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"Delicious! Easy! Made as written... Used a Pampered Chef 'stone' baking sheet! Kids wanted more - making two next time! Thank you! We sprinkled garlic powder and Italian seasoning ontop of pizza - drizzles of olive oil also... Mm Mm tasty!"
Apr 16, 2010 on Food.com
"I kept about 1/8 cup out for dipping and rice - and WOW! Yummy! Loved it! Used a grilling pan and cooked med heat for about 5 min's each side. Served with japanese rice, brocoli and carrots - with amino acids. Wonderful! Thank you! Loved the marinade - will always save some for dipping!"
May 7, 2009 on Food.com
"Very good! Important to put the cabbage on top of meat , I added potatoes. Thank you!"
Mar 17, 2009 on Food.com
"Very light! I added one banana and 2 TBSP applesauce... so airy cripsy and light! Served with strawberries!"
Mar 15, 2009 on Food.com
"Made with canned chicken, next time I'll use fresh shredded... from leftovers... this was so yummy! Served with corn chips, carrots and celery."
Jan 17, 2009 on Food.com
"WOW! What a hit! I was worried that this would be dry, without any sauce. So, I saved some pasta water to pour on this, maybe 1/4 cup total. This was so moist and filling! The taste was out of this world. I used part onion powder, and garlic salt, instead of onion salt. I also used organic peppered bacon, this added a nice rounded flavor with the ..."
Oct 23, 2008 on Food.com
"WOW! Browned my meat, well... and tossed everything in the crock pot adding the horseradish and spicy brown mustard (these flavors did not stand out, but really gave depth I thought, like the review said. I have 4 meals from this feeding 3. I'm so happy with the turn out. I really love the chuck pot roast meat idea. This was the juiciest and most..."
Oct 7, 2008 on Food.com
"WOW! I used left over London Broil taco mest (in a crock pot with taco seasoning YUM! This was delicious and OH so easy! I use the Rachel Ray 'Sister's favorite fajita's' black bean recipe from Food network. Kids had bean and cheese buritos and dad and I loved these! Can't wait to have these again! Thank you!"
Oct 6, 2008 on Food.com