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"Love it!I precook it for 10 minutes, on a Pampered Chef stone, at 500F. Then, toss the toppings on and bake for 15 more minutes.A problem I've had with other homemade crusts is that they are soft. This high temp and precooking combination really helps make a crust firm enough to hold up to eating."
Jul 3, 2009 on Food.com
"This meat is just what I've been looking for to use in Mexican dishes. We love it! I used taco seasoning and salsa (instead of fajita and diced tomatoes. I also omitted the green chilies. I have used it in tacos, burritos, and enchiladas. It tastes great in all of them. Putting the shredded meat back in the sauce was an amazing and critical..."
Jun 27, 2009 on Food.com
"Wonderful! Terrific! Amazing!I don't generally like cold bread, but these were even GREAT the next morning, straight out of the refrigerator!I needed to use OVER EIGHT CUPS of flour, but we've recently had snow melting and I had to add extra flour to all my recipes this week... so, I think that's an environmental thing."
Oct 16, 2008 on Food.com
"I SERIOUSLY can't be the only one that thinks TWO TABLESPOONS is WAY too much Baking Powder!?!!? I questioned putting this much in, but trusted the recipe and all the reviews... in the end my 3 yo and I both threw out our waffles, we couldn't stand the bitter taste of all the baking powder! :P"
Apr 2, 2008 on Food.com
"Perfect! Simple and tasty. It's a bit thicker than some I've made, and that's good, it holds up well to the little hands in my house. ; We mixed it by hand, with a whisk, and let it sit in the fridge about 45 minutes. Also, we made the sweet version with sugar and vanilla. Thanks!"
Mar 30, 2008 on Food.com
"INCREDIBLE!SO MOIST!I may fiddle with the topping, I like the combo in the middle of the cske, but it got a bit brittle on the top... still, the cake was delicious.My hubby expressed surprise at how quickly this one disappeared... something like "at the rate things usually go around here, I thought I could still have a piece", but, ala..."
Dec 10, 2007 on Food.com
"I felt like this took much longer to make than just cooking the components seperatley. There were 8 of us who ate it, 4 adults and 4 toddlers... no one cared for it. It wasn't bad, we just would have preferred scrambled eggs w/ cheese, toast, and bacon. I think it would have been quicker.This recipe would be good for a church type function..."
Dec 10, 2007 on Food.com
"We loved this! It looked, smelt, and tasted great! I made triple the flour, salt, and pepper for mine. Then at the end, used the extra flour, mixed with cool water, to turn the liquid into more of a gravy. Also, instead of the powder, I used 2 fresh garlic coves. I just pressed the garlic into the hot oil (one before putting any meat in and t..."
Dec 3, 2006 on Food.com
"I was just going to enter this very recipe but saw it already done for me. I love this recipe and so does EVERYONE I serve it to! It really is great for groups... set it up like a taco bar and everyone is happy with what's on their plate. It's very filling, sometimes we even omit the chicken and make it a vegetarian-type meal. I also use chopp..."
Aug 23, 2006 on Food.com
""A+ Keeper!" rates my husband. I used the 6.8 oz Rice-A-Roni and it came out great. I fried on the stove in a small cast iron skillet with about 3/8" canola oil - they weren't greasy tasting at all! I served with a dollop of sour cream. Next time I may toast the vermicelli first. They do heat up well (I warmed it in a toaster oven at 350F for..."
Aug 11, 2004 on Food.com