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"Most excellent recipe. I added a bit of cinnamon to the rhubarb-sugar combo. Topped it with vanilla ice cream or some whipped cream...yum..."
Jul 22, 2012 on Food.com
"I make this recipe using a small box of vanilla sugar/fat free instant pudding
1/2 whipping cream or lite cool whip
1 - 8 oz container lite cottage cheese.
The whipping cream or cool whip lightens up the texture a bit. It's really good!"
Mar 12, 2012 on Food.com
"This is almost identical to my recipe for Spaghetti Squash on this site. The easiest way to make it---- use your USUAL recipe for spaghetti sauce, BUT instead of tomato sauce, add a can of diced tomatoes. Then, mix the shredded spaghetti squash into the runny sauce and pour it back into the shells. Top with cheese and back."
Mar 8, 2011 on Food.com
"Easy and fast to make. I had no fresh tomatoes, so added some julienned red peppers and a can of tomato paste. I also added some romano cheese. Canned button mushrooms would have been a good addition as well. This is now in my personal cookbook!"
Aug 23, 2010 on Food.com
"Sounds really good; haven't tried it though.My easiest chai? Put a cup of milk in an oversized, microwavable mug, add the chai tea bag and nuke until boiling. Take out, steep a bit longer, add sweetner. Nice and rich, not watery at all......."
Mar 14, 2008 on Food.com
"This is almost the same as my sauce - the exception is I prefer it spicier. If you do as well, add about 1/4 tsp of Sambal Ollek - ground fresh Chili paste. It's really spicy stuff, so us it sparingly; you can always add more to increase the spice! Enjoy."
Dec 7, 2007 on Food.com
"So good! I put the fish on a wire rack to ensure it drained and didn't re-absorb any extra oil. This is a keeper!"
Apr 5, 2007 on Food.com
"I have used a very similar recipe that also adds about 3 cups of uncooked bean sprouts. Lightens it up in taste and texture!"
Jun 27, 2005 on Food.com
"Such an easy recipe. I didn't have any peanut butter left, but used Tahini butter instead. Awesome! I think I may try a different type of 'butter' next time; there are so many on the market."
Jan 16, 2005 on Food.com