Chef Dee214

"This was pretty good, but it certainly did not come close to being as good a companion to tostones as the traditional garlic sauce. I served two sauces and this one was barely touched. I'd make this again, but would have to figure out what it would go good with. One out of the 4 dinner guests liked it. Everyone else had Daisy Martinez' garlic ..."

Feb 15, 2011 on FoodNetwork.com

"Okay, I made the mistake in making this when I had a lack of sleep and couldn't figure out why the coffee syrup wasn't turning to syrup (as I waited for well over an hour - just to now notice that I wasn't supposed to use espresso "grinds" - just the brewed espresso. Well, the funny thing is that it did still turn out good except for the overwhe ..."

Nov 28, 2010 on FoodNetwork.com

"One word - Awesome ! The pork was moist (unlike when I fry it up oftentimes & the sauce was delicious. I'll certainly fry up my "chulettas" once in a while, but I'd definitely make this sauce to accompany it when I do. My only change was adding a couple more cloves of garlic because there's never enough in my mind. Thanks G ..."

Oct 5, 2010 on FoodNetwork.com

"I did a search when trying this recipe at a jewelry party and found this one. I made it at a book party of mine and it was a hit too. I did not the whole package of cool whip. It's always good to taste as you go and perfect it how you like it."

Aug 25, 2010 on Food.com

"I thought this was very tasty with a few changes. I used rotelli pasta (so the crumbs would get in the crevices. I added more olive oil (to taste until I thought it wasn't dry. I diced the red bell peppers instead of leaving them long and added black pepper, garlic powder, sea salt (or kosher & red pepper flakes. When I served it I added a ..."

Jan 30, 2009 on FoodNetwork.com

"I thought this was great with some revisions. I used rotelli pasta (as I thought it would be tastier having the crumbs inside the crevices diced the bell peppers instead of keeping them long; used more olive oil (to taste so it wouldn't be too dry; used garlic & cheese croutons (only because that's what I had and added the following for mor..."

Jan 30, 2009 on Food.com

"LOVED IT ! Just brought it to a (preThanksgiving party and everyone loved it. [Some kids did not like the pumpkin or the spice though]. I accidentally used a 30 oz. can of Libby's pumpkin pie filling and I thought it was perfect. It definitely would have been way too sweet had I used only 1/2 that amount (me and all agreed. I made it the d..."

Nov 16, 2008 on Food.com

"I've made this a few years now (originally from another recipe website and it's great. I toast the pecans in butter and instead of whipped cream, I use crumb cake topping (taken from a favorite crumb cake recipe and call it Pumpkin Crumb Crunch Cake. It's a hit among many pumpkin fans during the holidays and requested by many."

Oct 1, 2008 on Food.com

"My husband made this for me and it was delicious ! I couldn't stop eating it. He didn't even smoke it (as we didn't have the wood chips handy and it still came out great. We served it with the potato salad Sandra Lee made from the same episode and some roasted asparagus. It was a great summer meal we enjoyed outdoors !"

Jun 10, 2008 on FoodNetwork.com

"I have been eating this same kind of pizza, but with English muffins (toasted first, since I was about 5 (30+ years ago. I still make them and I even got my husband loving the Velvetta on the little pizzas I make. I'm so glad you published this so that more people can see how delicious this realy is !"

May 13, 2008 on Food.com