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"Thank you Kittencal, this was deeeelicious. I didn't have time to brown the meat or poke with garlic, so I mixed all the sauce ingredients together and poured it on top of the meat in the crock and cooked away. (I didn't make any changes in the recipe except minus the garlic cloves and upping the powdered garlic a bit. Just putting that out th..."
Feb 8, 2009 on Food.com
"This is a great muffin. Sturdy cake-like texture. I've made it twice now, once as the recipe stated and once without the pecans/brown sugar topping and instead added cocoa powder for a mocha flavor. Thank you Steve!"
May 28, 2008 on Food.com
"I'm glad I took a chance on this recipe -- this is delicious and I will make it often. The sugar part is strange (I thought I was making candy chicken at one point but trust that it works beautifully! Thank you Jenny!"
May 21, 2008 on Food.com
"I have to confess up front: I only let the starter work for about four hours, and still came out with fantastic bread. Tender lacy inside, crisp rustic crust. I promise to let the starter work its magic all the way the next many many times I make this bread. Thank you LP."
May 8, 2008 on Food.com
"This was fantastic. It can be made as bland or kicky as you want. I used boneless chicken breasts because that's what I had on hand, but look forward to trying it with the cut up fryer and the pork chop variation. Thank you!"
Mar 2, 2008 on Food.com
"We were pleasantly surprised with this recipe, very delicious. It goes together so much faster than using traditional lasagna noodles, bakes up nicely, and the sour cream is a nice way to smooth out the ricotta (which I find always has a somewhat gritty texture. I also added a layer of mozz over the noodle mixture. Thank you!"
Feb 29, 2008 on Food.com
"This was fantastic and very tasty! Never had beans and roast before and everyone loved it. Served with cornbread. The only change I made: instead of the tomatoes, chiles, tomato sauce and onion, I dupmed an equal amount of Old El Paso (medium heat salsa on top of the beans and meat."
Feb 10, 2008 on Food.com
"A keeper recipe and very delicious bread. I've made this twice now and haven't used near the amount of flour called for, but I just adjust as one must do when making bread! Thank you Aroostook."
Feb 1, 2008 on Food.com
"This was really fantastic."
Jan 27, 2008 on Food.com