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"This is the ONLY way I will make my grilled, fresh corn, and it should be the ONLY way anyone should make their grilled corn too. Fabulous in every way!"
Jul 8, 2011 on Food.com
"This is a fantastic recipe that my family requests often....provided you make a few changes. I use buttermilk instead of the milk & lemon juice, I add a dash of salt and some pure vanilla extract. This batter will overflow if you do not divide it between two mugs. Use one to mix the wet ingredients, the second to mix the dry ingredients. Add ch..."
Feb 20, 2011 on Food.com
"I had some extra poundcake mix on hand and came across this recipe as a means to use it up. I did use butter instead of margarine, but otherwise followed the recipe exactly, and found these to be pretty good. The texture is not that of a "true" blondie, they are not chewy and buttery, more like a thin cake. I used a 13 x 9 pan, which I would no..."
Jan 12, 2011 on Food.com
"Delicious! I served this over marinated, grilled pork tenderloin & it was the perfect combination. I used a mix of sherry vinegar and cider vinegar and added 2 extra garlic cloves plus a shallot. I'm sure I used a bit more Italian parsley as well. This recipe is very forgiving and you can use less or more of any of the ingredients to suit your tas..."
Jan 2, 2011 on Food.com
"This is my favorite way to eat an apple, especially a Honeycrisp. But I have a little special trick...microwave the pb just until it is slightly melted (just 30 seconds for my microwave and stir. Now you have melted, slightly warm peanut butter that is a better dipping consistency. Sublime!"
Feb 20, 2010 on Food.com
"Love it! I used lightly toasted rye bread and omitted the sprouts because I am not a fan of them. All the ingredients of this sandwich blend so well together and create a very satisfying and yummy veggie sandwich. I sprinkled a little sea salt and fresh cracked pepper on my tomato and found it gave just a little something extra to suit my tastes. ..."
Feb 12, 2010 on Food.com
"Not much else to say but this is simple and delicious! Fresh rosemary is a must and I find if you quarter the shallots they get more caramelized upon roasting in the oven. I added a little bit of sherry to the sauce as well. The key to this simple recipe is that you use kosher salt and fresh cracked pepper liberally, but not in excess. Next tim..."
Feb 9, 2010 on Food.com
"Simply awesome! My family ADORED this cake and it was gone in a flash. It was super moist and flavorful with just the right amount of spice and sweetness. The frosting was also excellent, I used 1/3 less fat cream cheese and it was still incredibly tasty. I wouldn't call these "bars" per se, they rise pretty high, so its more of a pumpkin cake to..."
Dec 11, 2009 on Food.com
"This was delicious! To save myself the extra dishes and the extra effort, I sauteed the squash with the onions & garlic. I think this gave it much more flavor than steaming it plain would have. I didn't use the butter at all, just sauteed in a little extra virgin olive oil and the casserole came out wonderfully! Thanks for sharing a great recipe!"
Nov 30, 2009 on Food.com
"I made these twice to make sure I wasn't doing anything wrong, and I have to say these were not great in our opinion. The best thing about the cupcake is that it is very most, otherwise it is lacking in flavor even after adding a bit more cocoa to my second batch. The frosting is okay, it just never had the correct consistency for me, too loose, ..."
Oct 26, 2009 on Food.com