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"This was fabulous! Since it's a Portuguese recipe, I used Linguica instead of chorizo. Splendid!! I will be making this as often as I can afford the ingredients. :"
Dec 18, 2010 on Food.com
"Wanted to add one more thing for the game lovers out there: We tried this with venison and it was just as amazing as with beef."
Jan 23, 2010 on Food.com
"A recipe for Yom Kippur?? Shame on you, you should be fasting! (Actually I'm guessing it's for breaking the fast... Sounds delicious, and I'll try it very soon."
Jun 7, 2009 on Food.com
"This was simple and delicious! I did up the sugar a bit (and doubled the vanilla, and my son adored it. Next time, raisins!"
Mar 28, 2009 on Food.com
"Made these last week but finally tried them last night. They were very good, and family was pleased. Thanks, Kymy!"
Sep 24, 2008 on Food.com
"This was very yummy. I used an entre bag of frozen peaches and family loved it."
Sep 20, 2008 on Food.com
"OMG, this was the most delicious Tikka Masala I've made in quite some time. Very, very authentic and the entire family loved it. I have two MINOR suggestions, but it is fabulous as is. 1 - Instead of tomato sauce, use a can of crushed tomatoes, or a can of whole tomatoes pureed. 2 - In addition to garam masala at the end, I added a sprinkling of f..."
Aug 26, 2008 on Food.com
"This was lovely. Served it with basmati rice and paratha."
Aug 26, 2008 on Food.com
"This was absolutely excellent! The gravy was delicious and creamy, and the pork was as tender as I've ever had. This is not only a keeper, it's now a permanent part of our rotation!Thanks so much for posting it. If the other recipes are even close, I'll be buying that cookbook right away!"
Apr 28, 2008 on Food.com
"Thanks for posting this! We od it exactly the same way except we store the starter in a Ziploc bag (with the date clearly written on it so you don't lose track of the days, and "smoosh" the bag every day instead of stirring. You usually need to open the bag every day or so to "deflate" it, but it makes it easier to give it to others, and safer to..."
Mar 12, 2008 on Food.com