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"Outstanding recipe. I made it just as written with the exception of putting just a very lite smear of Dijon mustard on one piece of the bread, and used a good french bread. My wife and daughter loved it. It is a heavy supper though. You don't need anything else. "
Jan 31, 2013 on FoodNetwork.com
"We served an untraditonal thanksgiving this year, and these were a portion of the appetisers. They were superb. I thought I was going to have to get a black and white striped shirt on just to referee the relatives. After baking these per the recipe though, I had to turn the broiler on at low for a few minutes in order to brown them. This recipe we..."
Nov 25, 2010 on Food.com
"Sorry that I have to be a wet blanket, but I found this to be very bland. I halved the recipe, but still used two cloves of garlic, and about 1 1/2 tsp of fresh rosemary. Also used half of a yellow onion along with the three scallions. Just didn't ring a bell for me. Next time I'll just make a chicken Marsala."
Oct 11, 2010 on Food.com
"This recipe is restaurant quality all the way. Just superb. I fixed this per the instructions, with one exception. My wife is not that fond of green olives, so I cut them in half, rather than chop them up, so she could work around them. Surprise, surprise, she ate all of them on her plate, and started eyeing mine. I made the full recipe for sauce,..."
Aug 23, 2009 on Food.com
"Sorry Miller, but I'll have to go along with Meridien on this one. I even added some ground red pepper and some scallions, but we thought this was still pretty bland."
Jun 15, 2005 on Food.com
"I have seen this recipe on the Pillsbury site, and the ingredient list should be amended to include one 14.5 oz. can of stewed tomatoes, undrained, chopped. They are mentioned in step 11 of the instructions, just not in the ingredients."
Feb 6, 2005 on Food.com
"This was superb! I followed the recipe exactly. The only thing I might try is adding a pinch of crushed red pepper to the basting sauce to give it just a little bite."
Jul 19, 2004 on Food.com
"We use our ABM a lot, but this is far and away the best bread we've ever amde with it! Lyn 1 is right, 5 stars are not enough."
Apr 24, 2004 on Food.com
"Wow,was this delicious. I found the instructions a bit confusing, but here's what I did. I dumped all the marinade ingredients into one bowl, then put them on a warm burner to melt. Then, brushed it on about 5 mins. prior to grilling. Brushed it on again every 5 mins. until done. Cooked for 20 mins. total, and then brushed it on one more time when..."
Apr 26, 2003 on Food.com
"Nothing elegant, not world class dining, just a good home style recipe. I did not have any seasoned bread crumbs, so I used plain & added some Italian seasoning, some basil and oregano and a pinch of cayenne pepper. Even a picky daughter liked these."
Aug 21, 2002 on Food.com