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Monday, Feb 10, 2014 on FoodNetwork.com
“The flavor was really good. After two hours, the meat was still tough. If I make this again I'll cut the chunks into 1/2" cubes; the 2" cubes are like mini steaks, and the 1" cubes I cut were still too big. Rolled the meat in flour to thicken the gravy some as noted by others. The gravy was watery after 1.5 hours, so I took off the lid entirely and... ”
"Easy to make, tastes good, nice one-dish meal. I dredged the thighs in a bit of flour that included the salt/pepper. Left out the cayenne as I was using madras curry, a bit stronger and spicier than grocery-store curry. The sauce was on the thinner side, but it's fine that way. Easy enough to fix. Added more carrots and broccoli for more balance o"
"Loved this! Used skinless boneless chicken thighs, followed recipe precisely. (Always do the first time.) My local store didn't have lemon curd so I made it from scratch (Ina Garten's recipe), and I bet that had something to do with the delightful flavor of this dish. I like sweet/sour and this dish satisfied! "
"If you follow the instructions (i.e., don't cheat and think this will work by setting the slow cooker to High for five hours! LOL!), you will have a delicious pot roast! Followed the instructions as given other than using beef broth instead of cubes/water. Made the gravy a bit thicker with the cornstarch/water, too. Threw in a bunch of carrots. An"
"I've been making this chile verde for 20 years! Best recipe I've found, and always devoured :) Great for leftovers, too, of course! Originally featured in the Colorado Cache cookbook by the Junior League of Denver, from the La Bola restaurant. We eat it like a stew, with warm flour tortillas. Any pork will work."
"Tasty! I followed the directions, even made the tomato sauce. It could use more stuff (onion, more garlic, or shallots, etc.,) but it was fine as-is! I'd say this isn't really a "rush hour" type of dinner, given it takes 45 minutes in the oven after all the prep work. ""
"Beautiful meal! Made double the sauce (garlic, broth, capers) with single recipe of the lemon and butter. Pounded out chicken breasts; they were tasty, juicy, and could be cut with a fork. Didnt have the arugula but will next time. Paired it with whole wheat pasta and a tossed salad. Everyone liked it! This one's a keeper! ""
"I've made five batches in two days! Learning quickly all about making caramel. My first batch was light and soft, subsequent batches harder and therefore I thought, too hard. BUT, those batches looked more like the pictures Ina has included here. The caramel is so good, and even though it's chewy at first, it melts down quickly once you start chew""
"Delicious! Needed a good chicken soup for my sick kid and this hit the spot :) Only different thing I did was add some of those wide egg noodles. Oh, and used half-and-half instead of heavy cream. This is a soup most people would love -- no overtly bold flavors, and has quite the comfort factor! Thanks FN Kitchens!""
"With a quick taste on my fingertip, I was in a time warp: sitting at my Oma's kitchen table in Germany having her cucumber salad. I almost cried. Thank you for a delicious dressing! I used plain Greek yogurt and only cucumber as my red onion had seen its better days, and, well, I thought I was growing dill but apparently not (still don't know what ..."
"Fabulous meal! The chicken was perfect (nice and juicy with beautiful crusty skin). Just a hint of the lemon, creating a wonderful balance. The potatoes, onions and garlic were nicely done along with the chicken. I couldn't find frozen artichoke hearts so I used canned medium ones, and threw them in 20 or so minutes before the end and they worked "
"Scrumptious! I used all the ingredients as listed; whipped the egg whites stiff and folded them in gently, refrigerated the "dough" for an hour or so to help keep the scoops in their shape. Baked for about 20 minutes (watch closely; they're easy to burn). Yes, these are sweet; macaroons are supposed to be sweet! YUM! A huge hit at my cookie exchange today :)
"This is one of the best risottos ever! Mouth-watering! Here's the bad part: no leftovers after two adults and two teens had seconds! Followed the recipe other than using an onion and small garlic to simulate the shallot since I didn't have one handy. The roasted squash, the parmesan, the pancetta... all adds up to scrumptious. I always seem to need another 2-3 cups of broth to get the rice soft enough (maybe our high altitude) but that's of course no reflection on the recipe. Worth every ounce of effort and definitely staying on my risotto rotation. Thank you, Ina!
"Upon first try this became a family favorite! Used chicken (but pork's on the list for next time, and WOW! Scrumptious! Followed the remaining instructions according to the recipe and it turned out wonderful. A couple of things: day-old rice works even better than freshly-made and cooled. The egg is a traditional ingredient in fried rice. I prepped double everything and we had this twice in one week, by popular demand. Thanks, Guy!
"Upon first try this became a family favorite! Used chicken (but pork's on the list for next time), and WOW! Scrumptious! Followed the remaining instructions according to the recipe and it turned out wonderful. A couple of things: day-old rice works even better than freshly-made and cooled. The egg is a traditional ingredient in fried rice. I prepped double everything and we had this twice in one week, by popular demand. Thanks, Guy!
"To quote: Yum-O! Simple recipe to follow, delightful result! Followed instructions pretty closely, but used fresh squash roasted while the risotto was cooking. Maybe it's my altitude, but risotto always takes 30 minutes and extra liquid for me. The sage was *really* strong; a little goes a long way. Other veggies would be yummy, too, like asparagus. Highly recommend this risotto!