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"I made this tonight & served it alongside a tasty fresh baguette. I did change it a touch, used 1 cup of half & half and 1 cup of whole milk, skipped the carrot, and used half sharp cheddar and half Dubliner cheese (that's all that was in the fridge. I splashed a bit of white wine into it, and it was divine. I think the nutmeg is an essential ..."
Jul 21, 2009 on Food.com
"This was a huge hit with both vegetarians and carnivores alike, which really surprised me. The only variations I made was using olive oil instead of vegtable, and like another reviewer, I cooked the potatoes tender by themselves & then added them. This had just enough hints of spice, without being either bland or too hot. I usually add extra th..."
Jun 14, 2009 on Food.com
"I've cooked many different types of soup, just never the basic chicken noodle until now. I had a leftover rotisserie chicken, which I stripped and had just over the cups of chicken needed. I used the carcass to make about 4 cups of homemade stock, and used another 3 of store bought. Followed this pretty much to the letter, omitting the bouillon..."
May 12, 2009 on Food.com
"Wow! Very good stew. I changed it bit, from vegetarian to a meat stew. Browned the beef and used beef stock instead, but as is this would still be a 5 star rating. Like another reviewer here, I did have to simmer this closer to 2 hours to soften the lentils. Love the cumin/brown sugar/cinnamon twist. I make many different lentil soups, but ..."
May 4, 2009 on Food.com
"Wow. These knocked the family off their feet. I had a chocolate craving and being the only person in the house that doesn't go crazy over cookies, I tried to find a recipe that would satisfy all of us. This was it. You can really taste all the pure ingredients & how obviously homemade they are. I followed the recipe to a T, with the excep..."
Mar 3, 2009 on Food.com
"I just made this for the adults at my son's 1st birthday party & it went over very well. Beautiful aroma, and I have to say I did have quite the rosy glow the whole day! I love the history behind it and have tucked this recipe into the cherished pile. Thank you!"
Nov 16, 2008 on Food.com
"Wow! This turned out so well- thank you thank you thank you! I used small purple gourmet potatoes since the market was out of red, and it looked like the perfect 4th of July food (red, white & blue. Great balance of flavor with all that fresh lemon and dill. The only ingredient I was out of was celery, but it wasn't missed. I can't wait to m..."
Aug 18, 2008 on Food.com
"Absolute perfection! I think the key to good scallops is to use a mandolin slicer, for this way everything cooks evenly. I used red potatoes, left the skins on, used a small sieve to sift a thin layer of flour over each layer & added garlic powder in addition to the salt,pepper & onions. I wouldn't recommend adding cheese, as this changes the n..."
Jun 23, 2008 on Food.com
"What a tasty way to cook butternut squash! We enjoyed this as a summer dinner, and will try this at Thanksgiving too, as suggested. Followed the recipe almost to the letter, just added more of the spices, garlic, and cheddar. Very good."
Jun 22, 2008 on Food.com
"I combined this recipe and another (#62127 for a nice hybrid of the two. I marinated the vegetables & fresh herbs (parsley & thyme the night before in beaujolais wine, then separated them with a strainer. Used half a bag of frozen pearl onions & a combination of bone & boneless thighs. Next time I will use all bone thighs with the skin on, as..."
Jun 7, 2008 on Food.com