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"Very simple, delicious variation on the classic Poulet a l'Estragon. It's also quite flexible; add onions, garlic, and/or dijon mustard to adapt to your appetite. I like to finish this off with 1/2 cup of chicken broth for a reduction that is perfect over rice or orzo. "
Feb 17, 2005 on Food.com
"I'd been encountering several fits of nostalgia for the sweet, comforting bastillas of Fes when I caved in and tried out this recipe. Since a good pigeon is hard to find, chicken makes a fair substitute, but you're better off using less of it (the flavor and texture are much better if you only use the dark meat. Even so, this is an easy way to pu..."
Jul 22, 2004 on Food.com
"Perfect recipe - not only does it please even the most traditional tastes for homestyle mac n' cheese; this version also has a denser texture and leaves behind no oily runoff. STRONGLY recommended!"
Jul 1, 2004 on Food.com
"Of all the recipes I've come across for Mongolian Beef, this one is both the simplest and the most flexible. It's also great with chicken, or firm tofu, and in lieu of bamboo shoots I tend to use red onions and bean sprouts."
Jun 16, 2004 on Food.com
"This dressing is excellent on most fresh or steamed vegetables. It complements just about any pan-Asian dish, and it's very easy to make. For fuller, more authentic flavor I add 1 teaspoon of Sesame Oil. And rather than adding the sugar, I use a nice sweet ketchup."
Jun 16, 2004 on Food.com
"Excellent recipe! I especially like these extra-thin and crispy. The recipe is just as delighful with yams in place of potatoes!"
Oct 6, 2003 on Food.com
"This is a well-balanced recipe, although those who are sensitive to acidity might consider reducing the lemon juice and adding a dash of fresh lemon thyme and lemon zest.I tried this when I was sick, and can attest that it is a comforting, flavorful alternative to Chicken Noodle Soup (which does nothing more than remind me that I'm sick and ma..."
Sep 18, 2003 on Food.com