Did you click on this link from somewhere on Allrecipes. com? If so, you may have found a broken link. We have been notified and are working to correct it. Did you follow a link from another site? Links from other sites can sometimes be outdated or misspelled. us where you came from and we can try to contact the other site in order to fix the problem.

Did you type in the page address ( URL) ? You may have mis- typed the URL. Check to make sure you have the correct spelling and also that you included any characters such as a period ( . ) or a slash ( / ) . Need help finding something?

If you are looking for recipes or cooking advice articles, please enter what you& # 8217; re looking for into the search box at the top of this page, then click & # 8220; Recipes& # 8221; or & # 8220; Articles& # 8221; above the search box to return recipe or article results. You can also search for recipes using ingredients& # 8212; simply enter desired ingredients ( separated by commas) , then click & # 8220; Ingredients. & # 8221; To browse Allrecipes& # 8217; most popular and most relevant topics, you can refer to the tabs near the top of the page as well. Still can& # 8217; t find what you& # 8217; re looking for? Go to our for more help. Return to .

Mar 29, 2010 My plan was to have these with our grilled steaks tonight ( without the bun) but Hubs was not amenable to that and, for that matter, really wasn& # 39; t too enthused about trying it period. He did agree, however, to have this as a light lunch ( which I thought was weird, but whatever. I was lucky he was a good sport and tried it at all) . We both agreed to have this on its own, without the bun.

We both enjoyed it! I thought it would have been better with any number of seasonings and/ or sauces, but Hubs said he liked the simplicity of it just as, with just a bit of salt and pepper. While it was okay for a light lunch, I would still prefer this ( again, without the bun) as either a side dish or warm salad. Nice presentation, tastes wonderful and I feel like I did something healthy and good for myself! & nbsp;

I' m a 54 yr. old guy with the heart of a 16 yr. old ( ask me to show it to you some time. . . I keep it in my desk for easy access ) . I' m the Undergraduate Administrator for Mathematics at Princeton University here in ( surprisingly) Princeton, NJ. I' m in love with Christ, my wife Judith, the outdoors, music, science fiction and ( here' s another shocker) food! Having lived in the Southwest for a time, I learned to love the food: the reliance on simple fresh ingredients; poblano chiles, corn and flour tortillas, sopapillas ( mmmmm. . . ) . I do a lot of Indian cooking, especially with spinach and the various kinds of flat breads ( naan, roti, etc. ) I' m also crazy about homemade soups and breads.

But my greatest strength is turning a bunch of leftovers into something new and exciting. I HATE the idea of ham and pineapple on pizza!

My family is German, so I picked up a lot of good potato ideas. But we had a pretty eclectic range. I can take a disparate group of seemingly mis- matched leftovers or pieces of this and that and turn them into something new and exciting. I can take a disparate group of seemingly mis- matched leftovers or pieces of this and that and turn them into something even my dog won' t eat.

I mixed about cup of softened butter with a little olive oil, then stirred in a handful of fresh chopped garlic, basil, parsley and a little oregano. I also sprinkled in some Hawaiian sea salt and fresh ground black pepper. I sliced the Italian loaf into 2 inch thick slices and spread the butter mixture generously on both sides. I shredded some fresh mozzarella cheese which I sprinkled on top right before placing the bread into the oven. I baked the bread for about 6 to 8 minutes, checking it often, until the cheese was nicely melted and I could smell the garlic. The addition of melted mozzarella was delicious and cheese- y!

The flavor was seasoned just right and went perfectly with our meals tonight. I served this with, “ Jenn' s Out Of This World Spaghetti and Meatballs, ” also from this website.

Preheat oven to 350 degrees F. In small bowl, cut peanut butter into confectioners' sugar until crumbly; sprinkle into pie crust. In large saucepan, mix sweetened condensed milk, egg yolks, water and pudding mix; cook and stir until thickened. Cool slightly; stir in sour cream. Spoon into prepared pie crust.

In small bowl, beat egg whites with cream of tartar with electric mixer until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form. Spread on pie, sealing carefully to edge of crust to prevent meringue from shrinking. Bake for 15 minutes or until golden brown. Cool. Chill. Store leftovers covered in refrigerator.

Cut the chicken into bite- sized pieces.

Combine the vinegar, tamarind juice, 1/ 4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium- low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Stir in the garlic and cook for an additional minute.

Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed. Gradually stir in the coconut milk and simmer for 2- 3 more minutes. ( Do not overheat or the coconut milk may curdle. )

Waaay too SWEET!

I like my lemon desserts TANGY! What I did: Used only 1. 5 cups sugar ( orig. 2cups) Used 3.

5 TBS lemon juice ( orig. 2 TBS) No zest ( orig. 1 1/ 2 TBS) No powdered sugar ( orig. 1/ 4 cup) Result: Too sweet. No lemon tang What I' d do next time: Use only 1 cup sugar ( orig.

2 cups) 6+ TBS lemon juice ( orig. 2 TBS) Use only 1 1/ 4 cup milk ( depending on how much extra lemon juice added) ( orig.

1 1/ 2 cups) I personally don' t like zest ( diminishes lemon tang/ too bitter) but the cake part , imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking.

Waaay too SWEET!

I like my lemon desserts TANGY! What I did: Used only 1. 5 cups sugar ( orig. 2cups) Used 3.

5 TBS lemon juice ( orig. 2 TBS) No zest ( orig. 1 1/ 2 TBS) No powdered sugar ( orig. 1/ 4 cup) Result: Too sweet. No lemon tang What I' d do next time: Use only 1 cup sugar ( orig.

2 cups) 6+ TBS lemon juice ( orig. 2 TBS) Use only 1 1/ 4 cup milk ( depending on how much extra lemon juice added) ( orig.

1 1/ 2 cups) I personally don' t like zest ( diminishes lemon tang/ too bitter) but the cake part , imo, was in need of something. So you just might want to maybe sprinkle some zest over top of cake just before baking.

This is good if you like SPICY! I love spicy, but it was a bit too much for me. Next time I think I will omit the jalapenos. Great flavor though, the meat was very tender and juicy. Cooked on Low setting for 7 hrs. Followed other reviewer suggestions and browned the meat with a packet of taco seasoning. Also added a can of corn and kidney beans ( drained) , cumin and served over rice.

Very good, will make again ( minus the jalapenos) !

This is good if you like SPICY! I love spicy, but it was a bit too much for me. Next time I think I will omit the jalapenos. Great flavor though, the meat was very tender and juicy. Cooked on Low setting for 7 hrs. Followed other reviewer suggestions and browned the meat with a packet of taco seasoning. Also added a can of corn and kidney beans ( drained) , cumin and served over rice.

Very good, will make again ( minus the jalapenos) !