Spice Princess

"An excellent, hearty pasta dish! I'm a vegetarian, so I used Sharon123's Recipe #422858 for the bacon, otherwise made exactly as directed. This has all my favorite goodies in it, so it's definitely going on my "to make again" list! Thanks so much for sharing."

Jan 3, 2013 on Food.com

"Wow, this is good stuff! No more expensive, cardboardy store-bought veggie bacon for me! I made it to use in Recipe #475395, which turned out really great, and I had a ton of marinade left over to use for more bacon later. Thanks so much for sharing this yummy recipe!"

Jan 3, 2013 on Food.com

"I am drinking this tasty beverage even as I type this! I scaled it down to one serving and didn't really measure anything, just "eyeballed" it. The orange blossom water really puts it over the top. Thanks so much for sharing this, I will be making it again the next time pomegranate juice goes on sale!"

Aug 12, 2012 on Food.com

"This was so delicious that I actually had a dream about it last night... LOL! I made the Asian version and the only change I made was to replace the salt with a little bit of soy sauce. I liked how the kale still had a little "crunch" to it after such a short cooking time. I can't wait to try the Italian style. Thanks for sharing this amazing ..."

Jun 29, 2012 on Food.com

"I own this cookbook too, and this is one of my favorite recipes from it! It's so quick to throw together, and I always have all of the ingredients on hand. I usually steam the broccoli instead of boiling it -- I think it's easier to tell when it's done that way. I sometimes also use crumbled blue cheese instead of the Parmesan. Thanks for post..."

Mar 17, 2012 on Food.com

"I don't know if it's because of the mild winter or what, but we're already getting California asparagus here in the midwest. I think this dish tastes just like springtime! I kind of eyeballed all the measurements and it turned out just fabulous. I will definitely make this again -- hopefully soon! Thanks for sharing, Sue!"

Feb 21, 2012 on Food.com

"This was a delicious way to make Brussels sprouts! I followed the recipe exactly (except for using veggie stock in place of chicken and it turned out just great. I have tried several other recipes that pair sprouts with mustard, but this one was different since it uses both Dijon mustard and whole mustard seeds. The seeds give it kind of a nut..."

Feb 20, 2012 on Food.com

"Great soup! I'm a big fan of red lentils in general, so I like to try as many recipes with them as I can find. I thought that the bright flavor of the lemon juice was a nice contrast with the earthiness of the lentils. I did increase the cayenne by quite a bit (I didn't measure, but it was probably between 1/2 - 1 teaspoon -- we like it HOT aro..."

Feb 14, 2012 on Food.com

"These are sooooo goooood! I did make a couple changes, roasting the sprouts at 425F for about 10 minutes instead of steaming them, and also shortening the time that they cook in the pan with the onions. I like them really, really al dente. Other than that, didn't change a thing. I really wish DH liked Brussels sprouts so I could make this for ..."

Feb 14, 2012 on Food.com

"I was craving risotto last night, and thinking I really needed to use up some of the leeks... this recipe was perfect on both counts! I did use extra leeks instead of the yellow onion, half vegetable and half mushroom stock (both homemade, and cut out a little bit of the butter, other than that made as written. The lemon flavor really jumps out..."

Jan 21, 2012 on Food.com