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"A nice first experience with using a pressure cooker!! I omitted the olives and green pepper and used a can of diced tomatoes. 8 minutes and the chicken was perfectly tender. The flavors were even more developed the next day! Thanks for posting!"
Jul 9, 2010 on Food.com
"Excellent! Moist and delicious!! I followed the recipe exactly as written with the exception of using only .3 oz of red food coloring. (It's all I had and didn't realize the recipe required more until I already started. The cupcakes were a deep red color despite less coloring. I'm sure I'll be making these again!"
Apr 4, 2010 on Food.com
"Very Good! The texture is much better the next day...Next time I will make this a day ahead and try to process the tofu with the other ingredients to get a more uniform texture. Thanks for posting such an interesting and tasty recipe."
Feb 20, 2010 on Food.com
"I was skeptical of this recipe at first but had to try it for the ease, quick preparation and use of wheat flour and flax. The dough was a little hard to work with and had a consistency unlike my other pizza doughs. I had to add a little more flour to make it work but the outcome was EXCELLENT!! Pizza was light and the top and bottom crust browned..."
Feb 18, 2010 on Food.com
"Simple and delicious! I only made 1/2 the recipe, proofed the yeast in warm water first and used egg substitute and onion flakes. Great light, soft texture inside with a outer texture of perfect firmness. Quick to bake up too. Will be making these again!"
Jan 31, 2010 on Food.com
"I'm so excited about this bread! It was simple to put together and had the perfect density inside with a nice crusty outside. I used half AP/ half whole wheat flour and baked two slender loaves on Chicago Metallic's Perforated Baguette Pan which helped keep the loaves evenly shaped. I also kept the dutch oven with water underneath while baking. Wi..."
Jan 22, 2010 on Food.com
"Excellent! They were the perfect blend of sweet and spicy. The flavor and texture improves after the nuts have cooled down a bit. I thought 1 tsp of cayenne would be too much but it was a perfect balance with the sugar."
Jan 18, 2010 on Food.com
"Excellent! I used slightly less oil in making the roux, omitted the green pepper (DH won't eat them, added frozen okra, poached chicken, shrimp and chicken andouille sausage and used Emeril Lagasse's Essence (Recipe #14372. It was the perfect consistency with wonderful flavor. We loved it! Thanks!"
Jan 14, 2010 on Food.com
"This was wonderful...moist and light! I made a ring and replaced the shortening with > 2tbs.butter and used raisins, pecans and about 1/4 cup cinnamon sugar for the filling. Also, I only made 1 cup of powdered sugar icing and it was more than enough. (Didn't want it too sweet. I liked how there wasn't much butter in the recipe and yet the flavor ..."
Jan 14, 2010 on Food.com
"Delicious! I used ground turkey breast, fresh chopped onion and lots of fresh spinach!"
Jan 13, 2010 on Food.com