Gena Haynes Chreiteh

Unfortunately I didn’t have heavy cream so I used whole milk. Otherwise I prepared it as written plus an extra dash of cayenne. Served with brown rice and roasted yellow squash.

I roasted the beef bones and all of the veggies for about 2 hours before throwing it into my stock pot. Smells amazing! And the egg hack worked very well! 4 quarts of delicious stock for a chili cook-off this weekend.

Delicious! I sautéed garlic & yellow onion (because it was already on my cutting board). I also tossed in three strips of crispy bacon leftover from another dish. I used fresh crab from the seafood counter.

Pretty good as written, perhaps a bit too sweet. Served with brown basmati rice and a green salad. I’ll try again with less honey and a little more spice.

Very tasty! I made substitutions to the recipe to include ingredients that were on hand. I used Chedder and Pepper Jack cheeses, cream of mushroom soup (reduced fat/sodium), and I added one cup of cooked Kamut (ancient Egyptian grain). I lightly steamed the veggies to ensure some texture and nutrients.

Yummy! I made the recipe as is except I baked at 225 for 30 minutes for extra crispy chips.