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"So simple and so delish! My only preference/twist is to use ground beef and skip the dredging in cornstarch. Just cook the beef and garlic and drain fat. Also serve over spaghetti noodles. More filling and fun to eat w/chopsticks:"
Feb 9, 2013 on Food.com
"Yum! I'm always looking for recipes that are healthy, economical, easy to make, and above all delicious. This soup wins on all points!
Made it without the roux, and came out just great - will do it next time. Also, I used precooked packaged bacon instead of the polish sausage. Flavor was awesome. Would make this for guests:"
Aug 15, 2011 on Food.com
"Mmmmmm!!! Roast came out crusty and savory on the outside, butter-tender on the inside. I seasoned with salt and pepper, then brushed w/oil, smart balance, crushed garlic, rosemary and thyme. I also tied mine to shape it before roasting - I assume most people do(? Tasted like a much more expensive cut. Even the fully cooked end pieces were t..."
Jul 5, 2011 on Food.com
"SO easy and SO delish! I used half reduced fat cream cheese and half regular, and Smart Balance butter blend. The frosting also takes color well - I tinted mine purple!"
Jan 30, 2010 on Food.com
"Wahoo! FINALLY a yellow cake recipe that's as good as a bakery's!! I baked two 9" layers for about 31 minutes, and they were just perfect. I used sticks of 50/50 butter/substitue blend in place of whole butter, an eighth cup less sugar, and 2 1/2 cups sifted cake flour instead of all-purpose. Result was a light but richly textured and full-fla..."
Dec 16, 2009 on Food.com
"Mmmmm! Can't believe I never tried this before - so simple and sooo yummy! I doubled the garlic and added 2 tsp chili powder, 1 tsp paprika, 1/4 tsp cayenne, a few dollops of Worchesthire sauce, a little salt, lots of black pepper, and some fresh chopped parsley which I happened to have. I used 1 can stewed tomatoes, and 1 can diced. Smothered wit..."
Nov 12, 2009 on Food.com
"SO simple, SO delish!! Can't believe I only recently heard of this from a friend. I highly recommend refigerating it for at least 24 hours before serving. The crackers will be softer and more cake-like. For the icing, I use 1/2 cup cocoa powder in place of the chocolate (all other ingredients same. Mix cocoa and powdered sugar, melt the butter ..."
Aug 22, 2009 on Food.com
"THIS is the recipe to go with! I baked two 9" layers for about 28 min, and they couldn't have come out better. Cake was light and fluffy, but with rich flavor. The frosting was surprising. When refrigerated, it solidified to a perfect texture. My guests gobbled it up completely - will definitely make again!"
Feb 25, 2009 on Food.com
"First found this recipe on Peggy's page. Made a piano cake, and it came out perfect! Found I had to keep warming up the fondant to knead in all the color. And since cornstarch would've messed up the black, I just rolled it out on a big piece of plastic wrap, and turned it onto the cake. Looked incredible and got rave reviews form guests!! Keepe..."
Jan 11, 2009 on Food.com