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"I have never made pot roast before this, and was a little confused as to the "keep the meat at 200 degrees for 30 minutes" but quickly realized it was necessary to break down the meat. Used beef stock and had 1.5 lb of chuck roast. You know it's a good meal when your man looks at you like you're the most amazing person he's ever known. Definitely ..."
"I ended up using a cup of toasted quinoa with corresponding liquids and no chilli powder, because the dish was already spicy enough for my taste. Definitely tasty, and the boyfriend is happy, since he's iffy about quinoa, which makes me happy. Thanks!"
"So, I love this recipe, my boyfriend loves this recipe, and I have to say, that although I would have liked to go with the original step by step, when dinner time came around I had no option to get to the store, and had to use what I had. I believe the roux is the secret ingredient, and adding the milk products slowly. I had a cup and a half of so..."
"My boyfriend and I really enjoyed this dish. It had the perfect balance of spice - not too much for me and just enough for him - plus it was easy to make. I used ghee for all the fats, but that was the only change I made. The only thing I would do differently tomorrow when I eat the left overs is serve the rice and the lentils separate, and mix at..."
"A great, versatile crust. I made a savory version (the original recipe) and a sweet version (added 6 table spoons of sugar) for my pot pie and my apple-pear pie, respectively. Crust was very tasty in both cases and had the added benefit of being organic and whole grain."
"This was my first time making ribs ever and it was fantastic. The meat was falling off the bone and it was moist and full of flavor. I ended up marinating it for more than a day. This one is a definite keeper and so simple."
"I thought the pie was delicious. I subbed the cloves for allspice and the flavor was not overwhelming but good. I usually like my desserts a little less sweet, but eating this cold with a dollop of whipped cream added the perfect touch."
"Wow, this was really good. I used grass fed milanesa (it was already really thin when I got it from Whole Foods so I didn't pound it). Added garlic powder, paprika and onion powder to the bread crumbs for a little more kick and used spelt flour to coat. Best Milanesa, or for that matter, breaded meat I've ever had."
"Used spelt flour instead and put in half the sugar both in the batter and on the berries because I like my desserts sweet but not decadent. The water on top kind of took me by surprise, but I did it and figured it has something to do with making it crispy and keeping the berries from getting sour. My friend had it and then tried a cobbler at a res..."
"I made this with raw whole milk. I didn't add cream at the end, so it ended up a little rubbery. I want to try it again with cream, hopefully that will add the texture I want. But it is really simple and easy to make."