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"This is a fabulous make-ahead recipe! I've make it twice, once with the white wine vinegar, and once with cider vinegar. Both are great, and a nice palette cleansing addition to a buffet."
Oct 27, 2012 on Food.com
"These were a huge hit at our party... I would just suggest draining the olives first, and drying them on paper towels. A little cayenne is nice too."
Oct 27, 2012 on Food.com
"I am a huge fan of Kittencal's recipes, but this one failed me. First off, calling them 'one bowl' is a little misleading. Technically, one bowl is correct, but you dirty two containers. I also found them to be very dry. I would reduce her suggested cooking time, checking them after 15 minutes. The chocolate buttercream icing that she suggest..."
Feb 6, 2012 on Food.com
"Perfect popcorn balls! Came together very easily, even without a candy thermometer. I had too much popcorn, so I added a large handful of mini-marshmallows as the syrup was heating. Nice consistency, not too hard and not falling apart. You have to be careful not to ball up any un-popped kernels, it would be easy to break a tooth."
Oct 30, 2011 on Food.com
"This recipe was very tasty. I only gave it 3 stars because it is too greasy. There is no need to cook the sausage in oil. The drippings create plenty, and once the marscapone melts, it is oily too. To cut down on empty carbs, I reduced the panko. This may have added to my greasiness problem, as the missing panko wasn't soaking up the excess oi..."
Aug 26, 2011 on Food.com
"This dish was really tasty, but I think that I would prefer to peel the shrimp before cooking, and put the rub on an hour beforehand. It was extremely messy to eat, but sometimes that can be fun, in the right environment."
Mar 20, 2011 on Food.com
"This dip was a huge success at the party that I took it to. I used fresh mango salsa and served whole grain crackers. Rather than dipping it, most people spooned it onto the crackers. Fresh mango salsa is really simple; chop ripe mango, cilantro, a little onion,and a splash of vinegar. Mash it a bit with a potato masher. The dip could stand u..."
Nov 1, 2010 on Food.com