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"Super easy, and the one I made looked like it was from the pages of Bon Appetit! Absolutely beautiful results, and impressed the dinner guests. I can't imagine it working well with a graham crust, but it worked perfectly with my regular pie crust. Thanks Sharlene!"
7 days ago on Food.com
"We love it! The key is to stir it up 3 or 4 times during roasting to get nice caramelization."
Dec 10, 2012 on Food.com
"Fabulous! This has become a special occasion staple. Simple to make, yet elegant. We also use port instead of dry red wine. Thanks ratherbeswimmin'!"
Sep 27, 2011 on Food.com
"Excellent and simple way to use up a huge end-of-summer harvest of chard. Like the others, I also added some sliced fresh garlic. Thanks Shirl!"
Sep 17, 2011 on Food.com
"Fantastic! Just like the kind I order at my favourite Szechuan restaurant. Thank you for posting!"
Aug 27, 2011 on Food.com
"This was a big hit this Thanksgiving, and will now become my "official" Holiday stuffing. The only change I made was adding 2 to 3 times the recommended amount of mixed herbs (I used fresh rosemary and sage."
Oct 13, 2010 on Food.com