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"This is more than just 'kinda like Chick-fil-A Sauce'. I think it is 'extremely like Chick-fil-A sauce'! I love their sauce and as such have eaten more than my fair share of it. This recipe taste terrific. My sauce is chilling and melding in the refrigerator now. Can't wait to try it with some leftover chicken finger..."
4 days ago on Food.com
"I followed the directions exactly. I followed the advice of other posters and used a thermometer to check when the temperature was about 185 degrees F. This as quick, easy and delicious."
4 days ago on Food.com
"I am very happy that I chose this rib rub recipe for baby back ribs. I would rate this as a mild rub but that's ok. The flavor enhanced the rib meat flavor and in no way over powered it."
Apr 30, 2013 on Food.com
"Easy to follow recipe. Tasted great. I used dill relish because it was what I had in house."
Apr 24, 2013 on Food.com
"I found this recipe on a Google search for 'Francois Payard's Apple Cake'. The recipe for his father's Apple Cake is in his book titled 'Simply Sensational Desserts'. The book describes the recipe as his father's recipe that he sells at his bakery in France. Over 100 a day! But the weird thing is, the recipe ..."
Apr 15, 2013 on Food.com
"My 4.5 lb. chicken cooked in about 5.5 hours. The rub imparted a good flavor to the meat."
Apr 14, 2013 on Food.com
"A perfectly respectable home made brownie. Tasted great the next day also."
Mar 29, 2013 on Food.com
"This is good soup. After the tortellini were cooked to the al dente stage, I scooped them out of the soup and stored them separately from the broth. If you don't do that, the tortellini will absorb much of the broth. They'll get huge and you won't have enough broth."
Mar 24, 2013 on Food.com
"I really enjoyed these cookies. I made each cookie 1.1 ounces and baked them for 12 minutes in a convection oven. I will make these again."
Mar 20, 2013 on Food.com