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"My experience with most couscous dishes is that they are bland, and this one was no different. I used regular vegetable broth (not low sodium instead of chicken stock because there were vegetarians at the table, the full 2 cloves of garlic and chopped cilantro/coriander. I suspect the onions lose some of their flavour sitting in the broth for 5 m..."
Mar 24, 2013 on Food.com
"These are the best latkes I've ever made. The recipes I've used in the past (at least 3 others over the past 30 years were okay, but they didn't have that perfect blend of soft potato mush in the middle and crispy outsides. This recipe has both, and good flavour. I prefer yellow-flesh (Yukon Gold potatoes for latkes so I used those. And because ..."
Dec 9, 2012 on Food.com
"This is a delicious, moist, easy-to-make cake. My substitutions were: an equal amount of oil for butter, and for half of the flour (1 cup I use whole wheat instead of white. I cut my peeled apples in sixths, then mixed the batter in a food processor, which cut up the apples even more. Although the apple pieces were visible in the raw batter (bet..."
Oct 28, 2012 on Food.com
"Absolutely wonderful! Here are the modifications I've incorporated, to rave reviews. My preference is for yellow-flesh potatoes, so I use those whenever possible. Once in the skillet, sprinkle potatoes to taste with black pepper and oregano. To avoid burning, I tend to use a medium low heat and cook the potatoes until they are mostly browned on at..."
Aug 7, 2012 on Food.com
"For me who likes mild food, I found the dish bland. I used brown rice and found the lentils took longer to cook than the rice; about 35 minutes. Otherwise, I followed the recipe to a T. The onions were the only thing with flavour, and the dish was definitely better when eaten with the yogurt and mint. Still, I don't anticipate making this again un..."
Feb 8, 2012 on Food.com
"What a delightful change from a mayonnaise-based pasta salad. I followed someone else's suggestion to add sundried tomatoes, and that was a perfect addition. Delicious!"
Jan 15, 2012 on Food.com
"Excellent recipe! I made this as directed, except for a longer cooking time while waiting for our company to arrive. The meat was tasty and was so soft it fell off the bone. I suspect the choice of wine would have an impact on the taste of this dish, even with the quantity of broth used. Haven't yet tried this with anything but Shiraz."
Jan 15, 2012 on Food.com
"Truly wonderful muffin. I added 1 tsp cinnamon and used 50/50 whole wheat flour and white flour. These were nice and airy, even with the heavier flour. Next time I might coat my frozen berries in flour, as they "bled" all over and most of my batter was blue."
Jan 27, 2011 on Food.com
"I omitted the cauliflower and peas; otherwise followed the instructions to a T. The flavour was in the vegetables, while the rice was bland and slightly overcooked. As a simple rice and vegetables dish, it was fine. As birynani, not really. I won't make this again."
Jan 16, 2011 on Food.com
"I made a double recipe (with 50% whole wheat flour and some cinnamon, and definitely preferred the second batch, the one that sat out while the first loaf was in the oven. The first batch had oatmeal that was firm/hard and bright white when cut. It was still good, but not quite as delicious as the second."
Aug 29, 2010 on Food.com