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"Makes a chewy, crusty loaf with nice flavor. I subbed coconut oil for the shortening and would do so again. Thank you for sharing!"
Apr 29, 2013 on Food.com
"This review is for the dough part of the recipe. I added a few teaspoons of dried rosemary. Worked great with my bread machine! This is my go-to focaccia recipe. Thank you for sharing:"
Apr 29, 2013 on Food.com
"Perfect! I used 1/2 EVOO and 1/2 grapeseed oil. The mayo was definitely more nutty/olivey than the grocery store brand, but we loved it. This is now my go-to mayo recipe. Thanks for sharing!"
Jun 14, 2011 on Food.com
"My husband and I really liked this dish. I substituted bison for beef, added garlic to the meatballs, used a combination of crushed pretzels and bread crumbs in place of the crackers, added vidalia onions and red and yellow peppers to the stir fry, and added more pineapple juice and soy sauce to the sauce. Thank you very much for sharing:"
Feb 5, 2011 on Food.com
"I mixed all of the ingredients together at the same time, subbed 1/2 lb of Andouille sausage for the pork, upped the garlic to 7 cloves, substituted sambuca for ouzo, and baked them in the oven @ 350 for 25 minutes. Delicious! I am serving them with a yogurt mint sauce. Thanks for sharing!"
Dec 16, 2010 on Food.com
"Served with pita bread, feta, and cucumbers. Thanks! This has earned a spot in the breakfast menu rotation."
Oct 23, 2010 on Food.com
"This is the most luscious, delicious, pleasing tomato sauce I know of. Specifically, I use a 28 ounce can of whole peeled san marzano tomatoes, 5 tbsp salted butter (and I don't add additional salt, and a halved onion. There is nothing more pleasing than this sauce lightly coated on al dente pasta. Perfection."
Sep 28, 2010 on Food.com
"Delicious! I made the recipe exactly as written, to accompany schnitzel and an apple celery salad. This is a new favorite, and I will make it for years to come! Thanks for sharing."
Sep 27, 2010 on Food.com
"I needed to add a little more water to get my dough to come together. Once it did, though, it was fine. Before baking, I tested boiling the pretzels--I boiled three and left three un-boiled and then baked them. I think I prefer the boiled pretzels. They had the traditional pretzel look and texture. The unboiled pretzels raised more in the oven whi..."
Sep 12, 2010 on Food.com
"Delicious! I followed the directions except for that I omitted the melted chocolate chip topping and didn't use whipped cream. Instead I spooned cherry preserves over the finished, cooled cupcakes just before serving. I'll definitely be making these again. Thanks for sharing."
May 18, 2010 on Food.com