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"I don't like food, I LOVE food. If I don't love it, I won't swollow it!"
Joined: Feb 19, 2007
Birthday: Aug 05
"OMG talk about a fiesta of flavours in my mouth. Muchas Gracias, Paula Deen. This was so good, that I should've made double of everything."
Nov 13, 2010 on FoodNetwork.com
"Absolutely terrific!! I wrapped the meat in plastic wrap and really pushed the rub into the meat, not just rubbing it on. Fabulous taste. I'm going to use this application on other roasts as well, not just New York Strip Loin. Thanks for the great recipe."
Mar 30, 2010 on Food.com
"This tasted really like sweetened flour. It tasted raw. I've had old-fashioned sugar pie before, but I won't be using this recipe again. Sorry. Sometimes tastes are just different."
Feb 22, 2010 on Food.com
"There might be a better recipe out there. This was definately a traditional recipe, but I found it to be grainy on the teeth. Not what I remember, and I'm married to a Quebec man whose family has served Sugar Pie at every family gathering. I'm going to hit up one of them for their recipe."
Feb 22, 2010 on Food.com
"Fantastic!! My compliments to the chef! We just had this on BEEF RIBS, and it was awesome! It's not often that you find a strong/bold bbq sauce without molasses, but this is it. Excellent!! Try this one out, you won't regret it. This is going in my favorite recipes book. Thanks for the great culinary creation."
Aug 16, 2009 on Food.com
"Great recipe!! Great taste!! Loved it!! ( If you think of trying with ground chicken, make sure it's not just white meat because it will be too dry. Pork is the way to go."
Sep 22, 2008 on Food.com
"Oh so yummy!! Absolutely delicious!! Outstanding recipe!!"
Jan 14, 2008 on Food.com
"My husband's favorite dish is liver and onions. He said this was the BEST ever!! Better than restaurant and (shhh, don't tell anyone his mother's!! Thanks for the great recipe."
May 30, 2007 on Food.com
"THE BEST EVER!!! My Grandma made this cake for years. She would also sprinkle with icing sugar or drizzle with a simple icing."
Apr 28, 2007 on Food.com