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Reviewed Spicy Honey-Brushed Chicken Thighs
"I really enjoyed the flavors of this recipe. I used cayenne pepper & only used a 1/4 tsp which was spicy enough. I did use bone in skinless thighs which took approximately 45 minutes. I will definitely be making this again,"
Feb 21, 2013 on Food.com
Reviewed Georgia Cornbread Cake
"Love this recipe!!! Not too sweet & taste a little like a blondie brownie. Definitely a keeper & will be made again & again & again."
Feb 14, 2013 on Food.com
Reviewed Frizzled Cabbage
"What more can I add...another winner. My family & I love this. I have used a similar fried cabbage recipe in the past, so I did add onion & bacon. Definitely will be making again. Thanks for sharing!"
Dec 13, 2012 on Food.com
Reviewed Perfect Pork Tenderloin
"Not much more that I can say, but that this was so moist & tender. Absolutely delicious! I use a similar method to cook a turkey, so I know it was definitely possible. Thanks for sharing."
Dec 13, 2012 on Food.com
Reviewed Fresh Strawberry Bread
"Had some fresh strawberries left over from a fruit tray & didn't want them to ruin, so I decided to make this bread. Boy, am I glad I did. It was very easy & delicious ~ especially warm. Definitely a keeper!"
Dec 5, 2012 on Food.com
Reviewed Frosted Cauliflower
"I have been making this for years with a few differences. I add curry powder to the mayonnaise/mustard mixture. I do not warm the mixture. Spread over the top of the steamed cauliflower, top with cheese & place in the oven until cheese is melted. Absolutely delicious!"
Feb 14, 2012 on Food.com
Reviewed Weight Watchers White Chili
"This is a very simple white Chili recipe. I used mild salsa, so it was kind of bland. We did add hot sauce to it which made it much better. Next time I will use medium or hot salsa to give it a little kick. This is definitely a keeper! Thanks for sharing."
Aug 6, 2011 on Food.com
Reviewed Almost White Castle Hamburgers
"Made these for dinner last night. Made 2 batches this morning to put in the freezer. Don't really know about..."
Dec 3, 2010 on Food.com