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"This was delicious. I used Preggo traditional flavored sauce, which gave the dish a slightly sweet flavor. I made two minor adjustments. I didn't have a full teaspoon of oregano, so I used what I had and added a little thyme and basil. I also seasoned the ground beef with Accent, salt, pepper, garlic salt and garlic powder while it was browni..."
"Thanks for sharing the pizza sauce recipe, Marg. I cheated and used Pillsbury's refrigerated pre-made crust, which worked well. I doubled the recipe for the sauce and used 1/2 cup red wine & 1/2 cup of water. Unfortunately, my family didn't care for it. The wine was over-powering and my step-son thought it was too sweet. Even so, it was fun to eat..."
"What a great recipe! Here's what I did: I marinaded boneless chicken breasts in olive oil, lemon juice, 4 cloves of freshly minced garlic & rosemary for 6 hours. I didn't measure the ingredients in the marinade; I used just enough oil to coat the chicken and just enough lemon juice to give the oil a hint of flavor. It gave the chicken a wonderful ..."
"Thanks for sharing the recipe, MissJ. We'll definitely have it, again. Here's what I did: I sprayed the entire crockpot with Pam and followed the recipe as written. Dinner was ready in 5 hours but my DH went to vote, so I had to hold it for an extra hour. The noodles were a little soft but still edible. I didn't have a problem with dryness or burn..."
"I must admit that I tasted the sauce before I put it on the enchiladas and wasn't impressed, but I didn't have any choice but to move forward with it. I'm so glad that I did because something magical happened in the oven; the enchiladas turned out great. I used recipe #17586. What a winning combination! Thanks for the recipe, Donna! I will use it ..."
"I'm always looking for different things to have for dinner when my step-daughter comes over on Wednesday nights. She's a little picky, so I tend to make the same things over and over again because I know she'll eat them. This was my first crack at making enchiladas and my family enjoyed them, including my step-daughter. I used recipe #109685, whic..."
"Thanks for sharing the recipe, RCM. We're always looking to try new things but this just wasn't for us. I expected the dish to have hints of cheese and garlic flavors but found the alfredo to be overpowering. It was very rich and cheesy. If I was going to make it again, I'd replace the parmesan with mozerella because it seems to melt a little bett..."
"I need to try this, again because I must've done something wrong. This was my first time cooking Tilapia. It took a lot longer than 4 minutes to cook. The breading fell off and the fish broke apart when I tried to put it on the plates. I wasn't crazy about the breading; it was okay but not great...just a personal preference. My hubby and stepson ..."
"I left the crust on the bread but followed the rest of the recipe according to the instructions; didn't have a problem with sogginess. I suspect that the dish needs to sit overnight for at least 7 to 8 hours, so all of the liquid gets absorbed. My husband and stepson really enjoyed it, which is what matters most to me. I thought it was okay and a..."
"I'm updating my original review to give the recipe another star. I made it again but marinaded the chicken in Buttermilk Ranch for six hours before doing so. It made a big difference; the dish was bursting with flavor. I still used the Italian flavored breadcrumbs. Served with salad, baked potatoes and chopped spinach sauteed in garlic & olive o..."