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"We really enjoyed this and are already planning to make it for guests! Only changes I made was to sub rice milk for whole milk (all I had and to add a shot of tequila at the end since that's how we've always had fundido. Next time, I may add a small amount of lime as well, but it was really, really good as is. Different than any queso you ..."
May 5, 2013 on FoodNetwork.com
"This was outstanding. I upped the garlic a bit and added aged balsamic at the end according to other reviews, but I'm sure it would have been great even without it. We were amazed at how good this was. Try the sauce without the pasta- It'll knock your socks off. "
Mar 5, 2013 on FoodNetwork.com
"I didn't have enough cream or parmesan cheese so I had to substitute a cup of cream for a cup of chicken stock and a 1/4 cup of parmesan cheese for sharp cheddar, but it was really great! Highly recommended. "
Mar 3, 2013 on FoodNetwork.com
"Delicious and easy. My husband requested that I sub half the goat cheese with cream next time since he isn't a big fan of goat cheese, but if you are a fan you'll love this."
Dec 20, 2012 on FoodNetwork.com
"This was delicious! I used what I had on hand which meant jalapenos instead of serranos, macaroni noodles instead of rice, and only half of the mushrooms. I think the full amount of mushrooms would have been even better. Try it! you won't be disappointed!"
Nov 11, 2012 on FoodNetwork.com
"Got rave reviews for this dish. I made some changes to accommodate a request for shrimp instead of chicken: I substituted chicken for 2 lbs. shrimp, added a can of diced tomatoes, and eyeballed the celery (~5 stalks, onion (~1/2 onion and bell pepper (1 whole. "
Feb 23, 2011 on FoodNetwork.com
"We were cooking for vegetarians so we didn't add the prosciutto, but loved everything about this recipe. I'm eating the leftovers for breakfast as we speak.
Nov 13, 2010 on FoodNetwork.com
"This was terrific. I was a little nervous about the cucumber salad, but I didn't change a thing and loved all of it. Served with sushi rice."
Sep 1, 2010 on FoodNetwork.com