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"We had to make a few modifications on the fly as we didn't quite have the ingredients as indicated. BUT - We LOVED it. That's me & my 8-year old son. Served it in a sourdough bowl to rave reviews! Son says 9 out of 10! And he wants it for dinner again tomorrow."
"Like others, I should have added more spinach so that there was more filling. But, I LOVED this recipe. The sour cream added such flavor to the sauce! Will definitely be making this again. And again."
"Was excited to find this recipe since there are sooo many recipes for smoked salmon & pasta. Made it as true to the recipe as possible (had to use brown rice, and added diced mushrooms as I needed to use them up!) But, this dish had a nice refreshing flavor, not too soupy and I didn't feel too weighed down after my meal. Enjoyed this for a weeknig..."
"This is our absolute favorite pickled bean recipe. We do use 1/2 white vinegar and 1/2 cider vinegar. They're definitely best once they've 'steeped' for a few months and the beans have softened a bit. Yes, they're stong, but that's why we love them. Also, since they don't require a water bath & hot jars, was able to have my small son help me a..."
"I found this recipe in a little BH&G cookbook I found at the grocery store. I just love the lemon-y flavor of the nuts & lemon over chicken. Tonight, I made it with grilled asparagus also and snapped the photo. Enjoy!"
"I also had to use a few substitutions. Had no mushrooms, used olives. Out of onion, so used Onion Salt for both of those ingredients. But, found a way to make them crispy - My George Grill. They're nice & dark on the outside, and cooked through on the inside. Not at all mushy when they were done. The grill also flattened them out a bit, bu..."
"I made these for co-workers and they raved about them! Great flavor, texture and just enough chewy to make you enjoy every bite! Thanks!"
"I also make Okonomiyaki from a recipe I received from Japanese friends. To make the sauce-topping more authentic, use 1 Tbsp ketchup, 1 Tbsp Worchestershire sauce. Also, Japanese mayo is a bit tangier, so add a splash of vinegar to it to make it more like the real thing. AND, my students would NOT mix the ham with the cabbage. They would put i..."