CabinKat

"This was okay, but not "awesome". The recipe calls for a temp. of 500 degrees, and this is too high for this meat. I'm high elevation, so I have to adjust most my cooking accordingly. I did 425 for 1/2 hour and then 350 for the remainder, 20 minutes per pound. The meat came out perfectly. My only disappointment was the dipping yog ..."

Apr 2, 2013 on FoodNetwork.com

"I normally don't use Rachael Ray's recipes but I needed something to compliment a beef fajita besides rice. This was PERFECT, EASY, & VERY GOOD. I used Frank's Hot Sauce...which is the BEST without over-powering heat. I feel this will be an awesome side for summer dishes. I will definitely keep this on hand. "

Mar 3, 2013 on FoodNetwork.com

"I'm giving this 5 stars only because I LOVE breakfast. I haven't seen the episode on TV so I went by the recipe only. The only change I made was using Fontanelle Cheese instead of Jack. I will grill the tortillas next time and then add to skillet, place filling inside, and heat until cheese is melted. Or I may consider Naan bread to gi ..."

Feb 25, 2013 on FoodNetwork.com

"I was looking for a substitute for Lobster Newburg over Popovers and since I had shrimp instead of lobster I thought this would work out fine. It was good and soaked into the popovers well. I think it could have used a bit more kick like maybe some Old Bay or a small tad of cayenne. Will do it again. Thanks for posting."

Feb 25, 2013 on Food.com

"I was very excited about this recipe but was a bit disappointed. It really needs some sauce to bring it all-together. I would suggest having some Italian dressing on hand to drizzle once the pizza is ready to eat."

Feb 23, 2013 on FoodNetwork.com

"I'm giving this recipe 5 stars because the flavors were very good & I liked the idea of baking, not frying. I think the butter is overkill with Sat. Fat and will try it with Vegetable Oil or Canola next time to see if the crispness comes out better. They didn't crisp up as much as I would have liked with the butter. Also, I think I'll save a st..."

Feb 6, 2013 on Food.com

"I'm giving this 5 stars because I loved the flavor combination though I changed some of it. I used the Cream Cheese, a Buffalo Wing sauce, & Ranch Dressing. I didn't add the chicken or cheese. I made crispy baked wings and used this for a dipping sauce. It was very good. I will be doing this again."

Feb 6, 2013 on Food.com

"This was a lot better than I thought it would be. I had to make my own Creole seasoning, which I feel may have had something to do with the enhancement of flavor. It was easy to do, I cheated of course and saute'd the peppers, then the shrimp, and then added the Alfredo and let sit on warm heat until the fish was ready. My BF & I will be doing ..."

Jan 28, 2013 on Food.com

"Don't follow Ree's cook time, it's not long enough. I had a 8 pound PR Roast and it took 2 hours to come to temperature. It was absolutely delicious however, but be careful to remove the salt and peppercorn crust, I missed one and got a whole peppercorn. I would have preferred a little less pepper anyway. I'm looking forward to ..."

Dec 26, 2012 on FoodNetwork.com

"Decided to do these for Christmas Dinner, protein was rib roast, so what goes better with beef than potatoes? They were easy to make, but as far as flavor, nothing special. I was hoping the shrimp would give it something extra, but it didn't come through even though I left some whole on top. I feel it needed something extra like chives or h ..."

Dec 26, 2012 on FoodNetwork.com