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"Quick (especially if using really ripe persimmons, easy, tasty. I added chocolate chips and walnuts to mine and replaced the pumpkin pie spice with 1t. cinnamon, a generous pinch of ginger and allspice, and about 1/2 t. freshly grated nutmeg. Big hit with the family."
Nov 8, 2012 on Food.com
"I changed things up a bit. I cooked the onion, celery, carrot, garlic, mushroom, and bell pepper in some bacon grease first then added the tomatoes (used a 15oz can plus the juices, lentils (I had less then called for and they were grey not red, spices (used dried because that is what I had, and stock (used chicken base not vegetable. Had no..."
Nov 7, 2012 on Food.com
"Fast and easy. Easily adaptable for whatever the chef's preference. I chopped up 3 fat Roma's and added them to the sauce to freshen up the flavor. I also added a lot more garlic as I was using jarred and more cream as well. Topped with fresh basil. Delish!"
Feb 24, 2012 on Food.com
"Husband loved it. The teens not so much, but that was with dinner and I think they were expecting corn bread (I cooked it in a cast iron skillet like I do my corn bread. I think rewarmed tomorrow with some maple syrup over it for breakfast and they'll be singing a different tune."
Jan 30, 2012 on Food.com
"Added celery, carrot, and zucchini to up the vegetables in my family's diet and also to add bulk (I'm feeding 2 teenage boys. Put crumbled tortilla chips and cheddar cheese on the table for each person to add as they like. Delicious and filling."
Jan 23, 2012 on Food.com
"Love this! A friend visited Haiti this year and fell in love with picklese. They came home and shared it with me and this Christmas they gave me a HUGE jar. LOVE!"
Dec 26, 2011 on Food.com
"Nice weekday meal. Throws together quickly. Added capers and lemon juice and served over rice for the family and over raw spinach for me (to keep it low carb. Got thumbs up all around. Will make again."
Nov 1, 2011 on Food.com
"My favorite curd recipe ever! This is the easiest, least fussy (and yet safest way to make curd. Love, love, love IT! I make gallons of this stuff every year for our women annual tea at church. This is tried and true, sorry it took me so long to review. :"
Oct 6, 2011 on Food.com
"Good grief! I can't believe I haven't reviewed this recipe! I have been making this recipe for years for our annual ladies tea at church. It is wonderful with lemon curd and mock Devonshire cream. I sub the honey for granulated sugar and use half the lavender called for because I generally use dried. I brush the tops with cream or butter and ..."
Oct 6, 2011 on Food.com