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"Excellent! I used one 14 oz. can of coconut milk, so there would be plenty of sauce. Also had to cook longer than specified (total of 45 minutes because my cod was very thick. Hubby and brother-in-law loved it."
Feb 28, 2010 on Food.com
"Love this sauce!!!! My husband couldn't get enough of it on top of his mujadarra. Definitely worth the extra effort, to serve along with a lebanese lentil rice dish."
Sep 1, 2009 on Food.com
"This is an excellent recipe. I served this with the Egyptian tomato sauce, as suggested in chef Zermane's Mujadarra recipe (also on this site, instead of the sliced tomatoes. It's more work, but definitely worth the extra effort. Everyone loved it, including my non-rice-eating husband. I tried Chef Zermane's recipe as well, and it was very go..."
Sep 1, 2009 on Food.com
"Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained, and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted instead of canned corn. Everyone loved it, and asked for the recipe."
Aug 30, 2009 on Food.com
"Excellent salad! So easy to make too! I didn't have any mint, but I wonder if it would have given the salad an interesting twist. I'll try that next time."
Jun 28, 2009 on Food.com
"The taste was awesome, but I couldn't get the grits to set. It was rather soupy, like soft polenta. Suggestions / instructions would be greatly appreciated. I live at high altitude, around 6,800 ft., so would that have made a difference?"
Mar 20, 2009 on FoodNetwork.com
"I love BBQ babyback ribs, one sure way to make the ribs tender without being waterlogged (which happens when they are boiled in water is this method I learned from a personal chef to the CEO of a large corporation:Preheat oven to 375 degrees. Salt and pepper both sides of ribs. Place bone side down in baking pan with half inch of water. Cover..."
Mar 18, 2009 on Food.com
"A delicious, hearty soup, with a perfect balance of sweet and sour. It was very easy to make. I do not own a crock pot, so I cooked it on the stove top over low heat. I did the first step (meat, onions, broth and tomatoes for 1 1/2 hours. Then I added the rest of the ingredients, and cooked that for another 1 1/2 hours. The result was perfec..."
Sep 25, 2007 on Food.com