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"I don't know whether I messed it up or not but the topping came out like soup rather than crumbly. I would suggest 1/4 cup butter and slowly drizzle until crumbly, DON'T add it all at once!!! Other than that it came out with a pretty phenomenal flavor."
Nov 25, 2010 on Food.com
"Amazing Rice Pudding!! The only changes I make is adding half a vanilla bean at the beginning to the milk/rice mixture (make sure to split it and scrape the insides while keeping the bean intact and simmer the bean in the milk/rice mixture removing it when the pudding starts to thicken and replacing the vanilla at the end with Amaretto Liquor or ..."
Oct 10, 2010 on Food.com
"The ingredients are great and the idea is sound but I think it would work best on larger roasts. I put a 3.5 lb roast in for 25 minutes at 450º and then 1 hour at 325º and checked on it and it was already overdone. It came out medium which my DH LOVED but I eat super Rare so I was a tad disappointed."
Jan 4, 2010 on Food.com
"Very good, I to added dill and it added a little bit of flavor. I will probably use sharp cheese next time to add a little punch. I just felt it was missing something and was a little bit soupy...although that might be because I halved the recipe for only 2 people. I gave it 4 stars because I will make it again but make some adjustments."
Nov 9, 2009 on Food.com
"I would also add an additional cup of Berries and I was worried it would be too soupy so I tossed the blueberries in flour and it turned out WAY too cakey. Great easy recipe that you don't need to second guess :- and I cut my top dough with a crinkle cutter and used it for lattice. It was the MOST beautiful pie I have ever made."
Aug 23, 2009 on Food.com
"Great Easy chicken finger recipe. I added a little garlic salt and white pepper to the bread crumb mixture. I also made the garlic oil a couple of hours earlier to make sure to get the garlic flavor. There wasn't enough bread crumb mixture and I only had 3 Xlarge breasts so you may want to double or at least half again the dry ingredients. Ove..."
May 14, 2009 on Food.com