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"I have been making a version of this for over a year now, so it's about time I reviewed it. I cut the oil way, way back in this recipe to make it more healthy, and although I don't measure exactly, I probably cut the honey back, too. At any rate, the flavor combination is out of this world. This is my absolute favorite brussel sprouts recipe. It's..."
Feb 2, 2013 on Food.com
"I tried this in a 2.5 liter round Pyrex souffle dish with a plastic microwave cover with the vent completely opened. It made a huge mess, bubbling up around the cover at the 12 minute mark, when it was still very watery. I cleaned the mess, left the lid off, and cautiously cooked it in three more two minute increments (total of 6 more minutes in ..."
Jan 25, 2013 on Food.com
"I have almost always made my cranberry sauce this way, but this is the only recipe I could find on Food.com that matched what I usually do. This year, I made it with orange/mango juice rather than water as the base and added cinnamon, nutmeg, a tiny bit of cloves and some cardamom as it was almost done cooking. I also let it cook quite a while to ..."
Nov 25, 2012 on Food.com
"Thank you for posting this, Emily. I made this cheesecake right after Cooking Light published it and, although I'd never made it since until this year, I'd also not forgotten how good it was! I made it in a pre-made graham cracker crust from the grocery store, which was too small, so I cooked the extra separately. That also made it next to impossi..."
Nov 25, 2012 on Food.com
"This is a no-brainer. Like another reviewer said, probably never do this in the "real" oven again! I add fresh branches of rosemary and thyme to mine as well."
Sep 8, 2012 on Food.com
"I tweaked this recipe a lot, starting by using stew beef and regular canned kidney beans (drained. I also swapped the barbecue sauce (we don't use it for a guava grilling sauce, but I think just about anything on the thick side, like a jam, would do. I added more garlic and some curry powder. So, I kind of used this recipe as an outline, but I'm..."
Aug 12, 2012 on Food.com
"This is a lovely and very authentic recipe. I would give 5 stars, but it's too heavy on the oil. (To be fair, I didn't even try it that way. Some oil helps to disperse the flavor throughout the soup, but no need for this much. I used 1/4 cup and was very satisfied with the mouthfeel. I add a small can of V8 (low sodium if it looks too thick. The..."
Aug 9, 2012 on Food.com
"This is fabulous! I did not strain it and I did not add the sparkly water/champagne. I'm going to make it in huge batches to freeze. That way, when I defrost it, I can give it a whir with the bubbly and it should be just like fresh. I can't wait to make more!"
Aug 2, 2012 on Food.com
"Very easy, very healthy and, most importantly, very tasty!"
Jul 31, 2012 on Food.com
"Delicious and nutritious. We serve it over brown rice. Thanks for making a family favorite easier! My husband calls them "inside out" cabbage rolls!"
Jun 10, 2012 on Food.com