The only change I make is to add beer - cause we like that flavor in lamb stews. We subsituted the wine and water for dark stout. We have occasionally used beef instead of lamb - just be sure to tenderize it. This really is a wonderfully well-done recipe.

Lovely! I'm becoming a big fan of trout. SEANZILLA: 'Amandine' is right, it means "garnished with almonds." Almondine isn't a word in the dictionary.

Lovely!

I served this for Thanksgiving. It was fantastic! Without the cheese, it's smooth and savory-sweet and creamy, absolutly a dream. I kinda felt that the cheese actual detracted from it, gave it a tart taste that didn't seem nearly as divine as the 'plain' potatoes were. Next time, I'll be omitting that.

Ohhh, so yummy! We had guests over the night I was making this - they had already eaten, I knew, so this was just going to be for my husband and I (we were running a bit late). But it wasn't long before they just couldn't resist getting themselves a serving - it smelled so dang good!

This is awesome, the best recipe for naan I've ever tried. It really has to be eaten right away, though... I'm never able to save it for later, it doesn't seem to keep well.

This was nice. I didn't even use any butter (trying to cut down on excess fats) and I thought it was excellent.

Wanted to add that I've made this with pork shoulder ribs as well - but both those and the roast should be boneless (at least that's what I prefer). Whatever cut of pork you chose, make sure they aren't TOO lean (very lean meats will come out tough when slow-cooked). We often add a lot more mushrooms just because we like them so much. If I don't have pearl onions, I use frozen chopped white onions, it's all good. My husband is always requesting this. As a previous poster mentioned, there is a good amount of extra liquid/gravy (we like it that way). But keep that in mind - if you don't want much, drop the amount of broth and sherry by half. Or you can thicken it to make more of a stew. Whatever you feel like, ya know? :)

Definitly a cute idea, but I think it will depend on the recipe you use as to how good they will come out. I filled the cones just halfway, and my recipe didn't rise enough to fill the cone up. You'll want to experiment a bit with small batches before doing it for parties. I recommend using whipped cream rather than frosting, so you can pile it on for a fun effect without adding a whole cupful of overly sweet fat to it.

Very nice! Just perfect with a little dish of olive oil for dipping.

This was a delightful indulgance. My husband and I loved it. It's so easy to customize, too - you could add spinach, ham, mushrooms, whatever you like.

Oh my goodness, is this recipe a challenge - especially for someone like me, who has to do all the stirring and beating by hand. What a workout! I admit it took a few times to get it right, but the reward was a delicious and perfectly textured delight.

Mmmm, these are wonderful. They've become a staple 'special item' in our house. It's easy to cut down the fat dramatically by using a light butter or even substituting some of the fats for applesause. Then you don't have to feel quite so guilty, yet get the same wonderfully gooey, tempting results.

Amazing! I was surprised at just how good this came out, and so simply! Just those few ingredients and it came out impressively... just falling apart, so tender and delicious. Excellent recipe!

This is an awesome recipe. It's just like the ones at the mall, and my fiance is crazy about them. After trying it once with the normal recipe, I then made a batch substituting the same amount of applesause for the oil, and using a non-stick spray on the baking sheet, thus making the pretzels fat-free: I also have a fat-free butter spray, but they also taste great without any butter. A very fun and tasty recipe!