Deb Wolf

"I made this last night using a little 1 lb spaghetti squash from our garden last summer (they are easy to grow and keep really well!. It took about 7 minutes. I used a knife to puncture it on opposing sides. It looked scary-cool as steam shot out of both sides. I turned it twice, carefully repiercing when one hole stopped steaming. This was an ..."

Jan 21, 2013 on Food.com

"This is a very good recipe. I made a half recipe because it's just me and the hub. I bought my first jars of Chili with Garlic Paste and Fish Sauce for this recipe. I'm glad I did. Although I like a bit of spice (medium, it was a bit too spicy for me. I'll cut back the chili paste by half next time. I served it alongside recipe 111781 Warm Th..."

Jan 30, 2012 on Food.com

"Easy, delicious recipe! I've never before cooked a cucumber, but it was wonderful! I substituted: 1crushed red pepper flakes for the jalepeno, 2Thai cooking sauce for the soy sauce (accidentially, 3 left out the black pepper. This will be added to our "Make Again" file. Thanks for posting!"

Jan 30, 2012 on Food.com

"This is an excellent, easy recipe. I used the machine to make the dough, then formed it into a loaf, let it rise again and baked it at 350F for 25 minutes. I cut back the salt to 1 tsp. due to my sodium restrictions. The dough feels satiny and the resulting bread is very high rising, with a fine, moist texture. The flavor isn't quite challah, b..."

Jan 2, 2012 on Food.com

"Simple, easy to follow recipe. My batch came out a pale green because I didn't peel all of the green color from under the skin and because I substituted green cayenne peppers from my garden. Habanero peppers are too hot for us!! If you want to make your batch red, peel all the green away and use red hot peppers. I added some green food color t..."

Sep 12, 2011 on Food.com

"Very, very good! I made some minor changes: used a combination of bone-in and boneless country ribs, subbed lemon pepper for lemon peel in the rub, upped the sugar in the sauce to 3/4 cup (I'm from Chicago, we like our sauce sweet, and omitted the oregano, basil and thyme. These ribs were moist and tender. Highly recommend using a charcoal gri..."

Jun 13, 2011 on Food.com

"Very good! I doubled the sauce ingredients, used a 1# bag of pre-shredded slaw mix, omitted the celery and red pepper and subbed scallions for the chopped onion. Even with doubling all the sauce ingredients, it was not gloppy. Just evenly coated."

Jun 13, 2011 on Food.com

"Very good and very easy! I made this to stretch out our India House leftovers. We ate 3 of the eggs and hubs will take the remainder to work for breakfast tomorrow on toast. This makes a LOT of sauce even though I reduced the milk to 2 cups and it was thick but not gloppy. I used 2 teaspoons of red curry powder and next time I will increase it..."

Mar 14, 2011 on Food.com

"This is very good; I'm adding it to our list of recipes to make again. I made a few very minor changes: substituted onion for leek (hard to find here, curry powder for paste, forgot the brown sugar, and a dab of anchovy paste stood in for the fish sauce. I added freshly grated ginger. Served over jasmine rice, it was quick and very tasty. Nex..."

Dec 16, 2010 on Food.com

"Genius! I substituted unsweetened almond milk for the fat-free half and half when making this for use in recipe #150739 (Thai-Style Ground Beef and it came out great. Next, I'll try it in coconut rice; a family favorite that we currently have relegated to special-occasion-only status, due to the high fat content of even light coconut milk. Tha..."

Dec 16, 2010 on Food.com