Garlic Onion Tortilla Cake

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Truly tasty, but a bit fussy to make. Saw Guy make this on "Best thing I ever made" and couldn't wait for an opportunity to try it. Roasted my own garlic for it, but thought that it had too much fat in it. If/when I make it again I will use far less oil, Overall, it was a big hit, and it will definitely go in the make again pile.

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I saw Guy make this on "best thing I ever made" and couldn't wait to try it. I thought it was just ok, but some folks at the party loved it. I probably wouldn't make it again, but glad I tried it.

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Delicious! I did make some modifications based on previous reviews. I only used 3 tablespoons of oil. I roasted my own garlic and ended up with about a half cup which was plenty to taste it but not be overpowered by it. I'm not a fan of cilantro so I left it out. I used about 1/3 cup of the mixture per layer (I had the large tortillas and used 6 layers (including the top. I grilled them on the stove and did use a little olive oil spray. They help up fairly well as finger food but we need forks to scoop up any of the filling that squeezed out. I think I'd like to try the onion mixture as a pasta sauce!

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Simply OUTSTANDING! I'm always loooking for good recipes that I can prepare in advance. This one is perfect! Not being a big fan of jarred garlic, I did roast my own using 4 full heads. This is now one of my "Go To" favorite recipes. Thank you Guy!!!

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Also known as Garlic & Onion Tortilla stack. I made this for my 4th of July BBQ/Party, and it didn't last an hour! Everyone loved this, and wanted more. I highly recommend roasting the garlic yourself, way better than jarred! Hats off to Guy!

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These were awesome. Made these for a small get together. They didn't last! Being asked to make them again.... This snack/appetizer has given me "rockstar" status with my guests.

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I just stacked all of my tortillas, cant wait to grill them tomorrow night!
Just one question, how much do I spread on each tortilla? I followed the recipe & saved a 3/4 for dipping,,, I started out spreading a table spoon for each, then reduced to a 1/2 for the remaining 4. I suppose I should just make xtra next time.

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YUM YUM YUM! I have made it three times for different groups of friend. Everyone love this recipe.

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I guess some people are just plain crazy, because this recipe is AH-MAY-ZING! I can't even describe how much I love it. It's the coolest, most unique party dish, and every time I've made it for other people, their minds are absolutely blown. I have a feeling that some of the complaints from other reviewers is a result of them not following the recipe properly: as it says in the instructions, it takes a solid 28 hours to make. The one time I made it and didn't let the sauce sit for 24 hours, it was too runny - every other time was perfect. Guy is a genius, I love his food, and this recipe certainly didn't disappoint!

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What a great and unusual recipe. Wow, I can't say enough good things about it. Everytime I have made this it has been the hit of the evening and people have eaten seconds of this instead of the main course. I agree with others, the filling only makes enough for 8 layers but that's enough and I might start making even less. I use soaked in water toothpicks to hold it together and also spray with cooking spray before grilling. I also do not try and stand up on its side like shown on the show. It is not necessary as it is fabulous just grilled flat. Love the dip. Also tried Bobby Flay's Habanero and Mint glaze on it last night and it was great.