lauren losefast

"Awesome. We used cheap-o red wine and triple sec, and instead of citrus, put berries on the side for people to help themselves. We also put some seltzer on the side in case people wanted a lighter drink. SO much better than those versions of "sangria" that use lemon-lime soda. No bitter or artificial aftertaste at all with this recipe! Perfect for..."

Jun 9, 2010 on Food.com

"I have made this several times pretty much exactly as directed. It is better out of the freezer because the onions are not as crunchy once they have been frozen and thawed, and the flavors have meshed more. I usually buy a rotisserie chicken, pull off all the meat, and use about 3/4 of it for this and 1/4 of it for chicken salad, then use the carc..."

Mar 21, 2010 on Food.com

"we really enjoyed these. I also used the Emeril's southwestern seasoning recipe, which makes 4 oz/1/2 cup exactly. I cooked the rice in my rice cooker with the seasonings, used cooked dried black beans instead of canned, frozen corn rather than canned, and smaller tortillas (made 20 with some filling left over, which we plan to use as a warm dip w..."

Mar 21, 2010 on Food.com

"This was awesome. I used Italian seasoned breadcrumbs because it was what I had on hand. This should have been enough for 4-5 normal size servings, but my husband and I ate it in one sitting. I added it to my written recipe book (which is reserved for family recipes or ones that we intend to make into family recipes!"

Mar 7, 2010 on Food.com

"This was good but I found it needed another ounce of baking chocolate to make it less sugary and more chocolatey. But this was personal preference as my husband and I both prefer dark chocolate over light/milk chocolate. Ate it over homemade brownies, vanilla ice cream, and fresh whipped cream. Definitely goes in the category of foods that are wor..."

Jan 24, 2010 on Food.com

"These were very good. I made a few changes- I used cold leftover bacon grease to replace 1/4 cup of the fat, left out salt (thought the bacon grease would make them salty enough, and used non-cultured buttermilk left over from making butter yesterday. They did not rise as high as some of the pictures, but they were still delicious. I think next..."

Jan 10, 2010 on Food.com

"very, very good, and very, very easy. I was actually kind of mad because people preferred it to my "fancier" butterscotch meringue pie when I made both for family event. I know which one I'll be making more often... if I had any eggs right now, I would be having this pie for my breakfast. I also appreciated that unlike most chess pies, this one do..."

Sep 15, 2009 on Food.com

"I had never made a pie crust from scratch and was looking for something incredible and fail-proof...This recipe turned out very well; a nice balance to some very sweet pies. I used half butter and half crisco buttersticks, cubed and frozen before mixing. I also used ice water, and let the dough rest, wrapped in plastic, in the fridge for a while ..."

Sep 15, 2009 on Food.com

"I make a dish like this except I leave out the cilantro and add cumin and crushed red pepper, and sometimes hot pepper sauce (cholula, tapatio or valencia are all good. Thanks for sharing."

Feb 17, 2008 on Food.com

"I made with funfetti cake mix and white chocolate chips. I think it was a little too much oil for a cake mix with pudding...but they were gone within an hour when I took them to school the next day (it isn't safe to have three dozen of them in the house!"

Jan 28, 2008 on Food.com