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"I like this recipe a lot. I eat Primal (no grains, no refined sugar, etc., and this is a good option for breakfast. I used fresh-ground nutmeg and almond flour, and the flavors really pop. I double the almond flour, too, because it came out underdone, the first time I made it. I've also tried it with tangerine peel, too. The flavor is somewhere b..."
Dec 12, 2010 on Food.com
"As a brined, grilled chicken, this is an excellent recipe, before you even get to the tapenade or glaze. I like the idea of brining this in a quart of water in a gallon-sized zip-top bag. Many recipes that call for brining use a gallon or more of water, and you have to empty your fridge or use an ice chest to hold the meat and brining liquid. This..."
Jun 20, 2010 on Food.com
"The original recipe had the baking times reversed. The onions should caramelize, which takes 15-20 minutes, at least. Most baking apples will turn to mush, if they are left to steam for 15 minutes. When reversed, the recipe is quite good. My sons (2 and 7 were delighted to find the apples were sour, and the onions were sweet (I used yellow onio..."
Mar 28, 2010 on Food.com
"We typically order a spicier version of this dish, so I added 1/2 tsp. of crushed red pepper and a dash of ground red pepper to the sauce, when I added the vegetables back to the pan. Also, I prefer it with a bit less vinegar. Overall, though, this has a very good, complex flavor."
Dec 29, 2008 on Food.com