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"This casserole tasted ok, but didn't knock my socks off. It was a bit too dry and as a result the noodles nearest the top didn't cook as well since they weren't completely submerged in the sauce; and I did try to push them all down. I down think I'll be making this recipe again. sorry"
Jul 10, 2008 on Food.com
"A very tasty dish. Because of time I cooked it on the stove top. I don't care for the wine taste, so I replaced it with 1 cup ketchup, 1/2 cup brown sugar and water a Tbsp at a time (to keep from getting too thick-mix and added last. I served with rice instead of pasta. This recipe is a definite keeper. Thanks for sharing Diggy."
Mar 26, 2004 on Food.com
"I made this exactly as the recipe was written and my results were nothing to rave about like the other reviewers had written. It was so-so, being that out of a family of five only my DH and son said it was ok. Personally I don't care for pumpkin pie and I thought this recipe had somewhat the same consistency. Sorry this recipe just doesn't fit ou..."
Jan 30, 2004 on Food.com
"These potatoes are FABULOUS. I made these for Thanksgiving and everybody raved about them. I preferred to add a couple Tbsp of fresh chopped chives, besides about 1/4 cup sauteed onion - it really gave it flavor and made it look beautiful. I did have a problem with them being too stiff though, I had to stir in quite a bit of milk to soften them up..."
Dec 27, 2003 on Food.com
"BEST TASTING Turkey I've ever made. This brine makes even the cheapest unknown named brand turkey very MOIST, I tested it when I had read it in a review and it's true. I brined it closer to 60 hrs, but have done it before @ 48hr. I put a turkey roasting bag in a 7.8 L huge tupperware bowl(the bowl is just to support the bag w/liquid. For the turk..."
Dec 27, 2003 on Food.com
"These were very good and rich. To the original recipe I added chopped sauteed onion & green pepper and baked 13 min. Must make sure to pinch the edges together, making sure not to let the filling touch the edges or they won't seal properly and might leak. But even if some leak, they still are very tasty."
Nov 23, 2003 on Food.com