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"This was VERY good. I did double the recipe, and I substituted diced ham for the sausage, but it was so good that I had to make a second batch a few days later."
"The stew did not really thicken, but it was good nonetheless. However, I would use small diced tofu instead of larger chunks, so that it doesn't stand out quite as much. The toasted tofu did have a good firm texture, and everyone in my family liked it, even though they don't typically eat tofu when I serve it."
"This was good and easy! I ended up using almost 4 cups of club soda to get the right consistency, but I made ten cakes using a 10" skillet. My family was surprised when I told them I used regular store-bought whole wheat flour instead of teff--they thought it was nearly identical to the bread we get at a local Ethiopian restaurant.I would reco..."
"My family likes it a lot. I make this with Ethiopian Vegetables (#133096) and serve with injira from a local Ethiopian restaurant. Makes a good vegetarian meal, without the cost of going to the restaurant."
"This was excellent! I left out the leeks and olives because my family does not like those ingredients, but otherwise, I cooked it as indicated. We served it with crusty French bread rather than potatoes."
"*I* really liked this recipe. My family isn't used to sweet sauces on meat, but the blend of cinnamon, ginger, orange marmelade, and sweet potatoes was VERY good on my tongue. I did leave out the dried fruit--my family doesn't like that stuff at all, and I used regular all-purpose flour instead of Biquick. It was also relatively easy to make--most..."
"I wasn't sure what this would be like, but when I finished, it was almost *exactly* like canned Chicken Chow Mein, both in appearance and taste. The texture was much better, though. My family eats Chinese foods a lot, and this was somewhat bland for our taste. Next time, we will probably add some dried red pepper, along with a can of chow mein noo..."
"The filling(s) were VERY good, made exactly as given in the instructions. However, since the specific amount of cornstarch is not given, I guessed at 2 1/2 tablespoons--the cake ended up stiff and flat, even before it was completely cooled, and it fell apart when I unrolled it. I broke it into bits and served it as "fondue" to dip in the filling. ..."
"One tip I suggest: Cook the chicken with the backbone up, rather than the breastbone up. Most of the juices and fat are in the thighs, so if you cook the chicken with the breastbone *down*, the chicken is more likely to be juicy, rather than dry. The fats in the thighs will also help carry the oils from the garlic and rosemary to the rest of the c..."