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"You know, I thought it a little odd going into this recipe, and was unsure what I'd really end up with. Gotta say tho, for cheap eats that needs 0 skill and ambition to make, this was really pretty good. Not for guests so much (Unless yours are like mine, drunk and hungry, then they are perfect But really good for drunken single/double person eat..."
Jan 5, 2013 on Food.com
"I loved this recipe. I did kinda fudge it by being too lazy on a Sunday morning to mince garlic so by using dehydrated minced garlic and adding a BIG pinch of basic a Italian seasoning mix. This turned out great. Cheap and easy and can be multiplied or divided to suit your purposes very easily. Freezes well also."
Oct 2, 2012 on Food.com
"Ah Mille�, how we hardly knew, but yet we miss ye. If ya can see this from yer whoopie cushioned sky-visage, just wanna let peeps know this is darn good. Don't think I'd have tried it if not for Canarygirl's review. (Never farted with the Sumac tho. And I served it (Ate it by mahself 'cause I'm a single pringle! LOL with wild rice and balsamic ..."
Jan 15, 2012 on Food.com
"Very nice recipe and thank you for posting and sharing it. It's very similar to how I do I fried steaks, (minuet variety, cubed etc., and following the directions implicitly, it turned out great. The ONLY reason I give it 4 stars instead of 5 is that I personally consider this a great "Starter Recipe" or a great base...as I'm known for dinking ar..."
Jan 15, 2012 on Food.com
"I have to say it's pretty unique and I like it as is. Don't think I'd have thought of this. Thank you!"
Jan 6, 2012 on Food.com
"Ok, and simple to make,..but rather bland..yeah..good starter recipe for improvising on tho."
Dec 15, 2011 on Food.com
"This was simple and was awesome. Thankee for posting it."
Nov 30, 2011 on Food.com
"Pretty good stuff. It was a bit mild/bland for me, but out of a house full of people (mebbe 16-18 all seemed to like it. I just saved a lil extra aside for myself that I put some creole seasoning in to satisfy my oddball taste buds. Thanks for posting."
Nov 28, 2011 on Food.com
"Not being a big zuke fan, I nevertheless bit the bullet and made these as directed as I had a zuke to use. I was very happily surprised. These were quite nice indeed. If and when I make these again I might just find a way to incorporate some Tony Chachere's creole seasoning in this just for giggles. But as-is is just fine. Thanks for posting this ..."
Oct 9, 2011 on Food.com