Jo Ann L

"This does have an interesting taste, but it was too sweet for my personal preference. I don't use Kitchen Bouquet, so that might have helped tone down the sweetness a bit. Also, I think I might try jellied cranberry sauce rather than whole-berry. The berries themselves don't survive the cooking process, but the skins sure do, and they don't look o..."

Dec 21, 2005 on Food.com

"I love artichoke hearts, so I expected to like this recipe a lot better than I did. I did leave out the onions and the pimentos, but since I don't like either one, I don't think putting them in would have made me like the dish as a whole any better. What might help is more parmesan and more bread crumbs (I used Progresso Italian flavor, as I coul..."

Dec 21, 2005 on Food.com

"These are very good. I wanted to take them to a ward dinner at church, so I made a batch for myself first, just to check them out. I'm glad I did, because I did make a couple of changes. First, I left out the salt for both batches. Even though I was using home-made chicken broth, not commercial, I didn't think they needed any more sodium. I didn't..."

Nov 23, 2005 on Food.com

"Definitely simple to make, and I like it after I fiddled a couple of things a bit. The first time I made it, I had used some rather elderly carrots, and they came out tough and chewy; so I tried it again with better carrots, and the result was much better. (although the carrots were still pretty chewy--if you want them soft, probably steam them a ..."

Aug 5, 2005 on Food.com

"The taste was ok on this, but considering the amount of various liquids and brown sugar, I expected it to be quite moist; actually it turned out pretty dry and crumbly. I don't have a bundt pan, so I baked it in a regular 9x13 pan, but for only 35 min., so I don't think it was overbaked. It also had a hard crust on top that didn't take the icing v..."

May 16, 2005 on Food.com

"I liked the taste of this--it's a nice way to dress up carrots a bit--but there are a couple of things I'll change next time. You definitely need two full pounds of carrots (I was a bit short, thought it wouldn't matter--it did and I may go a little above that, as it was a bit too soupy this time. I think I'll also use 2 Tbsp. of margarine and 1 ..."

Feb 5, 2005 on Food.com

"Very moist, dense cake, almost like a heavy sponge cake texture. It has a surprisingly chocolatey taste, given the small amount of cocoa powder. I frosted it with No-Cook Chocolate Frosting (recipe#88276 for a nice, rich-tasting double chocolate treat."

Nov 1, 2004 on Food.com

"I halved the recipe because I hardly ever want that many cookies at once, and got 16 good-sized cookies. I can't remember whether I did the conversion, or just said the heck with it and baked them at 350F; anyway, they were done after 13 min. at that temperature. They are very tasty and certainly easy to make. The only thing I didn't care for abou..."

Aug 30, 2004 on Food.com

"This cake has a very good spicy taste and is nice and moist. Hard to believe it has only a little oil and no egg. And it certainly couldn't be easier to make. The only problem I had was the baking time/temperature. Somewhat against my better judgment, I did bake it at 375. It definitely wasn't done at 20 min., so I left it 5 more min. The center w..."

Aug 20, 2004 on Food.com

"This is a good variation on zucchini bread, with the oats giving it a nice texture. It's not very sweet, as would be expected from looking at the ingredients, and I think I might increase the brown sugar to 2/3 c. next time for just a little more sweetness. I use 1-lb. pans rather than 9x5 in. I put the batter into 3 1-lb. pans and the loaves turn..."

Aug 6, 2004 on Food.com