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"Love love love this sauce. We've been making it for over a year now and I get so excited every time I make it that I forget to rate it! I do cut back on the butter and it is still 5 stars. If you emulsify the butter at the end (mix everything but the butter and get it just barely simmering, then add the butter 1 tablespoon at a time stirring ..."
Oct 12, 2012 on Food.com
"another EXCELLENT Kittencal recipe! My grandaughter loves to 'cook' when she comes to visit us in the summer and I can always count on one of Kittencal's recipes to make her successful. This recipe was no exception. It is so light and flavourful and a perfect accompaniment to the berries. We chose to use a cast iron pan with 8 individual shell..."
Jul 12, 2011 on Food.com
"Super easy to put together. I put the bread in the bowl with all the liquids, egg and seasonings first and while I got the meat ready to add. Bread soaked up liquid and it mixed with meat perfectly. I did add a bit of garlic powder to the seasonings in the meat and several shakes of worshestershire sauce and dry mustard powder to the sauce. Yu..."
Mar 2, 2011 on Food.com
"YUM!! These were really good . . . I mean really good!!"
Aug 10, 2010 on Food.com
"Yummy! I had about a cup of honey roasted almonds to use up and they were a lovely touch as was the drizzle of Kittencal's Easy Creamy White Glaze."
Jun 16, 2010 on Food.com
"We loved this! Used Trader Joe's frozen roasted corn (I do apologize if you don't have one in your area. Also added 1 can of drained diced fire-roasted tomatoes. I also put it all together several hours early and let the flavours meld all afternoon. This will definitely become a summer favourite!"
Jun 15, 2010 on Food.com
"Easy & excellent ~ what more could you want?"
May 26, 2010 on Food.com
"Amazing cookies! Excellent directions!!"
May 19, 2010 on Food.com
"This recipe is by Edna Staebler and included in her 2nd cookbook, "More Food That Really Schmecks" published in 1979. Edna was a friend of my mothers and we have been making these muffins for more than 30 years!"
May 4, 2010 on Food.com