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"WHat a wonderful cook you are! This had me salivating just reading it. And what a thoughtful son! He will be very glad he has these later in life, not just at college. How could anybody refer to a dish like this as 'icky'? It is as delicious as it sounds."
"I used apricots from Nutonline, which has the best dried fruit in the world. Also comes in a special pouch that allows you to add a little moisture if you need to. I have used lots of dried fruit before,but the ones from Nutsonline are truly superior. Their nuts and seeds are also excellent."
"First off, this is not a cake. It is a cross between a souffle and a pudding, like bread pudding. Mine had a beautiful color to it, and the inside was the consistency of a souffle. The only change I made was to use coriander instead of cinnamon (personal preference). I did not use the topping because I thought it was excellent as it was, not t..."
"This is intended as the dressing for the wonderful muffoletta sandwich, a sandwich made on a very large round Italian bread as a bun. The other important ingredient is lots of meat and cheese, ham, genoa salami, almost anything you like. This makes an absolutely wonderful sandwich, but honestly, there's no way one person could put this away. Th..."
"Followed recipe exactly and got a very different jello salad. Really nice and so different. Sort of a cross between rice pudding and lime jello, but with a custardy twist. I don't have small children, but I bet they would love this. Thanks for sharing."
"I'm switching to this recipe for green beans. Is everybody on a diet now? Do we all have to be? This is so good, but I did leave out the mushrooms (personal preference). However, I wouldn't suggest that everyone needs to do that. I used cheddar, it's what I had on hand."
"What a simple but delicious dish, as well as being a great way to use leftover potatoes. The butter really is necessary for the flavor, as is the onion. These look so pretty all browned on the plate."
"This recipe must be unbreakable. If you can sub red wine vinegar for the balsamic, Splenda for the sugar, and Worcestershire for the soy, you have absolutely nothing left except chicken,water and garlic. And all of these substitutions are mentioned in these comments. I think balsamic is sweet in taste along with the vinegar taste, certainly unl..."
"This is some good! Also it has no sugar and no marshmallows, and that's a recommendation for me right there. Why on earth did we load sugar and marshmallows onto a vegetable that is already sweet? I'll bet sweet potatoes would like to be divorced from marshmallows, or at least legally separated. I will make this often."