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"Wow!!! This is the Best !!! I made the Bread in my Bread machine & didn't add anything. Exactly by the recipe & it was SOoooooooogood. I will make the dinner rolls next. Thanks for a Great Recipe. Shirley #428599"
Apr 13, 2008 on Food.com
"I just finished making this sauce & it is very good. I read the reviews before making it & the second review thought the cornstarch was too much in the recipe. Well I tried it with the lesser amount & had to add more. I will go directly by the recipe next time. This is a wonderful light sauce. Thanks for sharing."
Oct 26, 2007 on Food.com
"These biscuits were very good. I made them this a.m. and only half of the recipe. I had some homemade fig preserves and they go great with hot biscuits & butter. I rolled the biscuits in my hand as I am in East Texas where biscuits are a part of our vocabulary, lol!! Biscuits & Gravy, biscuits with fried chicken & on & on. These were good & I wi..."
May 6, 2007 on Food.com
"This is delicious & very moist. I did modify the sugar as my Papaya was ripe & sweet & reading the recipe u began to wonder about the sugar. I like sweet cakes but did not want it so sweet I could not eat it. On Fruit filling no changes but I did change to 3/4 cup sugar in the cake mix. When the cake is done I let it sit for 10 to 12 min. then ..."
Apr 25, 2007 on Food.com
"Added this for our Easter gathering at an RV Park Dinner. It was delious with Ham. I added caraway seed & used one can of chicken broth & red onion. In East Texas we call this fried cabbage because we cook it in the iron skillet. I cook mine only 12 to 15 min. & turn the heat off as we like ours a little crispy. We have tourist from upstate NY ..."
Apr 9, 2007 on Food.com
"Made for Easter & it was a big hit & recipe was ask for. I used Mexican Cornbread & left out the jalapeno's as some could not eat them. I topped with monterey jack & sharp cheddar also. But we love the hot taste & flavor so will not leave them out in the future. Made the day before & it was absolutely delious.Made it in a clear bowl & it is so c..."
Apr 9, 2007 on Food.com