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Rochester Hills, MI
"UPDATE: Made this again with the sage (but no white pepper and it turned out wonderfully. This is one of my favorite recipes of zaar.***********************************************This sausage turned out great. I didn't have any sage, so I used poultry seasoning instead (sage was a major ingredient in it and I crumbled the sausage instead o..."
Dec 30, 2009 on Food.com
"This is simply amazing. I used lowfat cream and I cut the eggplant into strips and then salted them on accident and this dish still turned out very well. Next time I will use ricotta instead of cream to make it healthier."
Jun 22, 2009 on Food.com
"Great! I used 2 tablespoons of curry because I like heavily spiced food. I also garnished this with low-fat sour cream and cilantro. Thanks for posting!"
Jun 21, 2009 on Food.com
"SO SO SO SO simple and equally delicious! I used a reduced fat Bousin garlic and herb cheese spread and it still had tons of flavor. I'll be making this again and again."
Jun 9, 2009 on Food.com
"This is delicous! Sweet, tangy and a lovely hint of vanilla."
Jun 7, 2009 on Food.com
"These are great. I've used both Better N' Peanut Butter and reduced fat peanut butter in this recipe and can't tell the difference taste wise. Thanks for posting."
May 19, 2009 on Food.com
"I love these onion rings! This is the only recipe I use when making homemade rings. I mix seasoned salt and pepper into the Fiber One before breading."
May 19, 2009 on Food.com
"I love these onion rings! This is the only recipe I use when making homemade rings. I mix seasoned salt and pepper into the Fiber One before breading."
May 19, 2009 on Food.com
"Fast, healthy, yummy. I used fat free cottage cheese and added Splenda, vanilla and flax seeds. I tripled the batch and froze the leftovers. Whenever I'm in a hurry in the morning I just pop them in the toaster and they turn out light and crispy."
May 3, 2009 on Food.com
"This is the only way that I will cook beets now. It gives them such an intense sweetness. I use them in beet soup and sometimes I just eat them plain. Thanks for this great recipe."
Mar 22, 2009 on Food.com
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