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"This is THE original recipe as invented by Janet Feuer in the 1970's. I used to have the cookbook, which only contains this recipe; but since I lost it I didn't want to ruin my happy taste memory by trying a variant, so it has been many years since I ate some. Thanks so much for posting this, DTtR. Now I can eat the REAL Chocolate Decadence again!..."
May 26, 2011 on Food.com
"My first time making or eating spatzle. They were a royal pain to make and I'm sure much too doughy because the pieces were way too thick, but OH were they GOOD!! I'd intended to use my potato ricer but the holes are too small. I ended up pushing the dough through a cooking spoon with large slots; it worked pretty well. Used Gruyere cheese. I hope..."
May 6, 2011 on Food.com
"This sounds delicious, I've added it to my cookbook. I wanted to reassure people who may be skeptical about using uncooked lasagna that it DOES work! I do this all the time, using normal lasagna, not the expensive no-boil stuff. Apr 15, 2011 on Food.com
Apr 15, 2011 on Food.com
"First, for those who say it is bland, check your spices. They deteriorate pretty fast and should be replaced about every six months. Second, a warning: A member had a problem with this being too salty when she used a Bisquick clone. I also needed a clone, and when using Zaar's measurement changer I discovered it is not completely reliable, often g..."
Dec 18, 2010 on Food.com
"Wow, KWB, this sounds really interesting and different and a fascinatng way to use the ubiquitous pumpkin! No rating yet but to reassure people I want to confirm about not pre-cooking the lasagna. After years of struggling with floppy pasta and getting to the point where I stopped making one of my favorite dishes, I tried this method and discovere..."
Dec 14, 2010 on Food.com
"This was a HUGE hit when I had company for dinner. None of us had had BCP for many years and it was a real treat, even with canned whipped cream (Cabot brand, best on the market. I made half the recipe, using only 1/2C sugar, and three bananas in a 9" pie and it was just right. Next time I'll increase the vanilla by 50%, just my personal preferen..."
Dec 11, 2010 on Food.com
"This was very authentic tasting. I used packaged meatballs (a mistake! but not your fault, fresh spinach, cubed chicken, and acini de pepe pasta in homemade duck broth. It was the cheese/egg blend that gave it that wonderful finishing touch; I never would have figured that out on my own. I did feel it lacked seasoning so I added Italian blend her..."
Dec 7, 2010 on Food.com
"These worked out great! I used liver and added the cooking water instead of plain water, and used lard instead of oil. To save my sore wrist I rolled the dough into a log and cut it into rounds. The cookies were a big hit. I especially appreciate the tip on long slow baking to dry them out. Mine took longer--cut them too thick, I guess--so I turne..."
Oct 23, 2010 on Food.com
"Just wanted to comment on DOC Jan's comment about the rice being mushy. The ingredients list is a little tricky to follow in this part, but I believe you are supposed to use 3/4 to 1 C coconut milk and 1 to 1.25 C broth--2C total depending on your taste. Coconut milk is thick; I make a similar rice dish and always find the proportion of water to b..."
May 22, 2010 on Food.com
"Although I can't really imagine going to the work of making my own crackers, every time I eat chowdah, or even peanut butter, I miss the late, utterly wonderful Nabisco Royal Lunch crackers. These sound very close, and with Aroostook being a Down Mainer, I am hopeful. I've saved the recipe and will be back to rate it when I make them."
Mar 19, 2010 on Food.com