vdm86

"Wow. My husband is gluten free, and one of the foods he misses is biscuits. I came across this recipe, and I liked that it didn't call for a myriad of gluten free flours. i followed the recipe exactly, and cut the biscuits into 6 squares. When they came out of the oven, they were moist and flaky on the inside and crunchy on the outside. Thoug..."

Jan 3, 2013 on Food.com

"My husband grew up in the South, and his biggest complaint about most sweet potato pies is that people think they are interchangeable with pumpkin pies. We now live on the west coast, but he was craving some sweet potato pie, so I came in search of a pie that didn't call for all of the pumpkin pie spices. This was it! The cream cheese gives it ..."

Oct 21, 2012 on Food.com

"While this recipe was _ok_, both my husband and I agreed that there seemed to be something missing from this recipe. I don't think I liked the consistency of the ground chicken--I would cube them the next time--and there seemed to be a flavor profile that this was lacking. It's a good starting point and a good stand-in, but I wouldn't put it up ..."

Oct 15, 2012 on Food.com

"This recipe had a lot of good flavors, and I like the creaminess of the soup. Like many others, I used hot pork sausage. However, I thought the Italian seasoning was overwhelming, and I will use probably only a teaspoon the next time. I also added some sea salt and some McCormick fiery 5 pepper to the soup to give it more flavor. My mushrooms ..."

Oct 4, 2012 on Food.com

"My husband had been wanting Chik-fil-A, but we refuse to eat there anymore. He also recently had to begin eating gluten-free, so eating fried chicken is usually out. I substituted the flour in this recipe with a gluten free all-purpose flour mix and the basil and oregano with 1 tsp total of italian seasoning, and the chicken came out very close ..."

Jul 29, 2012 on Food.com

"I can't believe I haven't rated this yet. I use this recipe as the starting point for a low-carb version of meatloaf. I follow the recipe with the exception of using 3/4 cup of almond flour and 1/2 cup of grated parmesan cheese as a binder instead of breadcrumbs. For the sauce I usually just use the remaining tomato sauce and mix it with some k..."

Jun 1, 2012 on Food.com

"This was VERY lemon-y. I added some extra parmesan cheese, some mayo, and some dijon mustard to try to temper the lemon, and that helped a bit. The recipe has good flavor and is a nice consistency, but the next time I make it I will cut the lemon down to a couple of tablespoons at the most and possibly add about 1/4 cup of mayo. I don't mind ta..."

Feb 17, 2012 on Food.com

"I chose this recipe because everyone was raving about the sauce. I'm generally content to pour a can of soup over my cordon blue, but I thought I would try something different and this was well-reviewed. Well, sadly, this just did not taste good. I followed the instructions exactly as they were written, and I found the sauce somewhat bitter and..."

Feb 9, 2012 on Food.com

"I have made spaghetti squash many times, but when using it as a pasta substitute it always failed because it was so watery. I used to bake it rind side up because that is what all the instructions I saw online said to do. I decided to try it this way, and sprinkling the inside with salt and baking it pulp side up seems to make the squash perfect..."

Jan 26, 2012 on Food.com

"Oh man. Oh oh man. This was one of the top 5 most delicious things I have ever made. I was looking for a way to use up some jarred roasted red peppers in my refrigerator, and I came across this recipe while looking for a cream sauce. I followed the instructions exactly, with only a handful of exceptions: I didn't add artichokes or basil, I ad..."

Jan 26, 2012 on Food.com