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"Great recipe. I didn't use peas but I did add some diced green pablano peppers to the onion and garlic saute. Big hit at dinner, my neighbor had multiple servings of the rice. The recipe's a keeper."
Jun 5, 2011 on Food.com
"Recipe turned out great! I will be making this and a version with anise flavoring as Christmas presents for my friends on a gluten-free diet."
Dec 21, 2010 on Food.com
"The first time I made this I used a slightly smaller oblong pan than the recommended 9 x 13. The result was an undercooked cake BUT it was still delicious. I made it again using a 9 x 13 pan and it turned out great. Lots of sugar throughout this recipe but the folks at work didn't complain. Thanks for a great recipe."
Dec 28, 2009 on Food.com
"The pie/crisp was delicious. Really, it's a pumpkin pie with a crisp topping. I only used half the amount of crisp i prepared. The pie top would not hold anymore! Taste was really good. I brought the leftovers into work and the stuff was gone in an instant! People with sweet tooths would love this."
Dec 27, 2009 on Food.com
"I like brined chicken so i thought i'd try this with a pork loin, since pork loin roast can easily turn out dry. Nice results BUT I brined my 4.5lb. roast for two hours, not the eight hours called for in the recipe. I also preheated my oven to 450 degrees and cooked the roast for about 15 minutes initially and then turned the temperature down to..."
Jan 2, 2009 on Food.com
"Great recipe! I had frozen peaches from the summer before and they were quite juicy. I thought,"I don't know about all this liquid" but the cobbler turned out great! I threw in some blueberries in the fruit mixture at the last minute and that was just fine. Thanks for a keeper of a recipe!"
Oct 5, 2008 on Food.com
"This recipe tasted like the German "bretzen" I remember eating everyday during a vacation to Munich. The water bath is a pain but absolutely necessary to get that pretzel texture."
Aug 24, 2008 on Food.com
"I would cut out the parsley and NOT use olive oil. The olive oil made the artichoke leaves greasy and unpleasant to handle after a while.The artichokes tasted great, otherwise."
Mar 25, 2008 on Food.com
"Delicious recipe, a definite keeper! The prep time in the recipe is underestimated. I did not use the 3 Tablespoons of salt called for; I sprinkled coarse salt lightly over the meat. I did not bother tying the meat with twine. I used the less expensive white button mushrooms instead of cremini. The sauce, the mushrooms and the meat were delici..."
Mar 22, 2008 on Food.com