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"Yum! I followed the recipe to a T with the exception of subbing half olive and half canola oil for the grapeseed oil and it was delicious. I definitely used the lower end of the oil range and thought it was the perfect amount. This had just the right amount of tang and was light and satisfying at the same time. Since I took out the seeds, the jala..."
Apr 2, 2011 on Food.com
"I knew I liked cabbage, but I didn't know I LOVED cabbage. We didn't have any lemons so we subbed a teaspoon of vinegar for the acid. I'm pretty sure I could eat a whole bowl of this. Yum!"
Oct 27, 2010 on Food.com
"Loved this cake! I used butter instead of margarine and Bob's Red Mill Gluten Free All-Purpose Baking Flour plus a 1/2 teaspoon xanthan gum instead of the flour. You wouldn't even know it was a gluten free cake it turned out sooooo good! I served it with coconut milk ice cream and fresh fruit. Yum!"
Jun 22, 2009 on Food.com
"Super moist! I thought it wasn't done at 50 min, but took it out anyway. Turns out that's the perfect amount of time! I couldn't find my great-grandma's recipe but this looked very close to what I remembered. It was only missing the finishing touch- a buttered top dusted with cinnamon sugar. Once I did that it was just like my great-grandma's famo..."
Apr 22, 2007 on Food.com
"An exeptional basic recipe. I followed the advice of bringing the eggs and butter to room tempurature and came out with perfect cookies. Also, I didn't have a lot of chocolate chips so I added about a half cup of maple chunks that I found at www.artisansweets.com. They added a bit of crunch to the cookies and the maple went great with the brown su..."
Aug 20, 2006 on Food.com