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"My grandmother used to make a boiled salad dressing in the 1940s and 1950s. I loved it, and didn't like mayonnaise which became popular then because it seemed too oily to me. I was used to the boiled dressing taste I just made a batch of this using cider vinegar. It was too sour for me. I wound up adding a total of three tablespoons of sugar ..."
2 days ago on Food.com
"My daughter and I liked it toasted with butter. The changes I made were to reduce sugar to 1/2 cup, add a little extra coconut, substitute a little pack of applesauce for the melted butter, and use whole wheat pastry flour instead of AP flour. I left out the nuts because I wanted coconut to be the dominant flavor. I don't think the changes af..."
8 days ago on Food.com
"Did not bother to cook the syrup first. Made this using honey (warmed in microwave to dissolve better and Heinz Balsamic Ketchup, half safflower and half olive oil, and onion powder instead of real onion. It's delicious, and will be even better after it sits for a while to blend the flavors. This will be my go-to Russian Dressing recipe from..."
May 28, 2013 on Food.com
"I used the food processor method and it worked very well. I rarely bake but might make biscuits more often because this way is easy. I added some fresh chopped chives and black pepper to this batch. I used salted butter and the full teaspoon of kosher salt. Next time I'll cut back on the salt, I didn't notice that the recipe called for u..."
May 24, 2013 on Food.com
"What a nice soup. Easy to make and very tasty. The only thing I added was 1/2 teaspoon dried thyme, crumbled in my palm, at the end of cooking, and I sprinkled each serving with a light dusting of cayenne pepper. Thank you for the recipe!"
May 24, 2013 on Food.com
"Thank you thank you thank you! This is the recipe my Grandma, a great cook, used to make for us. I didn't think I'd ever find it, but this is the one. It is SO GOOD."
May 8, 2013 on Food.com
"I made chile rellenos from scratch in a tiny apartment kitchen in 1964. It seemed to take forever and I vowed "Never again" but I've been wanting to try one of these chile relleno casseroles. I chose this one, but used a 27 ounce can of whole chiles. Split them and took out the ribs and seeds, laid them in a 9x13 Pyrex buttered pan,..."
Apr 30, 2013 on Food.com
"Here's another five stars for this recipe. I didn't change a thing. Very nice! Thanks for sharing."
Apr 5, 2013 on Food.com
"I made substitutions but I don't think they affected the flavor very much. I used red wine vinegar, olive oil, and only 1/4 cup of sugar which is still enough to make it sweet. I substituted green pepper, and added one red Jalapeno or Fresno pepper, chopped small, for a little heat. I resisted the temptation to add herbs or spices, This salad..."
Mar 24, 2013 on Food.com
"I felt this recipe was dominated by the Dijon mustard and vinegar. It needed slight tweaking. After the addition of 1 Tablespoon of sugar and 4 more tablespoons of chopped red onion it tasted much better. Greek seasoning was not available locally so I made my own from a recipe on another site."
Mar 1, 2013 on FoodNetwork.com