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"I did this this morning and am so happy that my diamonds are glittery again!!! Very helpful trick!!"
Apr 13, 2012 on Food.com
"Lizzie, omg this steak is absolutely fabulous. The bernaise butter really gives it that special touch. Thanks for another delicious recipe, Lizzie! :"
Aug 17, 2005 on Food.com
"The presentation of this dish is very pretty. I wasn't fond of the basil and dill combination, but the cashews lent an interesting addition to the flavor of the fish. The instructions didn't say when to add the onion, but I assumed it was at the beginning with the water, wine and herbs, so that is what I did. The cooking time of 10 minutes was ..."
Mar 10, 2005 on Food.com
"Absolutely fabulous, LB! This was so easy to put together, and the depth of flavor from the Vermouth is just wonderful! Thank you for a delicious new soup recipe. :"
Feb 27, 2005 on Food.com
"This is the first time I've stuffed a bird with anything other than bread stuffing, and I must say that I was pleasantly surprised at how delicious rice stuffing can be! After adding the dried fruit, I thought that the stuffing may be overpowered by the fruit, but it really was a nice balance. I did think it was a bit sweet for our tastes, but I..."
Feb 17, 2005 on Food.com
"These were pretty good. Next time I'll add less butter and more cayenne to suit our fiery tastes. Thanks for the recipe!"
Aug 10, 2004 on Food.com
"Fabulous creation, Meow! Simple to prepare and full of flavor. I took your advice and did add a splash of oyster sauce, and I really loved it. Thanks!"
Aug 10, 2004 on Food.com
"Awesome! I omitted the butter alltogether (cuz I forgot it. :O hehe, and to tell you the truth, it really wasn't even necessary, the flour coated the wings just fine without it, and the flavor was very close to fried. Thanks for a great recipe! :"
Aug 3, 2004 on Food.com
"This was my first time making dill pickles, and I'm sorry to say that they really didn't turn out very well. The directions weren't very clear--what is meant by "seal?" I put them in a boiling water bath for 10 minutes, and the jars sealed in about 1-2 hours. I waited 2 weeks (I know...I should have waited a month, and decided to open a jar ju..."
Jul 28, 2004 on Food.com