Felina

"This is OH SO GOOD! I made it as written except for substituting 1/2 of the olive oil with salad oil and using fresh basil (extra amount. I definitely think the blending part is important and keeping it for a day in the frig before using it. DELISH! Thanks, Realtor!"

Jul 16, 2011 on Food.com

"I'm sorry to disagree with some others, but this was not good. The chicken had very little taste. My DH kept reaching for salt and pepper and then asked for a special French Fry seasoning that he likes. This is very unlike him, so I finally tasted it myself. The chicken was so bland! Screaming for at least a little salt! I made it as directed..."

Jun 23, 2011 on Food.com

"I've been making this for quite a while. This is the recipe I use because it tastes closest to Bonefish Grill's. I wondered if CookJTB might have used some of the Heinz-type chili sauce when mentioning that it tastes like bad Thousand Island dressing. This shouldn't taste anything close to that. Last time I made it, I was out of the sweet Thai ..."

May 14, 2011 on Food.com

"I've been making this since Paul Prudhomme first put it in his cookbook 27 years ago. It is my husband's favorite dish. There is no reason to use all this butter. I cut WAY back on the butter and it still tastes fabulous. I also cut back on the cayenne and it is still plenty spicy. Be sure not to skimp on the green onions. They give a fabulo..."

Apr 24, 2011 on Food.com

"This idea of putting the sauce on top seemed a little strange to us, but it turned out just fabulous! A nice crispy crunch to the crust. We could hear it when the pizza wheel hit it. Just a word of warning, though. I heated my water for 25 seconds and it was too hot to put the yeast in. I had to wait for it to cool a little. Yeast will die at..."

Mar 27, 2011 on Food.com

"I forgot to rate this. This is special and wonderful comfort food. I made this when invited over to dinner by friends who had just returned from a cruise and still had other friends from the cruise staying with them. They said they enjoyed this more than any desserts they had on the cruise. Simple and delicious! If I remember right, I made ho..."

Mar 5, 2011 on Food.com

"Oh Traciejo, I hate to burst your bubble, but do you know that 1 1/2 cups of Agave Syrup has 384 grams of sugar? That is the equivalent of 96 teaspoons of sugar! Agave is mostly fructose. Also, for some reason the skim milk was not counted in the nutritional analysis. There are another 30 grams of sugar in the skim milk. Most people don't know..."

Jan 9, 2011 on Food.com

"Although it is not listed as one of the ingredients that was not counted in the nutritional values, the sugar in the coconut milk was not counted. There are 14 grams of sugar in 14 oz. of unsweetened coconut milk. The sugars counted were from the shredded coconut. So, the grams of sugar in one serving of this recipe are actually 2.8 instead of ..."

Jan 9, 2011 on Food.com

"This recipe is not as sugar free as it sounds. For some reason, the sugar in the milk was not counted and it was not listed in the "ingredients not included" list. There are 13 grams of sugar in a cup (8 oz. of milk. This recipe actually has 5.4 grams of sugar as opposed to .3 grams. It sounds really good and I think I will try it with half ..."

Jan 9, 2011 on Food.com

"I have not tasted this recipe. I am only commenting because I think it is important to mention that the sweetener used in this recipe is not included in the nutritional analysis. The recipe calls for 1/4 cup of either Agave nectar or maple syrup. If you use the Agave, the sugar grams per serving will jump from 6 grams to 16 grams. If you use t..."

Jan 9, 2011 on Food.com