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"Love it! This salad is simply delicious! My kids even go back for second helpings. To make it even healthier, I used olive oil in place of the vegetable oil, and substitued Splenda for the sugar. I used black olives (my kids don't like green olives. A fresh diced tomato also works well in this salad."
Dec 11, 2008 on Food.com
"A delicious meal or late night snack with minimal effort! I wouldn't change a thing. This recipe is a MUST try!"
Nov 27, 2008 on Food.com
"After making this cake, I'm surprised that this recipe doesn't have more reviews! We love the complexity of flavors and textures. The flan is smooth and creamy with a touch of orange. The cake is moist and has a hint of lime. I used Cajeta caramel topping because it is very rich and has a distinct flavor. (Tastes like Dulce De Leche. The c..."
Apr 30, 2008 on Food.com
"These flaky biscuits rise up tall in the oven and have a wonderful flavor. Increasing the buttermilk from 3/4 cup to 1 cup makes the biscuits lighter in texture. I make several batches of these at a time and store them in the freezer with the instructions for later use. When I bake them frozen, I use a cookie sheet lined with aluminum foil and ..."
Apr 24, 2008 on Food.com
"This is definitely comfort food! Rich, creamy and very filling. I served it with Greek Potatoes (Oven-Roasted and Delicious! Recipe #87782173 which was a wonderful combination. Two thumbs up!"
Jan 31, 2008 on Food.com
"Okay, I cheated. I wanted potatoes for dinner and stumbled across this recipe with only 35 minutes to spare. I microwaved my whole potatoes, then peeled and cut into wedges, tossed with oregano, sea salt, fresh pepper and minced garlic...sprinkled with the lemon juice and fried them to golden and crisp in the olive oil. Perfection! The only thi..."
Jan 29, 2008 on Food.com
"Separation of the sourdough starter is completely normal. The liquid on top is called "hooch." You can either pour it off, or stir in back into the starter (if your starter looks too thin, pour it off, too thick, stir it back in. If your sourdough is tinted pink or green, it is contaminated and needs to be thrown out."
Jan 10, 2008 on Food.com
"This was an interesting dish, and I wonder if the combination is an aquired taste. I'm not sure that I cared for the mace. I've never had Colcannon before, so I have nothing to compare it to. It worked nicely as a side for corned beef."
Nov 12, 2007 on Food.com
"Outstanding! This is one of the best Rotkohl recipes I've tasted."
Nov 12, 2007 on Food.com
"These were okay, but I wasn't crazy about the texture with the chicken nearly minced up from the food processor. I also thought it was a little too rich with all of the butter. I was the only one who would eat them, so I won't make them again."
Nov 9, 2007 on Food.com