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"I wonder if the reviewers that had poor results are using maple-flavored pancake syrup rather than real maple syrup - the real thing is critical, because the sweetness and maple flavor is much more pronounced. I love this recipe - it's so simple, and tasty, and I never would have thought to use chili powder with maple syrup."
"I can't believe I haven't reviewed this yet - it is a big go-to dinner for me. I love it as written but now I generally cut back on the cayenne for the picky toddler/preschooler in my house. I generally add some kind of sausage and I don't add the shrimp until about 5 minutes before the end. If I'm in a hurry, I use a frozen cajun-style mirepoix r..."
"I would have been skeptical but for the abundance of positive reviews, and the crust came out wonderful with my quiche. I think the key is to really and truly follow the recipe exactly as stated - use ice-cold water, really whisk it with the oil before mixing everything together, press it into the pie pan, bake at 400 (and not what your filling re..."
"This recipe was exactly what I was looking for - I was glad to find one without "cream of" soup and it turned out creamy and perfect!"
"I wanted to replicate the carrot souffle I had at a local café, and this recipe did the trick. It also seemed fairly forgiving to my imperfect technique."
"This was great! I found that I used a bit more coconut than the recipe called for (my pound was about 35 shrimp, and I used about 1.5 cups of coconut), but I had plenty of the flour mixture, just enough egg, and plenty of sauce. My guess is it's 1 point per shrimp, depending on the number of shrimp per pound."
"This was really quite nice. I added some spring onions instead of the chives, and oven-roasted the asparagus. The crust is different, but it's nice and crispy - my 3-year-old was able to pick it up and eat like a slice of pizza. I will definitely make this again, with whatever vegetables I have on hand."
"These were great! Pumpkiny enough for me, but not too pumpkiny for my husband. Tasty enough to eat plain, even better with butter and syrup. (Next time I'll do the ginger butter!)"
"I made this in my new pressure cooker. Other than the cooking method, I followed the recipe closely, except that I browned the ribs first and added the cornstarch at the end. The ribs were fabulous - so tender, and the sauce was very nice. Leftovers were at least as good as the original offering."