These dates are served at a downtown tapas restaurant in Atlanta; a friend of mine who raved about them taled me into trying one although I have never particularly cared for dates. I am so happy I did. These are wonderful, easy to make and your guests will be coming back for more - that is if you want to serve them to guests - I might be inclined to keep them all for myself. A good glass of red wine and you have a real treat! Note: the restaurant mentioned grills theirs to the point where the bacon becomes blackened on the top. Either way, if you grill or bake them, I suggest doing so on a rack so that they don't sit any grease that comes from the bacon.

Reviewed On: Jun. 27, 2005

My husband claims to have stumbled one day upon a little "hole-in-the-wall" restaurant, run by an old Italian gentleman who had pots of tomato sauce slowly simmering in his tiny kitchen; this gentleman claimed that a good sauce could only be made by slowly simmering the sauce for a few DAYS. My husband speaks lovingly of that sauce every time we try a new recipe. Until now. This is the closest we have ever come to that fabled sauce; in fact, this probably equals that paradigm of flavor since memory has probably elevated its hallowed qualities beyond truth. This recipe is rich, flavorful and oh so useful. Lasagna, meatballs, plain on spaghetti, even as a sauce for pizza, you can not go wrong. I made the recipe exactly as described but cooked it in a slow cooker with the lid askew for 10 hours.

Reviewed On: Jan. 6, 2005

This is perfect chili!. By that I mean that all the flavors are perfectly balanced; you can taste everything and the long ,slow cooking gives that wonderful depth of flavour. If you want spicier, you could add, if you want meatier you could add, but as it is it is the best chili recipe my family of 'Foodies' has ever come across. THank you so much

Reviewed On: Jan. 6, 2005