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"So simple, so good. Glad I came across this recipe!"
Mar 17, 2013 on Food.com
"This is simple and quick, and is always a hit with my family. Not your traditional fried rice, but really good in and of itself. We love it!"
Nov 27, 2011 on Food.com
"This really is fabulous. I have made this recipe many, many times, ever since I saw Giada make it on one of her shows. It's very simple and quick to make, too. Always a hit."
Sep 9, 2011 on Food.com
"I love, love, love this! Easy and delicious!"
Mar 16, 2011 on Food.com
"Excellent! Definitely better when baked ahead and reheated, as the recipe states."
Mar 16, 2011 on Food.com
"This couldn't be more delicious, easy or quick to make! I sometimes use a 10-oz. can of enchilada sauce and mix it with a small can of tomato sauce, depending on the brand of enchilada sauce I buy. I have had to micro-defrost my frozen burritos more than once, but it has always worked out perfectly. So glad I came across this recipe!"
Mar 3, 2011 on Food.com
"Absolutely love this! Cannot be beat for simplicity and ease--three ingredients!--and it tastes fabulous! It takes just a few minutes to put together, and the crockpot takes it from there. I try to keep a couple of the little boneless quarter or half hams in my freezer so I can just thaw, assemble, and plug in the crockpot--so quick and simple!"
Oct 20, 2009 on Food.com
"I've been making apple things all week, trying to make use of our apple-picking yield. I saw this recipe and thought it sounded great--it had so many glowing reviews! Unfortunately, we were a little disappointed, even though I followed the recipe to the letter. The first day I made it, I thought it tasted a little too eggy. It was somewhat bet..."
Oct 18, 2009 on Food.com
"Hmmm. I had printed this recipe to try a little while ago, and I made it for dinner last night. I expected us to like it better than we did. We thought it was just okay; we found it to be very dry, and in spite of the fact that we like all the ingredients, we just didn't love the flavor. I also had to wing it with the second layer of spinach mi..."
Oct 2, 2009 on Food.com