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"Sooooo yummy ! I love to keep it in the fridge so it is nice and cold and just take a little piece now and then ! What a nice treat on a hot day . Someone I know has this recipe, but it call for orange jello and orange juice. She said it was very good too . I might try it one day .... but I love lemon. I now use a 9x13 pan for this cake , works o..."
Jul 11, 2011 on Food.com
"Good and something a little different for dinner. I did add a little more onion and celery, just to our taste. Also, I didnt have mint either, so i used basil too . My hubby loves eggplant, so this did the trick . For sides, I made some garlic bread and baked broccoli with lemon, garlic, bread crumbs and olive oil. All in a a nice "greek" dinner !"
May 15, 2011 on Food.com
"Rather yummy ! I did use 8 oz contanier of coolwhip instead of whipping the heavy cream. It came out just fine. Also, 50/60 mini marshmellos didnt seem enough I did add more. Thanks for the easy and yummy dessert !"
May 8, 2011 on Food.com
"Very yummy ! I did stick mostly to your recipe. One thing I did was to skim off some of the fat from the top of the soup. Also, I used diced tomatoes with basil, oregano, and garlic flavor. I did bake fresh bread to go with it. My hubby and mother also liked it . My hubby told me to keep the recipe :"
May 8, 2011 on Food.com
"Awesome ! I am eating my second helping as I type this ! Very good and very simple to make . I love the lemon flavor. I plated it over some pasta I made with butter, olive oil, garlic, black pepper, parm, and broccoli pieces. Oh, dont for get the warm bread out of the oven . My husband loves it too, this is a keeper : THANKS, for the recipe."
Mar 26, 2011 on Food.com
"Very good and addicting ! I did tweek it a little, but kept moslty to the recipe. My husband and I love it ! I looked for a good loose meat recipe , because my husband HATES sloppy joes. But now he loves loose meat !! I was a little hesitant to try this because I was afraid the meat would taste like plain old ground beef. I did use a little more,..."
Jan 16, 2011 on Food.com