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"The spread itself is awesome and yummy. The only problem that I had was with the cooking time. My rolls started to burn after 5 mins. but the tops were not quite brown enough. So I tried it again and cooked for 3 mins then broiled the top for a min. It turned out much better."
May 25, 2009 on Food.com
"I am not much of a tofu lover so I decided to try this with A couple of modificatitions. I made the sauce and marinated the tofu in it before breading it with the egg and cornstarch.( for a couple of hours. Then I baked the tofu in a 325 oven for approximatley 30 min. so that it was crispy and then I used the "marinade" plus made an extra batch o..."
May 20, 2009 on Food.com
"This is absolutly positivly yummy!!!! The best vegetarian "meatloaf" that I have tried. Even meat eaters will like it."
Dec 25, 2008 on Food.com
"These are yummy. I used 1 whole egg and 1/2 cup bread crumbs and 1 tbls of Heinz chili sauce instead of the jalepeno and chili powder.This gives it a mild to medium hotness as i don't like thigs too hot. Nor doe's my daughter.For those that don't think that this is spicy enough just add more chili sauce or powder or chilies.Also if you cool off th..."
Aug 17, 2008 on Food.com
"Very yummy. Wonderfull with a bit of gravy.Male sure you par-biol the potatoes first otherwise they will not be fluffy on the inside.Tip I usually add some of the drippings from the meat(turkey, beef,pork and some garlic powder before putting the potatoes in the oven.A bit of butter is good too."
Oct 3, 2006 on Food.com
"These potatoes are terrific,wonderfull ,very yummy espicially with a bit of gravy on them.Make sure you par-boil them first otherwise they won't be fluffy on the inside.I sometimes season them with garlic before putting in oven.Another way to rough the sides of the potatoes is to shake them in a colander after boiling them."
Oct 3, 2006 on Food.com
"This is very good and easy to make.I have tried it with a mix of chocolate and butterscotch pudding and chocolate and vanilla pudding.This recipe is also called Sex In A Pan.You will know why after you try it."
Sep 23, 2006 on Food.com