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"This is as close to the real thing as it gets. I doubled the sauce, and would suggest that you do so if cooking 10+ wings. I used Franks Red Hot over the Louisiana. Will be making these again and again!"
"Wow, very original and so easy. The chicken turned out very moist and the coating gave it a nice medley of flavors. Didn't see the option of adding seasoning salt until the coating was already prepared, so I through in a 1/2 tsp with the other ingredients. Turned out great. Judy's chicken legacy will live on in my kitchen. Thanks for sharing!"
"After eating this I will never be able to eat just any kind of Macaroni and Cheese. This recipe is simply the best! Yes I thought that both my arms were going to fall off from the constant stiring, but the end result was worth it. Can't wait to make this again and serve it to guests. Followed the recipe exactly as written. No need to change a thin..."
"This is a VERY good and easy recipe. Didn't make extra sauce and felt the chicken absorbed some of it nicely. Through the veggies in for the last 5 minutes of cooking and they were nice and tender."
"With so many rib recipes here, I am so glad I picked this one! Followed the directions for baking the ribs and they turned out PERFECT. The sauce was great and the ribs were moist and very tender. Wish that I would have picked up another couple of racks while they were on sale."
"I have made this a few times and can't believe I didn't give it a rating. This is a wonderful dish that is just so simple to throw together. After adding the second layer, I generously add taco sauce over the meat, then finish layering it. FYI 4 oz = 1/2 cup. Enjoy!"
"These were just amazing! These are the best Fajitas I have ever had, let alone made. I used a pound of flank steak over sirlon. Wanted to use traditional fajita meat. Marinaded for about 6 hours and the taste was amazing. Did not grill the meat, but rather stir fried it. Just a small bit of remaining oil from browing the onions and peppers."
"Was looking for a good Pot Roast recipe and thought I would give this one a shot. Cooking the rump roast in the dutch oven is critical. When it was done, it fell apart sooo nicely. I HIGHLY recommend using low sodium beef broth. I used regular beef broth, which made the roast to salty."
"Nothing better than a good homemade chowder. My DW likes to make her own version, which prompted me to find something better, lol. I did add a chopped celery stalk, about 24oz of whole kernel corn with the listed ingredients. Microwaved the cream cheese for just under a minute and added it to the chowder. I let it cook for an additional 10 minutes..."