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"This recipe looks like one from a previous show and not Jeff's debut show this morning. And, by the way, your show was GREAT, Jeff. What a delight! So glad you won Food Network Star. Keep those sammie recipes coming."
Aug 21, 2011 on FoodNetwork.com
"Very good and tasty. It is a little too-lime for DH, so would suggest adding about 1/2 recommended lime, tasting, and then adding more if you want. Also added some more fresh chopped cilantro to the cooked salsa. This recipe's a winner for using up those green tomatoes. Thanks for sharing."
Aug 20, 2011 on Food.com
"We have made this several times now and it never fails to be mouth- wateringly good. I brown the chuck whole (without cubing, then put it all in the crockpot for the day. (Do reduce the beef broth to about 1/2 cup and keep an eye to see if it needs more liquid. Shred the meat and put it back in the crockpot for about 45-60 minutes to absorb all ..."
Jul 29, 2011 on Food.com
"Love, love, love pimento cheese! I add more grated cheddar to make it really cheesy - and to kick it up, I add in 2-3 teaspoons of vodka. We call it "nippy" pimento cheese. LOL."
Jun 22, 2011 on FoodNetwork.com
"This is wonderful - rich and creamy. My DH, who claims to hate turkey fixed this way, loved it! The only change I made was to use a sweet onion instead of yellow - and not a whole onion. Yummy!"
Feb 26, 2011 on Food.com
"Cheese balance was good, but if one follows the recipe the pasta to bechamel/cheese sauce makes this too dry. I baked it at 350 degrees for 20 minutes and it was still too dry. Either use less pasta, or more sauce. Flavor was good, but the balance of pasta to sauce needs to be improved. Thanks."
Jan 25, 2011 on FoodNetwork.com
"This is excellent! Added a little more avocado and cut down a bit on Worcestershire and lemo per previous reviews. Another way to use this is to put it on a turkey and bacon sammie. YUM."
Sep 11, 2010 on Food.com
"Came out great! I did add 3 garlic cloves and 1/4 teaspoon of liquid smoke which added a smoky depth. Meat was meltingly tender. Thanks for sharing this recipe."
Feb 26, 2010 on Food.com