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"Wonderful! I love that you control how thick you want it by how long you keep it on the heat. This had great flavor (used a fabulous cheese given the rule: the fewer the ingredients the better each must be and added the garlic powder instead of minced to keep the sauce smooth and a lovely creamy color. We did blackened chicken tenderloins over..."
Jan 23, 2013 on Food.com
"We used 2 15oz cans of peaches with the juice in place of the fresh peaches (not in season! and sugar, I did add the cornstarch and spices and used the rest of the recipe as written. This was delicious still hot from the oven with vanilla ice cream all melty in the bowl! We will probably make it again in which case I'll use a third can of peach..."
Jan 20, 2013 on Food.com
"We LOVE these crepes! I have to admit I've been making these for some time and have finally gotten around to leaving a review... This is a fail safe recipe, I've never strained the batter, with careful incorporation of the ingredients I've never had lumps in the batter. I mix the dry ingredients first, add the milk and water, whisking briskly, ..."
Feb 20, 2011 on Food.com
"oooh yum! I had this gigantic butternut squash, which I had oven roasted for another recipe, so I just went right to the puree part of the recipe, adding the chicken broth and cooked onions to the food processor in batches along with the cream cheese and squash... poured it in the pan, added the herbs and heated through... simple and scrumptious!"
Nov 8, 2010 on Food.com
"This turned out just fabulous for a company dinner! To make it main dish worthy, I added small pieces of havarti cheese and a single spinach leaf as I wrapped each ravioli. To the filling I added 2 cloves minced garlic. I recommend making the filling ahead of time to allow the flavors to marry. I plated them on point with a generous ladle of ..."
Nov 7, 2010 on Food.com
"After perusing what seemed like hundreds of recipes for salisbury steak this is what I settled on... am I glad I did! This was a fantastic recipe and well received by the whole family. Using what I had in the pantry and two pounds of ground beef, I mixed the meat w/ the egg and bread crumbs (doubled and 1 envelope onion soup mix until well blen..."
Aug 27, 2010 on Food.com
"I can't believe I've used this so many times and have neglected to review it! This sauce is marvelous! I usually leave out the sugar, or use stevia to taste making this a very low calorie sauce (the whole batch is 1.5 ww points, which is just wonderful! There's no compromise on flavor, in fact it's tastier than overly sweet sauces and the blue..."
Jul 12, 2010 on Food.com
"We rarely eat beef anymore and when we do I want it to be special... this recipe will go in the keeper file to be specifically modified to our tastes! Additionally, I'll use this method for meat in any and all future stir fry dishes I prepare... I used the tapioca starch vs cornstarch and got the benefit of succulent tender beef and the velvety m..."
Apr 20, 2010 on Food.com
"We had to try this after seeing the gorgeous photos and reading the rave reviews! It is indeed fabulous! Following most reviewer tips, I deviated from the instructions in only two ways first doubling the sauce and secondly, since I was zesting an entire orange anyway I juiced it replacing the water in the recipe with the freshly squeezed juice. ..."
Apr 12, 2010 on Food.com
"Fantastic blend! I'm all done double buying spices for blends comprised of herbs and spices I have in abundance anyway... this will be my new go to for Italian Seasoning. Thanks for posting it!"
Apr 9, 2010 on Food.com