justinthyme1's Recipe Reviews
Posted 9/3/2013 11:16:56 AM
Impossibly Easy Mac and Cheese Pie
I am over 50 years old and am disappointed that they changed this recipe. It used to be on the back of the Bisquick boxes, but hasn't been for MANY, MANY years, not the original one my husband and I have known and loved anyway.
I NEVER had to pre-cook the pasta and NEVER had to cover it w/foil. I just made the original recipe last night and it is fantastic. After reading the reviews I wouldn't try this version. Why mess w/perfection?
The original recipe calls for a 10" pie plate, greased and you MIX the 2 cups elbows w/2 cups cheddar and sprinkle in pie pan. Beat 2 1/4 C. milk w/4 eggs, 1/2 C Bisquick, 1/4 tsp. salt, 1/4 tsp. hot sauce until smooth, 15 sec. in blender on High or 1 min. w/hand beater until smooth. Pour into plate. Bake @400 degrees about 40 min. until knife inserted in center comes out clean. Sprinkle top w/additional cheddar, if desired. It comes out beautiful browned and puffed up and the pasta IS done!
Posted 2/7/2012 9:24:59 AM
I've made this many times and we love it BUT I have to add a little veg. oil to the butter otherwise the butter burns. Also, the top comes out crispy, but the bottom is soggy. Does anyone know why this is? Maybe I'll try to put it on a rack after the second side is browned enough to prevent this.
The oven-fried cheesy Italian chicken is also really good. It makes the house smell SO GOOD!
Posted 11/3/2010 8:22:15 AM
Chicken Fajita Casserole
This was very delicious, we loved it! I made up my own Fajita seasoning mix, made my own southwest-style chicken and cut up my own green, red and yellow peppers and onions. I used just a little over 15 oz. of chicken and I'm glad I did. The amount called for didn't seem like it would be enough for a 13 x 9 casserole in which chicken is supposed to be the main component.
I also didn't have any refried beans on hand, so I pureed up a 15 oz. can of red kidney beans (w/liquid) in my food processor and it worked perfectly. I used the Mexican cheese blend in this recipe. I will be making this often.
Posted 6/9/2008 7:06:19 AM
Buffalo-Style Chicken Nuggets
My husband and I loved these! When you want a lumpy, bumpy coated chicken tender like those that are sold in stores, this recipe is the ticket. I was in a hurry, so I cut my chicken into strips and didn't measure anything and they came out perfect. I did add more hot sauce to the oil than is called for. Nice and spicy! I had no need to oil my baking sheet and they baked up nice and crisp and browned, We will definitely be having these instead of the major brand tenders.