I've been making this recipe for more than a year now - it is a wonderful recipe! I do cut back on the rosemary, using 1 tsp. I also only use 2 Tbl of olive oil - 1/4 cup is way too much for my liking. I always need more salt on potatoes, so in addition to the 1/4 tsp, I sprinkle the wedges with sea salt after they are in the pan. The potatoes are always done perfect at 30 minutes - slightly crispy on the outside. Some have mentioned they need more baking time and still they potatoes aren't crispy - my suggestion is to make sure you have them well coated with olive oil before you put them in the pan.

Reviewed On: Nov. 21, 2009

Yummy and easy to make - what more can you ask for?! I followed the recipe exactly. I took previous suggestions and froze the peanut butter cups. I measured 1 tablespoon dough for each cookie (I got 44 total) and baked them for about 8 minutes. After pushing the pb cany into the baked cookie I put them out on the deck to cool 5-10 minutes(it's winter and cold here now). I used a small knife to pry just a little down the side and they popped right out of the teflon coated mini muffin pan without any trouble. I will be making these again for sure!

Reviewed On: Dec. 16, 2007

Perfect balance of spices. Although, I did do as someone else suggested and only used 1 tsp of cumin. It doesn't say, but it seems to me that this recipe is designed for 1 lb ground meat. I doubled the recipe and used two rounded soup spoons (which was probably 2 Tbl)with 1 lb hamburger - it was seasoned perfectly. My husband, 2 children and myself all loved this seasoning and we agree it makes the best tacos! (I also add black beans to my taco meat to add more fiber and protein.) Will definitly make this again, and will make it in bulk next time.

Reviewed On: Oct. 31, 2007