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"Loved it! Added 1/2 tsp crushed red pepper flakes."
Feb 13, 2013 on Food.com
"We LOVE Ina, but something wasn't right with my finished pie. It smelled wonderful, and looked wonderful but the inside was such a disappointment in taste, color, consistency and texture. I agree with the first reviewer that some changes should be made, like adjusting the corn syrup ratio, trying dark corn syrup instead, and adding sugar. ..."
Nov 22, 2012 on FoodNetwork.com
"yep...YUM. easy, fast, low cal and oh so good."
May 19, 2012 on Food.com
"Wonderful! Most flavorful pork tenderloin we've made! I've made twice now, and both times it was full of flavor. One time I marinated it for 7 hrs, the other overnight. My family of 5 loves it."
May 15, 2012 on Food.com
"We've been enjoying this recipe since 2008! Kids love it, adults love it! If you can start with a pre-cooked chicken, it's super fast! Sometimes I use frozen cilantro cubes from Trader Joe's, to give it more cilantro flavor. And instead of 1 cup green salsa, I use a whole jar of Trader Joe's green salsa. Super good with cotija cheese too...."
May 11, 2012 on Food.com
"WONDERFUL! By far the best potato skin recipe we have tried. We left out the peppers, and cut back on hot sauce for serving to crowd of kids. super recipe. Update: Half the mustard"
Feb 4, 2012 on Food.com
"Couldn't stop tasting! Every bite had new flavors. Wow. Changes I'd recommend, like others said, cut down on oil...I cut oil in half (both for roasted veg and the dressing and it was still plenty. We preferred abt 4 oz of feta. I think 3/4 lb would overpower the dish for us. And, zucchini is an excellent sub for eggplant, as someone else ..."
Aug 1, 2011 on Food.com
"These were really good! A easy first start at Red Velvet cupcakes! I used about 3/4 oz of red food coloring and cupcakes came out a beautiful red, see picture. Well loved recipe. Thanks for another great recipe Kittencal! Oh, I used Kittencal's Best Cream Cheese Frosting too."
Jul 11, 2011 on Food.com
"Excellant! These are so delicious that we have served them to guests on Easter. I recommend marinating the pork close to 48 hrs, but overnight is still delicious. I also add the zest of 1 orange to the aioli. We've enjoyed these for 3 years now, can't believe I'm just now reviewing. Its one of my favorite sandwiches to eat during the summ..."
Jul 8, 2011 on Food.com