Trish-the-Dish

We enjoyed this recipe for Lime Bars. Lemon bars are a favorite of ours, so we knew that we would like these also. I made 1/2 of the recipe and baked them in an 8 x 8 inch pan, using the zest of 2 limes and 6 T. of lime juice. I, too, reduced the sugar to 3/4 c. to avoid the overly sweet complaint by other reviewers. No green food coloring was needed, nor was the glaze. We ate them with no topping and enjoyed them greatly. Not too sweet, just right.

4 1/2 stars. This was a nice recipe for a weeknight meal. I added extra spinach, and seasoned the chicken prior to cooking it. Otherwise, the recipe was made as written.

I used frozen poblano peppers from last Summer, so they did not get roasted, but they tasted great. This recipe was good, so we will make this one again and again. I would give it 4/5 stars if the rating system allowed it.

This recipe is very similar to the one I've used for 40+ years. I did add a splash of vanilla extract as other reviewers suggested. These are very fluffy pancakes, but because of that they aren't very sturdy and fall apart easily with the toppings of butter and syrup. I will make this one again, but also continue with my 40+ year stand-by recipe.

I added some spices to our liking: onion & garlic powder, smoked paprika, more salt and pepper. I cut back on the butter because of other reviewers comments. I wish I'd cut way back on the pasta, because it was too much, I used about 8 oz. And the next time, I won't cook the cabbage for 15 min., it was too much. I may make this one again.

This turned out fine, made as written. I was short on peppermint extract, so I added a couple drops of peppermint oil for baking. I would make this one again.