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"This was pretty good. All the draining was worth it - the 2 cups reduced down to about 1 cup of intense yogurt with a cream cheese-like consistency. If I do this again I may use lemon juice and vinegar, and mix fresh garlic with some garlic powder or granulated garlic. Thee fresh garlic flavor was almost too strong, and the vinegar was really sour..."
Jul 3, 2009 on Food.com
"Great. I actually used the pan drippings from my beef/chorizo filling instead of the oil - yummy."
Oct 8, 2005 on Food.com
"This was really fantastic. Good the night I made it, good at lunch the next day and dinner the next night. I used canned tomatoes, which I highly recommend unless you can get nice juicy ones at the store (I made this in October so that's really not an option this time of year No mealy Roma's in this dish. I'm looking forward to doing it again!"
Nov 17, 2004 on Food.com
"This was a real winner at my house. I had some venison loin cuts of various sizes (originally cut as stew meat I think - I was not the butcher so not sure exactly what cut it was Some were very thin - 1/4 inch at most, and so I cooked only about 1 minute each side in a nice hot pan, just to sear them up. I also used butter instead of olive oil, a..."
Apr 11, 2004 on Food.com
"Pretty good. The sweet and sour flavor is quite nice. Served with some crusty bread and a leafy salad, with some stuffed bell peppers on the side."
Aug 19, 2003 on Food.com
"This was indeed easy, but I've tried this twice (in the oven and been disappointed both times. There simply isn't much flavor to the chicken. It comes out poached and bland - the salt in the supermarket sherry I used wasn't enough to drive the sweet wine flavor into the meat. I'm guessing the crock pot version would be much tastier, as it would a..."
Aug 19, 2003 on Food.com
"I used more then .25 pound (closer to .5 of tomatoes, and the oil-acid balance was still way off. The dressing was absolutely dominated by the flavor of the oil, which was unpleasant. I think it is because I used standard grocery store Romas instead of a juicier, fresher variety of tomato. No rating until I try it with diff tomatoes. V-8 and Wess..."
Aug 4, 2003 on Food.com
"This is pretty good with Asian-influenced salad/foods. I ate with iceberg lettuce mixed with mellowed red onions (soaked in lime juice for 1 hour, bean sprouts, radish and carrot, and some sesame marinated chicken breasts. The rice vinegar adds a good bite to the flavor, especially with the aforementioned onion prep. However, I see no need to spe..."
Aug 1, 2003 on Food.com
"Very, very good. A big hit at the WWE Vengeance pay per view party. Omitting the oil made a perfect cornbread for crumbling into a nice, 3 alarm chili. I chopped 5 medium (fresh jalapenos in my Cuisinart, seeds and all, nearly to the point of puree - I hate biting into whole jalapenos in my cornbread - and it made every bite fiery good! With the ..."
Jul 28, 2003 on Food.com
"Picked this looking for an easy replica of Le Madeleine's tomato-basil soup. This is certainly easy, although I'll offer a few tips/comments on flavor:One - The color is awfully 'orange', kind of like a cheet-o soup. My America's Test Kitchen cookbook suggests pureeing only the solids to try and keep from whipping too much air into the darker to..."
Jul 17, 2003 on Food.com