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"I have made this for breakfast many times now, and the last time I made a triple batch to warm up later in the week. It reheats nicely and I add the almonds when serving to maintain their crunch. To suit my personal taste and what I had on hand, I reduced the cinnamon to 1 tsp per batch, used crasins and dried apricots in place of the raisins, an..."
"I wanted to like this but it was too bitter for my tastes. I did use a premium dark cocoa but to no avail. Perhaps if the cocoa was decreased, dates increased or some agave syrup added? It probably would taste a smidge better with lots and lots of red wine (smile)."
"My family said this is one of the best soups they have ever had - thanks for posting. I used mild italian sausage and otherwise followed the recipe exactly."
"Delish and simple to prepare. I increased the vanilla to 3 teaspoons to suit our tastes. Lovely thick and creamy fudge sauce - almost too thick to pour when cool. I made mine in the microwave. Melting/ Cooking for 2 minutes at a time. Be careful to watch as it has the tendency to boil over. Served with a scoop each of homemade vanilla ice cream an..."
"Delicious way to serve lamb as well as simple to make. I served it with Maple and Vinegar Caramelized ParsnipsRecipe #149705, fresh red peppers and a roasted garlic couscous (from a box). We scraped the tasty lamb and parsley bits out of the pan and added to the couscous. Yum!"
"Tasty,, easy side dish and a lovely way to use parsnips. I served it with Rack of Lamb PersilladeRecipe #113816 and a roasted garlic couscous (just from a box). Thanks for sharing."
"Great pasta which I doubled to serve 4 people. I reduced the amount of both the olive oil and red pepper flakes by half. It was still a bit too spicy for our tastes and I would reduce to 1/2 -3/4 tsp for a double batch. Serving size is very generous so I probably did not need to double the recipe, but we will enjoy the leftovers. I will make this ..."