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"This is really good! I made a double batch and used only one package of pectin - no problem with it setting. Nor did I turn the jars upside down. The only thing I will do different next time is to use the food processer. I've had a lot of compliments when I served it as an appetizer using creme cheese and crackers. "
Sep 27, 2006 on Food.com
"Good recipe! The bread is moist but has a little tartness. Other recipes tend to downplay the rhubarb, where this one gives you a slight tang. I baked 6 loaves in small pans and the cooking time was closer to 60 min. I gave a few away and froze the rest in individual freezer bags for this winter. "
May 16, 2006 on Food.com
"This is really tasty! It has a BBQ sauce flavor, but is not spicy. This recipe can be used for lesser quality meats because the simmering makes the meat so tender. My family said that I should make this again. I served over rice, but noodles would be good also."
May 10, 2006 on Food.com
"This is very tasty. My husband was impressed. He likes things spicy and I don't, so he used Louisianna Hot Sauce as a garnish. I will definately use this recipe again...it has a nice consistentency and sliced up well for sandwiches afterwards."
Oct 25, 2005 on Food.com
"Yum-Yum! I also used my food processer and was surprized by the amount that one batch made. They taste just like regular pancakes- other than they have a green tint on the inside. My family are not big on their veggies....so I made them just to try them out. They snickered at first, but once they tried them they were hooked. My husband and one s..."
Jul 31, 2005 on Food.com
"Tasty chicken! We also used garlic powder vs. curry, but this is a recipe that we will use again. Although, next time I will only baste the chicken at the half way point instead of at 15 min. intervals. "
Oct 25, 2004 on Food.com
"After making this salsa several times we've decided it gets an A+. For the hot peppers we've combined 1 1/2 c. jalapeno and hungarian for a zesty taste, but we've also gone hotter with 2 cups of jalapeno and serrano peppers and 1/2 c. of banana's. Both ways are really tasty. Also, the tomato paste seems to make it a lot thicker. (We have even use..."
Sep 14, 2004 on Food.com
"We really liked this dark bread. The use of the two sugars and cinnamon really does give it a unique flavor. I had never made a dark bread before and was scared when I saw the brown bottom, but was pleasantly surprized by both the taste and it's moistness. "
Sep 9, 2004 on Food.com