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"I simply want to know why we would want a cake with a bottle of red food coloring in it. No one will answer that question for me. I admit that I didn't make it and probably never will unless someone can enlighten me by telling me what the point is. (I mean besides it being a deep red color. So I tried this cake and it was pretty good. I tried ..."
3 days ago on FoodNetwork.com
"This is now my "go to" spaghetti sauce and lasagna base. I don't measure the herbs but chop up fresh herbs and throw them in, including oregano and marjoram. I can't imagine spaghetti sauce without origano. I also (probably add more wine. I simply "glug, glug" the wine into the sauce. I love this recipe. Thanks so much for sharing!"
Jul 14, 2012 on Food.com
"This soup is absolutely amazing. I did use fresh basil, which makes a huge difference. I used half the beans and I used broken up thin spaghetti for the pasta. It was so good that I couldn't get enough of it. I stopped by Olive Garden recently and ordered a bowl of theirs. Honestly, it wasn't as good and the sea shell pasta was too much pasta for ..."
Dec 21, 2011 on Food.com
"I LOVE this recipe!! I've been looking for a recipe that used butter instead of shortening. Every butter recipe I made spread out and was crunchy. Tasted okay but not the texture I was looking for. These are perfect. Finally!!!!
Thank you, thank you, thank you!!!"
Nov 29, 2011 on Food.com
"These look delicious and I will definitely make them. Thanks for the recipe. One thing, though. Cool Whip?? Really?? These deserve real whipped cream!"
Nov 6, 2011 on Food.com
"Thanks for this wonderful recipe. I just made it from some apricots that I froze this last summer. It worked great and I love that I didn't use packaged pectin."
Dec 1, 2008 on Food.com