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"Looking for dinner rolls that I could make the dough in the bread machine.... these were perfect. I used all purpose flour which is what I had on hand. Came out fine. Thank you!"
Sep 26, 2012 on Food.com
"I took the advice from a few reviewers and removed the skin and fat from the thighs. I also removed the chicken when it was finished cooking and thickened up the sauce with some cornstarch then added the chicken back for about 15 minutes on high. Served over rice with brocolli on the side. The family enjoyed the meal, fantastic for an evening o..."
Sep 26, 2012 on Food.com
"Easy and the family loved it! Couldn't ask for more. Thanks!"
Aug 31, 2012 on Food.com
"Allthough the recipe was very easy and quick, it didn't make quite the au gratin I was hoping for. The cheese and the cream didn't seem to mix and make a cheese sauce."
Jun 27, 2012 on Food.com
"Thanks for the great recipe, the family loved it. I think I will double the gravy next time. Served with mashed potatos!"
Nov 13, 2011 on Food.com
"These cookies are just as the reviews say it is, easy and delicious. My son loved them and made them himself for his school halloween party, came out perfect for him as well. Thank you!"
Nov 1, 2011 on Food.com
"Five star rating from my family. Exactly what I was looking for. Thanks!"
Oct 4, 2011 on Food.com
"This recipe gave me exactly what I was hoping for! Tender pulled pork that was not cooked in bbq sauce. It was tender and fell apart. I did cook the pork butt roast on low for about 7 hours and it was not ready, so I gave it a couple more hours on low and we ate it the next night. Worth the wait! It was perfect. I only used about half of the ..."
Aug 21, 2011 on Food.com
"I made this with bone in breasts from Sam's Club and they were huge! But they turned out moist and yummy. The fam thought they were great. A keeper."
Feb 19, 2011 on Food.com
"Very good recipe, just what I was looking for after having a version of this at a party. Only change I made was to almost double the canned chicken amount. Once baked, it seemed the right consistency of a dip. Thanks!"
Feb 7, 2011 on Food.com