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"I found this to be very good and very easy. My grapes were large so I ended up slicing them in half, and using more like 2 1/2 lbs total because it was just a bit saucy for me. I also left off the topping, I really didn't think it needed the extra sweetness. Thanks for posting."
Jul 17, 2010 on Food.com
"First vegan recipe I've made and they were wonderful! Next time will try using agave syrup or brown rice syrup instead of sugar. Thank you for posting!"
Dec 30, 2009 on Food.com
"Very good crisp! I used thawed frozen fruit and chopped almonds as my husband is allergic to walnuts. Thank you for posting!"
Jul 30, 2009 on Food.com
"Absolutely lovely, thank you for posting! I also add about 1/2 cup water in the bottom of the crockpot as it seems to help it not dry out as much on top."
Dec 8, 2008 on Food.com
"I've been making this about once a week lately. I use tofu and tempeh instead of chicken and I omit the sugar and use carrots as well. Thank you for posting!"
Nov 13, 2008 on Food.com
"I thought this was a good, non-fussy and more healthful coleslaw, thank you for posting! I used purple cabbage and napa cabbage and omitted the bell peppers and cilantro, but did the dressing as posted. Very good!"
Oct 14, 2008 on Food.com
"I loved it as is but w/o nuts and am trying it with bananas the second time as my husband favors bananas more. Thanks for posting!"
Dec 25, 2007 on Food.com
"I too used plain yogurt instead of vanilla as it's what I had in the fridge. The sauce turned out very good, nice and tangy and the pork loin was very tender. Thanks for posting!"
Dec 6, 2007 on Food.com
"This is a family favorite, my mom has made it as far back as I can remember. Glad to see it posted here!"
Nov 6, 2007 on Food.com
"I love Sam Zien's cooking show! Even my husband will watch it with me. I've made this a couple of times but the second time I forgot to put the pizza directly on the oven rack, as Sam Zien says to do. I used a pizza stone and the crust was soggy instead of firm/crisp. I also found that 6 oz fresh baby spinach wasn't enough so I used the entire ..."
Nov 2, 2007 on Food.com