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"I enjoyed this recipe and so did all my guests at the bbq. I highly recommend it"
Jun 30, 2003 on Food.com
"Excellent and easy way to serve alcohol at a bbq or other event. It was refreshing and seemed to go over very well at my son't graduation bbq this weekend. It was so hot out that this slush was just the right ticket."
Jun 30, 2003 on Food.com
"Excellent, it was good on a spinach salad with chicken and it was also an excellent dip for chicken fingers."
Apr 29, 2003 on Food.com
"This is a easy recipe but looks and tastes good enough to serve to company. My family loved this and it is their favorite salmon recipe now. I loved the sesame seeds they get very toasted and tasty and add a satisfying crunch. I highly recommend this one"
Jan 12, 2003 on Food.com
"I really liked this recipe and so did my kids which is bonus. Anything that makes them eat carrots is ok in my book. Very simple and tasty we had it with pork tenderloin, nice addition"
Jan 12, 2003 on Food.com
"Oh my gosh....I could not believe this when I found this recipe. I have been the biggest fan of this sandwich since I was a little kid...not even sure how I started eating it but think it must of been dear old mom. All my friends shudder and think it is the weirdest thing they have ever heard of when I tell them this is my favorite...thanks for ..."
Jul 5, 2002 on Food.com
"I loved this recipe and so did my family. Although when it was first cooking they were a little dubious. This recipe does not look nice in the beginning. Hang in there it will turn into the most delicious sauce by the end. I used skinless chicken breasts in mine and added a little fresh garlic to the sauce. Wonderful, easy and fast....Highly ..."
Apr 13, 2002 on Food.com
"This is a great hardy soup recipe. My husband and I like this one with a loaf of homemade bread and a bowl of soup for dinner. Very satisfying"
Apr 7, 2002 on Food.com
"Very ncie recipe"
Apr 7, 2002 on Food.com
"Very nice flavor, tender and moist. Make sure that you place foil under this as it is messy to clean up"
Apr 7, 2002 on Food.com
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