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"I give this 3 1/2 stars. This took 40 minutes in my Aroma rice cooker. I opted for half the stated cayenne and added a little black pepper. (less spicy for the kids Tasted it before I turned the cooker on and felt it needed some additional spices for more depth and went with 1 teaspoon thyme, 1/2 teaspoon cumin, pinch of allspice, and a bay leaf...."
Nov 21, 2011 on Food.com
"I have had limited experience with Moroccan food so when our homeschool group planned a Moorish Feast as part of our history study, I knew I needed to be sure I had a recipe I could count on. When a I saw a French Tart recipe, I knew I was good. Made my own El Ras Hanout mix and drained my cans of chickpeas. Despite using the 2 Tablespoons of corn..."
Nov 1, 2011 on Food.com
"This is a rich meal! Fall has arrived.
I tried this at the recommendation of a friend, never having tried any type of squash ravioli before. Took a little time (should go faster in the future since I now know the ropes but was very easy. I substituted butternut squash for the pumpkin. Friend estimated 1 1/2 cups for the amount of puree. This prov ..."
Oct 14, 2011 on FoodNetwork.com
"This is a great side to our Mexican meals and as part of a burrito filler. I have a small rice cooker that I usually cook it in. I adjust by subbing the the stock with one bouillon cube, dried minced garlic in place of the garlic salt, and a can of petite diced tomatoes so as not too be too prominent of a tomato product for the children."
Sep 4, 2011 on Food.com
"This is the second Emeril stir fry that we have tried and it delivered just as well as the beef and broccoli that I am begged to make so often. I substituted ginger powder for the Asian spice which suited our tastes just fine. I will cut back on the oil next time as I thought there was too much. Just the right amount of spice. We will be making th ..."
Jul 21, 2011 on FoodNetwork.com
"I was very nervous about making this recipe but it turned out amazing. I made sure I had all my ducks in a row before beginning and read over the instructions a couple of times and it went well. I added almost 3/4 cup strawberry puree for my daughter's birthday cupcakes. They were like something out of a gourmet cupcake shop. (taste wise, my decor..."
Jul 14, 2010 on Food.com
"This recipe makes such a light and airy scone. They are delicious. I cut mine into triangles. I brushed them with some extra cream and baked them at 375 for about 18 minutes."
Jun 3, 2010 on Food.com
"This recipe always produces high rising tender biscuits for me. Easy to pull off the double batch that I have to do for my hungry family. Perfectly written instructions. A winner."
May 2, 2010 on Food.com
"One moment there was a double batch of this sitting on the table, the next it was GONE. Really good stuff. I added some diced carrots and celery (sauteed for a few minutes before adding the onions and garlic so we could claim to have had our veggies for the meal. Made gluten free by subbing a wheat free tamari sauce for the soy. A keeper. Thanks."
Apr 6, 2010 on Food.com
"This went together in a snap and was great with our fish and hushpuppies! (we love our pickles so we did double up on that Thank you."
Feb 25, 2010 on Food.com