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"I have made this recipe 4 times in the last 6 weeks. As there are no more superlatives to add to the other reviews I will only add that I use a butter/olive oil mix and Moscato wine."
Jan 9, 2013 on Food.com
"I am a full-fledged Spicy Garlic authority and I agree with schertmark that this is the closest version of BWW's Spicy Garlic sauce. I also (accidentally found that you can use an egg white instead of a yolk and it turns out just fine."
Sep 9, 2010 on Food.com
"Finally, a bread recipe that even I couldn't screw up. I halved the recipe, started with 1 cup of bread flour and added 1/2 cup at a time until it got to a texture that I liked. I also used vegetable oil on my hands and on the board instead of using more flour, that way I knew I wouldn't be adding more flour to the mix.I baked the bread for ab..."
Jun 16, 2009 on Food.com
"I just made this. I used a 9.5" pan and needed 3 cups of graham cracker crumbs and 3/4 cup of butter (stick and a half. It is a wonderful recipe, but I will add a bit more lemon rind next time for personal preference."
Feb 18, 2008 on Food.com
"This was excellent. I doubled the recipe and used even more cheese on the top. I used Barilla Cellentani macaroni instead of regular elbow macaroni and boiled them with minced onion (the dehydrated kind to add an extra flavor. I baked everything for about 25 minutes and then turned on the broiler for the last 5 to get a nice brown crust on the..."
Jul 18, 2007 on Food.com
"I used this for boneless/skinless breasts and it was great. I did not have any fresh onions so I used some minced onions and onion powder so I had the flavor."
Jul 9, 2007 on Food.com
"I doubled this recipe and used it for grilled chicken quesadillas and it was excellent. I let it marinate for about 20 hours and then grilled the chicken and thinly sliced it. I heated the marinade that was left over (brought it to a boil and mixed it with the sliced chicken before creating the quesadilla."
May 4, 2007 on Food.com
"I followed these instructions for a large 7.5lb flat cut (as opposed to the entire packer cut and everything came out wonderfully. I ended up cooking for a total time of 6.5 hours; 3 hours of actual smoking time, and 3.5 hours of low indirect-heat cooking.I used large pecan wood and hickory wood chunks along with standard charcoal in my Char Gr..."
Apr 22, 2007 on Food.com
"Excellent recipe. I doubled the amount of meat and spread cheese over the top during the last 10 minutes of cooking. I also more than doubled the amount of taco seasoning and added 2Tbsp each cumin and chili powder."
Apr 20, 2007 on Food.com
"Very good recipe. I add 1 cup of medium salsa to this as well for some extra flavor and spice. I like lots of spice so went up to a tablespoon of chili powder as well."
Apr 11, 2007 on Food.com