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"Multiple people have suggested something missing. The recipe is fine for midwestern "kinda" chinese fried rice, but not the real deal. Everything is pretty much okay accept missing two key ingrediants: 1 grated ginger; 2 sesame oil. Do not burn or scorch the latter. These flavors make a more authentic chinese fried rice. Also, if you like a..."
Jan 24, 2013 on Food.com
"Honestly, I can't stand this stuff but my wife loves it to death--happy wife, happy life. Made very minor enhancements as she pretty much expects it as posted. I doubled the meat per Marg's suggestion though I used 1/2 lb burger and 1/2 lb hot italian sausage. For cheese layer I use grated low-moisture mozz and other ingredients as directed but a..."
Jul 26, 2012 on Food.com
"This stuff is amazing as is. However, on a whim, I added chopped fresh basil and hit a home run. I've also, in addition to the cheddar & low moisture mozzerella mix, planted 20 or 30 fresh mozzerela bombs and topped with grated parmesan for the final 20 minute bake, ending with 5 or 6 minutes of broil on top rack to give a parm crust. I can't th..."
Jul 26, 2012 on Food.com
"To tommybluez: Excellent mods--especially the chicken prep and Sharp Cheddar. I also increase the Franks by a quarter cup to enhance the 'Buffalo' piquant and, rather than cayenne, I add a couple Tablespoons Schriracha--one can never have too much of that wonderful stuff. Also, mixing all ingredients and heating in the slow cooker works perfectl..."
Jul 2, 2012 on Food.com
"Excellent. Added a few onion flakes and used two slices bread dried in oven for half recipe. Also, used a catchup, brown sugar, red-wine vinegar glaze. Thank you Mrs.J"
Nov 16, 2011 on Food.com
"This is an awesome dish but credit should go where it is due. But for one substitution--i.e., cream rather than milk--this recipe is directly from Jeff Smith's "Frugal Gourmet" cookbook printed in 1978. I have been using this recipe for 30 years. It is one of my family favorites."
Mar 25, 2010 on Food.com
"This recipe is mid-western, not Chinese. But, it is near to the chow mein my mother made. Albeit, cut back on the soy sauce a bit and add one or two tablespoons Port Arthur Brown Sauce; this serves to add a depth and richness otherwise lacking. Begin with a diced onion cooked translucent in oil. Also, try including diced red and/or green bell p..."
Feb 15, 2010 on Food.com