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"Very nice. Used 1 whole onion (about 1 cup so I sauted it till it was reduced and just turning golden before adding the meat. Also, a few minutes before serving I added a cup of frozen sweet peas as well. Served with long grain brown rice. Quick, easy and delicous weekday dinner that we all enjoyed. Thank you chef FIFI!"
Feb 10, 2011 on Food.com
"Awesome!A few mods - I only had about 1/4 cup of peanuts so I also put a couple Tbs of chunky PB in the coconut-curry sauce. I subbed frozen sweet peas for snap peas (put in with the sauce right at the end. As per mersaydees' suggestion, I up'ed the curry powder a bit and per AliB's I scanted the sugar a bit. Double Bingo.Excellent fast..."
May 13, 2010 on Food.com
"Excellent recipe. Only changes I made were to add 1/2 cup raisins and sub pecans for walnuts.I would say the amount of batter was a bit much for a single loaf pan, so the top didn't rise as well as it might've, but that's a minor quibble. This is now my "go to" recipe for sweet zucchini bread.Thank you Chef-V!"
Oct 4, 2009 on Food.com
"This turned out great. I took the suggestion of a previous reviewer and used evaporated milk instead of cream - imo the richness and texture of the sauce was still very good.Thank you Mercy!"
Sep 27, 2009 on Food.com
"Super supper!I did not have the same issues as some other commentors with bland flavor. I think this is because I browned the kielbasa first in the butter before adding the other ingredients. Also, instead of using canned cream of celery, I made it from recipe #115798 (which obviously took a bit longer - but not much - and it was *soooo* good ...."
Jul 22, 2009 on Food.com
"Very nice. I used this as the basis for recipe #85220 "Quick Sausage & Rice Skillet".Like Texas Rose, I took the extra step of making the fat/flour mix into a roux first - *way* more thickening power than raw flour, tastes nicer and works much faster. (and I use butter rather than margarine - same calories, and margarine is full of trans fats an..."
Jul 22, 2009 on Food.com
"Simple and satisfying. Thank you Lorac!"
Jul 11, 2009 on Food.com