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"This turned out great. I don't like the flavor of bay leaf, so I substituted a little caraway seed instead. A great option for a gluten-free stew. Now making a double batch in the hopes I get to keep some of the leftovers this time."
Dec 21, 2010 on Food.com
"I love this as a base recipe. I made some plain (They were a little plain for my taste. So then I did a batch and added 2 cloves of garlic, and a tablespoon of basil. Now I'm ready to try many many different directions. I encourage others to share their favorite variations (flavours"
Oct 2, 2008 on Food.com
"My father (a steak and potato guy said the salad was great, and not only went back for seconds. He had 3rds, forgoing an extra meat portion. The balance of flavors and textures in this salad is phenomenal. I used rice wine vinegar instead of lime juice for a little lighter flavor. It was amazing too look at, and even better to taste!"
May 11, 2008 on Food.com
"I was worried about the cooking temp on this, the breasts I had very pretty plump and actually took 17 minutes to get a nice golden tan on the crust (at 500 F. For the sauce I substituted 1 egg, 1/2 olive oil, and 1 tbsp lime juice for the mayo,. I then blended it using an immersion blender, it was wonderful!"
May 11, 2008 on Food.com
"I made these using 50% whole wheat flour 25% white flour, and 25 % ground flax seed. I used olive oil for the fat. They turned out great.For rolling them, I used two sheets of parchment paper, and rolled as thin as I could. I removed it and cooked for 15 seconds each side on a very hot skillet. They we beautifully thin, and still very pliabl..."
Feb 24, 2008 on Food.com
"I made these a few different ways to take to my inlaws. I made some in a donut shape, and I made some as "donut holes" (nice bite sized treats. But the best were the ones that I made in the muffin tins. After cooking them in the tins and letting them cool, I injected some applesauce into them. They were a huge hit, and I am going to be making..."
Dec 8, 2007 on Food.com
"This was a great recipe. I loved it. Keeps weel in the fridge and makes great sandwiches. With just a little mashing it even looked like egg salad, so no one at work even made any comments about tofu."
Oct 6, 2007 on Food.com