Vic1

" This is good, just what I was expecting from the description? I used a jalapeno, and could have used more, or put it in later, as is was not all that hot. Maybe the hot got cooked out. I do like pepperoncini, and will use it next time. I stayed on recipe all the way. If there was a problem it was in getting it mixed up. As often happens with th..."

Nov 8, 2003 on Food.com

"This is good. My wife Suzanne, who generally does not like ?fake meat? dishes, liked this a lot. I forgot to get tomato juice (I would have used V-8 so I put � cup tomato sauce as a substitute. Next time I will saut� the onion first, as I do in regular meat loafs, I think that will improve the texture. Also, the marjoram almost gave the taste ..."

Sep 30, 2003 on Food.com

"I?m not rating this because I got so far off recipe, (1/4 cup parmesan cheese instead of milk, no Worcestershire sauce; commercial spiced breadcrumbs, I used a red onion & etc & etc. I was just looking for a time and temp to bake, and proportions. This worked great for me. Really not too dry, and I even rinsed the cooked meatballs in a colander ..."

Jul 31, 2003 on Food.com

"This is great. I used fresh rosemary, and dried thyme. 2 tablespoons of oregano!!…it was hard to put that much oregano in anything, but well worth it. I grilled a cut up chicken after a two hr marinade. My wife recognized it as Greek. Potatoes provincial, and a little cucumber raita, and you have a fine meal. The thing is, we sliced up a co..."

Jul 27, 2003 on Food.com

"Hot in Denver, and I grilled some wild salmon at about to 5:30 AM, for a cold salmon dinner, and was thinking a raita would go well with the fish. I cut the recipe in half and then split that for half mint, and half cilantro, just to see. (I mean just to taste. My cucumber was pretty dry. (I suspect U.C. Davis has developed the dry cucumber. Nee..."

Jul 26, 2003 on Food.com

"My only problem was I buy pepperoncini sliced and pickled, and was not sure how much sliced pepperoncini made a whole. Suzanne was very patient with me and explained that I had seen many pepperoncini when eating at high-end fast food…so I used about � cup. I used fresh mint, and I may have upped the garlic to two cloves. All right, I did up..."

Jun 17, 2003 on Food.com

" This recipe does not have the love and attention I am use to at Recipezarr. I was looking for a use for shallots, and I like pasta, so I choose this, but there were problems. For one thing, three shallots get lost in a pound of pasta, and I would suggest cutting pasta to � lb. Also, and perhaps most important, though perhaps more personal, is I..."

Jun 17, 2003 on Food.com

" Sometimes getting a recipe – no matter how good – to work, is like getting the square peg into the round hole, or perhaps, in Mr. Arnold’s lingo: getting a bear to sit for tea. This is good and worth the effort, but why the spices are listed before “bouquet garni,” I don’t know. Why canola oil! I would think Mr..."

Apr 13, 2003 on Food.com

"As I looked this recipe over, I wondered how this would cook slowly for 30 minutes without liquid. Recipezaar Support was helpful, and encouraged me to find an answer and give it a try. I chose vegetable broth at � cup per serving. (2� cups for 6 servings. This seemed to be about right. I put the broth in after adding the cardamom and nutmeg i..."

Feb 20, 2003 on Food.com

"Well, I did it. I had a salmon fillet about � lb, so I proportioned ingredients to that. I had already taken the skin off, so that may be a factor. It sat for 72hrs in refrigerator. It does cut well, to a point, and I took the last � inch and put in on the grill, after I had taken chicken for some Southwest grilled chicken off. Anyhow, this is go..."

Feb 4, 2003 on Food.com