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Ocala, FL
"Great recipe! I added sage and cut down on the sugar after reading the reviews and it was excellent. Great with my Dutch Baby brunch! Thanx Melissa!"
Jan 2, 2012 on FoodNetwork.com
"Excellent! Add the bourbon for a DERBY Pie (kwpugh remark After serving one of the pies... my brother went into the kitchen and wrapped the other pie up to take home. That was a compliment in itself. I used walnuts (didn't have pecans. Will make again and again."
May 15, 2011 on FoodNetwork.com
"Beef short ribs / skim the fat / wonderful complex flavors. How dare you, Laura - give this recipe only 3 stars when you didn't even cook it!
Chocolate is the bomb - thanx Giada!"
Mar 12, 2009 on FoodNetwork.com
"I always judge a good Cuban Restaurant by their Piccadillo... this is a great recipe!"
Dec 5, 2007 on Food.com
"Excellent > I added taco seasoning which added lots of flavor. It wasn't watery at all. Everyone loved it! I used 6 boneless / skinless thighs (Frozen and cooked on low for 8hrs. It was perfect. Will cook again!"
Feb 20, 2006 on Food.com
"This was a wonderful crockpot chix recipe. I used (6 boneless / skinless thighs and added a package of taco mix. I cooked this on low for about 8 hours. It was PERFECT. Not too juicy. I got raves. I will make this again and again!"
Feb 19, 2006 on Food.com
"This was a wonderful crockpot chix recipe. I used (6 boneless / skinless thighs and added a package of taco mix. I cooked this on low for about 8 hours. It was PERFECT. Not too juicy. I got raves. I will make this again and again!"
Feb 19, 2006 on Food.com
"This is my favorite recipe. It looks and tastes so special. The biggest compliment was from my brother. I served dessert and he immediately went to the kitchen to wrap it up to take it home."
Jun 24, 2005 on Food.com
"This is my favorite recipe. It looks and tastes so special. The biggest compliment was from my brother. I served dessert and he immediately went to the kitchen to wrap it up to take it home."
Jun 24, 2005 on Food.com
"This is a great method to make a perfect roast! IT is so EASY. I sometimes cover my roast with dijon mustard then a thick coating of kosher salt. The "crust" falls off when you take the meat out of the oven and insures a moist delicious meat..."
Apr 3, 2005 on Food.com
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