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"We liked this more than I thought we would. It does make a lot. 8 oz of pasta makes a very saucy dish. With a pound of pasta you can freeze some to bake as a casserole later. I had to double the spices (except salt for our family. I used 1% milk, reduced-fat cheddar, and reduced-fat cream cheese. I also cooked the beef with a small, chopped onion..."
Apr 20, 2013 on Food.com
"My mother made these when I was a child. I now get requests for them every Christmas. Very rich. My mother (and I used a bit of the drained cherry juice, rather than orange juice."
Dec 17, 2009 on Food.com
"My (unstuffed 12 lb turkey was ready in about 2 hours. Much sooner than I was expecting, so I had it in the roaster for 1/2 hour @ 150º to keep warm, then took it out and tented it for 1/2 hour. I was so worried it was ruined! Instead it was the best turkey I ever made! Sooo moist & tender! Sliced perfectly. It was not that deep golden colour of..."
Dec 25, 2008 on Food.com
"I made these in June and still have a few left in our freezer. They still taste very good. The egg/Eggbeaters (I used a combination have dried out a bit, but that's disguised by the salsa and cheese (I'm the only one who noticed. I used 12 eggs/Eggbeaters, 1 lb sausage, 14 10" tortillas (regular, pesto, & flax, peppers, onions, green chiles, ch..."
Sep 17, 2007 on Food.com
"This was very good. I used diced canned tomatoes. Next time I will add a bit of cayenne to add a little heat to the spice. Will definitely make again."
Mar 1, 2007 on Food.com
"This pie does taste very good. When cooled and chilled, the filling held together nicely. It's the first time I've used flour as a thickener in a pie, but I guess I prefer cornstarch or tapioca. I used my own crust recipe, and didn't bother with the egg wash. I just sprinkled on white decorator's sugar, like I usually do; it sticks without egg. I ..."
May 4, 2006 on Food.com
"Very good, sturdy sugar cookies. They aren't overly sweet on their own, which is good, since you'll add decorative sugar, or glaze them. I baked them for 8 - 9 minutes (we like a softer cookie. "
Oct 30, 2005 on Food.com
"This is a good tasting cookie; very sweet! Crispy on the crackly edges, and chewier inside. "
Oct 24, 2005 on Food.com
"I would give these 3 stars, but my husband would give them 5, so 4 it is! I found them to be too oily - next time I would toss in just enough oil to coat the carrots. My husband usually isn't crazy for carrots, but he ate lots of these."
Feb 24, 2005 on Food.com