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Santa Marta, Colombia
"This bread was a hit! I substituted warmed pineapple juice for the milk, and didn't put in the potato flakes or lemon extract, because I didn't have any. When the dough cycle on my machine was finished, I put it in the microwave with a cup of water I'd heated for 1 minute to proof for 1 hour. Then I baked it at 375 covered in foi..."
Apr 18, 2013 on Food.com
"Good, basic bread recipe."
Apr 17, 2013 on Food.com
"Neither my husband nor I enjoyed these- and we love beets. For me, it was the vinegar-y taste that did me in."
Oct 27, 2012 on Food.com
"This soup is amazing! I froze some, and that was good too!"
Nov 5, 2011 on Food.com
"Yes, these cookies are sweeter and crumblier than chocolate chip. But, they're still really good, and SUPER easy."
Oct 30, 2011 on Food.com
"Very good. If you like peanut buttery sweetness, you will love these!"
Oct 30, 2011 on Food.com
"I had to whip up another batch in the middle of our party, this fondue was so popular. Luckily- that's not too hard to do! Excellent, excellent recipe. Also- the cold leftovers were a nice cracker spread the next day- the onion flavor came out a lot more!"
Aug 11, 2011 on Food.com
"All of the ingredients for this recipe were available at our local Wal-Mart, so not difficult to find (though I was unfamiliar with some of them before. This recipe takes almost all the work out of making your own laundry detergent. It does feel like a very small amount to use per load, but everything seems to come out clean and fresh. I also ..."
Aug 11, 2011 on Food.com
"I'm afraid I did not see the injunction to use cigar or cigarette ashes until after I had already tried this recipe. I'm rather glad because I might not have tried it (not having access to said ashes. I used ashes from our charcoal grill instead. They didn't smell at all. The water mark on our coffee table was made by steam from an iron, and..."
Aug 11, 2011 on Food.com
"I found this recipe in the premier issue of Taste of Home. When I saw all the violets this spring, I just had to try it. It's heavenly! Absolutely delicious, and really easy to make. One hint, though- use mostly purple violets. Here in IL we have some that are white with purple veins. They're quite pretty, but they produce a green jelly. (Y..."
May 5, 2010 on Food.com
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