Chef #592481

"I think Maggiano's original recipe and this recipe are way too rich and too many carbs (hence the 3 stars, so I just added extra onions, a head of broccoli, and a red pepper to mine. I'll add even more veggies next time. Even though I omitted the garlic butter and the wine (didn't have either, the flavor was still amazing!"

Apr 17, 2013 on Food.com

"I used 2t yeast (I ran out once I started the recipe. I added an extra 2T milk (since it looked a little dry and used a scant 5c flour. I used 1.5 c candied fruit. I had to bake it an extra 10 min (maybe because of the extra milk?, but the texture turned out perfect. It did turn quite dark, but the darkness tasted no different from the rest..."

Feb 10, 2013 on Food.com

"I used about 2.5 lb chicken breasts and doubled everything else. Without that extra water, there was no liquid for it to cook in since I have a very large crock pot. With the extra water, the top of each piece of chicken looked dry when it was done cooking, but it did not taste dry. Great flavor, very useful. Thanks!"

Feb 2, 2013 on Food.com

"I used this several ways (crock pot recipes, burritos, tacos, taco soup. I thought it was ok for a while (3 stars, but it gave my husband heartburn and does to me sometimes too. I think it's too much chili powder for my taste in these types of recipes. I'm discovering that I prefer the taste of black pepper."

Oct 10, 2012 on Food.com

""Unbelievably awesome!" (to quote my husband. The spices are wonderful. I'd suggest adding the marinade to the coconut milk (or discarding the marinade and making an additional batch of marinade and adding that to the coconut milk. Tastes great with carrots and a final garnish of chopped spicy peanuts. Thank you for a non-traditional pork ri..."

Sep 30, 2012 on Food.com

""I could eat this anytime!" says my husband. (He's pretty "moody" with his food interests. I cooked it on high for 3 hr, and it came out a good texture; it was slightly like a pulled pork, but not much. The flavor was excellent! I used 1/2t salt, 1/4t pepper, and 4 lb chicken breasts. Next time I'll use 25% more liquid for that volume of meat..."

Sep 6, 2012 on Food.com

"Wonderful flavor! I baked mine at 335F for 38 min; it turned out quite light and fluffy. The dough was somewhat wet when I took it out of the bread machine; it sprawled out on the baking sheet more than normal since I baked it in a single round loaf. (Next time I'll do 2 loaves instead. I did substitute cornmeal for half of the ground flax se..."

Jul 27, 2012 on Food.com

"I make my own baby food, just like this recipe. My son loves pureed veggies (peas, carrots, green beans, blueberries, etc fresh, but he won't eat them after they've been frozen. The texture turns distasteful since the moisture separates and the veggies part is kind of spongy. I think some people freeze puree; I wonder what their secret is."

May 11, 2012 on Food.com

"A family favorite! I increased choc chips to 1c and omitted the nuts. I made the dough (without choc chips in the bread machine, then braided the dough. I patted in 1/3c choc chip to each of the 3 strips before braiding; this technique helped distribute the choc chips very evenly! Baked 340F for 30 min."

Apr 30, 2012 on Food.com

"Great flavor and zing, if you like molasses! I was looking for a hot drink to substitute for my black tea and hot chocolate, and this does the trick (at least for a couple weeks. I'm an adult but I can't drink caffeine after 2pm. I prefer the exact quantities listed in the recipe, but if you like your hot chocolate with mostly milk, you'll wan..."

Mar 23, 2012 on Food.com