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"I made this for dinner last night. I didn't remove the bones, I added a touch of Old Bay instead of salt. The directions didn't say how much of the crackers to use so I used about 3/4 of a sleeve of Ritz. I think that was too much because it was a little dry. But it's extremely easy to make and pretty darn tasty so absolutely I will make it again..."
Mar 8, 2013 on Food.com
"This is easy if you use a container of pomegranate seeds available in the produce section of some supermarkets, and preferably dark chocolate. The tart bite of pomegranate seeds is wonderful with the smooth sweetness of dark chocolate."
Nov 30, 2011 on Food.com
"My mother used to make this. This was how she got us to eat peas. Yummy!"
Sep 16, 2011 on Food.com
"My boyfriend made this for me last night. He used 2 pounds of shrimp, weighed at the store with the shells and tails on. He doubled everything in the recipe except the salt which he measured as stated in the recipe. We agreed that any more salt would have been too salty, and he likes his salt. Our garlic cloves were quite big. When we make this ag..."
Oct 21, 2010 on Food.com
"I have been using this recipe for many years and have almost mastered it. In fact I made it just yesterday. It turned out great and I'm consuming it as I type this review. I have placed 4 individual ice cubes in a coffee mug and then filled the mug with Cabernet, which is my preferred way of serving it. (Don't laugh! But this wonderful recipe cou..."
Apr 27, 2010 on Food.com
"I was about to submit the recipe as printed in Penzeys Spring 2008 catalog. As you said, Penzeys recipe calls for 1 cup long grain white rice and 1 tablespoon finely minced onion, optional. Penzeys directions don't call for rinsing the rice. They say place butter and minced onion in a heavy quart saucepan. Sauté over medium heat until onion is tr..."
Feb 22, 2010 on Food.com
"I used to make these all the time. They're fun to make and even more fun to eat."
Dec 13, 2009 on Food.com
"This is even better over chocolate ice cream and slathered with hot fudge."
Jul 27, 2009 on Food.com
"My mother used to make this with various colors of jello. It's good and looks pretty. Unmolding is a snap if you poke a hole in the bottom with a can opener when you're ready to unmold. Speaking from personal experience, be careful it doesn't roll off the plate after it's unmolded. It's round & slippery. :"
Dec 31, 2008 on Food.com
"I've made this several times. Everyone loved them, adults and kids, and they're easy. I followed the directions exactly - the biscuits puff up in the oven - except I used more cheese - Kraft extra sharp Cracker Barrel Cheddar - because I love cheese. I like the meat mixture as it's written, but if it seems too sweet, you could cut back on the br..."
Feb 15, 2005 on Food.com