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"Beautiful presentation. Had some nuts left over from another recipe and a couple of dying bananas just screaming to be made into a banana bread. I didn't have as much banana as the recipe called for so I added some applesauce to make up the difference. I did not use the lemon zest as I didn't have any but would definitely do so next time. I th..."
Dec 26, 2009 on Food.com
"These were very good and very strong. Made them for a Christmas party I attended last night and had to keep warning people not to eat too many if they were driving home. I found that the balls came out the perfect size using a rounded teaspoon for each. I also found that rolling the balls in powdered sugar briefly THEN rolling into nice balls m..."
Dec 13, 2009 on Food.com
"I was just about to post a similar recipe but searched for it before I posted. I only make one serving at a time (portion control, I use 2T. unpopped corn, a few sprays of butter flavored cooking spray, 2 packets of Splenda and a few pinches of salt. Mix the whole lot up in a bowl, pour into the bag and microwave for 1:30 to 2 mins. Comes out ..."
Dec 11, 2009 on Food.com
"Made this but in order to lighten it up used thinly sliced pork tenderloin instead of the beef. I started marinating the meat the night before so it had a good long soak. The taste was fabulous and the quick cook time left the meat still wonderfully tender. Also, assuming pepper calls for black pepper, I cut the black pepper amount in half and..."
Nov 12, 2009 on Food.com
"Made this salad for the second time tonight and remembered I forgot to review the last time. I was initially drawn to the recipe as a way to use chocolate in a salad for a chocolate themed supper. For my taste I used an english cucumber and doubled the amount, halved the sugar in the dressing and used goat cheese instead of the stilton (I used ..."
Apr 12, 2009 on Food.com
"I made this for a neighborhood gathering this evening. Instead of the butter or goose fat, I rendered of some finely diced pancetta for use as garnish and cooked the garlic in the rendered fat and extra virgin olive oil. The consistency of this soup is somewhat like egg-drop soup but with much, MUCH more flavor. Everyone liked the soup and I'll..."
Jan 10, 2009 on Food.com
"I don't generally have bread flour on hand, so used all purpose. I don't use a bread machine, so made this bread by hand. I let the sponge go for 12 hours, and then kneaded it with other ingredients. I let the bread rise for about 2 hours, then put it in a loaf pan and let it rise for another hour and change. I baked it at 400 degrees for 40 m..."
Dec 13, 2008 on Food.com
"The taste of this dish is fabulous! made for company tonight. One thing to note, most of the color from the butternut squash fades and we happened to be serving on tan plates (very much the same color as the rice -- make sure you garnish the top with something if you're presenting because it is a very bland looking homogenous color otherwise. ..."
Dec 7, 2008 on Food.com
"I made these tonight with my son and two local college students we've sort of adopted. I made the dough last night and stored it in the fridge. I actually prefer to roll out and work with the dough directly out of the fridge and it worked nicely. I also substituted light brown sugar for the dark as I was worried that these cookies would be too ..."
Dec 7, 2008 on Food.com
"This bread was wonderful. I found lots of other bread recipes that accomplish the same thing but are inordinately complicated. Seriously, I love baking bread, but there are limited hours in the day and if the recipe is overly involved I'm likely never to use it. I found that I needed more flour (not sure how much since I just added until the fe..."
Nov 21, 2008 on Food.com