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"Excellent salad, delicious flavors. I only used half an onion (prefer lighter onion flavor, subbed pine nuts for peanuts, and tossed in some crumbled feta, because I had some to use up in the fridge. Very lovely dish."
Jan 7, 2011 on Food.com
"I made several batches of this as Christmas gifts last year (doing the same this year!. It is so tasty, and goes with everything! My friends and family loved it. Thanks for a great spice recipe."
Nov 16, 2010 on Food.com
"Very easy to make. I was looking for something simple to make with the ingredients I had on hand. I added some chopped peppers I had from the farmers market. Very easy and delicious."
Nov 7, 2010 on Food.com
"Great dip, however I did make a few modifications, as it was a little mild for our taste at first. I doubled the amount of lime juice and added a tablespoon of diced jalepeno (had one I needed to use up in the fridge. The extra lime juice really brightened up the flavor, and the jalepeno added a nice zip, but wasn't overpowering. I smeared som..."
Jan 10, 2010 on Food.com
"I love this. So simple and refreshing. Bravo!"
Jan 9, 2010 on Food.com
"Maybe my expectations were too high for this, but we didn't really like this dish. The flavors were ok, and yes, the meat was tender, but overall I would rate this only an average dish. Won't be making it again."
Jan 7, 2010 on Food.com
"Great sauce! I subbed orange juice for the rice wine and tamari for the soy sauce. I also added a healthy squirt of sriraccha to spice it up. Yum."
Jan 5, 2010 on Food.com
"These are very dense and delicious...by far the best rolls I have ever made. I got 15 big rolls out of the batch, and they were done after 18 minutes. Thanks for a great recipe!"
Mar 18, 2009 on Food.com
"I made these at a dinner party, and everyone loved them! I served them with sweet chili sauce. They were actually pretty easy to make. I'm going to make a whole bunch to freeze for future lunches."
Feb 24, 2009 on Food.com
"Made this for some friends for "Thai Night." It was DELICIOUS, and pretty easy. I can't wait to make it again. We needed two large baguettes for the sauce...it was amazing."
Jul 9, 2008 on Food.com