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"I made this last summer while I was canning, and then again tonight. It is a wonderful jelly spicy & sweet with just a little vinegar tartness to it. I think its best to use a food processor to do the apricots and habaneros/jalapenos; it helps limit the amount of contact my hands and skin have with the pepper oils and helps me pack a little bit ..."
Jun 7, 2012 on Food.com
"This is okay. It's quick to put together, and makes a lot, but the trade off is that it's a little bland. I think I will try it again, and put some additional Italian type spices in, and a little bit of cayenne. Also, I think it would be better with shredded chicken rather than chunks. This is a good base to start with."
Oct 6, 2011 on Food.com
"This is a great meatloaf recipe. Moist and well seasoned; very tasty. I made an additional half recipe of the sauce to serve with it. The drippings were great over mashed potatoes. I will be keeping this one in my cookbook!"
Oct 4, 2011 on Food.com
"First of all, I halved the recipe. I didn't have any thai peppers, so I used a couple of jalepenos. They weren't quite spicy enough, so I added about a half teaspoon of cayenne pepper, which was just about perfect- smooth and sweet with a little bite on the back end. The half recipe made four half pints. Looking forward to giving it as a gift wi..."
Sep 26, 2011 on Food.com
"This is amazing even without the chocolate. Once you add the chocolate, it's divine! However, my first batch only made 3 half pints. I'm making a second batch soon, and will use more pears."
Sep 21, 2011 on Food.com
"This is exactly what I was looking for! Our friends from El Salvador serve this with Pupusas, and it is wonderful!One note- either use fresh grated parmesan or canned grated parmesan. DO NOT use canned shredded parmesan (the kind you get in the refrigerated section, because it doesn't melt into the batter, and makes the texture a little weird."
Aug 27, 2008 on Food.com