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"great dippin sauce for my chicken strips. i thought i might of done something wrong because it seemed a bit thin, but as it cooled a bit, it thickened up and worked out swell."
Dec 31, 2010 on Food.com
"loved this. helped me use some tomatoes that i didn't want to go bad. the sugar makes it simply wonderful and i added lots of pepper to make it spicier. has a great fresh homemade taste. i jarred some for the fridge and froze some. And i've used it for pizza, dip sauce, baked ziti, tossed with veggies. saved me lots of money!"
Oct 22, 2010 on Food.com
"excellent recipe! i doubled it, added 1/2 canola and 1/2 extra virgin olive oil, and added a hot pepper, no seeds or ribs. WONDERFUL. easy and flavorful, and I will make it forever. Next time I wanna roast the onion."
Sep 14, 2010 on Food.com
"simple and hit the spot. i used a food processor to slice the apples, kept the skin on, and baked it in the oven. whipped some heavy cream til stiff with a lil powdered sugar, and put it all in a mug with a big spoon. perfect weeknight treat."
Sep 9, 2010 on Food.com
"i needed a non-dessert recipe for my ripe peaches.
this was a perfect balance between sweet and tangy. peaches give it a nice freshness and natural sweetness. would make a nice drizzle-over sauce for chicken. i was goin to add some pepper sauce but glad i didn't, the spices combined give it a subtle heat/kick that a pepper sauce may of overpowere ..."
Jul 24, 2010 on FoodNetwork.com
"some great flavors in this recipe! i grilled these on my charcoal grill & everyone loved them. i didn't have to add much bread crumbs, and i made them small to fit on mini slider buns. goes real well with a sweet and spicy sauce, (i mixed a lil thai hot sauce with chinese duck sauce and a squeeze of ketchup. this is a keeper. thanks!"
Jun 13, 2010 on Food.com
"When i make sorrel, i usually let it steep for 3 days, so this was a great alternative to a longer wait cocktail. I get my packages of dried sorrel at a local international market, or spanish grocery, which is sold in different size bags for much cheaper. Add 3 whole cloves, 2-3 peeled chunks of ginger, and a shot of rum, and keep it steeping like ..."
Apr 26, 2010 on FoodNetwork.com
"nice twist on gravlax. the 5-spice is the power ingredient, and if overused, can dominate the fish. i loved it overall, but it made a lot, and with anything, sometimes too much of a good thing turns into just too much. i'd certainly make it again, and be sure to share, share share."
Apr 3, 2010 on Food.com
"great combo, the onions with the rutabagas. i scaled this down for a solo portion, and added a sprinkle of real bacon bits on top. simple and perfect, and lo carb!"
Apr 3, 2010 on Food.com
"great recipe! i made this for New Year's Eve. I too made a batch with coconut rum, and it added a nice tropical flair. I keep it in the fridge in case guests pop in."
Jan 23, 2009 on Food.com