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"This sauce is exactly what I was looking for! The flavors stood out, but complimented rather than overpowered the pizza toppings and cheese. I did puree the sauce since I didn't want to bite down into bits of celery. If you've only tried pizza sauce that is based on tomato paste, you are in for a treat!"
Feb 8, 2011 on Food.com
"We had to cut our trip to Egypt short due to the protests, so I was looking to cook some meals that we should have had more of, including falafel and tahini sauce. I chose to make this recipe because of the taratoor sauce, and boy, am I glad I did. It tasted just like what we were served in Egypt (minus a sprinkle of ground cumin on top. The fala..."
Feb 7, 2011 on Food.com
"I finally have moist-on-the-inside-and-crispy-on-the-outside fried chicken! Thank you Alton Brown! The big changes to my usual routine included the buttermilk soak (I only did 1 hour this time, but I'll do it overnight when I remember, using vegetable shortening for the oil (I generally refuse to cook with this stuff, but decided frying would ..."
Feb 3, 2011 on FoodNetwork.com
"I use this recipe as a base for making Italian sausage. If I forget to make it early, I just double the spice and it turns out wonderfully. I've also been known to throw in some garlic powder with it. Yum! We use it ground for spaghetti and lasagna, so I've never bothered putting it into castings. "
Mar 14, 2010 on FoodNetwork.com
"I've made this recipe a half dozen times now, as it's something my picky husband actually asks for! I significantly reduce the salt (at most 2t as I'm not a salt fan and the chicken stock has plenty of its own salt (even low sodium is generally high in salt. I generally add green beans and peas while I'm reducing the sauce to make it a one po ..."
Feb 28, 2010 on FoodNetwork.com
"Very tasty. Next time I will add more cheese (I didn't measure it this time, just guessed. I baked it covered for 35 minutes and uncovered for 10... perfectly done all the way through."
Nov 10, 2009 on FoodNetwork.com
"Worth every moment of prep time! I have to admit that I've never been able to broil the eggplant without setting off the fire alarm, so I'll be grilling in the future. The only change I've made is to leave out the olives since my cooking partner hasn't learn to appreciate them yet! Excellent recipe!"
Oct 27, 2009 on Food.com
"I grew up on White Lily flour biscuits, and loved them the whole time, but these are definitely better. I followed the proportions correctly, but dropped them instead of rolling them out (b/c that's how MY grandma made biscuits. I also let them sit on the pan for 20 minutes before baking. Excellent biscuits!"
Oct 27, 2009 on FoodNetwork.com
"These burgers are great! My husband and I saw Bobby Flay make these on Throwdown and had to have them. We tried them the next week. This burger is worth the extra prep time of roasting the garlic. It's gooey and juicy and positively perfect. One of the few recipes I have never modified!"
Oct 27, 2009 on FoodNetwork.com