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"I say your recipe is 4 way. Chili, beans, spaghetti, and cheese. I like it 5 way with raw chopped yellow onion on top of everything else. My recipe is very close to yours, but with cocoa powder, allspice, more chili powder and garlic. Absolutely delicious and very different! I haven't made it in years but now I want to make it again. "
"I already gave you a top rating for this, but hit submit before I gave you my comments! I marinated & barbequed two pork tenderloins. I used different marinades. Yours was by far the best! I used fresh serranos, otherwise everything else by your recipe. I barbequed to 'medium'. I have never had such wonderful pork. Served with rice, chutney..."
"I love the name, Lunchroom Tamale Pie! Just what I was looking for, The Basic Tamale Pie. I made few changes, one large garlic clove instead of powder, more chili powder, extra lean ground beef, & about 1/2 cup of small black olives. I cook for my 89 year old mother and I knew she was sick of chicken. I put half in an 8x8 pyrex dish and ha..."
"Wonderful!! We did this for first barbeque of the year and cousin's birthday. Shrimp is her favorite.Your recipe looked the best and I did make a few changes. No rice wine vinegar so I used white balsamic. Marinated for 30 minutes, I heard that after that the seafood starts 'cooking' in the lime/vinegar. Subsituted 2 inch cubes of halibut..."
"This sounds just like the cabbage rolls I had back in the 60's. A very kind elderly Hungarian lady made them for us and I never forgot them. I tried to make them once, but they were not the same. I will try these."
"Our family used the rub for Memorial Day. We were very pleased with the final product. Recipe leaves room for experimenting. We followed it exactly, deeeelicious!!! Beef ribs, yum, and chicken, oooohh. We'll use it again, thanks for sharing."
"I made this out of leftovers a couple of years ago. A few new white potatoes, a couple yukon golds, unsalted butter, leftover roasted garlic and leftover buttermilk. The best mashed potatoes I ever ate. I think it was the combination of flavors, definitely the buttermilk is key. "
"This sounds alot like the recipe I had in the '60s, too. It was from an oil company, maybe Wesson. Those recipes were great and they are somewhere in my house, I just can't find the booklet!! I'm making it tonight and was wishing I had that old recipe. Thanks!! "
"My friend made these and said her dog loves them. I am emailing it to my son in NY so he can make them for his dogs. I will make them as soon as I get my oven door fixed. "
"I used to make these for Christmas presents. Put these in a nice air-tight tin or clamp-closed canning jar, they get better with age. I'm planning to make them this year. I use bourbon. "