I thought I had beer bullion but it turns out I didn't, so I just used the water with the soups as stated in the recipe. I also added some Worcestershire, season salt and garlic powder. I cooked on low for 10 hours and added carrots, potatoes and onion during the last two hours of cooking. I served this to guests and every body moaned after each bite. A big hit!

Reviewed On: Jul. 1, 2007

This really IS the best! I follow the recipe to a "t" and it comes out perfect every time. This bread makes great toast (I like mine sliced thin) and is perfect for fondue because it holds up to the cheese very well and doesn't leave crumbs in the fondue pot.

Reviewed On: Dec. 7, 2006

I had to make a few changes to this recipe out of necessity (I couldn't get to the store) and out of my tendency toward experimentation but the results were great! I didn't have garlic ginger paste or green chile paste so I put four cloves of garlic and a fat piece of peeled, sliced ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe.

Reviewed On: Jun. 10, 2006