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Central Arkansas
"Interesting twist to tuna salad. Very subtle smoky flavor. Lemon zest brightened the flavors. Used as filling for sandwich, but would be a nice dip with chips. Thanks for sharing."
Jan 16, 2013 on Food.com
"This is better than my favorite herb tea made from a tea bag and much cheaper. No colds or flu in my house, but it is swirling all around. I am on my second cup this morning, looking out the window at the dreary wet weather--but I feel all warm and comfy. Thanks so much for posting."
Jan 13, 2013 on Food.com
"I added fresh basil instead of dried. Very lemony. This would go with almost anything. Thanks for sharing."
Jan 2, 2013 on Food.com
"Have been making this soup for many years. I serve it with a little shredded cheddar on top and tortilla chips or corn muffins. Well seasoned and super easy. I used ground beef this time, but have made with chicken. I love that it is filling, hearty, and sustaining. Thanks."
Jan 1, 2013 on Food.com
"I mixed the cheese sauce and rice together before baking. Added a good dose of salt and pepper, and sprinkled sharp cheddar on top. Very creamy. Thanks for sharing."
Dec 10, 2012 on Food.com
"Perfect roast chicken. Crispy skin, tender meat, very well seasoned. Thanks."
Dec 10, 2012 on Food.com
"Delicious pot of beans and super easy to make. Healthy, as well. Husband has already asked me to make them again. Thanks and congrats on your Football Pool win."
Nov 16, 2012 on Food.com
"Excellent pot of greens. Smoky, tender, and perfectly seasoned. Served alongside pork tenderloin. Will have the left-overs for lunch with a warm chunk of cornbread. Happy, happy :-"
Nov 8, 2012 on Food.com
"Enjoyed this very much at the end of a tough day. Lovely blend of flavors and perfect for cool weather. Leaves you feeling all cozy and warm. Made for Football Pool week 7. Congrats on your win."
Nov 4, 2012 on Food.com
"Loved this quick, easy cornbread. The pepperjack cheese was a nice addition. Served with a hearty soup. Definitely yummo. Made for Week 5 Football Pool win. Congrats."
Oct 24, 2012 on Food.com
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