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"I haven't tried this recipe yet. I was checking it out, reading the ingredients and more importantly the reviews and noticed someone said that "1lb butter= 1 stick". Just a heads up: 1 stick = 1/4lb or 1/2c or 8 tablespoons. This recipe calls for a whole stick of butter not 1/4th of a stick. This is important because it's used to make a roux..."
May 15, 2008 on Food.com
"I logged on here just to write a review on this recipe. Loved it!! I followed it ALMOST kind of exactly. I don't use alot of salt in food and I tend to buy salt-free or low sodium products when I can. With that said I was measuring 3/4 cups low sodium chicken boullion, ran out, grabbed an old cheap regular powdered chicken boillon powder, ran o..."
May 3, 2008 on Food.com
"I'm giving this 5 stars mainly because I really didn't think the amount of water to rice would turn out as well as it did. I'm use to 2 parts water, 1 part rice. The testure ended up being normal. I also left out the salt (personal preference and it turned out somewhat bland. I sprinkled salt on my dish and it was much better. I thought addi..."
May 1, 2008 on Food.com