hudelei

"I thought this chutney was fabulous. My husband, who likes his food much milder and less spicy than I do, also loved it. His taste is generally for the mildest possible salsas, curries, etc., so my best guess is that this chutney will not be too much for most people. I find that the chutney stays very liquidy until right about 50 minutes in the co..."

Aug 22, 2009 on Food.com

"Azpines, I've seen this recipe elsewhere and I think they usually call for English cheddar. I have not tried this recipe myself, but the legendary Miller has passed away and he can't tell you what he had in mind when he posted this recipe. I hope you do try this one, because so many of his recipes are fabulous."

Sep 2, 2008 on Food.com

"I think I must have done something wrong here (or maybe just should have noticed the review that said add more flour to make a thick filling. While the custard looked very thick and the whipped cream seemed firm enough, when I folded them together, they got sort of drippy. Not the sort of thing I could fill pastry with, but went just fine with s..."

Jul 27, 2008 on Food.com

"Oh dear, I'm not sure what went wrong with my attempt. My gelatin was very, very old, so maybe that was the problem. The mixture was very liquidy -- much more liquid than you would get in a single egg -- and I suspect this works better if your cake has some real egg in it or if your cake has other ingredients to help it rise. I think I'll try t..."

Jul 1, 2005 on Food.com

"I was sure this pie wouldn't set because I have trouble with pies sometimes, but this one sliced perfectly. It might just be my oven, but I had to cook mine about 45 minutes instead of 30, and that was the only adjustment I made. Great pie!"

Jun 21, 2005 on Food.com

"I've made this cake for several years, and it is delicious! I do like it with almonds, but I have tried other nuts mixed with the cranberries as well, depending on what ingredients I have on hand. I also found myself wanting it once when I had no cranberries in the house and I used some escallopped apples and nuts and the cake came out good that..."

Nov 21, 2004 on Food.com

"I've made this recipe twice now and enjoyed it so much both times! I must admit, I have no idea why we are standing them on one end or what effect that has, but I enjoy the results so much that I'm just going to keep doing it. There was an alarming loud thud at one point during baking the second time I made the potatoes, but that turned out to ..."

Sep 12, 2004 on Food.com

"Made this as a birthday cake (for me! and it was terrific. It was a little tough for me to tell when it was done baking because my oven is a little unreliable and so I couldn't necessarily go by the times you provided and when I tested it with a toothpick, it hit all those melted chocolate chips! Those little melted chocolate chips are the key ..."

Aug 15, 2004 on Food.com

"This is a terrific recipe. I swapped the jalapeno peppers for two medium-sized habanero peppers from my garden, but otherwise stuck to the recipe as given. Mine didn't get thick the way other reviewers said that theirs had. The beef was fork-tender, but the broth was quite thin and there was quite a lot of it. That suited me fine, and I just s..."

Aug 15, 2004 on Food.com

"This cake was quick, easy and very tasty. When I whipped it up yesterday, it came out of the oven at just over 40 minutes (definitely check it at 40 because mine was very very close to done, and it was very moist and had a delicate lemon flavor. I threw the juice of the lemon I had zested in, as some of the other reviewers have mentioned, if for..."

May 23, 2004 on Food.com