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Castle Rock, Colorado
"Thanks Guy! These were the best fish tacos that we've ever made at home. We did tilapia but other than that, made as directed. We highly recommend this to all and that's coming from an experienced chef and server!"
Jul 14, 2010 on FoodNetwork.com
"We decided that these were the best ribs we have ever eaten. My DH and I have over 30 years experience in the restaurant business so we know ribs. Our highest compliments, Chippie!"
Jun 14, 2008 on Food.com
"Simply a fantastic marinade! With one try, it has replaced all my other marinades! Will never do pork tenderloin another way from now on! Thank you for sharing. AWESOME!"
Jun 3, 2008 on Food.com
"I've finally found a enchilada recipe that me and the family can eat over and over and enjoy it everytime...including the leftovers! These are the only enchiladas I make now! Thank you Emeril!"
Jan 2, 2005 on FoodNetwork.com
"These have become a regular at my house! Great way to use leftover beef! Thank you Rachel!"
Jan 2, 2005 on FoodNetwork.com
"Great way to dress up a can of cranberry! Easy and yummy!"
Jan 2, 2005 on FoodNetwork.com
"These wonderful potatoes are elegant and the taste is fabulous. I love the fact that you can make these ahead and get a great "wow" from your guests! Good Job Paula!"
Jan 2, 2005 on FoodNetwork.com
"simple and delicious! Recipe is a keeper! Thank you Paula!"
Jan 2, 2005 on FoodNetwork.com
"The flavors and ease of this "jello salad" are wonderful! Everyone enjoyed this very much at my Christmas Eve table! But I must say that the presentation isn't what I was hoping for. It was hard to cut and after getting it cut the jello slide off the cream cheese layer....it was messy and not very pretty. Might be better served in a casual set ..."
Jan 2, 2005 on FoodNetwork.com
"I ended up cooking this sauce for 2 days to get it to the consistancy I wanted. It was well worth it. The favor is robust and rich. The sauce stuck well to the pastas. It makes tons so was able to freeze it and get at least 3 meals out of it...each time better and better. This is now the recipe I'll use for spaghetti sauce. Thank You!"
Jan 2, 2005 on FoodNetwork.com
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