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"This is by far the best chili I have ever made. I only use 1/4 c of brown sugar (don't like sweet stuff but do like the balance it gives the chili, also use a can of black beans and a can of Northern Beans (to replace out 2 of the cans of Kidney Beans but added all the beans at once. I used 2 tsp of beef bouillion base and left out the water th..."
Jan 2, 2010 on Food.com
"This is divine! Don't tell anyone there are oysters in it (that's what my mom did and it was the first thing to go at Thanksgiving and people will inhale it. I have served this where everyone ate this stuffing and not the regular kind. They had NO idea there were oysters in it. I don't like oysters but THIS is my favorite stuffing recipe."
Oct 7, 2009 on Food.com
"I make this all the time except I add 1/2 cup or more of any kind of cheese I have in the house (cheddar, asiago, swiss, etc to the white sauce before I pour it on the potatoes. I also add garlic pepper or tarragon to the sauce. You can be so creative with this recipe. You can also use half chicken broth instead of the milk. Excellant!"
Sep 7, 2009 on Food.com
"This was delicious. I took a friend's advice and put the pecans and the brown sugar (with a tad of butter in the over to caramelize, and then added that to my salad. I like it better that way."
Sep 4, 2009 on Food.com
"Needed to write another review. Made it again tonight but used evaporated milk and onion mushroom soup. Mixed it up and added mushrooms and then the browned pork (used thick cut chops, that was how it was labeled You could have cut this with a fork. I have never had pork this tender. I have always loved this recipe, but this was even more awes..."
Aug 31, 2009 on Food.com
"This is a classic! I was asked to help cater a friend's wedding last year and one thing they wanted was pulled pork sandwiches. I put 2 pork shoulders in a large roaster with some of this sauce (you need to have more of it after it comes out We live in Michigan (but I'm from NC and everyone loved it. They don't know up here what great barbec..."
Jul 23, 2009 on Food.com
"If you don't make these cookies, you are nuts! They are the BEST! I made them for my best friend for Christmas and now I have to make her a batch once every month. I pop mine into the freezer for about 4 minutes and they are done! You can make 2 batches in about 1/2 an hour. (I use a pickle tong and a fork to dip and flip onto the wax paper a..."
May 16, 2009 on Food.com
"This is the pie my brother and I always wanted for our birthday (we were born the same day 2 years apart Mom would always make blueberry for me and strawberry for him. I'm thinking now of a Key Lime Pie! It is so light and flavorful! Glad you posted. Wish more people would try it! After a heavy meal, this would be the dessert I would go for!"
Jan 18, 2009 on Food.com
"I used 1 pkg of the Andes Chocolate Mints (spent more time unwrapping them than the time it took to make these and added 1/4 chocolate chips to thicken it a little. Used one sleeve of Ritz and it only took 15 minutes to whip these up. Use a fork and a spoon to dip&flip and put on the tray and they came out perfect! My new FAVORITE cookie ever!"
Dec 6, 2008 on Food.com
"This is the greatest way to eat these little gems. Everyone I serve them to wants the recipe (and most of them never liked brussel sprouts before They are crispy on the outside and buttery in the middle. I have even had people call me up during the evening to ask me how to make them because they wanted them again."
Oct 5, 2008 on Food.com