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"Really easy to make. I only had two apples on hand, and not having the third one really made a difference in the "mouth feel".I would recommend mixing the ingredients just before serving.And it does really need the dark bread."
"I make this recipe all the time. I make the sauce as in the recipe and marinate the ribs in individual 4-rib packets in foil overnight. Cook them in the oven at 275F for about 3 hours, then recoat them with the reserved sauce, and grill them just enough to carmelize the sauce. You will never do ribs any other way.I've also started making the..."
"This dish was very good and very easy. I followed the directions as written and it came out perfect. Had it over rice-cooker white rice with the sour cream and cilantro. Leftovers nuked up really well, too."
"I thought this dish had pretty good flavor, especially for the two minutes of prep time. I used boneless skinless chicken thighs, and found that 10 hours was way too long to cook. 6-7 would be plenty, as the chicken lost most of its texture after ten hours."
"Recipe did not say how long to marinate, so I did it for two hours. Sauteed the snapper in a frying pan since I did not have a grill or broiler available. Came out great, I will definitely do this one again."
"This one did not come out as good as it sounded. It was kind of dry and bland. I used tri-color rotini rather than the linguine. One of my problems was that I keep my tuna packets in the fridge since I usually use them in cold salads. To warm the tuna I had to cook it longer, which probably contributed to the dryness.I did use the leftover..."
"Excuse me if I gush. This dish was amazing. And, yes, it took the whole 1-1/2 hours as specified, but it was worth every second of it. We're talking the proverbial "Better then you-know-what" here. The only changes I made were to use homemade chicken stock instead of the clam juice (less salt and I had it), and cilantro instead of parsley. Served ..."
"Made this last night and it was great. Used homemade chicken stock in place of the bouillon and water, and canned crabmeat.Make sure you drain the crabmeat well, though.Had the second portion this morning with a poached egg on toast with a mock hollandaise sauce recipe from Epicurious. Made for a great and easy low cal Crab Benedict."
"Wow!! This recipe was quick, easy, and really tasty. I limited my portion to seven ounces of raw shrimp for just me, but I can easily see how one could devour a pound or more. Goes great with a cold Corona, which I also used in the boil. Used Old Bay powder. Didn't have key limes (this is Minnesota, and it's 15 below frickin' zero outside), s..."