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"I substituted margerine for the butter and didn't have enough, so I had to use some liquid margerine. The dough got a bit too wet, so I added about half a cup of flour. Dough turned out wonderful and I only used half of it to fill my quiche form (we like thin crusts). Hubby probably wouldn't mind if we had quiche again tomorrow with this dough! T..."
"Minus one star for slightly boring colours. I added grated carrots, and that gave it a great "sparkle". I left out the olive oil, just tossing everything together carefully with a spoon. Also, steamed the broccoli - when water comes to the boil, only 3-4 minutes, so that you keep some of the yummy crunchiness and vitamins."
"I thought I could get away with just making it in the frying pan with the lid on, but the cheese and stuff keeps the heat from getting through. Luckily, I had the oven pre-heating, so I could "throw" the pan in thereThe tomatoes added just before grilling add some lovely colour!"
"Really easy to make without a bread machine as well. Never made hamburger buns before, but we are from today on never buying hamburger buns again! I needed a tad more flour, but that always varies a bit. Dough was really great to work with! THANK YOU!"
"This turned out sooooo great! My husband and I now only make this or slight variations of it when we want pizza. And there is no way I will ever buy pizza or pizza-crust in the store again, as this is so very simple to make and tastes a thousand times better than any other! (Can you tell I'm a fan? ;-)"
"Made this last night to go with lamb rack. A big hit! I didn't have time to leave overnight, but that didn't matter much. I didn't use the butter, though, but some margarine in the potatoes. Thanks for sharing!!"
"I made this 16/5-05 and hubby was very impressed! Tasted absolutely wonderful! I replaced the butter with margerine, though - for cholesterol reasons. Also, I didn't have mint jelly, so I used very finely chopped peppermint leaves. The sauce was just tangy enough to be a delight, without distracting from the taste of the lamb. Thank you so much fo..."
"Maybe my scallops were teeny (bought in Switzerland), but a total of 3 minutes frying time (on higher heat than recommended, mind you) was more than enough to send them rubbery. I can't understand how 15 minutes even at a lower heat wouldn't make them rubbery as well. Other than that, the taste was great, though! Thanks for sharing!"