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Tennessee
"I've always loved this when other people brought it to potlucks and parties. I finally needed to bring something to an event where I knew it wouldn't already be there, so I made your recipe. It's exactly what I was looking for, and I ended up eating so much of it that I was full by the time I left for the potluck!"
Oct 23, 2011 on Food.com
"This is definitely the way I've had it growing up, although the way I learned to cook the potatoes was whole, with the skin on to keep them from getting waterlogged. I peel them while they're still warm and then chop and add them. I've also grown a preference as an adult for replacing the dill relish with fresh dill, but I grew up eating it with r..."
Oct 23, 2011 on Food.com
"I love this combination, and it has become a go-to snack for me. I used to eat fresh mango with chili quite often, but this is even better. Thanks!"
Jun 8, 2011 on Food.com
"My daughter and I love this as a side to grilled chicken or, most of all, marrow on toast. It's a sharp and palate cleansing taste, and I love having uses for all the leftover parsley."
Feb 12, 2011 on Food.com
"These cookies are perfect! They're tasty and light but hold their shape when baking and are perfect for icing. I made these for my daughter's superhero birthday party and the kids loved them."
Feb 12, 2011 on Food.com
"We generally make Nigella's "Slime Soup" (pea and parmesan and I thought this would be a nice alternative. I think it could be improved upon by substituting the pesto for fresh basil and a little stock and maybe sprinkling toasted pine nuts on top."
Feb 12, 2011 on Food.com
"It is a bit labor intensive if you don't have a head start, but what a great breakfast! Served it when we had overnight guests and it was a huge hit."
Feb 12, 2011 on Food.com
"We used this on coconut pecan pancakes. Good stuff, and easy to whip up at the last minute."
Feb 12, 2011 on Food.com
"My nine year old daughter loved this so much she has asked for it weekly since. It was easy to throw together and great for comfort food."
Feb 12, 2011 on Food.com
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