Jindy

I liked this recipe, it's very hearty and used ingredients I needed to clear out. Great for food prep, I froze most of it and looking forward to having backup meals. The toasted almonds are a nice crunchy nutty addition- Don't skip it if you can help it! ---- I made minimal changes based on what I had: 1) Veggie broth instead of chicken broth, which I know affects the flavor a little bit. 2) Par-cooked my barley before adding, since I had pearled barley that needed 45 min per the package... 3) used dried parsley (1.5 Tbsp) since I didn't have fresh. ---- I will probably make this again if I ever have extra barley on hand. With my changes it's like 4*, but I believe if I were to use chicken broth as directed it would definitely be a 5* keeper, So I'm rating it as such :) ---- Thanks for the recipe!

I have been making this recipe for 10 years, I can't believe I never reviewed it! I've tried others and always come back to this one. It's strong, spicy, salty, and not soupy which I personally like. Otherwise you might as well make an ettoufe or gumbo. I saved it in my hand written cookbook as "Terri's Jambalaya, from Allrecipes" and it's so perfect and versatile. Make it as-is, sub other meats for the chicken and sausage. I once used diced rhubarb to use it up and it was delicious. Used kale and carrots once, it was a little different but still so tasty (at that point I wouldn't call it jambalaya anymore but so delicious and has that jambalaya base). What I'm saying is SAVE this recipe and make it, it's so delicious and easy to alter for your taste and what ingredients you have on hand.

Mine puffed up for a perfect pocket! Made exactly as written except instead of shortening I filled my 1/4 cup with a combo of beef tallow (~2 tsp?), coconut oil, and olive oil so it totalled 1/4 cup - just used the fats I had on hand. A couple took longer to cook for some reason (4 min on one side then 2.5 min on the other) but anyone following this recipe will get it. Mine look a little dark but turned out wonderful and soft and tasty, not crunchy (if I used different fats/oils I would have cooked them a little less probably). Thank you for the simple, quick, delicious recipe! ✅Saved and will make again and again

Great start, my favorite ratio is 2 cups frozen blueberries, 1/4 cup bottled lime juice, 1/2 cup total of white and brown sugar mixture, and 4 cups water in a blender for 30 whole seconds. With seeds or strained, this is delicious

Crucial to check the size of pan the recipe calls for - a 14 inch by 17 inch is massive! Hence the 25 min they call for. I grease and flour (or coat in cocoa powder) a 13x9 inch glass or metal pan, only fill about 2/3 full, and put the rest into cupcake pan. With a cookie sheet underneath, bake cake pan 40 min (you judge for the cupcakes). Then check with toothpick or knife, I usually I need 40-50 min total. This is the absolute best chocolate cake recipe! (I can't say whether it is authentic German chocolate style or not). I have made it as listed, and also veganized - it adapts well to using Ener-g egg replacer, using iced tea instead of milk, and if you want to ensure it's moist/richness add 1/2 cup mayonaise or Veganaise. Great with a classic frosting, or with a quick layer of jam or fruit preserves. So good and so flexible!

Delicious muffins! Since this is the 1st review I'm going to post my experience even though I used a couple different ingredients. To make them vegan I used EnerG eggs instead, used melted coconut oil instead of vegetable oil, and vanilla almond milk (reducing vanilla extract to 1 tsp and omitting the almond extract). These baked beautifully and they are moist and hearty. I suggest you use muffin liners, or grease and flour the nonstick pan, if you don't have cooking spray, since using olive oil made them stick badly in my first batch. The long bake time and 300F temperature worked perfectly. This made 16 normal size muffins for me. I will gladly make these again!