sure the heat is on, but the thermostat is definitely set at a reasonable level and everyone is plenty comfortable. we used the last portion of the chili in a baked spaghetti dish that was just plain dirty in a XXX way, especially after shredding about six ounces of Tillamoook extra sharp cheddar cheese over it before it went in the oven. yeah, you heard me. don't EVEN pretend you aren't fantasizing about going home and doing the same, either. I know you want to!

This is delicious and filling and perfect for the turn in the weather! I failed to recognize I was out of carrots so those were missing and I decided to use a Kabocha because it was right there in the produce area looking good. Otherwise, I fudged some of the proportions due to making a larger batch and simple preferences, but kept it pretty close. Very tasty dish will be repeated with great joy and frequency!

well-seasoned lentils, warmed our bellies and palates surprisingly quick

Scaled this to 80 servings for a work function. Definitely the best baked beans I've had. Really enjoyed them. Admittedly, we made the decision to not drain off the excess bacon fat because, honestly now, is there a such thing as excess when it comes to bacon fat? Pat, you're a bacon and bean hero!

O-kanagan/ your soup was really grand/ true culinary love in this home cook's command/ with chardonnay and curry powder/ the flavors nice and clean/ no garlic though/ O-Kanagan, 'cause it treats us mean/ I'll keep this soup in my box of recipes/ O-Kanagan, you sure know how to please/ O-Kanagan, you sure know how to please!

I like this pretty much, but think I want to mess with the proportions a little. I didn't feel like I was getting all the individual flavors. Still, it's a nice salad.

I feel like the seasoning in this recipe is a little unbalanced, but I can't stop eating it. I'd like to tinker with it a little, but for now, it's a great recipe as it is.

We were surprised by how much we liked this recipe.

Of all the slow cookers, in all the towns, in all the world, this recipe was made in mine. I'm not sure how Moroccan this recipe really is (at least enough to rip off a Casablanca quote, apparently), but it's hardly worth researching once you taste it. I did fail to have on hand lemon juice, having used the last of it in some hummus a few days ago, so that part is missing. I'm guessing it would have helped to further balance the sweetness, which should have been easily predicted seeing the ingredient list. That being said, I personally like a little spice in these sorts of dishes, so I may just add some form of chile pepper, whether it be fresh or dried in my next preparation of this dish, which I believe will be much sooner than much later. Regardless of it's very few shortcomings, I think this is the beginning of a beautiful friendship (couldn't help it).

I added chicken and used dried basil in place of fresh (used 4 teaspoons). Overall, I think this is a sincerely solid dish. I'm glad I added chicken as it tasted great and added some texture to a dish that is otherwise very mushy. I did cut the zucchini in larger chunks, which helped, but I will add the eggplant to the pan a little later in the process next time. Thanks for the great recipe!

I've used this recipe two years running now and don't see an end to it. I love the resulting sauce. It's tart, sweet, tangy, beautiful, etc., etc. Day after sandwiches with crusty rolls, cream cheese, this sauce and, of course, turkey were simply delightful and made me want to roast another turkey so I can have more sandwiches all week! Thank you for one of my favorite holiday recipes!

This recipe is pretty decent, but the end result, for me, lacked balance. I agree that there is simply too much acid from the lemon juice. It's too disproportionately high to the rest of the recipe. I'd also have liked a bit more apple flavor as well. Overall, the soup was well received by everyone, myself included, but I'm definitely going to monkey with it to make it mine. Oh, I also used goat milk instead of cream, which worked nicely.

My turkey came out nice and moist. I'm almost entirely happy with this recipe. The only thing I don't like is that it gets heated and needs to be cooled. To cool this safely within proper time and temperature constraints takes too much time, attention, ice, and patience than I really had on Wednesday. I wonder whether this wouldn't be equally effective without the heating step. If you're happy to do that extra work, I'd say you'll be happy with this recipe, just as I was. Next time, however, I'm going to seek out another recipe for brining.

Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!

Love Love Love chili plus chocolate. These hit the spot for me. Thanks!

I love the flavor of this. I did use two chopped fresno peppers rather than the canned jalapenos. The only issue I had was with the consistency. I had let it simmer for over 90 minutes and still had more of a soup than anything, so I uncovered it, turned up the heat and let the liquid reduce until I had the stew-like texture I had hoped to get. Thanks for the recipe.

Pretty good.

This is pretty tasty, but I feel like something is missing. I'm going to have to play around with this to get it where I want it, but I still loved the dish.

I was very surprised at how much I enjoyed this chili. I doubled the tomatoes, added 2 tablespoons cumin, four chipotle chiles (in Adobo sauce) and a bottle of Henry Weinhard's Blonde Ale. I will probably tinker with it even further as I still want a little more flavor, but it's a great start for a turkey and black bean chili.

I had to use kidney beans in place of the pigeon peas, but otherwise made this to spec. It's unbelievably simple and good. I look forward to enjoying this for many meals to come. Nice recipe!