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Joined Date: Oct 04, 2008
"This recipe didn't turn out well for me, but judging by the high marks from many others maybe I did something wrong. The lamb was tough. If I am going to buy a large piece of lamb I would much rather roast it or grill it. My husband's comment was that the spices seemed to be missing something."
"This is a very good way to mix up your run of the mill chicken. It tastes a lot more guilty than it really is. The cornbread topper with blue cheese is awesome. If I make it again, I will leave out the worchestershire sauce and just use a little more hot sauce, only because I really don't like morchestershire. "
"This was very good. I made it along with the Zinfully Delicious Short Ribs from the same episode, which were one of the best things I have ever cooked. It is definitely efficient to make these two recipes together and you get a lot of variety from the two of them."
"This was a great soup. I had never made dumplings before and it is very cool how the dough cooks in the soup. Only thing I would do different if I make it again is add some poached/sliced chicken to add protein. I substituted additional carrots for parsnips."
"My husband and I were amazed that I made something so good that had always sort of mystified us at restaurants. We both loved it and my husband kept going back to the leftovers in the fridge all night. An excellent use of a food processor as well."