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"What a wonderful recipe... Tritip is not a popular cut around here, I usually have to drive about 20 miles roasted find it. Instead I used boneless short rib...perfect. You can cut these in half length-wise and skewer or just leave whole and grill. I am always looking for a tasty and economical alternative to lunch meat for my husband who likes ..."
Sep 4, 2012 on Food.com
"I had a tax client who was a cook at Red Hot and Blue and this was the recipe she gave me so I know its right....only she gave me the " some of this, some of that" version. Nice to have the specifics. One thing she did tell me....always use Hellman's Original mayo - it makes all the difference. That and plenty of salt. Best potato salad ever! ..."
Aug 7, 2012 on Food.com
"A stunningly beautiful soup. I loved the almost fruity taste and smell of this soup combined with the acceptable level of heat - I used about 2 oz. of red chili paste which was just enough to accentuate all the levels of this complex soup without overwhelming any. I was in love with this dish from the initial saute of galangal, lemongrass and k..."
Jul 28, 2012 on Food.com
"Wonderful.....and if its raining and you can't grill then 6 minutes per side under the broiler works nicely with 1.5" salmon steaks. I basted when I flipped them over.Terrific flavor."
May 20, 2012 on Food.com
"Lordy Lordy this is one delicious and beautiful jelly...so sophisticated in its flavors. I bet it would make a stunning thumbprint cookie. At any rate I hardly changed a thing except to add about 8 chopped prunes to deepen the color and flavor. I also very coarsely chopped the prunes in about 1/2-1 inch chunks. Here's almost the best part...ins..."
Oct 27, 2011 on Food.com
"Close to wonderful....wonderful would be having my own pizza oven...but this is great on the grill which is good enough....Thanks for posting...."
Oct 19, 2010 on Food.com
"Wonderful job....can't get this up North and it is so good with so many things - fried chicken, stuffed eggs, any sandwich. Easy to whip up too which is always a plus. It is essential to use the double boiler and to keep the temperature of the water at a very gentle boil to prevent getting a hot mess. Also if you keep beatiing hard with a wooden ..."
Aug 11, 2010 on Food.com
"Good Gravy these are delicious. I was prepping chicken for frying tomorrow ( buttermilk bath today and had the backs left over..decided to make some stock although I already have tons in the freezer. Had some left over moroccan chicken from earlier in the week and decided - hey, why not? Howzabout some homemade noodles to go with that. Read lo..."
Jun 10, 2010 on Food.com
"Made this for a Night at the Casbah dinner party. I did the appetizer. Made as instructed except augmented with canned crushed tomatoes and upped the seasonings to accommodate the extra sauce. Boy were these tender. Served warm with whole wheat pita, toasted, quartered then stuffed with a great fatoush made with preserved lemon. Easy to han..."
May 24, 2010 on Food.com
"Wonderful Fatoush. Followed the recipe with the exception of adding fresh peas and finely diced preserved lemon - I am a big fan of preserved lemon. Served with shredded chicken that I had prepared by rubbing b/s chicken breasts with ras-al-hanout and sauteing.When they had rested a bit I finger shred the meat and served with harissa dip and toas..."
May 14, 2010 on Food.com