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May 12, 2012 on Food.com
"This was quite good...I followed the recipe but made a few minor changes. Instead of chicken stock I used vegetable broth...and instead of fresh basil I used crushed basil from the spice rack. For the salt, I found that I had to add about 1 Tbsp. salt. I did find the sauce a bit runny at the end so I added about 1/2 cup grated Parmesan Cheese..."
Dec 7, 2008 on Food.com
"This is the recipe I use when making Butterscotch Brownies. They taste really good and this is such an easy recipe. I usually always have all the ingredients on hand and so I make these often when I am wanting something sweet but don't want to make a trip to the grocery store. The only problem is they don't last long as they get gobbled up quick."
Jun 7, 2008 on Food.com
"These were so easy and so very yummy. When I buy canned salmon, I always buy the 12 oz. can because they have already been boned and skinned. Taking the deboning process out I can whip these up in about 15 minutes. I used a little over a half a row of Ritz crackers. I had always used saltines before and the Ritz crackers are very good. This will ..."
Jan 29, 2007 on Food.com
"I love foods made with coconut milk but I did not like the mesh of flavors in this dish. Ended up throwing out most of this in the trash. "
Oct 1, 2006 on Food.com
"I was getting ready to post this recipe from Taste of Home magazine (2001. Great recipe and yummy!"
Jun 10, 2006 on Food.com
"These were pretty good. Good convenience food. Is nice to hmake them and then be able to freeze them for quick lunch."
May 14, 2006 on Food.com
"This was my first attempt at couscous. I was surprised at how easy this was. Pretty much an idiot proof recipe. It was quite good. I have recently taken on vegetarianism and so used vegetable broth but otherwise followed the recipe."
May 9, 2006 on Food.com
"I am trying to eat less meat and this is a great recipe to do so...I plan on making these again next week for lunches. Thanks"
Jan 28, 2006 on Food.com
"I thought this was very good. A great side dish."
Sep 18, 2005 on Food.com
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