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"Great recipe. I added a sweet potato and left out the potatoes and onion. Instead of balsamic I used a little maple syrup. Delicious."
Mar 23, 2013 on Food.com
"Very good. Second time I made it I cut back the sugar to 1/2 tsp. which was about perfect. The sugar called for in the original recipe was a little too much for my taste. Didn't have the ginger so used 5 spice instead which worked well. Also added about 4 oz. of ground pork because I had it on hand. Altogether excellent and very flexibl..."
Sep 11, 2011 on Food.com
"Too sweet for my taste. For those who, like me, don't care for very sweet barbecue sauces, you might consider cutting the honey in half."
Jul 16, 2009 on Food.com
"I cut the sugar in half and it was still too sweet. Aside from the over-sweetness of it, the chili had a good flavor, but not great. There are less complicated recipes that are just as good, IMHO."
Feb 1, 2009 on Food.com
"First time I tried this I didn't realize that my active dry yeast is not the right stuff - you've got to use instant yeast. Have since modified the recipe for active dry yeast by mixing the dough with only 1 1/2 C. water and then proofing 1/2 t. of yeast in 2 T. of warm water and then adding to the dough. Also I find that the softness of the ..."
Dec 2, 2006 on Food.com
"Execellent. I baked the chicken on a bed of sliced sunburst squash mixed with tomatillos and it turned out very nicely. "
Sep 3, 2005 on Food.com
"Excellent salad. Broccoli was fresh from the garden. Instead of red onions I used shallots. Instead of cheddar, 4 oz. of gorgonzola. Instead of cherry tomatoes, a couple of garden fresh, fat Northern Delights. Real mayonnaise, because that's what I had on hand. 3 T. of straight rice vinegar, instead of 2; and 2 teaspoons of sugar, rather ..."
Jul 27, 2005 on Food.com
"Too sweet for my taste. If I made it again I'd halve the sugar and maybe add a teaspoon of lemon juice."
Apr 7, 2005 on Food.com
"I've been eating these since I was about seven years old. I thought I was the only one who liked them. Nice to know I have company. They are especially good with ketchup. "
Mar 2, 2005 on Food.com