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"The Barefoot Contessa on the Food Network made this recipe recently. I then prepared it at home and, I agree; it is fantastic. Thanks for posting."
Apr 21, 2012 on Food.com
"I have been making this recipe for some time and love it. But I lost it so was really excited to see it published here. Because I am Diabetic, I substitute fat-free cream cheese for the regular, Splenda Brown Sugar for the brown sugar, and Spenda or Stevia for the sugar. Otherwise, I follow the recipe exactly though I do use mixed frozen berries f..."
Dec 13, 2010 on Food.com
"I tried this recipe first by seeing in Sunset Magazine as well. It is one our family favorites. I would suggest, after reading one of the reviews, DON'T use precooked shrimp. I use the large ez-peel shrimp. I also serve these with Jack cheese and shredded cabbage. I quickly fry the corn tortillas just to make them slightly crispy.Thanks for pr..."
Nov 2, 2008 on Food.com
"Excellent! I added 1 Tbls. Dark Molasses to kick the flavor up a notch and extra garlic since I'm an addict. I also added some unsalted peanuts for crunch. We loved this and I will be making it again."
Jan 17, 2007 on Food.com
"This was great. I'm not a Rice-A-Roni fan so I used Old El Paso spanish rice and it was terrific, much better than plain white rice. I also par-cooked the peppers on the grill to give them a roasted flavor and served over garlic mashed potatoes. Wonderful! Thank you."
Sep 18, 2006 on Food.com
"These were very good. They reminded me of something I had in Germany years ago."
Nov 26, 2005 on Food.com
"Thank you for printing this. It's the only way I feed the hummingbirds. I used to buy the store-bought nectar and then read in the newspaper that the dye is harmful to the birds. Plus I noticed it went rancid very fast. This solution, I assume because of the boiling sterilization, stays sweet. One thing to note is that the nectar should be changed..."
Sep 29, 2005 on Food.com
"Wonderful! My husband loved it (with rye Wasa bread and I also tried it on toast with crisp lettuce - makes a great sandwich."
Sep 14, 2003 on Food.com