Felix4067

"Where to begin? First, there is no mention of what size skillet, nor is there any mention of any oil or butter when you saute to vegetables. Turns out you need about 3 tablespoons oil (I used olive oil in order to prevent them from sticking and burning. I also microwaved the sweet potato for six minutes to partially cook it, and it still wasn't e..."

Sep 28, 2011 on Food.com

"This was good, but not nearly sweet enough for us. I ended up using a little over one additional tablespoon of brown sugar. I made it to serve with Recipe #262238, but I can see eating it on a lot of different things. Also, I think with the addition of a little cream this could easily become a dipping sauce for bread chunks or fruit."

Jun 19, 2010 on Food.com

"This is amazingly moist, but doesn't fall apart. I was very concerned with that much sugar, especially when it is in equal proportion to the flour, but it works really well with the other flavours and doesn't come out too sweet at all. Served topped with Recipe #330648 and it was a huge hit!"

Jun 19, 2010 on Food.com

"This has potential, but it just wasn't there for us as written. I had to add another two tablespoons cornstarch to make the sauce thicken, because after ten minutes of stirring my vegetables were mushy but the sauce hadn't thickened at all. Perhaps because 1/4 cup oil was a LOT too much to brown the beef...I normally would have used a little mor..."

Jun 11, 2010 on Food.com

"This was amazing! I was a little worried about there being no sauce for the pasta, but it was perfect as written. I did add a few more mushrooms (probably about four ounces, but that was because I had that many. I served mine over whole wheat spaghetti. We think it might also work as a cold salad without the pasta."

May 26, 2010 on Food.com

"This was pretty good, but I had to knock it down one because there was barely enough sauce mixture for one 4-ounce salmon fillet (maybe we just like more sauce than other people do. Also, I felt it needed something more, so I added 1/4 teaspoon crushed red pepper flakes. In all, definitely a repeat, but with tweaking."

May 22, 2010 on Food.com

"This was definitely something different for a change, and not bad, but I had some trouble with it. First, I'm glad I didn't cut the chicken into pieces as it says in the ingredient list, because it's difficult to stuff a cut-up chicken (although I'm sure that's just a typo. Second, I was worried because all I had was quick-cooking oats, but the..."

Apr 23, 2010 on Food.com

"This was amazing! The combination of flavours is in perfect proportion so that each one can be tasted but no one overshadows the others. The only thing I did differently is I didn't notice I should have used two pounds of fish, so I only used one. Which worked out well, because then I had more of the Parmesan mixture for each piece!"

Apr 14, 2010 on Food.com

"This was all right, but nothing spectacular. The chives dried out and burned while baking (I used chives from my garden, and it needed a lot more salt and pepper than I would have thought, even for my household which is used to eating low-sodium meals. If I make it again I'll be tweaking it to work better...probably mix the chives, salt and pep..."

Apr 2, 2010 on Food.com

"What a tasty dish! I used olive oil mayonnaise and added some garlic-pepper salt to the mayo-sour cream mixture. I also didn't broil as I was baking something else, but uncovered the pan and baked it for 15 minutes. I think that was better, because broiling would have burned the cheese (I used fresh grated Parmesan, whereas baking it made it c..."

Apr 2, 2010 on Food.com