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"We made this a few weeks ago, but I can't stop thinking about it, so I better write a review. It was so good. Really crispy. I smashed the vegetables into the remaining liquid with the back of a fork, and served the duck and sauce with polenta, which I think was the perfect accompaniment. The next night, we used the last of the sauce to dress..."
"So much better than the others IMO because the glaze tastes great and thickens up without gelatin. I also use this glaze for strawberry pizza. The grandkid likes it smothered in whip cream, but I like it straight. I beat the cream cheese with a bit of sugar, vanilla and a pinch of salt."
"We've been using this wonderful recipe for years -- it's one of my favorites. I do make some adjustments, though: I double the quantities of the broth and hoisin, and I add some water when cooking the broccoli. It's also great with chicken, and sometimes I add tofu if I want to stretch it. A pinch of red pepper flakes is also a nice..."
"I really wanted to love this -- also I'm on the lookout for great hominy recipes -- but, alas, it was not to be. Maybe adding 2-3 tablespoons finely chopped ham to the mix would help, without sacrificing too much the low-cal motif. I don't think the cream added much in terms of flavor. The leftovers were better -- I fried up the hominy w..."
"Good. A tablespoon or two of lemon juice at the end of the cooking time brightened the flavors. And I served it over steamed broccoli flowerets, which was nice."
"An excellent choice for New Year's Eve supper. So easy and low maintenance. The wine adds an interesting flavor. For the two of us we reduced the bacon by half and used three onions. The rest of the ingredients we left the same (the sausages were smallish), and there is a small portion left over. Merci, merci beaucoup!"
"I used Italian flat bread (piadina) as a crust and cooked it under the broiler (but not too close) with the convection option. After sprinkling it with truffle slices, I topped it off with rucola and chopped fresh tomato. I've made it twice and it's great."
"Dear Carrie, your recipe was very good. I served it with polenta. I think next time I will substitute part of the cultivated mushrooms with porcini mushrooms and maybe add a bit of bacon. Thanks very much."
"Wonderfully easy and elegant. We have made it a number of times using partially thawed frozen peas and it works. I also add a small chopped onion to the broth. And it does strike me as authentic Italian
cuisine, especially in its use of peas as "contorno.""
"Fantastic cake. Blew everyone away at the birthday party. And it was fun to make. In fact, a lady has posted step-by-step photos on the internet, which helped. We baked the cake the day before, wrapped it in plastic, and kept it in the fridge overnight. It isn't dry, but it is firm enough to cut in three layers without falling apart. I used toothp..."