| From: Food.com (reviewed 23rd June 2021)I needed a quick and easy bok choy recipe that uses store cupboard ingredients, and this one proved to be simple and very tasty. I missed out the sesame seeds since I didn’t have those, but I’m sure they would be good on this. Will definitely repeat. |
| From: Food.com (reviewed 28th February 2017)This is a great recipe. See the comments on the web page for many adaptations of this recipe. I use a good quality cheddar, and make my own baking mix for this. Also can use lower fat milk if you wish. Excellent to use smaller amounts of garden veggies. |
| From: Food.com (reviewed 26th November 2018)These were good and not too sweet. I did sub applesauce for the prunes and made them smaller. Baked for 10 minutes convection. This makes a soft cookie. |
| From: Food.com (reviewed 21st June 2016)A really simple skillet recipe that takes about half an hour to make. Results are excellent. The only change I make is to use regular decent quality supermarket balsamic vinegar. Great with grain salads for a nutritious supper. |
| From: Food.com (reviewed 1st February 2020)This is a really easy and great way to prepare bone in, skin on chicken. I’ve done both breasts and thighs with drumsticks. The addition of stock to the baking dish prevents over cooking, while the top skin crisps up. I use a mild homemade chicken stock. Once cooked, the chicken can be served immediately or saved for other dishes. It takes 45 min in my convection oven. I’ve added Chili powder to the topping for a change of pace, and I often take some stock out at the end to make couscous. Added benefit, the stock ends up incredibly delicious. |
| From: Food.com (reviewed 5th November 2020)These are fantastic pan shortbread cookies that are mixed in the food processor and take minutes to put together. I add lemon zest and use the dried cranberry option. In my convection oven they take about 35-40 minutes. Everyone I've served them to has loved them. |
| From: Food.com (reviewed 8th April 2018)This was excellent. I changed the method slightly, cooking it on the stove top completely as this takes much less time. I also used mushroom stock cubes since I had no chicken stock on hand. The flavour is wonderful; I added a little hot sauce to increase the spice. Made a great dinner and I will definitely make this again. |
| From: Food.com (reviewed 24th October 2016)A good tasting and very moist cake. You have to boil the oranges for a couple of hours so start early. The result is a dense almost brownie like cake with a different texture than I'm used to. Best on the first day. After that it developed a bit of an oily texture. Would be good for those eating gluten free. |
| From: Food.com (reviewed 25th January 2018)A great bread recipe. Works every time and tastes great. This bread has a very crispy crust and a soft interior with large holes. |
| From: Food.com (reviewed 27th July 2017)Such an easy sauce using primarily pantry staples. I omit garlic and I often use powdered ginger. I also use black rice vinegar. It's versatile and adaptable. Takes 10 minutes to make, if that. |
| From: Food.com (reviewed 4th July 2018)Good basic way to cook chicken for salads etc. I cut my large chicken breasts in half lengthwise since they were very large and added some salt to the liquids. Resulting stock was flavourful. |
| From: Food.com (reviewed 17th July 2017)A really good recipe for socca, one of my lunch time favourites, especially in the winter. I make half the recipe in a smaller cast iron skillet. Preheating the skillet is key as is letting the batter rest to fully absorb the water. |
| From: Food.com (reviewed 2nd March 2019)Great bread that rose very well in my bread machine. I made the following changes based on what I had and my preferences. Used olive oil for the butter, replaced 1 cup of flour with whole spelt flour to increase the fibre a bit, omitted the vanilla and the milk powder (didn't have any of those). I will definitely put this bread into my regular rotation. |
| From: Food.com (reviewed 24th July 2021)These were great. I did omit the ranch dressing and increased the salt a little. I have also adapted this recipe to reduce the oil to 2 tbsp, and that worked fine. Good tomato taste, will definitely make again. |
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