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"This is the ol' Chevy truck of Southern country vittles. Make the recipe as written or substitute your heart out. 'Tis excellent as written, but here's a couple of alternatives. I like to grind three or four dried cayenne peppers between my palms directly over the pot. Any sort of fresh peppers chopped up do well. Trying to eat the meat from a ham..."
Feb 28, 2011 on Food.com
"I'll not deign to rate this yet, having not actually used it. I WILL, however, offer this comment in support of that of Flourgirl51. It is NOT a safe method for canning. It may be safely used provided the resulting product is refrigerated and kept for no longer than a month or two - similar in fashion to how you would keep an opened jar of store-b..."
Jan 17, 2011 on Food.com
"I've made this a few times with excellent results. I've determined that the use of bacon is superfluous and can be dispensed with easily. (Although if I'm cooking up a batch of bacon for BLTs, this is a good use of the grease. Serving with pasta or rice is OK, but around our house, satin-smooth mashed potatoes is de rigueur. Also artisan bread an..."
Jun 10, 2010 on Food.com
"I made it as written. Very good, but not what I would call Pastrami. Still, a viable alternative for folks without the ability to smoke a brisket."
Mar 20, 2010 on Food.com
"This is a good recipe. I had the butcher cut the rack of baby back ribs in half so that each bone would be somewhat short. This made the dish into finger food, or appetizer style. Otherwise, I followed the recipe as written except I sprinkled sesame seeds liberally on the finished product. Nobody raved about the ribs, and I sorta liked them. Nice,..."
Aug 19, 2009 on Food.com
"Made this exactly as presented, although I too opted for the Kalamata olives. Next time I'll use the black. When the leftovers equaled about half the original amount, I cooked up some Italian sausage and added it to the mix. This did NOT improve the stew, although neither did it harm it. It just changed its character. Next time no Italian sausage,..."
Feb 17, 2009 on Food.com
"Very, VERY satisfying soup. I made it exactly as written, EXCEPT: I added a couple of handfulls of bow-tie pasta (which worked really well, mixed Italian spices, about five cloves minced garlic, and SPICY Italian sausage. Even our delicate, "special" palate folks loved the extra kick. It made the soup more warming but not overbearing. I also adju..."
Jan 4, 2009 on Food.com
"This recipe is just fine. I made it exactly as presented, but none of us really cared for it. It's simply a matter of taste, and there's no accountying for taste."
Nov 1, 2008 on Food.com
"Prepared exactly as written, it was somewhat less than mediocre. Not bad, but not worthy of a second try. Suggestion: Try serving with sixteen pints of Pabst Blue Ribbon."
Oct 11, 2008 on Food.com
"This is the Rolls Royce of the lowly tuna casserole, excellent as presented. It is improved by a half teaspoon of cayenne which brings up the flavours. Same for a tablespoon of fresh lemon juice. Fresh mushrooms are far superior to canned in this recipe. If small, they can be used whole. I like to double the tuna. Also, 1/2 cup grated Monterey Jac..."
Oct 10, 2008 on Food.com