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"What does "mix inches" mean?"
Feb 8, 2009 on Food.com
"I halved the recipe and still ended up with more than 3 dozen cookies. Super yummy! I substituted egg whites for whole eggs and swapped 1/2 cup of flax seed meal for oatmeal which gave them a wonderful texture. Thanks for the wonderful recipe! It's a keeper!"
Feb 6, 2009 on Food.com
"Very nice flavor and easy to prepare!"
Feb 4, 2009 on Food.com
"DELICIOUS! I used Earth Balance vegetable shortening instead of butter and egg whites instead of whole egg. It turned out perfectly - crispy, flaky and flavorful - and the dough was so easy to handle. I stuffed it with curried chicken. I'll definitely use this recipe again!"
Jan 26, 2009 on Food.com
"I made this with soy milk because I can't drink regular milk. I didn't have any problems rolling it out after refrigerating the dough for an hour. This crust is more brittle than ones made with shortening or butter and reminds me of a very light shortbread."
Jan 22, 2009 on Food.com
"The sauce is wonderful! Many thanks for the great recipe!I make a fat-free version by grilling the eggplant and eliminating the oil and sesame oil. I also add a handful of sliced onions to the sauce while it's cooking and fold in a big handful of fresh basil a minute before serving."
Nov 8, 2008 on Food.com
"I'm doing the low carb thing, so no bread or potatoes for me. I swapped black beans for red, chard instead of cabbage and chicken sausage instead of linguica. Yum!"
Jul 3, 2008 on Food.com
"YUM! I made a few modifications:Low-fat sour creamJalapeños from a jarLayer of fresh sliced avocado I added some sauteed spinach with garlic and plain steamed cauliflower on the side. I'll definitely make this again!"
Jun 1, 2008 on Food.com
"This was the first time I've ever cooked shirataki. It was wonderful! I didn't feel like waiting for the meat to marinate so I used ground pork and made the sauce while cooking the meat. I used 3 TB Korean red pepper and half as much honey (I like spicy food. I also added matchstick celery for crunch. Great recipe! I'll definitely make this..."
May 31, 2008 on Food.com