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"I brought this to a New Year's Eve Potluck; I knew she was serving ham and thought this would be a good side dish. Boy I think I should have doubled the recipe; it was gone in a flash! THX."
"This was wonderful, but I made a few changes. I used turkey bacon, sun flower seeds, craisins and per a previous reviewer's suggestion champagne vinegar. Everyone enjoyed!"
"Yum, Yum, Yum!!! What a versatile sauce. I used it to marinade chicken on the first day and shrimp the next day with the chimichurri sauce on the side. The food processor made this recipe a snap. I used both parsley and cilantro. The key is to use a really good olive oil. I am going to be making this a lot!"
"I added some thinly sliced sweet onion and really liked the sweating technique. I eyeballed the sour cream to meet the consistency I wanted. At the end I added fresh parsley and dill. This dish is very refreshing and tasty! Highly recommend trying this recipe."
"OMG, I think this is the best chocolate cookie chip cookie I%u2019ve made so far! I think the ground oat meal, cinnamon and lemon really set it apart from all others. Cut back on the sugar to 1/2 cup each. Got rave reviews."
"We really enjoyed this chicken recipe. I followed the recipe as stated, loved the ingredients%u2026 grainy mustard and maple syrup%u2026 who would have thunk! I used bone-in skin on chicken thighs, they were a little large and so I had to cook a little longer. Reheated the next day and it was still wonderful!"
"I saw this recipe on Fine Cooking and made it for Easter. This recipe is a very impressive looking appetizer and easy to make. I used 4 ounces of goat cheese which enabled me to make a few more turnovers because there were two puff pastry sheets in the box. Thanks for posting!"
"I found this recipe on Fine Cooking and had to make for Easter. So glad I did, it was fabulous. I used a mandolin to slice the potatoes and make it a bit easier. I baked it a couple of hours before the meal and then reheated it prior to dinner. Worked out perfectly!"
"OMG, this was so good. I couldn%u2019t find 10 count shrimp, so I used 20 count. Shelling and butterfling the shrimp was a bit time consuming, but so well worth it. I served at Easter dinner and it was a big success. Thanks for posting."