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"This makes up a great non-dairy english toffee if you use Willow Run's margarine instead of butter. My brother was able to have it for the first time ever and loved it. Mom likes it also, but prefers it without the chocolate on top. It definitely made it's way into my cookbook. Thank you!"
Jun 27, 2011 on Food.com
"Great recipe. I add some rosemary and thyme to it, and keep trying different combinations of mushrooms every time I make it. I make my own mushroom stock using either dried porcini or dried shittake mushrooms, and use Coffee Rich instead of milk since I'm allergic to dairy, and it has always turned out great! My husband and I have also found th..."
Nov 18, 2010 on Food.com
"Love this recipe and so does everyone who's received it as gifts.. I use tea tree essential oil instead of orange and skip the zest. I also use sweet almond oil. I also use Olay's hypo-allergenic soap and it turns out great. Thank you so much for posting this recipe."
Aug 4, 2010 on Food.com
"I found that these crumbled quite a bit. I used half the sugar and sunbutter instead of peanut butter (allergies, and honey instead of corn syrup. Not sure if that affected it at all. However, it still tastes great."
Jun 27, 2010 on Food.com
"We use this as a base recipe, so the fruit and nuts in this changes depending on whether I make it or my husband does. We do add another cups of oats, and we find that microwaving makes the liquid coating stick better. This is by far my husband's favorite breakfast. Our favorite fruits to put in this are craisin, pecans, and apricots."
Jun 18, 2010 on Food.com
"Very good recipe. I add rehydrated shittake mushrooms, and use a whole napa cabbage vs. half of one. I also skip the peanut oil since I am allergic to peanuts and steam the gyoza for 5-6 minutes instead. My husband and I love this recipe--the ones we freeze are usually gone within a week!"
Apr 23, 2010 on Food.com
"Good soup, found it to be watery though, so I cut the water by a quart, added shredded potatoes, some extra veggies, parsley and a couple cubes of chicken flavoring. Turned out great with a good thick consistency."
Apr 8, 2010 on Food.com