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"this was really good. Much better than bottled dressings with HFCS or mixes with too many unpronouncible inredients.I also added some dried mixed Italian herbs. Husband (and kids declared it "great!""
Jan 20, 2008 on Food.com
"this is very nice. I added some pine nuts as a garnish."
Aug 13, 2007 on Food.com
"This made a great frosting! I doubled the recipe to have enough to frost 24 cupcakes (plus leftover for me! After chilling overnight in the fridge, it was almost too solid to spread - a good beating with a hand mixer made it lighter, fluffy and a dream to work with. I had a VERY happy bunch of Kindergarteners. "
Dec 18, 2004 on Food.com
"these are great. I added dried cranberries, a handful of coconut and a few chocolate chips. Since I used a natural peanut butter, it didn't really melt, just softened (which may have been why one reviewer's bars wouldn't stick together so I poured a little orange juice (maybe 1/4 cup over the mixture and it stuck together fine. "
Sep 10, 2003 on Food.com
"I followed the previous review and added a teaspoon of Dijon. These really came out nicely, went together fast and complimented our grilled leg of lamb nicely."
Apr 1, 2002 on Food.com
"Made this tonight and DH absolutely loved it. I used legs and thighs, rather than a whole cut up chicken. I think next time I will use a little less water, as there seemed to be a lot, and I would like more of a sauce to serve over the chicken and veggies. But a definate keeper, I'll be making again."
Mar 22, 2002 on Food.com
"This was super easy and really tasty. DH and a neighber who came over for dinner thought it was great. The filling was a little loose, so next time I will put it in the freezer to make it firmer. But I'll make it again, for sure!"
Mar 18, 2002 on Food.com
"I like to make this on a rack or a broiler pan, since the bacon creates alot of fat, and I don't like my meat loaf "swimming" in it."
Mar 12, 2002 on Food.com
"I've made this, and it's fantastic, and easy. The Parmesean Cheese definately adds to the recipe - don't omit it!"
Mar 9, 2002 on Food.com