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"Yum, another awesome recipe from French Tart. Keep them coming!"
Sep 30, 2011 on Food.com
"A very tasty concoction of spices. Extra delicious with the addition of the avocado and cheese. I also used a handful of cilantro for garnish at the end. I used what I had on hand, which was chunks of leftover Christmas turkey instead of the chicken, vegetable broth instead of the water and bouillon cubes, brandy instead of sherry, sour cream inst..."
Jan 4, 2011 on Food.com
"This was just okay. I thought it lacked flavour. It needed a little something something. Maybe a stick of bacon or some olives. Not sure what was missing."
Feb 5, 2010 on Food.com
"What an epiphany to make lentil soup with mung beans. Definitely made for a gorgeous silky smooth soup. I got my split yellow mung beans at the Chinese grocer. The soup turned out fantastic despite some substitutions: 2 bouillon cubes with water instead of stock (but omitted salt, added some ground fenugreek and masala curry powder instead of cur..."
Oct 4, 2009 on Food.com
"This is one of my favorite recipes from the book. It's a fast, easy, delicious and nutritious meal. In addition to sour cream, I serve mine up with slices of avocado, grated cheddar, chopped cilantro and tortilla chips."
May 20, 2009 on Food.com
"I gave this unusual recipe a try with ingredients I had on hand (substituting pork cutlets instead of tenderloin, one large zucchini instead of the small ones and dried figs in place of the fresh ones, which I rehydrated by adding to the onions simmering in water. Unlike Melanie D, I didn't mind the cardamon and would suggest using the green pod..."
May 11, 2009 on Food.com
"I didn't rate it because I only made the icing (to put on brownies and I messed up the ingredients (used double the sour cream, had to sub evap. milk for the cream, but it still turned out. The unusual method results in a fantastic-looking, great-tasting icing, and it's easy to whip up. It was a bit thin at first, probably bcs. of the extra sour..."
Mar 20, 2008 on Food.com
"Very tasty. My food processor grating attachment made the carrots too coarse so I took my immersion blender to the mixture between step #2 and #3. My first attempt turned out a bit too wet so I had to roll the dough into balls and dip in milk powder for a kind of truffle looking thing. Next time, I'll really cook out the water in step #2. Deliciou..."
Jan 27, 2008 on Food.com
"I didn't follow the recipe exactly -- substituting instead what I had around the house. I used grenadine instead of maraschino cherry juice, a handful of frozen raspberries instead of raspberry flavored syrup, and about 1/3 cup of lime juice instead of the cup of lemon juice. But the mixture of flavours was very nice and made for a lovely refreshi..."
Dec 20, 2007 on Food.com
"Super easy and excellent results. I used smooth natural style peanut butter without the hydrogenated fat, and they worked out great. The cookies look a bit oilier than normal peanut butter cookies, but I think they taste better. I shaped mine into 1" balls -- you need to squish the dough a bit to get it to stick together. I baked them that way and..."
Dec 20, 2007 on Food.com