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"Thank you for this keeper of a recipe! Very pleased with this one. I ran out of red wine vinegar and used half rice vinegar and it was still great. I used string cheese cubed as the provolone, yum! Used sliced pepperoni and should have seperated the slices before adding to the mix. I will use a pepperoni stick next time or manually seperate the sl..."
6 days ago on Food.com
"Dissapointing. I followed the directions to the T. After baking for 40 minutes, the center was fluid still. I baked for another 17 minutes just to get a pick inserted to come out clean. When I cut them, I saw that they were rock hard on the outside and still mushy inside. After cooling fully, they were hard even in the brown sugary mushy part. Won ..."
6 days ago on FoodNetwork.com
"Thank you for this recipe! I made twice for breadsticks and again for pizza. I added garlie salt and italian seasonings for the breadsticks. I thought both were good and will keep this on hand for future pizza nights. Also think that I might make stromboli with this too."
Apr 5, 2013 on Food.com
"Very good, but very easy to burn. watch your cooking time. I've made this several times and will make again. Thank you!"
Aug 15, 2012 on Food.com
"I modified these a little bit because by the time I made them, I had turned the PC off. I used crescent dough but only divided into 2 rectangles. I spread cream cheese on dough, lined with pepperoni slices, sprinkled with italian seasons and mazz cheese. Sliced with a serrated knife and that was that. (Not using serrated knife might be why some ot..."
May 17, 2012 on Food.com
"Great idea with good flavors. I made in the crockpot thinking that 3-4 hours was the perfect time to be out of the house. I came home to a black mess of burned crockpot-smelly, black, burned yuck. I took the second pack of hotdogs and quickly remade and popped in the oven at 350 for 15mins, turning once. I rated highly because out of the oven they..."
May 17, 2012 on Food.com
"Thanks Kittencal - I've always wanted to make meatballs, but never had. I knew that if I used your recipe, it would yield great results. I baked them, since we're watching calories and I even over baked a little. They were still GREAT!! Next time I will include some pork. maybe a little more garlic. These were awesome! Thank you!!!!!!"
Apr 11, 2012 on Food.com
"Texture is way off. I saw that the batter l didn't think so much of it, after reading the previous comments. The muffins came out looking rough, just like the batter going into the oven. I used a brand new can of baking power, so I know its not that. Used all white flour, butter, just like the recipe called for. My only change was that I added a t..."
Mar 29, 2012 on Food.com
"Even with the cornstarch, this glaze was so thin that it didn't stay on the ham. I used on a ham slice under the broiler. I poured on one side, broiled, flipped and re-poured twice really hoping to get a nice coat. When the ham was done, the pan was filled with liquid, virtually no glaze left on ham."
Mar 28, 2012 on Food.com
"I'm SO SAD about this. I made it to the exact specifications of the recipe. I used shortening, bacause I had some in the pantry that I needs to be used. Came out like a dry flavorless pound cake. No lemon flavor at all - except in the areas the glaze saturated. I had some right after making it. Then waited a day to try again, hoping the lemon flav..."
Mar 23, 2012 on Food.com