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"Substituted powdered oregano for the marjoram, marinated chicken breasts for 48 hours, roasted at 325 degrees in pan, with quartered onion, to 165 internal temperature. Flipped the meat halfway through and basted once. Oily, lemony, flavorful. Fabulous!"
Jan 31, 2011 on Food.com
"Used a very small pasta, acini di pepe, nearly round, with a diameter about that of spaghetti. Sauteed a half cup of chopped onions with the pasta just before adding the rice. Used canned chicken broth. Check for al dente, since just cooking until absorption leaves it pretty chewy. Excellent buttery flavor and interesting texture. Would benef..."
Dec 30, 2010 on Food.com
"Prepared with just a tad more broiling time. Terrific! Used a super inexpensive top round London broil cut and turned it into great meal with some microwave-baked potatoes. The gravy is the secret. Seemed as though it would have too strong a steak sauce flavor during cooking, but makes a terrific companion flavor. This is so good, I might try..."
Dec 18, 2010 on Food.com
"Best pork roast ever! I INSIST that you try this marinade for your next pork roast; you won't be sorry. Wonderful combination of flavors. I used just a few shakes of cayenne and only marinaded it for a few minutes before cooking marinade and all. Also didn't blend the ingredients -- just applied them to a very cheap cut of pork, covered the ro..."
Nov 27, 2010 on Food.com
"Great way to make broccoli! I started with frozen broccoli cuts, defrosted in the microwave. Just a sprinkle of cayenne and a little Parmesan instead of the pepper flakes and croutons. Not boring!"
Oct 24, 2010 on Food.com
"I used beef stock, a hot salsa, and added a few minutes of uncovered baking to reduce the liquid. Excellent flavor to complement that great barley chewiness. Recommended!"
Jul 23, 2010 on Food.com
"Awesome guac! Omitted the cilantro due to some cilantro detesters in our group, and left out the red chili flakes. Used lemon juice and it worked just fine to our taste. Rich depth of flavor. One correction: Don't think this would serve 18 guacamole lovers!"
Jul 4, 2010 on Food.com
"Since the flavor is unbeatable and we LOVED IT, giving it five stars instead of just four. Don't understand why folks hold back that last star when they LOVE a recipe. Used a vegetable steamer insert with peeled potatoes, onion cut into quarters, and whole shallots up out of the liquid. It keeps them from turning into mush. Easy and wonderful ..."
Oct 10, 2009 on Food.com
"Always wondered where the heat was in "deviled" eggs? Paprika looks hot but isn't. Curry makes a great addition! I sprinkled just a touch of cayenne on a few. But they were better with just the rich curry flavor, and without the cayenne flavor."
Apr 15, 2009 on Food.com
"I love pickled eggs, but these had a funny, unpleasant aftertaste. Sorry."
Mar 17, 2009 on Food.com