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"This has become my go-to, favorite salsa. I love its flavors, its freshness, and its ease of preparation. Sometimes I substitute small grape tomatoes or Roma tomatoes for the large tomatoes called for in this recipe, and sometimes I add fresh garlic. Thank you so much for sharing this delightful recipe, Cucina Casalingo!Lynnie"
Apr 25, 2009 on Food.com
"This is one of those recipes I wish I could give more than 5 stars. It has wonderful flavor, great texture, is easy to make, and is forgiving if you substitute ingredients or add a larger amount of one ingredient or another. Due to what I had on hand, I used undiluted canned milk in place of the half-and-half, Gruyere instead of cheddar cheese, ..."
Jan 18, 2009 on Food.com
"Very juicy and flavorful fresh out of the oven, as were the leftovers. I used low fat coconut milk, increased the chopped cilantro (stems and all to 1/2 cup, decreased the fish sauce by half (to lower the sodium content, and increased the green curry paste to replace the heat and flavor from the small fresh chili I didn't have on hand. Since..."
Apr 28, 2008 on Food.com
"I, too, reduced the fish sauce (am watching my sodium intake. And due to inclement weather here in the Great Northwest, I cooked the marinated salmon on a shallow-rimmed, thick cedar plank meant for the kitchen oven (as opposed to the thin-type of cedar plank meant to burn/smoke over an outdoor fire or grill. It was wonderful! I really enjoyed..."
Feb 3, 2008 on Food.com
"Thank you, Caryn, this salad and it's dressing were teriffic! To make use of what I had on-hand, I used toasted slivered almonds instead of the pecans, and I added celery and cilantro to the ingredients. I combined the cabbage and celery with a bit of the dressing a couple of hours before serving (there was a LOT of dressing leftover which I'm ha..."
Jan 26, 2008 on Food.com
"Outstanding! To me, this recipe deserves more than 5 stars for its extraordinary flavors, and for its ease of preparation. I used Jarlsberg cheese and Swanson's low sodium beef broth, and wouldn't change any of its ingredients. By slicing half the potatoes and layering them in the pan, and then slicing the rest of the potatoes just before layeri..."
Jan 19, 2008 on Food.com
"I halved this recipe and used U.S. measurements for the broth and salmon: 3 1/4 cups low sodium chicken broth, and 3/4 lb. fresh salmon cut into 1/2 inch cubes. I also used 3 baby bok choy instead of 2, slicing them horizontaly, added an 8 oz. can of bamboo shoot strips, drained, and added a dash of sesame oil. Not finding fresh, small red chilies..."
Jan 17, 2008 on Food.com
"Thank you for sharing this recipe, Nadia, I loved the idea of these bars. I used cherry jam with a couple of drops of almond extract added to it, instead of the raspberry jam, and chopped almonds for the nuts. The finished results were lovely, but that 1/4 cup (same as 4 TBSPS sugar in the crumb crust made the bars waaay too sweet. Next time I ..."
Jan 17, 2008 on Food.com
"Fresh tasting, delicious, not too sweet, festive, and serves a crowd inexpensively... exceptional! I made this punch twice for Christmas gatherings using $4.50 a bottle champagne (or more correctly, sparkling wine on sale, and liked it so much, it will be my go-to punch recipe from now on. Along with its other attributes, men and women alike en..."
Jan 4, 2008 on Food.com
"The thing I like best about this recipe is the ease of clean-up after making it. But I really struggled to get the eggwhite to cook beyond runny without over-cooking the yolk. After a half-dozen tries, I decided to heat the water/vinegar mixture for about 30 seconds before adding in the egg, which produced better results. I still have more expe..."
Jul 28, 2007 on Food.com