These were delicious. I ended up baking them for 20 minutes - don't know if it's because I live at such high altitude but they weren't cooked through at 14 minutes, nor at 16, so 20 was perfect. I only had white sugar so used that, but otherwise followed the recipe to the T and it was wonderful!

This is a truly great sauce that leaves much room for improvisation. I, of course, used it as a blueprint and ended up using 6 cloves of garlic, 1 whole onion, 1 red bell pepper, 10 roma tomatoes, olive oil, butter, red wine, a rib of celery, fat-free creamer, fresh basil, dried oregano, dried rosemary, dried sage, dried thyme, salt, pepper, a small can of tomato paste (made it dark red like in the picture!) and, at the end, a cup of fresh sliced mushrooms. I simmered for 3.5 hours and served over polenta and with roast chicken. DIVINE SAUCE! lots of room to play with ingredients and flavors, but a great base for anyone who needs a good tomato sauce starting point.

Excellent! I used Hatch green chile and some sauteed onions, but otherwise followed the recipe exactly. Very warming and comforting for someone suffering from the flu! Thanks for the recipe.

This came out very good. I tweaked it some so I can't give four stars. I omitted the celery and instead used about 1/2 tablespoon of celery salt (since I hate celery). I used one roma tomato and a few grape tomatoes sliced in half, 1 used one 13.25 oz can of regular artichoke hearts (not marinated) and one 13.25 oz can of sliced mushrooms (also not marinated). I experimented with the dressing somewhat and finally came up with a nice mix of extra virgin olive oil, fresh crushed garlic, apple cider vinegar, and it came out delicious! Using the Italian dressing is good in a pinch but I personally don't like how oily it is. This came out delicious.

Wow! This was terrific. I used a bag of fresh spinach and cooked the onion and garlic first, then added the garbanzo beans and cooked them with, mashing them a bit, then added the fresh spinach and wilted it with salt and cumin. I served it with baked lemon salmon and it was divine!! Thanks for the recipe.

I found this recipe delicious but I did tweak quite a bit so I can't give the full five stars. Instead of water, I used vegetable broth and what a flavorful difference. I used balsamic vinegar instead of white, and garlic infused olive oil, and again, a great flavor boost. I also used a red onion. It tasted fabulous! I think this recipe lends itself to many different variations and tastes - it's very versatile.

Five stars...the best!! I actually messed up and grabbed the bottle of Worchestershire sauce instead of soy...didn't realize it until the end. I also used fresh crushed garlic - about six cloves - but otherwise followed the recipe on skinless, boneless chicken thighs, baked at 370 for approximately 55 minutes and it came out FANTASTIC!! Made jasmine rice cooked in chicken broth and garlic and it was delicious.

This was excellent! I made a few changes, including using apple cider vinegar in place of rice vinegar. I used Italian herb seasoning as I had no dried oregano. I used half a red onion, five cloves of garlic, four of those small sweet multicolored peppers from the supermarket, and it was delish! Thanks for the recipe - will definitely be making again.

Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.

Soooooo good! I've made twice and the second time dispensed with the chicken livers and the pork...less expensive this way. (Lamb is also good.) I stuck with the rest of the recipe but added 3 chopped garlic cloves because I think all sauces benefit from it. I used canned chopped and diced tomatoes too and a couple of sloshes of red wine, though marsala would be good too. Oh this was fantastic! If you double the recipe, you can freeze the remnants and have on hand for unexpected company or nights when you need comfort. Five stars!!

This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe!

If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing.

My God this sauce is fantastic!! I followed the recipe with only one change...used fresh onion instead of onion powder. I used this sauce with the Amazing Ribs recipe from this site (as did many of my fellow reviewers) and have gained major status in my family....all of whom love BBQ. Thank you Bubba for one of the BEST recipes I've found here yet.

Very good and so easy. I would recommend thickening a bit but that's only because I like my soups with a bit more structure. I also added two large crushed cloves of garlic and fat-free half and half as well as salt and pepper to taste and it came out quite tasty. With a few tweaks it will be a five-star recipe.

Very good! I omitted the flour until the final simmer, after I removed the chicken. The flour, mixed with the broth, vingar, mushrooms, spices and garlic, made a fabulous gravy. Served with sauteed spinach and wild rice and it was a hit. Four stars only because I didn't follow the recipe exactly...but it was still an excellent new way to cook chicken.

Excelente!! Added an additional can of stewed tomatoes and some shredded mozzarella, parmesan and cheddar. Had to thicken with an extra 1/2 tablespoon of flour. After a good 45 minute simmer, it was fantastic!

Deelish! The only things I did differently were to omit the saffron (as I had none on hand) and used extra virgin olive oil for the frying insteead of regular vegetable oil. I probably used more spinach than specified, too. But it came out wonderful. These were gobbled up at a drink/appetizer party I had recently. Great recipe so thanks to a fellow Albuquerquean!

Good stuff and so simple! I used a bit of red onion since I didn't have shallots. I also mixed in two minced cloves of garlic and some mushrooms as recommended by another reviewer. Cooked in a bit of olive oil and butter, it was delicious. I made it with lemon garlic roasted chicken and the meal rocked. Great way to get in extra veggies.

This is simply the best spinach dip I've ever come across. I tried making it into a christmas tree like one reviewer and it came out terrific. Took it to a Christmas potluck at work and people oooohed and aaaaahed and then devoured it. The parsley flakes actually added a nice spicy touch. I've made it for various other occasions and in other shapes, most notably a fish for a Pisces b/day. I do add a small amount of chopped scallion just because I like the taste but I've omitted it too when I know people don't care for it. A fantastic recipe...thanks so much for posting.