mangomom

"Wow, this was good! I veganized this by substituting chopped seitan for the meat and sauteing it with the onions, and it was delicious. I rinsed the eggplant after sweating it, and only lightly sprinkled salt on the seitan-onion mixture, and it was fine, as the seitan is flavorful enough on it's own. Even my teenager thought it was great! Thank yo..."

May 19, 2010 on Food.com

"This is so good! Really different, too. I made a vegan version to serve a friend, and subbed nutritional yeast flakes for the cheese, and it came out great. Even my kids like this and request it. We put it on fresh sourdough baguette slices, which were sprayed with olive oil and toasted in the oven....yum! Thank you for an unusual and delicious tr..."

Apr 27, 2010 on Food.com

"I was looking for a recipe from Spain for my book club dinner, and while a bit skeptical, gave this a try. It was a huge hit! I followed the suggestions and served it on a bed of fresh spinach to add color. There was some leftover, and it was still good the next night. My hubby has asked that we add this to our regulars file. Thank you for a recip..."

Mar 2, 2010 on Food.com

"Delicious! I made these for a vegan friend, so I used Earth Balance margarine and subbed Ener-G egg replacer for the egg, and they came out wonderful! I thought the flavor might be too unusual for my kids, but they loved them! Great texture, with the sugar making the outside slightly crunchy, while the inside is soft and a bit chewy. Thanks!"

Mar 2, 2010 on Food.com

"This was a huge hit with my family! What was particularly impressive was how fast it was to make. I used fresh Monchong fillets and a can of cut tomatoes, and skipped the butter. Because there was a lot of liquid, I let it finish cooking in the pan with the lid off and it came out great, with less mess to clean up. The additional sauce and feta we..."

Jan 8, 2010 on Food.com

"I LOVE this! I make plenty so I have leftovers for delicious lunches the rest of the week. I first tried it with the cashew gravy that you posted, but felt the cashews overwhelmed the dish, so I now use a different recipe which I've posted (376771. Thank you for this excellent recipe!"

Dec 10, 2009 on Food.com

"This is a really flavorful and different take on catfish -- just what I was looking for! The idea of so much hot pepper sauce put me off though, so I used a mixture of Frank's Red Hot Wings Buffalo Sauce (medium heat and a regular bar-b-que sauce after sauteing the onion and garlic. I also increased the amounts quite a bit to spread it thickly on..."

Dec 10, 2009 on Food.com

"These are really good! I cut down on the sugar by 1/2 cup, then added some agave nectar instead. (I'm experimenting with agave because of it's lower glycemic index. Then I increased the flour by about 1/4 cup. They came out great, next time I plan to tweak it a some more. I also used 1/2 cup white chocolate chips and 1/4 cup semi-sweet, then bake..."

Oct 24, 2009 on Food.com

"Ooh, these are indeed soooo good! I made them for a party of very traditional foodies and no one guessed they were anything but yummy. The cupcake itself is excellent, and the topping -- mmmmmm.... And I did double the cake recipe. Thanks!"

Sep 2, 2009 on Food.com

"Just made these again, and this time added some almond paste and Disaronno liqueur when blending the cashews -- wow! And I've been informed by my 13 year old that he prefers a toasted coconut coating. Thanks for a great recipe!"

Sep 2, 2009 on Food.com