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"Wow! I made these with rice flour and added a bit of cream cheese to make the batter stick together better. I also used dried blueberries instead of raisins. They didn't get very brown after 15 minutes, but they are delicious nonetheless! Absolutely fantastic with butter. (I'm literally eating one as I type this."
Feb 19, 2010 on Food.com
"I can't eat wheat and can't seem to find a chicken broth without it in this country, so for the sauce I had to use water instead (1 cup instead of 1.5 water + broth. I added some pepper and chili paste and reduced the sugar to about half a cup. It still came out pretty good! I've been craving some good, American-style Chinese food for a while ..."
Feb 14, 2010 on Food.com
"When I saw this "recipe," I thought it COULDN'T be this easy. But it was! I put a couple of chicken breasts, an onion, Heinz bbq sauce (only kind really available here, and a can of baked beans into the crockpot. Cooked on high for 4 hours, and the chicken was fork tender by then--easy to shred. I cooked a bit longer on high and then served o..."
Feb 21, 2008 on Food.com
"This wonderful soup is more like chili, really, but still completely terrific. I followed the recipe almost exactly, except I can't get tomatoes with chilies where I live, so I used regular canned tomatoes. I will definitely make this again, but since I live alone and this makes QUITE a huge portion of soup, I won't have to make it again for a w..."
Feb 16, 2008 on Food.com
"This is so good and EASY that I've made it twice in less than a week! My suggestion, though, is to actually make individual cookies. I found that making it in the bar format took upwards of 20 minutes to finish (kept having to put it back in and put it back in, while individual cookies only took 6-8. (And maybe I'll actually *share* this bat..."
Jan 20, 2008 on Food.com
"The taste is good, but OH WOW the dough is sticky. I'm surprised they still tasted like anything at all with all the extra flour I had to heap onto it just to make it stop gluing my fingers together. Maybe my second batch of dough will work better."
Dec 7, 2007 on Food.com