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"This is very easy and very good, and makes a huge amount of very sweet caramel sauce. My only suggestion would be to add a bit of salt to the sauce to temper the sweetness a little bit."
"This was just wonderful. I made some minor substitutions (homemade yogurt and heavy cream instesd of store-bought greek yogurt, plus rosewater instead of vanilla and a little more cardamom than called for). Really complex and creamy and mango-y. Almost too sweet; next time I might use less sugar as long as I had really sweet mangoes."
"This is very good, MrsMM. Very Mediterranean flavors, and it's pretty low in fat! I especially like that you were generous with the capers -- I had this on chicken and will try it next on pork. Thanks for an easy, flavorful recipe!"
"While this was a really good base for a curry dish, I felt like it needed some serious tweaks. There is way too much oil and way, way too much fish sauce; you could probably cut both ingredients in half and improve the flavor dramatically. Otherwise it was quite tasty; the mangoes really rounded out the flavor a lot."
"Really tasty. I agree with some other reviewers that the amount of oil/butter could be reduced. Subbed a healthy splash of vermouth for the wine and lemon juice, bring some nice sweetness to the party. We'll definitely make these again, as DH has suddenly discovered that he loves mushrooms :)"
"This is just foolproof! I was having trouble getting the pasta thin enough (sadly, I can't quite afford a good pasta-maker yet), but I picked up a good tip for Joy of Cooking: When you roll the pasta, divide it into four or more sections and roll them one at a time. The smaller amount of dough is much more manageable.I have added saffron to th..."
"This was really flavorful and filling. I used beef broth instead of water and subbed frozen green peas for the carrots (stirred in for the last minute or so of cooking). Very tasty; I'd use this to replace plain white rice or couscous and add or alter spices accordingly."
"Wow, wow, wow! I was looking for a way to replicate the saag chaat served at a very upscale Indian restaurant. This has different flavors, but is absolutely delicious. We used very hot oil and just roughly cut up the spinach with scissors. So tasty!!"
"These are marvelous and buttery and very autumnal - but they do take a long time to cook and they do require a LARGE pan."