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"I followed the recipe closely except that I replaced the wine with beef stock and added cubed potatoes so to create a stew. It was great."
"I loved this recipe after adapting it via other reviewer's suggestions. I added garlic, toasted sesame seeds and peeled, seeded and sliced cucumbers. I decreased the chili paste and served this as a chilled side dish. YUM!"
"This was really good! It was cold, snowing and very windy outside thus I had to cook indoors. I was only cooking for two so I used two each skin-on, bone-in chicken breasts, seasoned them and lightly browned the skin side of them in a skillet with just a tad of vegetable oil before baking them. I baked them on a rack placed on a foil lined baking ..."
"I have always roasted the bones before making any stock. I like the idea of covering the bones with tomato paste before roasting. I read the reviews before making this stock so I added more onions (unpeeled), celery leaves, 3 unpeeled garlic cloves, 1 celery stalk and 2 large bay leaves."
"YUMMY!! This is really close to the real thing. I added a ? teaspoon of red pepper flakes when I was saut?ing the sausage. I like to use red pepper flakes rather than use hot Italian sausage because hot Italian sausage would give the soup an unappealing reddish color. Plus, certain spices release more flavor when they are saut?ed. I used the one p..."
"EXCELLENT!!! I only used 1 chicken with half of the rub ingredients but the full amount for the glaze. This is the same recipe posted by 2Bleu (see Barbecued Beer Can Chicken - Cook's Country, recipe # 454976 on this site) but hepcat1's version has better instructions. I used mesquite wood chips to create the smoke in the grill."
"EXCELLENT!!! I only used 1 chicken with half of the rub ingredients but the full amount for the glaze. I used mesquite wood chips to smoke the chicken with. Thanks 2Bleu for posting this recipe from Cook's Country magazine!"
"Very flavorful. Would have been better with roasted beef shank with bones. I omitted the can of corn, the cabbage and the salt (bouillon already has lots of salt in it). 1 pound of stew meat was plentiful for this recipe."
"This is the best tuna melt recipe ever! Because of this year's extreme heat, I modified the cooking method to a stove top method to toast buttered bread in a skillet on both sides and then covering the skillet to heat the completed sandwich and to melt the cheese. Thanks Kittencal for this fine recipe!"
"This is great! I used homemade chicken broth and substituted 2 Tbsp of rice wine vinegar in place of the rice wine because I didn't have any rice wine on hand. Thanks Connie!"