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Alberta
"Delicious! Better than any storebought I have ever had. Crisped up nicely and lots of flavour."
Apr 11, 2011 on Food.com
"This was really tasty! My picky boyfriend, who usually hates veggies, ate two huge helpings! Thanks for the recipe, I will be using it again."
Apr 11, 2011 on Food.com
"So tasty and so easy! I used carrots and celery and added chicken bullion with the cream. Thanks for this great recipe, I will be using it often!"
Apr 4, 2011 on Food.com
"This was so delicious. So much easier than making a roux, etc. Very rich, so not something I would make all the time, but fantastic for a treat!"
Apr 4, 2011 on Food.com
"I added tomato and these were a great, easy dinner. Yummy!"
Apr 4, 2011 on Food.com
"This was just okay, which I found really disappointing. I thought by the reviews that it would have come out better but it was just "meh". I found the sauce very bland and too runny. I didn't find it resembled Alfredo sauce at all. Thanks anyway."
Mar 24, 2011 on Food.com
"I followed this recipe to the letter and the meat was not very flavorful. I even added more of everything and it was still very bland. The meat was kind of dry too, and I added all the water in the recipe. I was expecting this to be really fantastic and I was disappointed. Maybe I will try again with a different cut of meat and more seasoning."
Mar 24, 2011 on Food.com
"This dish wasn't too bad. I would have liked a little more flavour, as it was slightly bland. I used half the amount of sour cream and half the butter mentioned, and I didn't find it fatty or too wet. Next time I think I would add some spices to kick it up."
Mar 17, 2011 on Food.com
"Meat was very flavorful. I don't think I added enough liquid, as the meat was a tad dry, but that's no fault of the recipe. Very simple and tasty."
Mar 11, 2011 on Food.com
"This recipe was not what I was expecting. It came out more biscuit-like than bread-like and didn't serve its intended purpose at all. This could be because I made buns instead of a loaf. While flavorful, it was very heavy."
Mar 11, 2011 on Food.com
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