~TigerJo~

"I made a batch of this to refrigerate for use as hot cereal. It took almost 90 minutes for the grains to become tender, yet still chewy (but if I were going to make a salad, what I perceived as toughness after 1hr might've been just fine. Since I didn't add bouillon, I did double the salt to make up some of the difference; I prefer salt..."

3 days ago on Food.com

"This was pretty good, although I should have roasted the broccoli only about 12 minutes, so it would've remained crunchy. But the oil/garlic/seasoning combo was excellent, and I'll use it on other veggies. I didn't have any "grill seasoning blend", so I used a salt-free adobo seasoning, plus freshly ground pepper and a sprinkli ..."

Jan 17, 2013 on FoodNetwork.com

"The seasoned beans were fine, but I could NOT force myself to add ground beef to nachos, as it would ruin the texture! But I sliced some leftover rare steak and added that, which was perfect. But the reason for my single star rating was that cheese sauce. Like grd beef, cheese sauce doesn't belong on nachos, even at a high school baseball game ..."

Apr 30, 2012 on FoodNetwork.com

"I only made the gyro meat portion of this recipe. Plus, I only had one pound of lamb, which was all we needed. But, OMG, I have to rate the method as excellent. I had no idea that I could make gyro meat myself at home. Processing everything to a paste, then using a foil-covered brick to keep the cooked lamb compressed seemed to be the key.

Ins ..."

Apr 9, 2011 on FoodNetwork.com

"I was looking for a recipe for a real meatloaf sandwich, not a recipe for meatloaf (and sauce, stuck between two slices of plain wheat bread. I'm sure the meatloaf itself is fine, but the title is misleading, and doesn't deliver what's being advertised."

Feb 17, 2011 on FoodNetwork.com

"This is my new favorite bar-cookie recipe. I'd bookmarked it when included in the Washington Post holiday cookie recipes, but only made them recently. They're easy to make and assemble (non-stick aluminum foil works as good as, if not better, than parchment, IMHO. The last time I made them, my "bargain" store-brand condensed milk broke into a rou..."

Mar 21, 2010 on Food.com

"I add 1c of chopped nuts to this, and have used it (so far to top banana bread and pumpkin zucchini muffins. It's easy to throw together, and makes the above recipes taste much better than usual. Thanks for posting, 2969!"

Oct 13, 2009 on Food.com

"(Edited to say: 1lb of eggplant feeds two of us, even as a side. But that's because this recipe is so tasty that we just eat the whole thing. We disklike FF mayo, so I use Best Foods Light instead. I was out of dry breadcrumbs, so I used Panko breadcrumbs instead. SO GOOD! Crunchy goodness on the outside, nice and creamy on the inside. The first ..."

Sep 4, 2009 on Food.com

"Review UPDATE: ***This salad is one of our absolute favorites. We often make a meal of it, with cubed chicken and good bread (or sliced, toasted French bread rubbed with garlic. I usually use Splenda instead of sugar, but o/w, I follow the recipe. I've also used feta if I'm out of bleu, and either toasted pecans or walnuts - it doesn't matter, th..."

Jul 16, 2009 on Food.com

"I just served the lingonberry preserves on the side - I'd never put them IN the sauce.

And I confess, I use Trader Joe's frozen mini-meatballs - defrosted in the microwave, then added as directed to the sauce. But this sauce is the best I've ever made, and (YAY it doesn't use that canned, condensed junk as a base.

I can see currant jam as a ..."

Sep 13, 2008 on FoodNetwork.com