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"This is an amazing recipe. Since I have to eat gluten-free, I can't eat Friday's Vanilla Bean Cheesecake anymore. I make this with GF cookies, graham crackers, or almond flour instead of regular graham crackers. It's AMAZING. My only issue was with the 1/2 cup (one whole stick of butter for the crust. I don't know if it's because almond flour and..."
Apr 23, 2011 on Food.com
"This was fantastic!! I used a gluten free flour blend in place of the flour, and I used gluten free soy sauce instead of both the light and dark soy sauce. I am going to make this again the very next chance I get. The flavors were amazing and as good as any Chinese take-out I've ever had."
Jul 8, 2009 on Food.com
"These wings were so good! They were so easy to prepare and tasted better than any restaurant wings I've ever had. Yum!"
Sep 21, 2008 on Food.com
"I found this soup to be too rich than the avgolemono that I am used to from the Greek restaurant I grew up with. I think the taste would be improved by the omission of the butter and by reducing the amount of milk. I also added a small white onion (chopped to mine with the rice and doubled the amount of rice I used."
Sep 6, 2008 on Food.com