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Midwest
"I've tried several different recipes for stuffed mushrooms and these were by far the simplest and received the best reviews by far! Thanks for sharing!"
Feb 8, 2010 on Food.com
"These adorable little bites were a big hit! Made as directed with the exception of halving the parsley. I did make the filling the night before as suggested. Thanks for sharing!"
Feb 8, 2010 on Food.com
"A very pretty simple dish! I cooked these for the full amount of time and they came out falling off the bone, I did flip half way through and used larger wings as suggested by another reviewer. Thanks for sharing!"
Feb 8, 2010 on Food.com
"Made exactly as directed, very easy, as well as very tasty. I did only find the sauce to be enough for 8 oz of fish."
Jan 6, 2010 on Food.com
"Very quick and tasty. Made exactly as directed with the exception of baking the tenderloins in a bit of the sauce to keep them from drying out."
Jan 6, 2010 on Food.com
"Thanks for posting! Always a hit! I like to use this recipe for sandwiches, just pound your chicken breasts out to the desired thickness."
Jun 10, 2009 on Food.com
"We really like this cake, I've never used the liqueur or chocolate chips, just personal taste. Typically while the cake is still warm I poke holes in the top of the cake and let the frosting sink down into the cake. Wonderful! Thanks for posting!"
Apr 14, 2009 on Food.com
"A great recipe for a week night when you need a fast meal that doesn't taste like one. I actually brushed the steaks with a little olive oil, pepper, the garlic powder & seasoning salt and cooked them on the George Forman while I prepared the sauce. The only other change I made was to add 1/2 tsp of minced garlic to the sauce. It came out perfe..."
Apr 8, 2009 on Food.com
"Not to our taste, a fun idea, just not to our tastes. Thanks for posting."
Mar 23, 2009 on Food.com
"A snap to put together and this recipe seems to be very forgiving, I ended up subbing Apple juice for the Pineapple juice and it still came out perfectly. We will be making this one again."
Mar 20, 2009 on Food.com
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