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Mar 17, 2012 on FoodNetwork.com
“I can't believe people on here are rating the recipe based on eating it at Friday's. of course it is going to be different and not be as good. It's Friday's, not a gourmet restaurant.
Now on to the recipe, I've made it once a week now and can't get enough. Everyone we make it for just loves it and I don't think it is too pricey to make....”