Audrey E Wrobel

I made a small portion for a client, who enjoys this dish. Used 1 potato and two tiny onions with three eggs, which is enough for two servings. Thank you for the recipe, and I will be making it again. Update: tried it myself and used tomato up top after; delicious!

I used wheat bread I toasted and cubed, almond milk in place of all milks (was out of milk), and added nutmeg and tiny shake of ginger. Also sprinkled the top with slivered almonds, used cranberries instead of raisins as my middle child hates raisins. Will make this again and again!

Very dry and not very flavorful. My family hated it. Won’t be making it again.

I didn’t have the serrano pepper; subbed a tiny bit of powdered cayenne pepper in the dressing which mixed in well without much heat at all. It went great with it. I had to cook the shrimp in small batches for it be done in the time and temp mentioned. Subbed coconut flour for all purpose one, just because it seemed to match the flavors being added, and needed a good reason to use that up before the expiration date. I’m sure it’s good with AP flour and the serrano pepper too (powdered mixes in well).

This is the first time I made Irish Brown Bread, and other recipes for it call for: egg, buttermilk….I think I would have enjoyed a different recipe better, but it was good sliced and lightly toasted with strawberry cream cheese and cranberries and tiny pieces of walnuts sprinkled on top for an eggless breakfast.

Yum! Added a 1 3/4c of banana, so skipped the applesauce, in place of the sugar called for: 1/4 cup raw honey, 1/4 cup light brown sugar, 1/4 cup white sugar. Flour: 1c, all purpose, 1/2c. unbleached whole wheat. Added one whole egg and one egg white, plus dash of salt, and about 2/3 c. crushed walnuts.