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"Nigella's recipe is one of our go-to favorites. The slow (300F) oven does something magical to the simplicity of chicken, lemons and garlic, and the final time at 400F brings it to crispy, browned perfection. The only variation we've ever tried is adding one quarter of a preserved lemon (very thinly sliced, using both flesh and peel) about an ho..."
"Absolutely delicious! We followed the recipe exactly to Step #8, using a nice cabernet. At that point, we put the cocotte in the oven at 250 for 3 hours. We then caramelized the carrots over high heat (not fully cooking them through) and set them aside. Everything smelled and looked so good, we also caramelized a package of frozen pearl oni..."
"Simple and delicious! We used 1/2 cup of brown sugar and 1/2 cup of white sugar in the batter, but omitted the sugar in the filling entirely. We also used 1.5 cans of peaches, very well drained. As noted by others, it takes only 30 minutes to bake to bubbly perfection. Thanks for sharing!"
"After enjoying seared sweetbreads at a restaurant, we decided to try them at home. This recipe was easy and delicious. Our only addition was to soak the sweetbreads in a couple of changes of cold water for two hours before poaching. This seemed to draw out a lot of blood and "freshen" them from the store's packaging. The finished sweetbreads ..."
"We've been using this recipe from Southern Living since it was published in 2003 .... our original clipping is well worn and we're glad to find it here! Begin with TWO thinly sliced onions; you really want to lightly caramelize them, and they'll reduce quite a bit. For the chicken, we've used both chopped rotisserie chicken and finely shredded ..."
"Excellent idea! We've always diluted beef meatloaf with rolled oats and used cottage cheese in lasagna, so this sounded great from the start. We used 1.5 cups of "Uncle Sam" wheat/flax cereal plus 1 cup of rolled oats, and left out the nuts completely. We used one small can tomato paste, plus a splash of spicy barbeque sauce and a splash of Wo..."
"This is Betty Crocker's recipe, and it makes the best popovers ever! We've been making these for years; there's just no improving on the taste or simplicity. For maximum height and tenderness: 1) use room temperature ingredients; 2) mix the eggs and milk first until frothy and don't overbeat after adding the flour; 3) preheat the greased tins or..."
"Delicious! We chose an almond/cherry theme, substituting almond butter for the peanut butter and dried cherries for the cranberries. We used brown sugar instead of white, and 1 cup honey plus 1/2 cup corn syrup instead of all corn syrup. We also included 1/4 cup of ground flax seeds. After adding just a spash of almond extract and a dash of ..."
"Just perfect! Not too tart, not too sweet. We used balsamic vinegar and added the sliced onion; we also replaced the cinnamon with a touch of salt and freshly ground pepper. These beets were great atop a spinach salad, yummy on a crusty ham and cheese sandwich, and satisfyingly crunchy just by themselves!"
"Yummy classic! For the 3/4 cup water, we measured the juice of a large lemon then added water to get the full amount. Baking it in decorative Bundt pan made such a pretty presentation, too. (350 degrees for 35-40 minutes.) Thanks for sharing!"