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"I only tried this, after worrying about the amount of yeast required (3 1/2 tablespoons! and I cut that down to an even 3..., because some of the comments indicated that the bread didn't taste "yeasty". Wrong. I baked until it was quite brown on the bottom, almost 20 minutes, and the taste of yeast was overpowering. A waste of my time, and now..."
Nov 5, 2006 on Food.com
"Bought a lauki, couldn't find the recipe that I had wanted to use it in, so I found this one. It was really good. I soaked the dal in water for 2 hours, then just to clarify the directions on "time"-- it took 30 minutes for the dal to soften then another 10 for the cubes of lauki to soften. I added 2 teaspoons sweet curry (and a little hot curr..."
Aug 8, 2006 on Food.com
"Oh YUM!!! Everyone liked this, and one guest said that she could make a meal out of it! : I used turkey bacon (4 slices instead of pork and used light mayo and sour cream. For oven temp., I used 375F and that worked well. Also, I made the dip a day ahead and refrigerated it then warmed it in the microwave before pouring into the bread bowl..."
Feb 16, 2006 on Food.com
"This was excellent. Even my husband, who is not a big fan of salmon, liked this dish a lot. I served it with a side of rotini to soak up the extra sauce-- wonderful!!!"
Jan 29, 2006 on Food.com
"Very flavorful! I used fresh roasted chestnuts (chopped, decreased the butter to 1/4 cup (could have decreased more and may next time, and used Vidalia onions instead of the red onions and leeks. The only problem was-- in now way does this make 4 servings! I used my own cornbread recipe (which uses the same amounts of flour and cornmeal as th..."
Dec 2, 2005 on Food.com
"Since I don't eat chocolate, I can't give this a personal review but I made it for my husband and he just loved it! The only alterations that I made to the recipe was to sub 1 cup of the all-purpose flour with whole wheat and I decreased the canola oil to 1/4 cup."
Aug 30, 2005 on Food.com
"DH and I agreed that this is the absolute best grilled shrimp we've ever had. The chipotle added just the right amount of a smoky "bite", the honey and lime balanced the heat-- yum! I served it over tomato-rice as a main course (accompanied my Rita L's guacamole and a pitcher of "her" mojitos as well-- heaven!!! "
May 9, 2005 on Food.com
"Two, Two, Two Reviews in One! :A friend made this for Christmas Day (I directed her to this website for another recipe, and she found this and she absolutely raved about how good it was and how her guests loved it. So, of course, I enjoy almond paste so much I can eat it by itself. So I had to try this! And here's review #2--Made it for New..."
Jan 2, 2005 on Food.com
"I made the marinade, but used sliced fontina cheese and roasted red peppers. After marinating for 4 hours, I drained about half of the marinade, then served the cheese & peppers with sliced green onions over the top. This lasted about 20 minutes on the buffet..."
Dec 30, 2004 on Food.com
"EXCELLENT salad! It made about twice as much dressing as needed, but that was great since I used it for other salads. I used pecans and walnut oil. "
Dec 5, 2004 on Food.com