Talicca

"Delicious! I had an overripe banana sitting around and was hopeful it could be saved, and this recipe did it. I put the parcel on an oven try and I'm glad I did as somehow the honey managed to leak out and would have made a huge mess of the oven. I sprinkled a couple of dark chocolate chips on top when it came out of the oven and had it with a ..."

Feb 7, 2008 on Food.com

"Wonderful! I used a standard commercial flour mix and it was simply delicious. Moist and tender with a lovely banana flavour. You'd hardly know it was gluten free! I used half Splenda and half sugar as I didn't have any brown sugar handy, and left out the raisins and nuts as I wanted to try it plain before experimenting with variations. Was a..."

Jan 29, 2008 on Food.com

"It doesn't get much easier and cheaper than this! I threw in a punnet of grape tomatoes that were about to go off in my fridge, and they were an excellent addition. I did find the flavour a tad blah though, I thought it needed some jazzing up. The recipe didn't state whether the lentils should be soaked first or used dry, so I used dry and glad..."

Jun 22, 2007 on Food.com

"Talk about fast and easy! Similar to a bread pudding in taste, but not as sweet, and seriously delicious. Unable to eat wheat, I used a commercial gluten-free bread and gluten-free puffed rice for the cereal, plus I subbed sultanas for the cranberries (all I had on hand. Gluten-free bread doesn't absorb as much liquid as real bread, so it took ..."

May 10, 2007 on Food.com

"Delicious! I made them gluten-free using a standard commercial flour mix (Orgran, and they came out wonderfully (they needed a touch more liquid, but that was probably the flour type I used. I halved the recipe, used fat-free milk and splenda, and freshly mashed sweet potato instead of the canned. I had them with ginger-stewed apple and some ..."

May 6, 2007 on Food.com

"These were great, not as good as "real" pancakes but a good compromise on healthy and tasty, and they were very filling. Like someone else suggested, I would say this makes two servings rather than one. Next time, I think I will add some splenda or honey as I prefer my pancakes a little sweeter. The instructions didn't say how long to blend for..."

May 6, 2007 on Food.com

"Wonderful recipe! I had some polenta sitting in my cupboard and was looking for an interesting use for it. The porridge was thick, creamy and satisfying, and made a bigger serve than I thought it would. I served mine topped with fresh sliced peaches and a drizzle of maple syrup, and next time I think I'll try banana. I also added half a tsp of..."

Apr 2, 2007 on Food.com

"These were surprisingly good for something so simple. I'm allergic to wheat, so used gluten-free packaged breadcrumbs. I guessed at the amount of salmon and used a 400g can, and like others, used more breadcrumbs than the recipe called for (I mis-read 1/4 of a cup as 1/2 a cup. Oops! Still, they came out with a good texture, if a little dry. ..."

Dec 16, 2006 on Food.com

"This was great, especially for such a simple, no-fuss kind of recipe. I didn't have merlot, but just subbed another red wine I had hanging around, and it turned out great. I used kangaroo sausages, and the sweetness of the balsamic vinegar and the wine offset them perfectly. I served them on a bed of mashed pumpkin with steamed broccoli and cau..."

Dec 1, 2006 on Food.com

"Outstanding recipe! These really taste just like wheat-based shortbread, and they do just melt away in your mouth. It really doesn't scale well (I did originally try halving the recipe, but I ended up with super-thin shortbread wafers, but I tried it again as written and it was perfect. They're also VERY fragile when they come out of the oven,..."

Nov 24, 2006 on Food.com