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"I thought I had tried C. Fenster's recipe before, so I wasn't expecting much, but this turned out quite well. I subbed half sourghum for the flour, and omitted the milk. Making it all one crust it seemed not to bake great in the middle (400F convection oven, but was okay. In the future I think I'll make smaller crusts for more even baking."
Nov 24, 2007 on Food.com
"I so want to like this recipe, it sounds like such an easy way to crispy chicken, but I've tried it 3x now with results that are not to my expectations. The first time I used Bisquick (new box and the breading just didn't stay on the chicken and it was very greasy, including the biscuits. The second and third time I made Betty Crocker biscuit r..."
Jul 29, 2007 on Food.com
"I was looking for a pound cake recipe with few eggs since my daughter is allergic to eggs. I followed the recipe as suggested but replaced the "1 egg + 2 whites" with 3/4 cup applesauce, 1-1/2 T Ener-G egg replacer, and 1T ground flaxseed. I baked in 2 mini-loaf pans for 50 minutes. The texture was very moist not crumbly like most egg-free cake..."
Jun 5, 2007 on Food.com
"This is a great recipe. I made a few changes and it still worked well. I brined the shrimp in 3 cups water/.75 cups table salt solution (chilled for 20 minutes and rinsed well. I didn't have margarine so I just didn't use it. I think the brining made up for the salt content added that the margarine usually provides."
Apr 15, 2006 on Food.com
"I liked this recipe, but I did change it a bit. I used half as much honey (1/4 cup as the recipe recommened based on other people's comments. My wife is on an elimination diet for wheat, dairy, eggs, and soy, so I substitued olive oil for the butter and added a little salt. I think I might go with 1/8 cup olive oil next time instead of 1/4 cup..."
Mar 9, 2005 on Food.com