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"This was a good meatloaf. It turned out moist and mostly flavorful. I had a few pieces that just didn't catch the sauce. I think I would rather coat the bottom of the bundt pan in the sauce rather than try to poke holes and infuse the flavor into the loaf. I would also like to increase the sauce amount. Since I used 2 lbs. of meat, I increased the..."
Feb 27, 2013 on Food.com
"I laughed, I cried, I choked and wheezed. I was such a skeptic, but you proved me wrong!"
Jun 12, 2012 on Food.com
"We really liked the flavor of this! I used smoked ham lunch meat, and since I misunderstood the directions, I ended up frying the ham in 5 tsp of butter as well as putting 5 tsp in the mashed potatoes. We had a very fattening version! It took awhile to get all the water out of the ham enough to crisp it up, but it was worth it. It almost tasted li..."
Apr 26, 2012 on Food.com
"These were yummy nummy, and it was so easy to make them! Since I had to divide a 2 lb. package of chicken in half, I ended up cutting my own strips. I mixed everything in the bag rather than dirtying an extra plate. The tenders were finished in 25-28 minutes, and we all enjoyed them. I served this with au gratin potatoes and mixed vegetables. I wo..."
Mar 10, 2011 on Food.com
"I didn't personally care much for the flavor or texture of these. My green peppers did not soften enough either (I did the microwave technique. Instead of nuking this (I cannot stomach the idea of microwaving hamburger, I baked them for 1 hour at 350 degrees without cooking the beef first. Also, they just barely fit in the 2.5 qt casserole I had..."
Mar 7, 2011 on Food.com
"I loved this recipe. We had so much fun making this. My husband broke out his 20-year-old Super Shooter, and I used that to fill the tubes! I was careful as well to not stir the tubes that often as they cooked, and only a couple split open. Note that in America, these are called manicotti, not canneloni, in the grocery store (we bought Barilla man..."
Jan 25, 2011 on Food.com
"Wow! This was a really surprising hit. I did not like grating the carrots, but if you use a really fine grater, you neither taste nor see the carrots when it's done. So, if your kids have hawk eyes about veggies, use a superfine grater. It takes forever to do this by hand, but it's worth it. The roux mixed with the cheese was a genius maneuver. It..."
Jan 24, 2011 on Food.com
"I made this using pork shoulder and white instead of brown rice. I also only had ground ginger. Next time, I would probably add salt (just a smidgeon and lots more ginger so I can actually taste it. It was actually very fun to make even though I don't have a wok. However, I doubled this to 6 servings, and it's more like 8 generous helpings. I had..."
Jan 23, 2011 on Food.com
"This had such great seasoning, we almost didn't need the sauce. I used all ingredients as listed except for mustard and pepper flakes. They were not needed! I had 3 large peppers, and the stuffing was just enough with mounded tops. I also added 1/2 c uncooked instant rice to the mix. I tripled the garlic, which made the flavor amazing. I would str..."
Jan 20, 2011 on Food.com
"My husband and I enjoyed this. We couldn't get the kids to eat it, though. I halved the recipe and stuffed it all into a 3.5 qt crockpot. It came out very watery, which dampened our enthusiasm for it. Maybe if we had thawed and drained the spinach, it would have been fine. We served it over spaghetti."
Jan 16, 2011 on Food.com