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"I didn't have any "Essence" so I added a little onion & garlic powder to the mix. I also added a little extra tomato paste (about 1/2 tbsp. It came out really good. The whole family ate it up and there were no left overs. :-"
Dec 10, 2012 on FoodNetwork.com
"This was SOOOOOO GOOOOD! My whole family practically inhaled it. Thanks so much for posting this recipe.
It's become a staple in our home. We've got to have it at least twice a month. I did change it slightly though. Instead of water I use chicken stock and I cut the salt in half."
Jan 13, 2012 on Food.com
"This was really, really good. My family and I enjoyed it very much. Thank you for posting. Will definitely make again."
Apr 16, 2011 on Food.com
"Really, really good stuff. So there would be no issue with the mixing, I blended the wet and dry ingredients seperately, then slowly mixed them together. The batter came out nice and smooth - no lumps. Definitely see myself making this again."
Jun 6, 2010 on Food.com
"This recipe is just the one used in New Orleans. Here are a little more detailed instructions / tips: Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cup..."
Apr 12, 2010 on Food.com
"This was INSANELY good! Definitely making again."
Apr 2, 2010 on Food.com
"Having never eaten Jamaican food before this was definitely a nice place to start. It was very tasty. I used a jalapeno pepper since I couldn't find a scotch bonnet pepper. Worked out fine. Will make again."
Mar 23, 2010 on Food.com
"This was really good! My family loved it. Total comfort food. Thanks for posting."
Mar 23, 2010 on Food.com
"I've never made mac'n'cheese from scratch before so I was kind of nervous about how this would come out. I followed the directions to the letter and OMG it was SOOOOO GOOD! It was also extremely easy to make. Will never make mac'n'cheese any other way here on out. Thanks so much for posting this."
Feb 25, 2010 on Food.com