinese saussage... not all at once though.But like any great recipe, it is a base that you can add to and change if you want. My 3yo and 1 yo love it too. Very versatile."
Dec 9, 2006 on Food.com
"Oh My Goodness... Finally a home made muffin that lives up to its promise. This was light and fluffy and delicious. Even my 2yo loved her "cake". Will be cooking this one again for sure.Sorry no phots..ate them too quickly."
Jun 6, 2005 on Food.com
"My partner loves Yorkshire puds and it is always a challenge to make things like his mum without getting the recipe from her.He grew up in England. This was perfect."
Oct 12, 2003 on Food.com
"I made this recipe for a kitchen tea/baby shower and it went down a treat. Everyone there asked for the recipe.The longest part of this is the refrigeration, I just did that the night before.It was so rich, so beautiful."
Jan 17, 2003 on Food.com