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"Tried this last night and found it delightfully easy and tasty. Substituted some salsa for the tomato and smeared some guac on the tortilla before assembly. Gonna do this again, soon."
Jan 29, 2010 on Food.com
"I tried this tonight 'cause all my kids were here after a day at the beach. I used the chicken in a cream of crap (mushroom with garlic powder, worcestershire marinade(chicken and copious amounts of dried tarragon. It was more than palateable and the chicken was perfect...not dry...perfect. Way to go Bobbie!"
Sep 23, 2009 on Food.com
"Marinated as instructed and received rave reviews from all consumers. Thank you for a recipe that lives with this family."
Jul 4, 2008 on Food.com
"Made this as directed except for the onion. Tossed the pesto with spaghetti, sauteed shrimp and mushrooms. It was restaurant quality. I'm looking forward to using this with chicken breasts and with seafood. Excellent. My compliments to the chef."
Jan 5, 2008 on Food.com
"Excellent. No need to ever do otherwise. I followed the recipe except I used Penzey's ancho chili pepper rather than chili powder. Also added a smidge (1/8 tspof cinnamon. It makes a difference."
Feb 12, 2006 on Food.com
"I can't believe that I made this last night and it's featured on the homepage today. Excellent recipe that due to delays caused me to marinate the shrimp for a little over 2 hours- no problem. Served with caesar salad and French bread"
Jun 28, 2003 on Food.com
"I brined a 7 lb. pork loin roast for approx. 36 hours and cooked to an internal temp of 170 (Julia Child suggests 180-185. It was perfect with juice literally gushing from the roast. Taste and appearance were also superior."
Dec 16, 2002 on Food.com
"Doubled the recipe for Thanksgiving and served with prime rib. The sprout doubters are cured of the errors of their ways. The dish was very tasty. I followed the directions as printed with perhaps a bit more garlic and parmesan. A classic side dish!"
Nov 29, 2002 on Food.com
"I've prepared this twice with the same outstanding results. There've been no leftovers so I can't yet tell if the flavors would meld over night. I'll just have to make more!"
Nov 23, 2002 on Food.com
"I did not marinate for the requisite 8 hours, but received rave reviews anyway. Excellent recipe."
Jul 15, 2002 on Food.com