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"These were really good. I used a little less olive oil, and also threw in 7 peeled garlic cloves. Fantastic though."
Feb 2, 2006 on Food.com
"Excellent recipe. I made as listed, but used 2 T of lemon juice and 1 1/2 T of minced garlic."
Jan 15, 2006 on Food.com
"Excellent meal, and very cheap! I added about 2 tsp of minced garlic to the onions, but otherwise made as written. Fantastic!"
Jan 13, 2006 on Food.com
"Absolutely fantastic! I made the recipe almost as written, except I decreased the amount of oil and salt. I also didn't mince the rosemary, but just threw in 2 stems of rosemary with the veg. It was awesome. Even the garlic cloves can just be eaten as is."
Jan 12, 2006 on Food.com
"Absolutely fantastic. Although while putting in the black pepper, the top came off into the pot, so ours was super zippy. I'll have to make it again without the extra-added heat, but still, a fabulous dish."
Sep 14, 2005 on Food.com
"This is absolutely fantastic! Made it exactly according to the recipe, except for adding cracked black pepper, and it was outstanding! And talk about easy! Great recipe! This will be a staple canning recipe for me!"
Sep 6, 2005 on Food.com
"Fantastic flavors, although the texture threw me off a bit. I then made it a second time, and pureed the cottage cheese and feta before combining, and it was wonderfully smooth. I also added freshly cracked pepper. Great recipe!"
Jul 19, 2005 on Food.com
"This is obscenely good. The sauce is absolutely wonderful and the pork came out extremely tender. I will definitely make this again sometime. However, next time, I think I'll make another half batch of the sauce. You just can't get enough!"
Jun 16, 2005 on Food.com
"This is absolutely one of my most favorite desserts for the summertime. It's so light and fresh, that my friends always look forward to this one!"
Jun 9, 2005 on Food.com
"This, without a doubt, is the only recipe I use for crab bisque. Everyone I know that eats it adores it. I also use fresh crab meat and it is stellar. Thanks, Garnet!"
May 12, 2005 on Food.com