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"I liked this ALOT! I am a Nutella freak, so I reduced the PB and added a touch of Nutella for the second batch....PHENOM!"
Jul 2, 2011 on Food.com
"For the sauce...I mix (to taste... Ketchup, Mayo, small amount of Dijon mustard, splash of Worcestershire Sauce, sprinkle of garlic and onion powder, crack of pepper, a nip of GOOD Prepared Horseradish (NOT the creamy stuff for sandwiches, but the stuff that looks grated and a dab of honey. This seemed to get the tang, sweet and kick I was tasti..."
Mar 28, 2011 on Food.com
"This is a NEVER FAIL meal! My darling boyfriend is a total spazz about meat being undercooked and I had to keep reassuring him that it's normal for pork to have a little pink...not raw...but pink in the center. He LOVES this and never knew that pork could be juicy! I told him that's what happens when you cook it right and don't over cook it!"
Aug 1, 2009 on Food.com
"YUM! One Question...Do you freeze the dough, or do you bake them and then freeze them? Thanks!"
Jul 27, 2009 on Food.com
"Holy Crap! This was SUPER yummy! My picky man exlaimed...I"t's AWESOME!"Thanks!"
Oct 21, 2008 on Food.com
"Awesome!!! I didn't add the salt because I assumed the sodium from the beef broth and the au jus packet would do it...plus, I figured if you wanted to add salt...it could be a personal preference thing. My BF is really picky, or I would have put mushrooms in this too. VERY good taste!"
Nov 5, 2007 on Food.com
"Awesome for Spinach dip, or salsa... or any dip that you like! PERFECT for low carb diets!"
Aug 6, 2003 on Food.com
"Easy to make, awesome taste, very filling! I do low carb food so I substituted the bread crumbs with roasted pine, hazle, and macadamia nuts that I put into a food processor(not too much, it'll turn into paste"
Aug 6, 2003 on Food.com
"I tell you what! What a surprise...the flavor is incredible!!! Make sure you spend the money for GOOD Blue Cheese.I thought it sounded good, but man, I never expected this! It's very thick and creamy...(however, I added more bacon, but what a break from the norm!!!!"
Jul 17, 2003 on Food.com