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"This turned out well, but when I reheated it, I added a little salt, one small chopped chile pepper and one cup of chick peas. Then it was really good!"
Jul 10, 2012 on Food.com
"Turned out really nice! A little on the bland side, but rose nicely and have a lovely texture. Next time I may try using buttermilk instead of water for a little more flavor."
Feb 29, 2012 on Food.com
"Really good! I will try adding a little garlic next time."
Jan 23, 2012 on Food.com
"This was good, and filling, but a little bland. It may be partly because I used fresh pumpkin and beans from scratch (not canned. For the leftovers, I added a little more salt and a little red pepper and simmered another 20 minutes or so. That came out much more to my taste."
Oct 13, 2011 on Food.com
"This was really good, but too salty. When I make it again, I'll only use 1 tsp salt. It was also good reheated--I added some leftover lima beans and a about a cup of water and simmered it for another half an hour. That cut down on the salt, and then it was just about perfect."
Apr 11, 2011 on Food.com
"This was really great, the first time, and for leftovers! I served it over couscous. The only thing was that it was a little on the bland side. I will double the curry powder next time. Also, it makes a LOT of stew. I couldn't add the green beans because there wasn't room in the pot! It was fine without them, though. Next time I'll halve the..."
Mar 22, 2011 on Food.com
"Really good. I used a little more turkey than the recipe called for (because that's how much I had leftover from Thanksgiving and tossed in a pinch of sage and thyme. I also cut up the vegetables pretty small. I made a homemade whole-wheat crust. The pie held together well, and makes yummy leftovers, too. This will definitely be my staple for ..."
Dec 5, 2010 on Food.com
"Really good! I added 1/4 tsp nutmeg for more flavor."
Sep 4, 2010 on Food.com
"Really good! I used fresh basil from the garden for extra punch and fresh veggies from the farmer's market. It smelled awesome cooking all day--special bonus."
Jul 26, 2010 on Food.com