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Joined Date: Feb 21, 2005
"Everyone I made it for loves it! Now it gets requested every single Thanksgiving and Christmas. Definitely not cheap, but it is a gourmet tasting dish. I often substitute half the brie for another cheese (mozarella or fontina cheese). I also add the spinach with the onion/artichoke mixture to absorb some of the garlic and onion flavorings and ""
Reviewed Pork Chile Verde
"Delicious! I added double the garlic and used 12 tomatillos. The sourness subsides slightly the next day.""