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"I gave the roux about an hour - the last 15 minutes off the stove using risidual heat. I used two jalepenos instead of the bell pepper and one cup chicken stock in place of one cup water. This would probably be too salty for most, but perfect for us."
"Great flavor - I doubled the rosemary and garlic and halved the breadcrumbs. I'd roast it a bit longer next time though. I had four ribs, (1 lb), and baked it at 450 for 25 minutes. The meat thermometer read 130F at that point, and the reco was to cook it until 140F. Since I'd already cooked it five minutes longer than necessary I went ahead a..."
"This was my first time tasting tarragon. Very unique, and went wonderfully with crab legs. I'll use this for crab legs from now on!"
"Oh my... I wasn't sure what to expect as my only experience with veal wasn't pleasant. This was incredible! Extremely flavorful and the meat was very tender. I added quite a bit more thyme, (probably doubled), and due to an oven mishap, (don't ask...), I ended up simmering it on the stove for about 3 hours. Exquisite."
"Absolutely incredible. Complex, well balanced, intense flavor. I used some of the extra red sauce on tortillas with cheese to make quesadillas as a side, and also served this with a sweet cornbread. My compliments Mean Chef!"
"Great balance of spiciness and sweetness -- I couldn't stop eating the filling! I had good results pre-making these, freezing them, and baking them at 400 for about 20 minutes. I didn't taste any difference between fresh and frozen. I did end up simmering the filling for longer than expected, but it was worth it."
"Really great flavor. I added some chopped dates in the last five minutes of baking, but I don't think it was necessary because the oats themselves tasted excellent. The only thing that disappointed me was that my mom's granola always clumped up so you'd get some really delicious oat clusters. In this recipe none of the ingredients clung togethe..."