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"As I was hunting for a savory tart and not a dessert, I opted to use this recipe as a guide and work out the details as I went. I omitted all the sugar and just did a basic pastry dough recipe, cooked it weighted for about 10-15 minutes. I then topped the baked crust with 2 thinnly sliced pears, a small bulb of fennel that I sliced very thinly, ..."
Sep 9, 2012 on Food.com
"Not quite as good as one from Starbucks but much cheaper. If you are using a topping make sure that it is real whipping cream, not Cool-Whip. Why would anyone put oil in their coffee? (Cool-Whip=oil. Good base recipe though. Thanks."
Jul 10, 2012 on Food.com
"PERFECT!!! This salad is a must for those summer dinners. Great with home-grown tomatoes. Just as I remember it from being in Florence."
Jun 27, 2012 on Food.com
"Julia's done it again! Perfect French comfort food. I've used this recipe as a base for about three or four different fruit(s and all have come out wonderfully. While black cherries were, in my opinion, one of the better ones, I've also made it with other fruit that I had around and wanted to use up. Fresh peaches, assorted berries and fresh ..."
Mar 9, 2012 on Food.com
"I am currently baking my fourth loaf using this recipe. That says something in and of itself. Although to me it tastes nothing like store-bought panettone it is a good base sweet bread recipe. As others have offered, it is a wet recipe, especially if you've soaked the dried fruit. To compensate for this, I've added a bit more flour. Without s..."
Mar 9, 2012 on Food.com
"Once again, a good base recipe but in need of a little tweeting for my palate. First of all, I omitted the cucumber because I didn't have one on-hand and I don't particularly care for them. I did add some roasted red pepper and a little fresh, small dice. It added some intensity to the flavor, color for the presentation and some texture ..."
Dec 19, 2011 on FoodNetwork.com
"Great base recipe. I'm now munching on my second batch. The first try at it, I followed the recipe to a *T*. It was very good. Nice nutty texture coupled with a nice banana flavor. On the second round I added blueberries and roasted pumpkin seeds (last night was Halloween, after all. That is why I referred to it as a great *base*. Just thr..."
Nov 1, 2011 on Food.com
"This recipe is a lot of work! That being said, the way that the recipe is written it makes it look a lot more difficult than it really is. My other comments are: It takes way more liquid than this recipe states & although labor intensive, consider it a labor of love because the end result is amazingly good. Plan on hovering over the risotto (a..."
Oct 26, 2011 on Food.com
"Just discovered this recipe and the second batch is all ready in the oven. I did tweak it a bit for the second go-round. I added 1/2 tsp. allspice and a bit more cinnamon. Additionally, I added 2/3 c. of walnut pieces and 2/3 c. of golden raisins that I soaked in Capt. Morgan's dark spiced rum. The first batch was great but I'm putting my mone..."
Oct 24, 2011 on Food.com
"Good stuff! I made it as listed except for not adding the sugar into the pears as it was optional and my pears too were ripe and sweet. Besides, who needs the calories? Very nice combination of the pears with the fresh ginger. Interesting thing happened to the pears that I used. I'm not sure what caused it to happen but the pears were almost ..."
Oct 9, 2011 on Food.com