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"This is a pretty god recipe, but was just a little too sweet for my husband and I. Thanks for sharing though!"
Jan 2, 2012 on Food.com
"Like others I didn't have time to marinate over night. I also didn't have fresh bell peppers, so I had to omit them. I added 1/4 tsp red pepper in place of the bell peppers. I dumped all other ingredients as listed into the skillet and cooked on high for 10 or 15 minutes, then drained as much of the fluid as I could. I put a little oil back in so..."
May 23, 2011 on Food.com
"I followed the recipe to a "T" and it was delish!!! thanks for sharing!!"
Mar 8, 2011 on Food.com
"I'm giving this recipe 3 stars because it is a great start, but I had to do some doctoring to make it more "chowder like". The recipe was very simple and went together quickly. However, I have to agree with others that the consistancy was not what I was hoping for with a name like chowder. I followed the recipe to a "T" at first, besides adding..."
Feb 15, 2011 on Food.com
"This is a great recipe, thanks for sharing! I made slices every inch or so down the tenderloin and worked the rub into there too. It really helped get the flavor down in there. Otherwise, I followed directions to a "T", including cooking the entire 45 minutes. Yum!"
Sep 27, 2010 on Food.com
"Delish and easy! Thanks for sharing!"
Mar 31, 2010 on Food.com
"These were very good! I ended up baking for around 15 minutes as we like our muffins nice and brown. (personal preference in this house If I could make one change I think I'd add a little more sugar and possibly a dash of cinnamon. Thanks for sharing!"
Feb 14, 2010 on Food.com
"Wow! This is quite possibly the best cheesecake I've ever had! This was my first cheesecake so I was very nervous. I followed your instructions to a "T" and it turned out perfect. No cracks or anything. The taste was great. I've got some really good advice though. This is probably common sense but it escaped me when I made my cheesecake. It t..."
Dec 22, 2009 on Food.com
"Super yummy! This is just like the best spanish rice you've had at a mexican restaurant. I tried this with both tomato sauce and Pace Picante sauce as a substitute. I did prefer the tomato sauce over the Pace. This is just personal taste, but I would use half the amount of onion. Thanks for the great recipe!"
Nov 30, 2009 on Food.com