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"I have made this several times and each time I'm astonished at how people react to it...wonderful and elegant presentation, though I have also made it in smaller bite sized pieces for buffet fare... Thanks for the post EdsGirl!"
Nov 10, 2010 on Food.com
"i too added alot more tuna... used the one in the packages... also used soy cheese as i was making this for a kosher family... also, added a spritz of sherry at the end... neat flavor ....thanks so much Judith... we have a fave here!"
May 18, 2010 on Food.com
"I am making these for our monthly food/friendship gathering... the recipe looked good and I always trust fellow food network fans... this time guys... well, I don't know. The pancetta would not stay in one piece.. sure, if we needed it to be a certain thickness it would have been nice to know that... also, what kind of fig... mission or regula ..."
Feb 12, 2010 on FoodNetwork.com
"This has been the "go to " recipe for Newburg for us... no changes, thank you guys! It is expensive to make, but really packs a wallop when served!"
Dec 11, 2009 on FoodNetwork.com
"I really had a problem with this recipe as written. First of all, use savoy cabbage it saves alot of aggravation.. secondly, i am going to try not to cook the meat before baked... this was such a crumbly filling and hard to manage on the roll up... third, too much sauce I think... but that actually turned out well.... I mixed the extra sauce wit..."
Nov 23, 2009 on Food.com
"I was never really a serious Chinese f'ood devotee, but, my husband, raised in the Bronx is...I remembered him saying something about Shrimp in Lobster Sauce and that"swhen I found this recipe... It was great.. couldn't use much garlic so I added in some shallot and black bean sauce with chili (just a bit, I over did it on the sherry but the e..."
Mar 31, 2009 on Food.com
"Yessss!!! Finally got my son to eat spinach... only took 18 years! I used Low fat ritz crackers, omitted the salt and added some artichoke hearts that I had leftover (sauteed in onion garlic and olive oil really excellent... oh also had to use fresh spinach 'cuz that's what I had on hand. Thanks for an easy fix!"
Nov 30, 2008 on Food.com
"This was a surprise hit with significant other after he'd been doing leaves all day. I've done this twice and the second time I used a great balsamic vinegar,,, the first was just a store brand. The second time was alot better not as tart, tho' no complaints either way! Thanks so much PanNan..."
Nov 14, 2006 on Food.com
"Brushing with olive oil really made the chimis crisp and seemingly lighter... glad I read all the comments!"
Nov 5, 2006 on Food.com