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"These pickles are crispy and YUM! We used the same recipe for our banana & cherry peppers and they turned out great too! They do taste a lot like Clausen's. We only used 1 tsp. of sugar and no bay leaf, as well. We love that we can make one jar at a time since our garden is small. This was our first attempt at making pickles and we were thrilled ..."
Aug 2, 2008 on Food.com
"Oh so good! We carmelized the onions and the slightly sweet taste of the onions combined with the bleu cheese was out of this world. I think next time we will try them without the carmelizing the onions, just to try them both ways. Thanks for sharing."
Jul 3, 2008 on Food.com
"I've been making these since I was a kid. It'sone of my most requested recipes, as well. The only thing I do differently is I use 2 cups of grated sharp cheddar cheese, instead of 10 ounces. We like them with plain yellow mustard. Yummy!"
Dec 23, 2007 on Food.com
"This is absolutely the best fish my DH and I have ever tasted! The seasonings were dead on, they were an excellent complement to the delicate flavor of the fish. The only thing we did differently is I filleted the fish, as my DH husband doesn't like looking at a whole fish and I don't like the bones, then we fried the fillets about 4 minutes on ea..."
Oct 29, 2007 on Food.com
"We really liked this! It's very close to the real thing, almost identical. Next time we're going to add some slivered toasted almonds. Thanks for the recipe."
Oct 29, 2007 on Food.com
"This was fabulous...got loads of compliments! I used a sour dough bread bowl to serve the dip in. After about 10 minutes in the oven, I covered the exposed bread with aluminum wrap so it didn't get too brown. I cubed and lightly toasted the left over pieces of bread from the middle of the bowl to dip it in. I also served it with crackers. Other th..."
Oct 10, 2007 on Food.com
"Yum...great recipe! The only thing I did differently is I used Soba (buckwheat noodles instead of linguine. Other than that, I followed the recipe exactly and it turned out perfect. It tastes just like, if not a little better than my favorite Chinese restaurants. We served it with Recipe #137030 and Korean short ribs...that's the other two things..."
Sep 4, 2007 on Food.com
"This turned out great, very tasty! I added 1 teaspoon of rice wine vinegar for a little tang since this tastes like what our local Korean BBQ uses. We served them at room temperature. Thanks so much for posting."
Sep 3, 2007 on Food.com
"Yea...this tastes just like my favorite Bacon Horseradish dip from Breakstone's that was discontinued years ago! We've made it with both bacon and Hormel bacon bits. We much prefer the Hormel because it gives it the exact flavor and texture of Breakstone's. Thanks for sharing."
Sep 2, 2007 on Food.com
"This is a quick, easy and very tasty recipe! We've made this twice now. The first time I made it, as written, as a side dish and it turned out to be a different and tasty side dish. The second time I turned it into a easy complete meal. First I fried Echrich smoked sausage--cut on the diagonal into 1/2" slices--in 2 tsp. of olive oil until they we..."
Aug 29, 2007 on Food.com