AUSSIEMUM1

Really yummy, thank you! I mixed some taco seasoning into the refried beans and added a little water when heating it over the stove to smooth it out. I appreciate the idea as I wanted to make vegetarian nachos for my family and I can add or subtract whatever I like.

I made this carrot cake for Easter. Unfortunately, I didn't like this cake and neither did my family. I am very familiar with baking cakes, and I normally have no trouble at all, but I've never made a carrot cake before. However, I have tasted and eaten many carrot cakes that were absolutely sublime. I know what they should taste like. I followed the recipe as closely as possible, even how it says to use a heavy whisk. I made buttermilk with lemon and milk and measured everything, simply because it was the first time I'd ever baked a carrot cake. I used all white sugar like the recipe states. I crushed the pineapple in the tin myself and measured amounts. At times of indecision--like to use some brown sugar, I thought no. It's my first time with carrot cake, so I follow the recipe. What this recipe produced was a dense, flavourless bread-like cake. I couldn't believe that will all the ingredients, the cake was basically flavourless. 2 tsps of cinnamon isn't near enough to add flavour. You can barely taste the vanilla. The cake was dense, a lot like a fruit cake, but it had no flavour. It wasn't even really sweet. I've baked heaps of fruit cakes and this was similar in texture, but fruit cakes have far more flavour. I guess because you can add soaked fruits and such to fruit cake. The two stars were because it baked up and wasn't soggy and it was edible. The reason I compare it to a fruit cake was because it has so many 'food' components which made it heavy. --Coconut, raisin

I made this because I was trying to find a dessert for dinner and I had lemons and self raising flour. I used a patterned silicone cake pan and everyone said it was really delicious. It baked fine. I added the zest with the butter as that way the oils in the zest go into the butter which is absorbed much better throughout the cake. I learned that trick from a Woman's Weekly cookbook. Fantastic cake, and very well received as dessert. I served it with whipped cream that had vanilla bean in it.

These were okay, but the batter was too thick to get a full waffle without making the waffle ginormous.

Insanely good! I made this with stevia instead of sugar and Chang's zero (shiritaki) noodles, and it tasted AMAZING!! I used 1/4 cup stevia mix instead of 1/2 cup of sugar as that's what the label said to use. I am sooooo full!! I used 5 eggs as mine were rather tiny, but everything was fresh. I don't think I've ever eaten tamarind paste before--total covert! I added all the toppings, but used green onions instead of chives. This one is going to be on repeat for sure. Thank you so much for the recipe!! I absolutely recommend this recipe using stevia and zero carb thin noodles and watching the video as well. The zero carb noodles I rinsed very well, boiled for 4.5 minutes and cooked in a dry pan for about 12 minutes before adding it to the pan with my sauce! So yumm! You have to try this recipe!