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California
"This was my first quiche. Wow! Excellent flavor. My only change was that I didn't have the dry mustard, so I used about a teaspoon of Gulden's Mustard. This was so easy to make -- I will definitely use it again. Thanks for posting it."
3 days ago on Food.com
"This is the best pumpkin pie, hands down. My family couldn't stop talking about it at Thanksgiving. It's also easy to make. Thanks for the recipe.
Update December 2011: I've been making this pie for 5 years now. It still gets rave reviews."
Dec 24, 2011 on Food.com
"This is my favorite mashed potatoes recipe. What a great flavor. I warmed up the milk before mashing."
Dec 24, 2011 on Food.com
"I was in the need for a quick sauce tonight, and this one fit the bill since I had all of the ingredients. I was so pleased with it. I added some fresh oregano and thyme which I had growing in the garden. I also added a pinch of sugar to counterbalance my not-so-fresh tomatoes. I think I will add white wine next time as suggested by another review..."
Dec 24, 2011 on Food.com
"I just tried this recipe tonight with fresh tomatoes and basil from the garden. Yum! Very nice recipe. Even my daughter liked it."
Oct 27, 2010 on Food.com
"Fast, easy, and the kids loved it. Thanks!"
May 24, 2010 on Food.com
"Great recipe. I followed the advice of others and used just a couple splashes of orange juice. Nice flavor. Even my daughter liked it!"
Jan 31, 2010 on Food.com
"I had some trouble baking this pie. The liquid mixture somehow solidified and wouldn't pour. (I even repeated this part to ensure that I had the right amount of ingredients. Anyway, I ended up pulling off the lattice and just mixing the apples in with the carmel sauce. The pie turned out to be quite unattractive, but I'm stilling giving it four s..."
Jan 20, 2006 on Food.com
"Best chili I have ever made! My husband loved it. I thought the mix of the hamburger and steak was great. It's good enough to serve to guests. Next time I might leave out the cheese and just sprinkle a bit on the top of each bowl. "
Jan 20, 2006 on Food.com
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