Claire Grover

We LOVED this!!!We've made it twice, once with gluten free spaghetti brown rice noodles, and once with typical spaghetti noodles. I'm very surprised to report that we liked it slightly better with the rice noodles. They crisped up so easily and nicely and had (dare I say it) such a lovely texture. First time in all of time that gluten free wins!As per the options in the notes, we used jarred pasta marinara instead of tomato sauce/paste. It was so lovely. Otherwise, every detail was made according to the recipe, from sizzling the fresh garlic in oil, to browning the noodles before turning and adding more sauce.As noted by other reviewers, don't be afraid to char these little guys. The browned bits are the best part. Every member of my family loved this dish. We'll definitely be making it again!Also, per the video, you don't need cheese. I know, it seems counterintuitive, but there's so much going on "flavor-wise" that adding cheese would be a mistake, in my opinion.

Wow! I’m not quick to give 5 stars, but my teenage boys insisted this recipe be put into the rotation. Made as written, but with regular coconut milk. Great flavor!* Added bonus: I made this recipe ahead of time, dumped the whole thing in a gallon ziplock and froze it. I think the flavor was even more exceptional and the chicken more tender as a result of the extra time “marinating” in the sauce. Pulling it out of the freezer, I defrosted in the microwave just until I could dump it out of the bag into the slow cooker.

We were so surprised by how good this is!Didn’t really change anything. Those of us who ate it with rice thought the spice level was perfect. Those who ate it with cauliflower got hiccups from the spice, but kept eating anyway!Thanks for a new favorite!

Ok. I’ve made this twice in two days. As written, it’s a 3 or 4 star recipe. With a few changes, as also mentioned by other reviewers it’s a TOTAL 5 star recipe!!! To cap off the 5 stars, it’s both unique and accessible to the more picky eaters. Win. Win. WIN! Because I never would have thought of this combination of ingredients, and I LOVE the flavor so much, I’m giving it 5 stars, anyway for originality.1. We’re a no alcohol family.Substitute 1/2 can of purple grape juice concentrate plus 1/2 cup balsamic vinegar, a couple of splashes of worchestershire sauce, plus 3 cups water. That really is the winning combination for depth of flavor.2. It was pretty bland as written. Add 2 T powdered/granulated beef bouillon.3. I also added another sprig and a half of thyme.4. Slow cooking doesn’t allow the liquid to boil down/boil off so the sauce never does thicken. Just go ahead and stir 1/3 cup flour into the carrots from the very start so that you don’t have to mess with thickening when everyone is already hungry.I was so surprised how much we loved this recipe, and am truly hoping others try it so they can find a new recipe to love.

K. I’ve had this recipe on my “to try” list for months. The wait for the perfect “Ramen eggs” is over. I think these are even better than our fav ramen joint! How have I lived this long without having made them? And, they’re easy!!!K. Ready for the big caveat? I changed it significantly because I couldn’t obtain the listed ingredients. I know.. not fair to rate a recipe you’ve changed. The good news? You now get the benefit of a 5 star recipe with easily obtainable ingredients.Here’s the winner recipe:4 soft boiled eggs. I didn’t poke them with a pin, but followed the directions otherwise.Marinade:3 T soy sauce3 T rice vinegar2 T brown sugar1 drop sesame oil (I really do mean 1 drop. NO more!)Pepper-fresh ground.Marinate the boiled, peeled eggs 2 hours or more in a ziplock baggy with air squeezed out. We did 4 hours and it was perfect.

Good. I added more vanilla to peaches, but otherwise more or less according to recipe. I get the reason for the slightly thicker crust, so that it’s easier to serve as a finger food. But, for me, the bottom crust is more crust than I care for. Good flavor, though.