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"This is a great, simple recipe that I've been making regularly. It's not aggressively flavorful, but I'm not looking for that in a side dish. It's very tasty, and I love that it uses only ingredients that I generally keep around the house. The only thing I've changed is that I use chicken stock in place of the water and..."
"Dang, these are good! I don't always have good luck with fiddly little pastries--I've had them fall all apart and make a mess--but these came out great. The only thing I changed was to add 1/2 tsp. salt to the filling. The potatoes took longer to cook for me--more like 25-30 minutes. I made the pastries larger (6" circles) and probably rolled ..."
"Not sure if I did something wrong, but these didn't turn out at all like I'd hoped. I was looking for a crunchy hard coating on the nuts--what I got was a runny caramel sauce with big lump of chewy crystals. The part of the instructions where it says "spoon over pound cake" makes me think maybe it was supposed to be a sauce--but that still doesn..."
"This was a big hit with the pork roast at Christmas dinner. I'll definitely be making it again! The only thing I changed was to add about 1/4 tsp. of ground cardamom and 1/4 tsp. of white pepper."
"This has a really nice flavor. I bumped up the amount of beef (DH wouldn't know what do with all those veggies!) but otherwise I wouldn't change a thing. He wants me to try it with pork next time."
"OH MY!!! These are SOOO good! They're wonderful plain, but spread with Nutella...I don't think that pan I just made is going to last very long!"
"This was a really tasty bread--cinnamon-y and light! I baked it at 375 degrees F. for an hour and 15 minutes, which turned out to be a little long--I'd go with closer to an hour next time."
"This was REALLY good!! The port and the mushrooms gave the sauce a lovely flavor. My only complaint (and it's minor!) is that the sauce was a little bit thin--I might cut back a bit on the cream next time, or else cook the sauce a little longer after the chicken was done to reduce it."
"The sauce was really tasty! I may have overcooked the pork, because it was tough. Next time I think I'd try using thinner pork medallions--they might be easier to sauté and get them right."