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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 ..."
Sep 17, 2010 on Food.com
"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."
Sep 1, 2010 on Food.com
"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."
Sep 1, 2010 on Food.com
"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."
Oct 16, 2009 on Food.com
"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."
Oct 11, 2009 on Food.com
"This was easy to make, and I'm sure very good, but I have decided I just don't like the flavor of garlic on my cauliflower."
Oct 8, 2009 on Food.com
"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."
Aug 11, 2009 on Food.com
"Not sure what went wrong as I followed it to a t, and had to throw the whole batch out. I'll stick to my no fail rice cooker."
Aug 10, 2009 on Food.com
"This is pretty amazing! I steamed my cauliflower, then mashed it with the potato masher. Extremely yummy. Will sub chives for onions next time."
Aug 1, 2009 on Food.com
"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..."
Nov 16, 2008 on Food.com