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"This is wonderful bread, HOWEVER (and it's a big "however", you'll get much more authentic and palatable results if you substitute pastry flour for all-purpose; Ireland grows soft wheat--a better fit for leavening with soda and acid (and it's my understanding that sour milk is more traditional than buttermilk. You can also use 3 cups whole wheat..."
Sep 17, 2010 on Food.com
"I, too, made this to accompany SaraFish's Really Good Vegetarian Meatloaf (really! [#33921] and they were perfect together. Bisto is available here Manhattan and I used Better Than Bouillon Mushroom Base. What was leftover lost its thickness, so a bit of cornflour or cornstarch could be added during preparation if Bisto is used.Thanks for shari..."
Jun 19, 2008 on Food.com
"Fabulous! I used half the thyme and let it bake longer after adding the beans, which got overdone, so I'll continue tweaking the time. Thanks, Paula!"
Jun 19, 2008 on Food.com
"This was delicious and so easy. The only problem was that there was no way the batter could fit in a 1-lb. coffee can, so next time I'll reduce everything by 1/3 (fortunately, I have a 1/3 teaspoon measuring spoon.I used stone-ground graham flour and yellow corn meal from Kenyon's in Rhode Island and I used 1/2 cup light/1/4 cup dark molasses. ..."
Jun 13, 2008 on Food.com
"This was my first experience with milk gravy. I had enough milk nearing expiration for a half-recipe, so I went ahead and used the higher amount of oil (I'm vegetarian, so no meat drippings and Penzey's 4/S seasoned salt instead of plain. I had it on jonnycake for dinner and it was great, although all those carbs sent me to sleep pretty fast!Mor..."
Jun 12, 2008 on Food.com
"This is fantastic; MUCH more appropriate for summer dining than a cream-based succotash. Unfortunately, I don't have access to fresh limas, so I had to go with frozen but it's still delicious and SO simple. Many thanks for sharing. :"
Jun 9, 2008 on Food.com
"The fact that I'm willing to drink this cracks me up because tea is something COMPLETELY different (and holy to me (I order it direct from a farm in Japan or from importers here who specialize in top-grade tea--bags are anathema.This was yummy--more along the lines of soda (without the bubbles than tea! I went with 1.5 cups of sugar and used L..."
Aug 10, 2007 on Food.com
"Love it! I cooked brown lentils (they're cheap and flavorful in 2.5 cups of water to which I'd added a packet of G. Washington Rich Brown (salt was omitted until all the water had been absorbed and the lentils were mostly mush. My oats were Old Wessex Ltd. Scotch Style because that's what I keep in the house (I dislike quick oats I think they ..."
Feb 11, 2007 on Food.com
"I have a smoothie of some type for breakfast every morning, so I'm always on the lookout for good'uns. I halved the recipe (since it was just for me and used a whole nectarine (with skin instead of the half peach. I used Brown Cow peach yogurt because it has unrefined sweeteners and has a more complex bacterial profile than many brands, Penzey's..."
Dec 21, 2006 on Food.com
"I'm quite new to this community and this is my first post, so "hello" to everyone.I very recently traded in my 15.5-year-old Vita-Mix for an upgrade to the 5000 and couldn't be happier with it--a miraculous machine! Hence, I was delighted that my search for a pear smoothie recipe yielded one developed by another VM owner. I used maple vanilla yog..."
Oct 20, 2006 on Food.com