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"Excellent texture and flavor. I cooked the meat in the oven; I felt it lacked a crispy edge or charred flavor. I'll make again, cooking the meat on the grill. I like to quickly toast the pita by brushing with olive oil & put on hot iron skillet to lightly brown."
"Excellent. For a gluten-free version, I have substituted with corn tortillas. Great for gluten-free guests. I make regularly and freeze half of the unbaked enchiladas."
"Very good. I made a few changes: 1) substituted 8-oz can tomatoe sauce with small can of tomatoe paste 2) Added 1 can drained black beans."
"Very good and easy. I have wanted to make Creme Brulee for a long time but thought it would be very diffiuclt. This was easy and so good. I followed the recipe exactly, with the only exception that I baked for approx 53 minutes."