SouthernMyst

"This was fabulous! We had it without the beef this time as I just wanted a side dish. It was really flavorful and easy - we'll be making this again and again! Thanks, Mystel."

Apr 28, 2011 on Food.com

"This was very tasty, easy, and definitely a keeper! I used ham hocks as originally written, but pork stock instead of chicken broth. Instead of wasting the water used to boil the hocks in for the first step, I made pork stock from it, adding the bones back to the water and continuing to boil a few more hours, which worked well. I want to note t..."

Mar 25, 2011 on Food.com

"This recipe works very well, though it was too bland for me. That's my personal taste, though, so not reflected in the star rating; could easily be adjusted for each cook's tastes by tinkering with the spices. My husband quite liked it, and we both found it rather filling. I cut it in half and got two generous dinners and a lunch. I had some l..."

Jan 11, 2011 on Food.com

"Yummy! Even my husband, who's never tasted lamb he's liked, found this tasty! He used a bit extra water, just enough to cover the meat; since it wasn't specified, he used malt vinegar. Easy, tasty, most definitely a keeper."

Dec 21, 2010 on Food.com

"Delicious! We did use lamb stock cubes in addition to the water, since we had some. Hubby wanted scotch broth; I'd never had it; he's only had it out of cans before (*shudder*. I tried your recipe, and it was just as easy as opening a can, but worlds better! Likely about the same price, too. I'm usually very picky about soup, but this was st..."

Oct 18, 2010 on Food.com

"Tasty! I used toasted sesame seeds, since there's a nut sensitivity in the house, and it worked well for providing something crunchy. We steamed the broccoli instead of boiling, so it went even faster. This was a nice alternative to the mayonnaise-based broccoli salad I found earlier this year. We didn't find the leftovers kept well, as the dr..."

Oct 4, 2010 on Food.com

"This is wonderful - can't believe I haven't reviewed it before now. We've had it perhaps a dozen times, it's quite tasty! If we have it in, we use smoked chicken and garlic to up the smokey flavor. We don't like wine so we don't cook with it, but chicken stock or (in a pinch water does just fine in this recipe, as does whipping or double cream..."

Oct 4, 2010 on Food.com

"Very good. My press is only 6.5" big, so that's how big they came out, perhaps a bit thicker than the recipe intended, but quite tasty."

Jul 26, 2010 on Food.com

"This was great! Really tasty. I made it with your recipe for mushroom duxelle (155924 using chestnut mushrooms, my favorite recipe for salsa (http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=26, and cheese sauce made with two parts double cream to one part shredded Lincolnshire poacher by weight. It needed some salt and pepper, but th..."

Jul 16, 2010 on Food.com

"Made this for #155994, the tuna pasta, and it all worked together beautifully! Thanks for the great recipe, Happy Harry. You mention this is an intrical part of your cooking - what else can this one be used for?"

Jul 16, 2010 on Food.com