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Reviewed: Feb. 24, 2008

Overall, this was a huge hit. My only complaint is that even without the brine it was a bit too salty. We did love the filling. For those who don't adore grape leaves, we used the extra as a topping for bruschetta with a little honey drizzled on top. That was amazing.

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Pixie Girl 77

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Lansing, Michigan, USA
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Reviewed: Dec. 15, 2006

Mary

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MLFLY


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Reviewed: Aug. 9, 2006

Lots of work, lots of ingredients, lots of yummy taste for those with a discriminating palate. Great as an appetizer to the Prunes and Olives Chicken dish. Impresses the guests!

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4 users found this review helpful

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Marigat

	Cooking Level: Expert Living In: Port Washington, Wisconsin, USA
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Reviewed: Jun. 28, 2006

This is absolutely delicious, but it is very expensive, and needs to be strained a few times over; the juice was dripping down my hosts chins. Also, if you get big grape leaves, put a little more mix in it. There shouldnt be more grape leaves than mix.

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world_traveler_84


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Reviewed: Apr. 3, 2006

You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cocktail buffet! I finally threw up my hands and said "There are no more!".

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6 users found this review helpful

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KROL

	Cooking Level: Expert Home Town: Elida, New Mexico, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Nov. 19, 2005

The filling had an excellent flavour but did not work well for us in grape leaves. The process of stuffing the leaves was onerous and they were messy to eat. We ended up using the filling as a "bruchetta" on small toasts of bread. That was very well received for flavour but didn't look too appealing. Might use again as part of an hors d'oeuvres tray but would never try the grape leaves again. Interesting experiment though!

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S&G Mummy


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Reviewed: Jun. 1, 2004

Overall, I thought this was a great recipe. I would make one change. It was a bit salty for my taste. I would suggest rinsing the grape leaves to remove the brine. I also served it warm with some tomato sauce. It was very good this way as well.

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FARGOMIKE


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Reviewed: Mar. 12, 2004

Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.

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8 users found this review helpful

Reviewer:

MSBEACHBUM


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