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"Really good meatloaf, and we loved the sauce! I did make two modifications. First, cut the dried thyme to 1/2 teaspoon, 1 whole teaspoon just seemed too much. Both my husband and I thought it was a good call, you could taste the thyme, it was there but subtle; sometimes thyme can be overbearing. I also skipped the red bell pepper and substitut ..."
Jan 25, 2012 on FoodNetwork.com
"I also made the sauce only - it was FANTASTIC!! I look forward to making the entire recipe. Served the sauce over Lobster Ravioli with a bit of chopped fresh spinach and it was amazing!! I used LOL Fat Free Half and Half, and Best Life Margarine instead of butter. Really had to whisk and whisk, but it was so smooth and TASTY!! I love Beurre ..."
Oct 24, 2011 on FoodNetwork.com
"It turned out perfectly, the flavor was wonderful. It tasted better the second day, so next time I may make the meat sauce a day or two before to let the flavors meld. I had to vary from the recipe because of what I had on hand and it worked fine. I used Venison instead of lamb or beef. I had two eggplant, 1 pound each and the amount was perfect ( ..."
Sep 12, 2011 on FoodNetwork.com
"I am AMAZED at the people who DID NOT FOLLOW THE RECIPE, but chose to give it one to three stars. The recipe calls for LOW FAT yogurt, not non-fat. Another review makes the point that the reason non-fat yogurt is gelatinous is because of GELATIN! The recipe was formulated for low-fat yogurt. I make lots of substitutions in recipes, but I would..."
Sep 12, 2010 on Food.com
"My husband and I love this recipe! It is really good with fresh or thawed frozen fruit (usually blueberries. I discovered this recipe in Jillian Michaels, "Making the Cut" along with many other great recipes. We have developed some modifications - I add 1/2 teaspoon Cinnamon, 1/4 teaspoon All Spice and depending upon whether I use plain or swe..."
Aug 26, 2010 on Food.com
"I read the reviews on this recipe that said it was a little plain so I add 1/4 teaspoon of hot pepper flakes to the oil while the garlic and shallots sauted - it helped, but it still needs something. Probably would not make again."
Sep 11, 2008 on FoodNetwork.com
"This dressing has great flavor. I omitted the parsley and the 2 T lemon was perfect, but 1/4 cup water is too much, I would recommend starting with 1 to 2 Tablespoons, and go from there."
Mar 30, 2008 on FoodNetwork.com
"This recipe is wonderful! Very fresh. I did not have lemon herb dressing, so I squeezed lemon and drizzled olive oil on the filets and topped with Herbs de Provence and kosher salt. Wonderful!"
Oct 5, 2007 on FoodNetwork.com