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"Being one of those people born with about half an ounce of patience, I normally detest making sponge cakes. BUT - this cake is WELL worth it. I am always fascinated when such simple ingredients combine to make something with such spectacular flavor. I may have to invest in a Valium prescription for the patience, but I'll be making this cake all..."
"Tired & crabby, I just wanted something I could slap together & toss into the oven. The mayonnaise mixture got dumped on the chicken, then I turned them over in a half-hearted attempt to cover everything. The bread crumb mixture was applied just as sloppily. Despite all my abuse and lack of technique, this chicken turned out fantastic. A true ..."
"Wonderfully easy, very tasty! We increased the hot sauce a bit, and used celery leaves as I was out of celery seed. Served over potato gnocchi with steamed carrots on the side. I'm looking forward to trying this with pork chops, also. Thanks for sharing!"
"A lady I work with brought these to work during the holidays - they are amazing, and such a nice change after all the sweets. I love the cayenne bite - not too much, but enough to notice. Thanks so much for posting this recipe - I was prepared to search for hours to find it!"
"Easy and tasty - and cheap!! I toasted my baguette slices to within an inch of their lives, then turned the broiler on for the last few minutes of baking time. We loved this dish!"
"What a nice change from pumpkin pie! We used Hawaiian bread instead of the brioche, neufchatel cheese with no loss in flavor, and served with vanilla bean and butter pecan ice creams and caramel sauce. Nobody missed the pie at all!"
"Oh, my ... these were heavenly! The sauce is flavorful without being overpowering, and the ribs were fall-apart tender. The only change we made was to season the meat itself before broiling with salt, pepper and garlic powder. Served with jasmine rice and steamed carrots. Wonderful!"
"Good stuff! We added sauteed mushrooms, garlic and onion, used frozen broccoli. The boys want to try it with swiss cheese and then Monterey Jack cheese, so we'll be making this quite a bit in the near future. Thanks for sharing an easy, versatile & delicious recipe!"
"We eat pinto beans & cornbread for dinner a couple of times a month and were wanting a way to change things up a little bit. These beans were wonderful! We probably doubled the cayenne and Tabasco - delicious alongside our turnip greens and fried spam, too. Thanks for a great recipe!"