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"Yum! Made this using skinless boneless chicken breasts tonight on the George Foreman and it turned out wonderful. I used fresh garlic and ginger, 2 thai bird chiles instead and no turmeric because I didn't have any. I also didn't need to oil the grill, which made this recipe even healthier. Thanks for the recipe!"
Aug 13, 2006 on Food.com
"Lovely recipe. I halved it, added the juice of half a lime, and a LOT more fresh dill (probably ~1/4 cup for the marinade; my hands smelled like perfume as I was working! It was too hot to use the oven, so I wrapped the portioned and marinated salmon in aluminum foil and cooked them on my tiny barbeque dome grill for 20 minutes instead. The sa..."
Jul 30, 2006 on Food.com
"Lovely and simple. I suggest adding the garlic at the end of step 3 though - all of mine burned within 10 seconds on medium heat instead of medium high as recipe calls for."
Jun 25, 2006 on Food.com
"Fab even though I skipped the olives and opted for low-fat feta. I'd use a bit less oil for the dressing next time, and possibly add a binder or emulsifyer. I normally hate parsley but it went well with the scallions and spices. Thanks for the recipe!"
Jun 18, 2006 on Food.com
"I made 1 loaf without a mixer and am enjoying every slice! I substituted half the flour with whole wheat flour and halved the yeast because I let the dough rise overnight. The loaf turned out smaller than I had expected so I'll use the higher end of the amount of flour given next time. It also domed as it baked because I didn't score it. Thank..."
Mar 11, 2006 on Food.com
"Heavenly. This was the first time I've ever made bread from scratch (I rarely use the oven for anything at all and your recipe is excellent! I halved the recipe (1 tsp sugar instead of half tbsp, used roughly 4 grams or half a pack of yeast, water at 105F (yeast package said 37C/98.6F, proofed for 15 minutes (no apparent froth or big bubbles ..."
Feb 21, 2006 on Food.com
"This was the perfect no bean chili! Turned out a bit too runny for my taste (just another excuse to use more tortilla chips, so those who prefer a chunky and thick chili may want to fill up the pot with the meat and veggies (including tomatoes all the way to the top before adding water to adjust the consistency."
Feb 8, 2006 on Food.com