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Farmington, MO
"Love this cake! Super easy to make and delicious. I make it for my boyfriend....it makes me look way more talented in the kitchen than I really am! :"
Nov 20, 2011 on Food.com
"I could not believe how wonderful this recipe was. I always have trouble with basmati rice for some reason, but this turned out great. I did end up using 2 cups of rice. Also, instead of putting the butter on the rice in chunks, I melted several tablespoons of butter mixed with 2 tablespoons of minced garlic and then added it to the water. I ad..."
Apr 18, 2010 on Food.com
"I absolutely love this recipe! My boyfriend is from Saudi and he couldn't believe how much it tastes like the Shawarma he grew up with. I usually shred the chicken and it absorbs the flavor much better. Garlic mayo and warm pita are a must for this dish. Thank you for sharing!"
Apr 18, 2010 on Food.com
"I use this mix all the time. I love the flavor. It is very useful for flavoring all kinds of dishes. Thank you for sharing!"
Apr 18, 2010 on Food.com
"I made this recipe for some of my friends from Saudi Arabia. They could not believe how close it was to the Koshari they had grown up with. On their advice I added chicken bullion to the liquid and it turned out perfectly. I will definitely make this dish again and again. Thanks for sharing!"
Apr 18, 2010 on Food.com
"This recipe is fantastic! It goes so well with so many dishes. I follow the recipe as seen here, but also add about a tablespoon or so of ghee. I often need to add a little more flour, but that's probably due to my own error rather than the recipe. Anyway, it ends up turning out perfectly every time! Thank you so much for sharing!"
Apr 18, 2010 on Food.com
"I love this recipe (and pretty much all of the creations Alton Brown dishes out. It comes out perfectly every time. The cookies from this recipe are the best sugar cookies I have ever tried. It is really easy to make the cookies thin and crispy or thick and soft, depending on your preference. I like to add vanilla for extra flavor, but they ar ..."
Aug 26, 2008 on FoodNetwork.com
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