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"This was fantastic! I was expecting moans and groans when the kids (and my husband saw the "green stuff" in this dish, but they loved it and told me to make it again! The texture of the chard just melts into the rest of the ingredients. Very simple and quick to make. Thanks for a great recipe, Aunt Willie!"
May 21, 2007 on Food.com
"luscious, nice and chewy! We loved these."
Jan 22, 2005 on Food.com
"Getting ready to make this tonight for the 4th time. Really, really delish! Thanks, Mirj!"
Apr 12, 2004 on Food.com
"Oh! So good! I just wonder about the ground beef as opposed to ground or chopped chicken. I found it a bit odd/jarring in the soup. I'm going to try this next time with chicken instead. Still, it's really delicious!"
Apr 12, 2004 on Food.com
"I was an animal control officer before I became a mom and I wish I had known about this back then! I'd get sprayed twice a week and hubby would make me strip in the garage! Then I would just let it wear off over the next few days.But I've tried this the last couple of years on my dogs and it works GREAT. Except that my little black dog, who..."
Apr 4, 2004 on Food.com
"Yumyumyum! Getting ready to make another pan of these! Thanks, MaeEast!!"
Feb 7, 2004 on Food.com
"Oh, YUM!!! Even the kids liked it (without the pepper- we shook on red pepper flakes at the table. Hubby says this is definitely a keeper! Thanks, Sue!"
Feb 3, 2004 on Food.com
"Wow, are these good! Crispy on the edges, chewy in the middle, just like we like 'em! I added a big helping of chopped pecans."
Jan 31, 2004 on Food.com
"Yum! We've made these several times this summer, always on the grill, usually with an "oven stuffer" chicken, about 5-6 pounds, for 2 to 2 1/2 hours. I made the rub and keep it in a jar and we've made 4 chickens so far and still have enough rub for one more! The kids love it, too."
Sep 20, 2003 on Food.com
"I don't know why I keep trying to cook chicken breasts in the crockpot! They always, always come out tough. The sauce was tasty, though. I bet boneless, skinless thighs would be great in this!"
Aug 9, 2003 on Food.com