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"This was delicious and came out perfectly. It took 9 hours, during which I fretted while it appeared to dry completely out and then magically shred and become melt-in-your mouth tender. Used a whole 12 oz. bottle of Shiner Bock and added a diced parsnip to the roast. This will be my go-to corned beef recipe."
"This was awesome and super simple. I used canned, diced tomatoes with green chilies in them (which I drained most of the liquid from) but otherwise followed the directions as written. Really, really great. Will make again."
"Very good! I reduced the recipe to serve 6 (more like 4 people) and used a 30oz can of beans. I find most bbq or baked beans to be much too sweet so I used about half the sugar and then added a few shakes of liquid smoke. End result was a slightly sweet, smoky easy to throw together side for some smoked chicken. I'd make them again!"
"This was pretty good - I really only made it because I had a bunch of barbecue sauce to use up, and this was something NOT grilled! I was skeptical but it really just gave the soup a smoky, richer flavor. It was more like a soup/chili hybrid. I enjoyed it, but don't think I'd make it again. Just not our personal preference."
"This is my go-to chicken recipe. I usually use chicken tenderloins since we prefer the thinner meat and it cooks a lot faster and more caramelized. Very simple and inexpensive marinade that I generally have everything on hand for. I chop up all the items instead of processing them, which may be why I don't think this is spicy at all."
"This was great and super, super simple! I doubled the sauce recipe after reading reviews below and bought a small baguette to dip with it. It wasn't quite enough for the bread so next time I think I'll quadruple the sauce and pour it over white rice or pasta."
"Absolutely fantastic! Very simple to make and once all the veggies are chopped and the roux is done it goes very quickly. I halved the dish since it's just 2 of us but it only ended up being about 3 servings. Next time I'll make the full recipe. I used a lot more of the Cajun seasoning (probably about 2 tsp) and added about 1 tsp of File..."
"This was really great! Surprised to realize I had never cooked bok choy before - and I loved using both leaves and the stems since the stems gave the dish a nice crunchy texture. To make this easier, just chop up the garlic finely and add it with the sauteeing bok choy. Once you add the chili sauce to the pan, the subtlety of the "garlic oil&..."
"These were great. I diced them and served them alongside bacon, date and manchego quesadillas. They're sweet (almost reminds me of eating a sweet potato!) but not overly so. I did find I had to add more salt than suggested to cut the sweetness, so I may use less sugar next time. Just a personal preference."
"These were awesome! I usually use small red or Yukon gold potatoes when I roast them, so this was a nice change. They got really crisp and perfectly brown, and the olives were a nice salty crunch. Would definitely make again."