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"I wish I could give a non-rated review, because quite frankly, I altered my first try with this recipe based on the water/vinegar ratio, which I also felt was way off. After some research, I opted for 2 quarts of water, and used 2 1/2 cups of white vinegar. I didn't chop my dill as well as I should have, but used 3 heads in each quart jar, plus ..."
"This is so wonderfully easy to make and extremely yummy with cheese. I tried to harden some off so I could fry later, but it didn't work with this recipe."
"Delicious! Not much else to say about this. We did this on the grill. If you do, I recommend loosely covering with foil so the cauliflower steams a bit more and doesn't dry out."
"Am I the only dissenter here? It was almost too thin - and I like thin pizza crust. I felt like I had flatbread, rather than pizza crust. I may have also had issue with my yeast - as my dough really didn't rise much when I let it sit."
"This earns a spot in my "tried and true" cookbook. We have an oven roasted salmon recipe that we always rely on, but I love the flavor of rosemary in this one, and how moist the salmon turned out! Thank you."
"The flavor of this is great when used with garlic and butter. I never would have thought of putting rosemary in broccoli.I made the mistake of using panko, however, and they just wouldn't stink to the broccoli."
"This is pretty amazing! I steamed my cauliflower, then mashed it with the potato masher. Extremely yummy. Will sub chives for onions next time."
"We had an almost 2 1/2 pound tenderloin. I cooked it for about 25 minutes and then wrapped in foil. We like ours medium. It turned out perfectly. My only concern was that it did seem a tiny tad bit dry. Maybe next time I will not trim the fat first. Also I think 20 minutes in foil is about 5 minutes too long. The meat was not quite as hot a..."