duonyte

"Quick and tasty. I used leftover pork roast, so I did brown it but did not marinate in soy sauce and cooked overall for a shorter period of time. I used sunflower oil instead of olive. I added some soy at the end. I also used just a touch of cinnamon - I have found that I don't care for it all that much, but just a hint works ok for us. I did add..."

Oct 20, 2012 on Food.com

"Easy soup for a fall day. I had to use up some ground beef, so pressed it into nuggets. I browned them, which helped them stay together. I poured off the fat, then added the veggies and browned them a bit. Added the broth and water, stirring up the fond. Used no salt, the broth was salty enough. Did add a bay leaf. Also, I added some dried mushroo..."

Oct 15, 2012 on Food.com

"The more I ate, the more I liked it. I used fresh ginger instead of the dried, and briefly cooked the spices with the onions to "bloom" them, before adding the lentils and liquid. I don't bother to chop veggies very fine when I know I will be blending them. A squeeze of lemon juice at the end also brightened the flavor. I made the whole recipe and..."

Oct 7, 2012 on Food.com

"This is a classic and delicious combination. I have to admit that I did not measure anything much, but we know what this kind of sandwich should look like. I used mayo instead of butter and only spread it on the outside part of the bread. (The mayo does not need to be softened so is ready to go I made the sandwiches and pan grilled them (because ..."

Oct 5, 2012 on Food.com

"I used this recipe to make two tarts, in ramekins, for our lunch. (I have to believe the muffin tins would be the mini tins. I used fresh basil, rosemary and thyme instead of dried herbs, and a mix of feta and a goat spread that was too runny to use on its own for cheese. I think the little tarts would make a wonderful appetizer and the larger r..."

Oct 1, 2012 on Food.com

"What a nice soup - I used an Asian eggplant, so winged the quantities of the other ingredients. I did use smoked paprika. I placed the eggplant on the gas burner of the stove, turning it over to char the skin. This worked well and faster than doing it in the oven. It made two very nice servings using a medium sized eggplant."

Sep 29, 2012 on Food.com

"You cannot go wrong with the recipe itself - pineapple, butterscotch sauce, ice cream - heavenly. But let's talk about quantities. Even small pineapples will produce an awful lot of pineapple for a single serving. I only needed enough for two, so I sliced two nice sized slices - nowhere near 1/3 of a whole pineapple for one person - grilled on the..."

Sep 28, 2012 on Food.com

"I only needed a couple of servings so used a couple of medium potatoes and then estimated the rest of the ingredients. Love the smoked gouda, have never used it in mashed potatoes and what fun to find a way to use the fresh sage that has survived our horrid summer. Terrific way to dress up a plain roasted chicken."

Sep 25, 2012 on Food.com

"Lemon-pepper is such a great seasoning, especially if you get the salt-free type. I used swai fillets, as that is what I had. The salad dressing was very good, but I probably would not put the fish on top of the salad next time - just a personal preference. Mr Grumpy rejected salad on this cold evening, so for him I made sauteed spinach with garli..."

Sep 21, 2012 on Food.com

"I made this today for a potluck to go along with a dish of enchiladas. People loved it. I used Mexican crema instead of sour cream, as I can get it easily. It went on the enchiladas but also with tortilla chips and cut-up veggies. Easy way to provide a nicely spicy accompaniment."

Sep 13, 2012 on Food.com