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"I had been planning on giving this recipe only 3 stars because, despite following the directions to a T, the filling came out dry and cracked. Then, I read the blurb about the recipe and realised that Pikake21 mentions that you might need milk to soften the purée. I think this needs to be added to the ingredient list itself (perhaps as an option..."
Feb 23, 2008 on Food.com
"These are good but very heavy muffins. I wasn't expecting them to be so dense... two is plenty to feel full at breakfast time. When I make these again (because I will!, I will cut down the amount of butter as I thought it was a bit much. I love the amount of wheat germ in these, but I will also add some raisins or other dried fruits as they ar..."
Feb 22, 2008 on Food.com
"**I made this cake in honour of Chef-I-am for her bake-a-thon.**This is the cake that is made for all special events at our house. It's really important to follow the directions to the T - time consuming but worth it. This cake only gets better after a day or two in the fridge. My grandmother found this recipe in a Southern Living as the winne..."
Oct 28, 2007 on Food.com
"Yum yum and yum! Tahini is impossible to find where I am and the sesame oil gave this that sesame flavor that I often miss so much. I cut out the cilantro and the cayenne and I'm a hummus "purist" and like it just with lemon, garlic and olive oil. But this recipe would be an excellent base for any hummus that you would like to make - roasted red ..."
Sep 29, 2007 on Food.com
"Easy peasy is right! This really did only take 10 minutes prep and was an excellent way to use up my over-ripe bananas. I used 5 bananas and the cake came out beautifully. This allowed me to cut the butter down to only 100g (1/2 cup and still have a really moist cake."
Sep 19, 2007 on Food.com
"This is an extremely easy and yummy way to make pate. I didn't have cognac on hand to add, and it was still fantastic. I cut down the butter a bit, but not too much as it added a lovely creaminess to the mixture. I tasted the pate when it was still warm and found the 2 tbsp of lemon juice to be overwhelming. But once it had chilled, it was fan..."
Aug 13, 2007 on Food.com
"A beautiful, original dip. I love the combination of beetroot and yoghurt. The next time I make this, I'll add even more yoghurt and skip the nuts. I added garlic per Leggy Peggy's suggestion and it was delicious. Thanks, katew for a great recipe. (photographed for a Pink Swap!"
Jul 26, 2007 on Food.com
"I followed the directions exactly as written and it made one GREAT cake! I will definitely be making this again very soon.A couple of minor comments:There was very little grapefruit taste to the cake itself. The poppy seed taste, however, was excellent. If you want a more citrusy cake, I would recommend doubling the peel to be put into both the..."
Jul 24, 2007 on Food.com
"Yum! This cake is moist and full of flavor. I reduced the oil to a half a cup and added a bit more pineapple juice for more moisture and the cake came out great. It doesn't taste "healthy" at all. Thanks, A.Jo."
Jul 18, 2007 on Food.com
"I'm trying to eat more grains, so I made this with whole wheat pasta.. and my was it good! Even the DH, a confirmed white carb addict, loved it! I recommend buying the highest quality canned salmon you can find as the cheap stuff tastes just like tuna. The dressing is creamy and the yogurt gives it that tang that fat-free mayonnaise can lack. T..."
Jul 18, 2007 on Food.com