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"I may have not understood the recipe but it still turns out great. I used 24 medium roma tomatoes, 1 red bell pepper, 1/2 cup onion, 4 bay leaves, fresh basil, 1 tsp oregano, honey, and 5 garlic cloves. I boiled it together for 1 hour, then strained out the water and simmered it just over 2 hours. I may have done something wrong because I only got..."
Feb 24, 2010 on Food.com
"Excellent. I added a carrot and used some frozen tomato paste cubes I had made previously. I also used lean turkey italian sausage. I didn't add any salt or pepper. Besides that, I stuck to the recipe. Excellent."
Jan 13, 2010 on Food.com
"Excellent! I make a few changes when I make it: I cook the onion and garlic in cooking spray or olive oil; use 6 or so cloves of garlic and a whole onion; leave out the egg; and add a few teaspoons of rosemary. Each time I make it I use different spices just to experiment a little. Also I add a little bbq sauce occassionally. It's excellent every ..."
Sep 16, 2009 on Food.com
"200 degrees for 8 hours is not hot enough or long enough. Maybe if it was for 14 hours but I did it at 200 degrees for 10 hours and it still was nowhere near done. Also, way more liquid smoke; I would say 4 ounces of liquid smoke per 5 - 6 pounds. Also, I wouldn't do the water until the pork is shredded because it dilutes the liquid smoke. Once yo..."
Aug 10, 2009 on Food.com
"I posted the picture on here. I used Magnolia Bakery's Vanilla Birthday Cake and split it into 3 bowls (per the idea of Chief Cook and Bottlewasher... I cooked it nearly an hour; I was getting anxious about the possibility it wouldn't cook all the way through but it finally did. I then used the buttercream icing (along with 10 cups of confectione..."
Jul 24, 2009 on Food.com
"You didn't specify when to slice the flank steak. I would suggest cutting the steak thin enough so it can still cook when being fried, but to cut down on the rolling in flour and bipping in egg, just make 4-8 seperate pieces, fry them, then slice them. I had this dish in Hawaii and I think that's how they did it."
Jul 5, 2007 on Food.com