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"I made this tonight. I had to alter it a bit. I added a 6 oz can of tomato paste to thicken it up. I added double the salt and pepper. Instead of diced tomatoes, I added 15oz of whole, home-canned tomatoes. I would suggest cooking the onions and green peppers with the ground beef. Cooking the pasta in tomato juice really adds flavor."
"Recipe as it stands, doesn't work. So, I only added 1/3 of the lime jello package, skipped the butter, and added 1/3 cup sugar as well as a tsp vanilla. This is the real deal. Delicious! I like to eat it with Teddy Grahams."
"Wow! What an awesome cake! I love the variations on the bottom to make this as a chocolate cake or a lemon cake. Very easy to half and make in a 9x13 pan. Superb!"
"Super chocolatey. Very sticky dough, but once you roll it in powdered sugared, it was easy to handle. I scooped the dough in balls into the powdered sugar. Came out great!"
"Very good! Makes a very small batch, however, and very thick... so I added another cup of the whole milk after I took it off the stove and I used Pumpkin Pie Spice to flavor it for a Thanksgiving dessert.... about a Tablespoon."
"This dip was excellent! I didn't add both cans of chiles, but I think I could have even though me and my family prefer blander foods (Scandinavian Minnesotan!). It was easy to get the white american at the deli counter and it definitely made the dip. It was comparable to Don Pablo's queso blanco. Very good!"
"This fudge tastes like a Cadbury Chocolate orange! I added a tsp vanilla extract and 1/2 tsp orange extract and 2 Tablespoons of butter. Delicious!"
"We didn't really care for this. It seemed like there was way too much topping with the cake mix on top. It was overly sweet and you could hardly taste the pumpkin. The texture was also gross. However, it was very easy to make and seemed to have turned out. I shouldn't have wasted my pumpkin pie spice on this one."
"Wow! These were spectacular! No need for frosting, if you ask me. I did increase oven temp to 375 because of the use of shortening. The coconut has a great complement to the tartness of the rhubarb. I also let the cut rhubarb set in a couple of tablespoons of sugar while I mixed up the cookie dough to get the juices out. And, my secret little..."
"I used a little extra brown sugar and skipped the streusel topping. I added about a tsp of pumpkin pie spice and this seemed to be a nice touch to the moist muffins. I also let the cut rhubarb sit in a couple of tablespoons of sugar before mixing it in the batter and I think this drew out the juices nicely."