Brontewyn

"I didn't have half and half on hand, but had heavy cream, so instead of running to the store I just mixed heavy cream and milk myself--half and half. It was fine. Better than fine. These are true shortcakes. If you like shortcake--and I do--you will love these. I love the restrained richness of them. The mild sweetness that you can top wi ..."

Aug 12, 2012 on FoodNetwork.com

"Very good. I was afraid 4 sprigs of rosemary would be too much and used only two. Two was good, but four would have been fine. I didn't really want to eat vegetables that had been cooked to death for 4 hours. So I used an immersion blender and mostly pureed the vegetables into the sauce, leaving just a bit of chunkiness. Could not have be ..."

Aug 12, 2012 on FoodNetwork.com

"Ambrosia from the gods. This is an old family recipe for us too, except we limit the "three" theme to the fruits. We use 2 cups water, 2 cups sugar and 2 cups of half and half. I wonder where the recipe came from originally. I wonder if it was in an early magazine picked up by a handful of people for whom it became an old family recipe. Anoth..."

May 30, 2011 on Food.com

"I think the 1/2 tsp salt is an error. It seemed very low compared to the amount of salt I put into recipes of similar size, so I used a full tsp, which still seemed low, and it still was bland. Nor was the absence of other seasoning a problem as I used a heaping Tbs of curry, a tsp and a half of hot sauce, as well as the black pepper. Next time..."

Feb 27, 2011 on Food.com

"Made with 14 smallish russet potatoes, and 8 small onions. Parboiled peeled potatoes for 10 minutes. I forgot to put salt in the water, so I salted them after they were sliced. Cooked onions very slowly in enameled iron pot over low heat letting them carmelize a bit. Increased flour to 1/3 cup and milk to 2 1/2 cups. Just as this much was don..."

Oct 17, 2008 on Food.com

"My son loved it. Due to other comments about amount of liquid, I used 4 cups broth (I freeze chicken stock in 4 cup containers and 4 c. water. I also used the entire 8 oz. can of tomato sauce--didn't see any point in saving 4 oz. of sauce. To thicken it up I used an entire pound bag of frozen corn rather than just a cup. And added a can of bl..."

Oct 2, 2008 on Food.com

"I use less than a quarter cup of butter. Also, I add the dried or chipped beef first, then the flour. I also microwave the milk for a few seconds to knock the chill off of it. This helps prevent any lumps. Good stuff."

Oct 2, 2008 on Food.com

"Completely yummy. My chicken breast pieces were really too large for single servings. Next time--and there will be a next time--I'll cut them in half or even thirds. Also next time, I'm going to prepare the sauce in a very small vessel with a spout for pouring."

Sep 27, 2008 on Food.com

"Quite good. I broiled rather than grill. Medallions rather than steaks. 7 rather than 4. I didn't baste. Definitely a keeper."

Aug 10, 2008 on Food.com

"Extremely good. Creamier than sorbet, lighter than ice cream, with very good flavor. Next time, I might cut back the sugar just a tiny bit. I made a half recipe which more or less fit in my tiny little ice cream freezer. I did not chill the mixture 4 hours first. The buttermilk and lemons were all cold when I made it, and the freezer I use..."

Jul 6, 2008 on Food.com