Shoga-chan

"Perfect! Crispy on the outside, moist and tender inside. The waiting time is essential, and in fact the longer the batter rests, the better these seem to puff up. We sometimes add a few chunks of cooked bacon to each muffin-cup after pouring in the batter, which keeps the middles from rising as much, but does make them better at holding gravy!"

Jul 18, 2012 on Food.com

"I used to make these a lot while I was in high school, but lost the recipe in the years since. I reduce the sugar to only one cup, and use 3/4 milk with 1/4 c butter and they come out just the same, but I don't feel as bad about eating half the batch the first day. I also never bother to freeze them unless I need them to be cool right away; my f..."

Jul 13, 2012 on Food.com

"I made this to go in burritos, but it's great on its own. I only had unseasoned canned tomatoes so added some cayenne and cumin for more punch. Very fast and easy, though I recommend stirring it once or twice when it starts to bubble to get the rice evenly cooked and flavored."

Jul 12, 2012 on Food.com

"i lost this recipe 15 years ago so am very happy to have it back, in fact i have already made it twice. The first time i took it out of the oven at 30 minutes and it was great, but 35 minutes is too long--the biscuit base was too brown and shattered when i tried to cut it. To jazz it up i like to put small pieces of candied ginger or walnuts on ..."

Dec 15, 2009 on Food.com

"very tasty, they stay moist and freeze well. the batter seemed wet but cooked up fine. with the raisins we added chopped dates, apricots and prunes and hulled hemp seeds. i'll make these again soon!"

Dec 4, 2009 on Food.com

"very tasty, they stay moist and freeze well. the batter seemed wet but cooked up fine. with the raisins we added chopped dates, apricots and prunes and hulled hemp seeds. i'll make these again soon!"

Dec 4, 2009 on Food.com

"nice and moist, more like candy than cake. i wonder what they're like the next day, i certainly never found out! 1/4 c of flour is in fact enough.be careful not to overbeat the eggs or the batter after adding them. I did and the bubbles joined to make two big super-bubbles that made the uncut brownie look like a mountain range. my bad!"

Nov 15, 2009 on Food.com

"a big hit at the family reunion and will be sharing the recipe around. i panicked a bit and added some extra water as i had scaled it up, but the rice would have been better a little firmer, so my bad! Super easy and delicious, even with just sausage."

Sep 14, 2009 on Food.com

"You can't go wrong with chickpeas and tomatoes, always a perfect combination even on their own, and something I ate for breakfast quite often when I had to avoid wheat.As a baked dish this is super easy and goes great with grilled chicken or fish. Would be good for vegetarian pot luck."

Sep 12, 2009 on Food.com

"This was nice but I wasn't blown away. It needed so much water to nearly cover the meat that I had to add a quartered onion, at least 1 cup of red wine and another 1/2 bullion cube to make sure it still had taste. Other reviewers said the rosemary was too much, but I assumed the recipe means crushed rosemary leaves and not a whole teaspoon of gr..."

Sep 12, 2009 on Food.com