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"This was a very good recipe. The whole family really enjoyed it and it made the house smell wonderful. I took the leftovers to work and they were just as good the second day :. Thank you!"
Jan 4, 2012 on Food.com
"I have made this a few times, but this time was the best!!! I added 4 tbsp of cream cheese, fresh basil, garlic & some flour to thicken the sauce. WOW....such a great, easy, restaurant quality dish!!!!"
Dec 26, 2011 on Food.com
"Wonderful & incredibly easy! The family loved it & I cant wait to make it again! The only tricky part was finding the miso, I finally found it at an Asian grocery & it was cheap. ;"
Jul 20, 2011 on Food.com
"Easy and super tasty! Can't wait to make it again. I added a little jalepeno & it added just the spice it needed :. Thank you for posting!"
Jul 19, 2011 on Food.com
"YUMMY : very easy & the whole family liked it. The ribs had a great flavor, so good : Thank you for posting!"
Dec 28, 2010 on Food.com
"This is soooooo good & easy to make :. It took about 50 minutes for mine to be completely done, the last 25 minutes I put foil over the top so it wouldn't get too brown. I would love to add diced up apples. Thank you for sharing!"
Dec 25, 2010 on Food.com
"The kids liked it & the hubby LOVED it. I used Frank's Buffalo sauce instead of Frank's Hot Sauce because that is what I had on hand & it was really good.I added an extra 1/3 cup of the buffalo sauce to the chicken mixture & I highly recommend doing this. Next time I would add a bit more blue cheese & I would do what other reviewers suggest & jus ..."
Jul 24, 2010 on FoodNetwork.com
"Made tonight for fathers day & it was a hit. Very easy to make and not to spicy. Both kids and adults loved it. I doubled the recipe & barely had enough glaze for 2 lbs of shrimp."
Jun 21, 2010 on Food.com
"very good & easy to make. The whole family loved it. Thank you for posting. I couldn't find northern beans, so I used a different white bean & it worked just fine :"
Mar 21, 2010 on Food.com
"very good & easy. Next time I will simmer the chicken for 15 minutes instead of 30. Our chicken was a little tough, but the flavor was great. Thank you for posting."
Mar 14, 2010 on Food.com