"I loved the slaw--had to use fresh ginger though & reg.shredded cabbage as that's what I had on hand. Also added some chopped peanuts. Served w/pork w/teriyaki marinade instead of chicken.
IDEA maybe FN could remove all those reviews about the recipe not showing up at an earlier showing so we can get a truer rating of the recipe."

"We did like this recipe; reminds me of pasticcio. Because it reminded me of pasticcio, I took the liberty of adding cinnamon to the meat while browning it. Also, left out the ricotta. If you like this recipe try Ina Garten's pasticcio recipe--just love it."

"Nice recipe! Love rhubarb. FN must have corrected pan size/temp deletion, because mine has both. Also, you CAN use frozen rhubarb; no need to thaw & drain unless there's pieces of ice. You could put it in a colander and rinse with cold water if you want--you would have washed/rinsed the fresh rhubarb anyway."

"Love flautas--this is a good recipe although I do prefer making w/corn tortillas. Even easier I make soft corn tacos by pan grilling the corn tortillas until soft & lightly browned and then serve w/toppings like fresh tomato salsa, cilantro, etc. My daughter-in-law (Mexican) makes veggie flautas (and/or tacos) by using potato filling. Quick ide"

"Very nice flavors when combined w/slaw. Can't find crema? Use sour cream (reg.or low fat) with a touch of half & half or milk stirred in (I see Mexicans do it this way all the time). Don't like chipotles? Try Hernandez brand taquiera or rancho (canned) salsa."

"Thank you!! for the rhubarb recipe. Love rhubarb. On the vinegar--I do like white balsamic way better than the red--worth looking for. If you can't find it or can't wait (lol) to make this you could use apple cider or rice wine vinegar (both a sweeter taste than reg.white)."

"Very nice flavor---all ingreds. complemented each other. Can't say I would have come up w/this combo on my own; so thanks Sunny. As for those that thought the rosemary was too strong---rosemary is one of those herbs that kind of grows on you, so try again with a little less----also make sure if you're using DRIED ROSEMARY that you definitely us"

"Thought this was quite good and will make it again. Definitely try it with the "sour orange" IF you can find it. I really don't understand all these PRs that insist she made it wrong. Do all of their mother's make it EXACTLY the same way? How far off could she be--her boyfriend is PR, she's a good cook so would try her best to copy a recipe/method of something she ate & loved in PR. Any good cook that was planning to try to make the recipe herself at home would "note" as many details as possible in PR to try to make the pernil. So I guess what I'm saying to all of you PRs that only wrote in to be critical YOUR MOTHERs MADE IT WRONG! So there and while you're here don't try to make any other cultures food ---like BBQ, hamburgers, spaghetti, pancakes, etc because you will only make them absolutely wrong."