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"Simple to make and taste great on steaks. My teenage son loves it. Thanks for sharing."
Apr 3, 2009 on Food.com
"My 15 yr old son came home and announced he is joining a cooking competition in school soon. Well, we chose your recipe. I made a small portion today using just 1 chicken breast (sort of a trial run and the chicken breast turned out just like you said it would - moist, garlicky and cheesy. Fantastic recipe. Thanks a million for sharing."
Jul 16, 2008 on Food.com
"Thanks for sharing this recipe. After checking the reviews, I too made some changes. I soaked the raisins in rum and reduced the sugar to 1 cup brown and 1/2 cup white (it was still sweet enough for us. As i only had salted butter, i reduced the salt to 1/4 tsp and added 1/2 tsp cinnamon (will increase to 1tsp next time. I made the cookies ..."
Jul 4, 2008 on Food.com
"This is the second time i made this bread. I remembered it to be good when i followed the recipe exactly. However, today i decided to be more health conscious and substituted 1/2 the oil with applesauce. I must say, the end result is not as satisfying though more healthy. I think i will stick to 1 cup of oil in future. Thanks for sharing."
Jun 26, 2008 on Food.com
"I didnt have italian seasoning, so i just made do with garlic powder which i increased to 2 tsp. DH and DS loves it. Thanks for sharing."
Apr 7, 2008 on Food.com
"This recipe is very similar to the one in Allrecipes whereby reviewers suggested adding 1/4 tsp salt, 1 tsp baking powder and 1 tablespoon vanilla. I made these changes and the cookies are really nice. Although i reduced the granulated sugar to 1/8 cup, it is still too sweet for us. So next time, i will omit the granulated sugar and try making ..."
Dec 2, 2007 on Food.com
"Fantastic. Very 'chocolate-y'. A recipe that lives up to its name. I also baked this at 325 degrees for 18 minutes. Will be making this again for my son's class party next week. Thanks for posting."
Nov 2, 2007 on Food.com
"I had my worries when the chicken was cooking as the combined smell of chicken and balsamic vinegar was rather overpowering. But as one reviewer said, the balsamic vinegar will change flavour as it cooks and thickens. However, i did find the sauce very salty. I discarded half the sauce and added more water and a bit of cornstarch to thicken the..."
Oct 23, 2007 on Food.com
"This dish (I used prawns is a 'must have' whenever we go to our favourite chinese restaurant. Now that i tried it, I can't believe that its so easy to make and sooooo cheap compared to what the restaurant charges(actually i feel quite cheated LOL. And i can say this is equally good as any 'restaurant' quality. To all of you out there reading t..."
Oct 22, 2007 on Food.com