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"The directions are a little misleading when they say to add the water/broth mixture 1 cup at a time and then cook 25 to 30 minutes. The way it's worded makes it sound like you cook it an additional 25 to 30 minutes AFTER the last bit of liquid is absorbed. I knew better because I knew if it cooked 25 minutes more after the last bit of liquid was..."
"These have become a staple at our house; they are so good. I have discovered one thing after making them several times. If you mix the chocolate chips into the batter BEFORE you mix in the flour you won't have the problem with the chips falling to the bottom of the bowl."
"These are time consuming but definitely worth it in the end. Even if they don't look perfect they make the ones you buy at the store taste like cheap dinner rolls. I had a little trouble at first when I was shaping the croissants until I learned to just leave the dough triangle on the table and use my fingertips to stretch the triangle of dough ..."
"Whoa, this stuff packs quite a kick. It's hot but it's one of things you can't stop eating. Next time I might tone it down a bit by using less chipotle sauce or regular peanuts and cheese crackers instead of the spicy ones."
"I did not care for this at all. I like a lot of meat in my lasagna but 2 pounds is too much. Twelve cloves of garlic plus a teaspoon of chopped garlic is way too much too, unless you're trying to keep vampires away. There's too much Italian seasoning too. A quarter cup of fresh herbs isn't too bad, but a quarter cup of dried Italian seasoning ..."