First off let me apologize for this review. I did not make this recipe as submitted. I needed to get rid of some of my peter pan summer squash and decided to tweak this for a veggie side dish for dinner. How it turned out it could very well be used as an appetizer. But with my modifications, it turned out fantastic. Even my non-veggie eaters devoured this before anything else on their dinner plate. First off, the 36 servings makes a small side dish so don't be afraid to do that amount. It seemed like too much at first so I cut it down to 18 but ended up adding back in to get the 36 servings. I shredded 3 large peter pan squash (also known as summer squash)to get 3 cups squash. Used only 1/3 cup oil as others suggested. Used green chives (both the white and green parts) instead of white. Used parmesan cheese instead of the cheddar. And here's what I think made the dish. I used two 4 ounce cans of diced green chili peppers. I also added thinly sliced green bell peppers in the batter and layed on top for a nice presentation. I also sprinkled the top with parmesan cheese and paprika. And we served it with Franks hot sauce for dipping. Those are the keys to this being fantastic. The diced chili peppers added huge flavor to this dish. And the dipping sauce sealed the deal. This did turn out like a quiche dish so cut the eggs down to two if you want a more decadent dish.

Reviewed On: Sep. 11, 2009

This recipe is awesome as is. But I must say, I've made this many times now and I think I've perfected it. I've used many cuts of meat but if you're making this for company, I'd go with sirloin. I also let it marinate for up to 3 days. I add thinly sliced red, yellow and green bell peppers. I also add a hand full of Chinese peas (cut off the nasty tips). Cook these veggies in 1 T olive (or sesame) oil on medium high heat until tender but still crisp. Do not over cook theses. A little crunch is good. Then add the meat and green onion. Mix together. I serve this with Jasmine rice and Asian Cucumber Salad found on Relishmag.com. This salad is best after several days marinating! I also serve the meal with Bangkok Padang Peanut sauce for dipping. It's to-die-for! The flavors literally explode in your mouth! I buy the peanut sauce at my local Albertsons. The salad and dipping sauce are both essential and makes this meal an experience you'll want to repeat over and over again. And with so much of it you can make ahead of time, it's an easy dish for entertaining. Enjoy. And thanks Ang for the recipe!

Reviewed On: Aug. 17, 2009

I made this last week and I must say the brushetta mixture was very, very good. However, after countless attempts to making the perfect bread using the suggested French baguette, it just never was great. None of the methods did the brushetta mixture justice. Then I finally found it. I used Sara Lee Sheephearders bread. I'm sure any bread like this would work though. I used as many of the end slices as the loaf had (as these slices have a heavy crust). Cut into small to medium size pieces. Sprayed each piece with Pam olive oil spray. Then baked in a 400 degree oven until lightly toasted. Then sprinkled some pieces with shredded mozzarella cheese and some pieces with fresh parmesan cheese. (do not use the canned stuff!) Then back in the oven until melted. While the cheese was melting I put the brushetta mixture in a bowl and into the microwave on high for 2 minutes. Or until warm/hot. Then placed it all on the table, allowing everyone to dish up as much of the mixture on their bread slices. They were absolutely delicious! We all loved this way better then the French baguette bread. (Oh, on the mixture; (1)I did cut the oil down to 1/8 cup. It doesn't need more when/if you use the sun-dried tomatoes packed in oil. (2)I used 3 very large cloves of garlic. Us this much only if you love garlic, like we do. (3)use as much fresh basil as you'd like. You can't go wrong with more! And if you don't have fresh basil, save the recipe until you do! It's an absolute must. My thanks to Lauri

Reviewed On: Aug. 9, 2009