runningfoodie

"Amazing! I made this today and the actual work time was minimal. Though it looks very impressive when served, the recipe is actually very forgiving. I peeled my pears a little roughly and then started by simmering them upright accidentally, so I had to overcook them to get color on the sides. Despite these issues, the pears were both beautiful and ..."

Aug 24, 2012 on FoodNetwork.com

"My mother and I had kafta before and LOVED it, and then lost the recipe! After some searching, this is the only recipe on rz that came close, ingredient-wise.
The differences: we eat it warm, in smaller logs , which we cook on skewers over the grill. We also eat dip them in baba ganoush when we eat them.

Thank you so much for this de..."

Aug 21, 2011 on Food.com

"These are completely irresistible!"

Jun 27, 2011 on Food.com

"I halved the baking soda, cut the sugar down a little bit, and replaced the blueberries with strawberries. Because I didn't have milk in the house, I used three tablespoons half and half and two of water. Then, I cooked it for 1 minute, 45 seconds. It almost--but didn't-- spilled over my largest mug, and came out just a bit undercooked-- a little ..."

May 24, 2011 on Food.com

"I'm not very good at leaving recipes alone, so I made it with pink lemonade concentrate, retained 4, rather than 2, tablespoons,added about 3oz more sour cream and added about 3/4 to 1oz more cream cheese.

For me, this cut the sweetness and acidity just enough.

I made frosting with 1/2 cup butter, 1/2 cup cream cheese, 3 cups con..."

Apr 2, 2011 on Food.com

"Excellent! This was my first time making salmon, and I was more than a little bit wary, as my mother has never had salmon that she liked before and I was making dinner for the two of us.
I used wild caught fillets and cooked them for about 6-8 minutes, as I am usually fond of fish on the undercooked side. I added a little lemon and salt to th..."

Mar 7, 2011 on Food.com

"Absolutely fantastic. I think I'd like to try it with coconut oil next time, but that's just because I'm accustomed to butter and somewhat sensitive to the margarine taste. Nonetheless, this recipe came out delightfully thick and creamy, with that perfect rich chocolate flavor for my nondairy chocolate cupcakes. Thank you so much for posting this!"

Feb 13, 2011 on Food.com

"I used this on cupcakes, and it was really good. However, I get the idea that the recipe called for waaay too much sugar. I tripled the recipe and used only 4-4.5 cups confectioner's sugar total. This gave me a good idea of proportioning butter and sugar though-- and the taste was superb. Thanks for posting :"

Feb 13, 2011 on Food.com

"No one in my family is Italian but we all love stracciatella! It takes no time whatsoever to make and is positively delightful. We used fresh basil instead of parsley, but I've been told it's delicious either way. I could eat this three times a week without getting tired of it."

Feb 13, 2011 on Food.com

"These were the best vegan cupcake I've ever had and were really easy to make. They didn't rise a ton but they did rise, and were all very soft and moist. Definitely would make them again!"

Feb 13, 2011 on Food.com