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"I used gala apples and thought during the process that I might not have enough crust for the topping, but it worked out fine. We loved that it wasn't over done with sweetness. I would like to try this again using a tad less butter for the pastry, just because we thought it was too buttery for our tastes. I was greedy enough to stash some in the fr..."
"ooouuhh this was so good and easy to make. We especially loved the crumb and will definitely make this more frequently since it keeps well in the freezer for those unexpected guests. Although we have a sweet tooth around here, we're not sugarholics, so reducing the sugar by 1/2 cup might work better for us. Hopefully it won't affect the texture. T..."
"I was hoping this recipe would wow me and the family. Unfortunately, no one was impressed. It doesn't taste bad, we just think it's lacking a lot of flavor. Maybe doubling all the ingredients while still using 3 cups of rice would do. Or maybe even adding 1/2 cup of pitted kalamata olives to the mix might help. Honestly though, I won't be making t..."
"We enjoyed this recipe and want to thank you for sharing it. It was simple, quick and very filling. I tossed it with some pasta. The sauce was delish and the shrimp were nice and tender."
"Flavorful burgers...love the liquid smoke. However, I can't seem to agree with the freezing technique because 1) they still fell apart after storing them for 3 hrs in the freezer and 2) meat sears/grills better when it's close to room temperature. UPDATE: Made these a second time. Since the flavors work well together, I added bread crumbs to the m..."
"This is a keeper. I'm not too fond of tuna, but this recipe makes it enjoyable to eat...maybe even crave! I was out of green onions and swiss so was forced to use provolone cheese and a finely grated vidalia onion as substitutes. Still came out delish. Thanks kittencal!"
"This bread is really good and very simple to prepare. Made this a dozen times already, but I proof the yeast prior to adding it to the flour and use warm water that is between 100-110 degrees F since anything over that temperature kills the yeast."
"Have made this several times already and must say that this dip is wonderful to snack on with freshly baked bread. I always squeeze out the excess liquid from the frozen spinach after thawing so that the dip doesn't turn out soupy, and sprinkle red pepper flakes on top prior to baking for an extra kick. Thanks for sharing this recipe."