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"This chocolate was fabulous! I thought it was going to be too thin, but it wasn't. It was rich and creamy. I made it sans whip cream just personal preference. I added a touch of nutmeg at the end. This will definitely be made again!!"
Nov 12, 2011 on Food.com
"Good recipe and super easy to make. I thought the smoke flavor was a tad too much, but that is personal preference. The chicken was nice and tender though I did add veggie stock to it so it only took about 7 hrs at the most to make. Great quick and easy."
Nov 5, 2011 on Food.com
"This was a good quick recipe. I made it for a late night snack. The only thing I think it was missing was some crunch for texture. I also added some pumpkin pie spice to jazz it up a bit. It is a dish I would make again. Made for Fall PAC 2011"
Oct 30, 2011 on Food.com
"Great recipe super filling. I used italian instead of Frenh dressing because I love French dressing. I never had pastrami before. Now I wonder why? Made for PAC Fall 2011"
Oct 18, 2011 on Food.com
"This is a great dish. At the beginning I was concerned cause there was too much pepper, but the pepper eventually mellowed out to make the dish a winner!"
Apr 1, 2011 on Food.com
"Fabulous food. The combination of flavors is define. I will definitely make this again!"
Apr 1, 2011 on Food.com
"I made this PAC 2011. This is a quick way to get a pizza fix. I think it needed a little bit more zing with some spices though. Hoever, this will definitely get made again."
Mar 21, 2011 on Food.com
"I love the combination of flavors all being good things. It is a grown up rice krispie treat that kids would like too!!"
May 1, 2010 on Food.com
"Great sandwich. I do not like onion so did not add it, but rest kept as is. i didn't think the sour cream would work, but it did. It reminded me of a BLT in many ways. I would make it again :"
Apr 30, 2010 on Food.com
"I have to agree with Annacia tht the cinnamon lone is overpowering. Two teaspoons for one slice of bread is way too much. Next time I will cut back the cinnmon and add some sugar as well."
Apr 24, 2010 on Food.com