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"I used this recipe to inaugurate my 5 cup rice cooker. Cooking time was 40 minutes. Five stars (***** to this recipe for ease of preparation. I added the optional mushrooms, used kielbasa not shrimp, red bell pepper instead of green, and precooked the veggies and kielbasa in butter with fresh ground pepper. I drained my diced tomatoes to prevent ..."
Jan 9, 2009 on Food.com
"Super quick, easy, and customizable. I tried a half batch on some coworkers, then I handed these out to relatives at Christmas. I omitted the peanut butter and substituted dried cranberries (Craisins for the raisins, but left everything else the same. (I plan on making some with dark chocolate chips, which will be interesting with the addition of..."
Jan 7, 2009 on Food.com
"Quick and simple! I used two medium-sized bananas that were way too ripe to eat, but perfect for this recipe. I made this for dessert at a work lunch and they went over really well."
Apr 13, 2007 on Food.com
"I have never made rice krispie bars before, and this recipe was among the first that showed up when I did a search for recipes. I needed them to go along with tacos that were being served at work, so I thought the cinnamon would be a perfect addition. I followed the recipe exactly as written, and next time I won�??t change a thing.They were a HU..."
Jan 9, 2007 on Food.com
"I made a double batch of this recipe for a Halloween Party at work. Everyone loved it! I put out copies of the recipe beside it and they all went.I used two precooked chickens from the grocery store, cut them up, and ended up with a tiny bit extra (which I used to make some of this to keep for myself. That made it super easy!"
Oct 31, 2006 on Food.com
"Very quick and easy preparation, but I made a couple of adjustments. Instead of saving the tops of the peppers for later, I chopped up the edible parts and threw them in the beef mixture. I also added some chili powder. However, the taste was still lacking...I would throw in some more chili powder, more garlic, some chili flakes, or maybe some mex..."
Feb 16, 2006 on Food.com
"Very easy, quick recipe. I ended up with two thin 16" round and one thick 9"x13" crusts from doubling the recipe. I baked the crusts before adding toppings for 5 min at 450F to make sure it would be done in the middle. When baking the pizza, the edges tended to brown far before the middle. I used foil to protect the edges from burning and left the..."
Dec 30, 2004 on Food.com