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Independence, MO
"This recipe is so good. Eveyone who has tried it really likes it. I could eat it by itself as a meal. I normally fix it just as written but have used vidalia onions in place of green onions when that was all I had."
Sep 27, 2010 on Food.com
"I used to steam my asparagus but after roasting will never steam again. Everytime I find it at a halfway decent price, I buy a pound or three and there's dinner. The first time I tried it I couldn't decide whether to use salt, pepper or parmeson so I tried one and stood at the stove and ate the whole thing as it was. It haas a good nutty taste."
Feb 21, 2010 on Food.com
"I made this today using swiss cheese and did not like it at all."
Feb 17, 2009 on Food.com
"Made this tonight. It was ok. Nothing to write home about."
Feb 17, 2009 on Food.com
"These are awesome. For someone who has never liked Ritz crackers, I can't believe how good they are. I dipped mine in chocolate mint chocolate melts and had no trouble with the chocolate staying on. Thank you for such a great recipe."
Dec 22, 2006 on Food.com
"This worked well on my cough. Doesn't taste bad either."
Sep 5, 2006 on Food.com
"Had never heard of cooked radishes before. The flavor was good but mine never got crispy. Guess I was too impatient to taste them. I would make again but add some garlic."
Sep 5, 2006 on Food.com
"These are so good and easy to make. If I don't have monteray jack, I use mexican blend cheese. These set up well and are good to take to work for a snack."
Sep 5, 2006 on Food.com
"There were very good. It was so nice to find a stuffed cabbage recipe that didn't call for tomatoes. I will definitely make again."
Sep 5, 2006 on Food.com
"This is one of my favorite meals. I have made as shown and it's so good. I've also made it without the vegies and used my homemade stuffing on top. Either way, it's simple and delicious. I usually do mine in 2 8 x 8 foil pans and put one in the freezer for later. When I do that, I double the soup and sour cream. I like it creamy. I take to ..."
Sep 5, 2006 on Food.com
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