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"This is a recipe I would make again. I used quinoa instead of rice and omitted the sausage. Thanks for sharing."
Oct 18, 2009 on Food.com
"Great recipe I will use again. I took the advice of one reviewer and subbed canola oil for shortening. I did add 1/4-1/2 t each of cinnamon, nutmeg, cardamon, cloves, allspice, and ginger. Also added 2 t of vanilla. Thanks for sharing."
Oct 17, 2009 on Food.com
"I was asked to make THE bday cake for a surprise 60th bday & was told it had to be lemon cake. I didn't have a go-to recipe so I made two different cakes. This recipe is THE go-to recipe for lemon cake! Now added to my repertoire, thanks for sharing! I glazed it with 1C confectioner sugar + 2T fresh lemon juice."
Oct 10, 2009 on Food.com
"I roast my beets exactly this way and all I do after peeling is chop them up and throw into salads. This is my favorite way to eat them as they come out mellow and sweet all on their own."
May 26, 2009 on Food.com
"This is the best! I tried this with organic unsweetened applesauce and DS loved it! DH tried it and said it tasted like apple newton...yum! I now do this regularly to DS's fruit for his own personal dessert."
Apr 26, 2009 on Food.com
"This is a good and easy recipe. It is a lot like the Salt Lick's (Famous local BBQ restaurant which made it a hit with my family. You really need to test the blackberries you have for sweetness as they can greatly vary and you need to adjust the sugar accordingly."
Mar 30, 2009 on Food.com
"Great recipe. A nice change for comfort food. I subbed a small can of tomato paste for the marinara. Also, I used ground turkey and where it called to add 2 C of water I subbed 2 C of beef broth to beef up the ground turkey. I will make this one again."
Mar 15, 2009 on Food.com
"Great recipe! Great way to use up the last of the 10# bag of onions I buy from Costco. I used these broken up on pizzas and in casseroles. I cannot wait until the sweet Vidalia and 1015s come back into season. I am going to freeze lots of these."
Mar 8, 2009 on Food.com
"I cut this recipe out of the newspaper years ago. It was called Dr. Eleanor Hetz's Wine Reduction. I love it, it is great. I usually use the burgandy 'jug' wine from Carlos Rossi."
Jan 14, 2009 on Food.com