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"Made this using my leftover Easter lamb. I made stock from scratch, used raw veggies (not frozen or canned), and doubled the recipe. Since my lamb was already cooked, I followed the rest I the instructions and just added the cold, cooked, minced up lamb into the pot when I added the barley. It tastes great - much like Olga's - but I thought i..."
"Very tasty and easy to make. I halved the recipe, but used the full amount of topping. I also substituted nutmeg for the cinnamon and added a handful of fresh blueberries I needed to use up. The result were lovely. Thanks!"
"Celticevergreen,What you have here is a recipe for okonomyaki, which for some reason folks call "japanese pizza". In the Kansai (southern) area of Japan, this is served with a slightly sweet mayo and okonomyaki sauce which is a lot like katsu sauce. Your recipe is quite accurate - your parents must have great memories of this dish! I like mine..."
"This is an excellent recipe - just the way my mom used to make "fries" when I was growing up. For me, over fries often stick to the pan and get a little torn up when I try to remove them with a spatula. To prevent this, I rinse the raw cut up potatoes in water a few times and dry them well before adding the oil and seasoning. This seems to cut dow..."
"These were great. I didn't have any applesauce, so I pureed a couple of pears that were getting squishy in my fridge and that got me thinking - you could probably use any type of pureed fruit or vegetable - next time I plan to try beets!The yogurt was a lovely addition and a great substitute for buttermilk.I omitted the nuts and raisins (didn..."
"We thoroughly enjoyed this! I added 2 cups of vegetable broth when I added the tomatoes and let it reduce as the dish cooked for a bit more sauce. Other than that, we followed the recipe to the letter."
"Unfortunately, this didn't work for me. I used 1 egg yolk, 1 tbs dijon, 1 tbs vinegar and 1 1/4 olive oil and followed the directions carefully.Am I doing something wrong?"
"We found this a tad bland, butI think it would be ideal for feeding children or picky eaters. I might add some minced herbs or chopped greens for my family's palates."
"This was absolutely gorgeous! I used white corn meal, fresh thyme leaves, homemade vegetable stock and a really earthy raw goat's milk gouda instead of the parmesan. I plan to bake it and top it with a roasted tomato and mushroom chutney (the polenta is currently cooling in the 'fridge). It tastes sooo good, I had to have a little bowl of it hot..."