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"Very tasty, but the regular breadcrumbs never got crunchy and Panko may be a better choice. I found myself scraping most of the breadcrumbs off as I was eating because they were piled on too thick and still granular, like flavored sand. I'd either use Panko or just treat the regular breadcrumbs like any of the other seasonings- by using a sma..."
May 13, 2013 on Food.com
" This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol.
Save a little parsley for the end- looks nice sprinkled lightly on the finished plate. ..."
Jan 26, 2013 on FoodNetwork.com
"Great ingredients made for great flavor... but I do have a "bone" to pick: I can't see ANY reason to start in the oven, then finish in a crock-pot. Indirect heat is indirect heat- this business of using two appliances for one item is silly. Start and finish the ribs in one or the other; it makes no difference and is less hassle. Your oven, set at ..."
Aug 22, 2011 on Food.com
"Well, you didn't make it exactly as written. The recipe calls for browning the meat on the stove-top, then lowering the temp and braising. No where does it mention an oven- it simply says to lower the (burner temp after browning , add liquid, etc.
This is a stove-top recipe, start to finish. No wonder yours wouldn't cook- it was probably sit ..."
Dec 19, 2009 on FoodNetwork.com
" Why are the people who thought it was too oniony whiners, and guilty of not being constuctive? Then you turn around and say it has too much sauce, but somehow that's supposed to be more helpful than their comments, because you were kind enough to inform us first that it was "constructive"? Follow your own advice and just reduce the sauce, then, ..."
Jun 24, 2009 on FoodNetwork.com