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"An excellent dish with wonderful flavour! In order to reduce the fat and calories a bit, I used less cheese, shrimp and oil, but it still tasted fantastic. I also enjoyed the leftovers cold for lunch. I used rigatoni but I think I would prefer a smaller pasta next time."
May 12, 2004 on Food.com
"This was really good, and easy to make too. I halved the recipe and got 4 servings out of it. I didn't bother using 4 different colours of peppers, and I left out the optional jalapeno. I served with low fat cornbread, and it was delicious! I love an easy, healthy, hearty meal like this."
Mar 17, 2004 on Food.com
"This was a good recipe, easy to make, and turned out well. I felt something was missing... maybe some brown sugar (or is that just my sweet tooth talking? or some sliced apple. Next time I will try adding both. I served with rice, broccoli and carrots."
Mar 14, 2004 on Food.com
"I tried this on spaghetti. To me it did not taste any different from just using plain nutritional yeast."
Mar 11, 2004 on Food.com
"I liked the sweet and tangy apple-cranberry mixture -- delicious! The oatmeal topping was not as crunchy and crispy as a regular recipe with butter or margarine, but it was still fine. Pretty good considering there's no added fat."
Feb 29, 2004 on Food.com
"This made a delicious Valentine's Day breakfast! I served these delightful chocolatey pancakes with sliced bananas and whipped cream. We enjoyed them very much."
Feb 14, 2004 on Food.com
"I was very impressed with this "recipe". I used air-popped popcorn and baked it for almost 2 hours. It was so much yummier and crispier than usual. I am going to use this technique regularly. The only drawback is that you have to be patient!"
Feb 2, 2004 on Food.com
"I only marinated for about 6-7 hours. The meat was tender and flavourful despite the shorter marinating time."
Jan 28, 2004 on Food.com
"A nice sweet and smoky barbecue sauce. My husband and I both enjoyed it. Next time I'll double the recipe!"
Jan 26, 2004 on Food.com
"I used this glaze over an orange sponge cake. I made a double recipe and it was more than enough. It tasted very good, more intensely orange because of using orange juice concentrate rather than orange juice. It complemented the cake very well."
Jan 21, 2004 on Food.com