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"I did not finish my review..it's great other than the confusing ingredients...I used the 6 slices of whole wheat rather than the white bread..this could sucessfully be a greek dish with some spinach, feta and calamata olives....good dish and thanks.!"
Jan 1, 2004 on Food.com
"Very tasty, remember the fresh tomatoes will add a lot of their own juices to the marinade. Beautiful flavors. Highly recommended and EASY!"
Sep 20, 2003 on Food.com
"This rivals any shrimp dish in a 5 star restaurant, so I give Marie 5 stars! The lemon over the shrimp just before eating makes them melt in your mouth!"
Aug 31, 2003 on Food.com
"This is the best recipe of all times...you will get raves from guests and family. Go for it...it is awesome!!!"
Jul 22, 2003 on Food.com
"Very good recipe. I added some dry mustard, shredded prisuitto, sliced mushrooms and shredded FRESH basil. UMMMMM good. This is easy to make the night before. Serve with fresh fruit, scredrivers and bloody marys for a super brunch."
May 24, 2003 on Food.com
"Very good flavor, the basil and spinach combo is superb. I added fresh shrimp on top which I cooked in olive oil, lemon, white wine and salt and pepper. Would be good grilled I'm sure. Enjoy"
Apr 13, 2003 on Food.com
"Very simple, great flavors, the recipe directions cooked the filets to perfection!!!"
Apr 12, 2003 on Food.com
"Very flavor filled...we used sharp cheddar. This is even good next day re-heated. Cudos to the author of this recipe!"
Apr 5, 2003 on Food.com
"Superb flavors. Blends with fish well. Great for a semi-quick dinner. There is a little confusion with the recipe: there are 2 kinds of onions in the recipe. The author should say in step NO. 11, "Lightly saute the green onion".. I figured it out almost too late. Make this it's terrific."
Apr 5, 2003 on Food.com
"Well, after the long 10 hours, the small potatoes were still semi-hard, but it is a great dish, the meat was superb. I downsized the recipe online to 6 people but it barely fit in my big crockpot. It's a good recipe, I guess I need to do it again to get it perfect."
Mar 29, 2003 on Food.com