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"Absolutley awesome!! Made and kept it simmering in the crock pot for about 5 hours and it was delish!!"
Feb 28, 2011 on Food.com
"Fantastic!! My son said the frosting made it really good!
I used butter and a tbls oil and made cupcakes. I'll definately make this again. Thanks for posting!"
Feb 28, 2011 on Food.com
"These ribs are amazing! Actually the sauce is amazing and makes lots that could be used on anything that you like a great BBQ sauce on...absolutely divine!
I used St Louis style ribs and fresh garlic. Set the oven at 375 for an hour, turned down to 250 for 2 more, then let them simmer at 350 without the lid. Yummers!!!!"
Jan 15, 2011 on Food.com
"Yummy, yummy, yummy! I doubled the recipe. While saut�ing my thighs I mixed the sauce ingredients with 2 tablespoons of cornstarch then poured that over the bite sized chunks and let simmer for 20. Served over a bed of rice and everyone thought it was amazing!! Definately a "do again!". Way better than take out and not a lot of work...Quick, ea..."
Jan 13, 2011 on Food.com
"Divine!! I had some chicken broth on hand so I used that with 1/4 c cream to replace the milk and then velvetta for the cheese in the sauce. Then baked and the last 10 min put a little cheddar on top. WOWZA! Home run!!!"
May 9, 2010 on Food.com
"This is almost the same recipe from my mom's family in Lancaster Co. The only difference is we use butter instead of shortening, and add 1/2 to 1 tsp of cinnamon for the crumb mixture Yum!!"
Feb 6, 2010 on Food.com
"Yes!!! After reading the comments about the sauce being so delicious, I wanted to make it but was feeling too lazy to try the dough for raviolis. Instead I made the sauce and layered it with the filling to make one of the most amazing lasagnas I have ever tasted! Yes the anchovies are good and I didn't want to waste the rest so I put them all i ..."
Jan 30, 2010 on FoodNetwork.com
"The best pozole verde I have ever tasted!!! It took some time but was worth it! Serve with green onions, cilantro, cabbage, and extra diced chiles for more heat. The tomatillos really made it great! "
Jan 2, 2010 on FoodNetwork.com