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"I prepared this a couple of weeks ago. Getting ready to make it again. I used spelt flour rather than whole wheat due to a wheat allergy. I squeezed the juice out of the zucchini, based on other recipes I have tried. I think that was a mistake, made for a really thick batter. Still good though. I made this in muffin pans. Makes for a great ..."
Jul 24, 2010 on Food.com
"Love it just as it is, but one night I wanted to fix it and had no bacon. I just added raisins & walnuts instead. Still really great salad."
Oct 26, 2009 on Food.com
"The first time I made this I messed it up. I wasn't sure what type of four to use so I used all-purpose with a little baking soda. I also used a had mixed to prepare the filling. This pie puffed up in the oven and the middle took a very long time to cook. After it was removed the top formed a crusty cracked surface. The pie still tasted good,..."
Jun 6, 2008 on Food.com
"Thank you so much for this awesome recipe! I prepared it for a church fellowship meal for about 50 or so. Everyone raved over it and requested the recipe. Definitely a keeper. I made no changes, just multiplied the recipe to feed a crowd :"
Apr 3, 2008 on Food.com
"My daughter recently requested cranberry muffins. That I know of she has never had cranberry muffins so I have no idea where she got the idea. I search Zaar for a recipe and this is the one I used. Am I ever glad! They were great. Very light, almost angel food cake like when I took them out of the pan. I used 1/2 C. whole wheat flour and 1/2..."
Apr 3, 2008 on Food.com
"This rice is FABULOUS! I have prepared it many times now. I am a Pampered Chef consultant and even prepare it for my shows that have a fiesta theme. Definitely rinse the rice prior to cooking or it will not turn out. You can always add whatever you like, corn for instance. Thank you so much. Oh, to make it easier to prepare make a double..."
Apr 2, 2008 on Food.com
"Absolutely wonderful! I had a dinner group meeting last night w/ a Greek theme. I made these for the group and everyone loved them. I did not even have enough olive oil, had to use part vegetable oil, and they were still great. Thanks for the keeper!"
May 6, 2007 on Food.com