Chef #1399614

"Pull up a stool to the stove because you are going to be there for a while stirring this custard. I cooked it in an old-school double boiler on med-low heat and it took 45 mins. It came out perfect that way though. I only gave this recipe 3 stars because of the cake. I had to make my own pound cake (because where do you live that you can run t""

Jan 1, 2012 on FoodNetwork.com

"Yes, it is this simple and this is all you need to do. This is they way I do cranberries every year at Thanksgiving and Christmas. No need to buy that canned junk and no need to do anything else to this. Leave it alone and do it just like this.""

Nov 8, 2011 on FoodNetwork.com

"Good but this calls for a bit too much cheese. A "few slices" on bottom, then "a few more slices"? Overkill. 2 slices is plenty. I sometimes add egg to it for a breakfast sandwich and you can use bacon substitute instead of the real thing. It tastes fine. Food network never mentions meat substitutes but there are many too choose from and if you can cook, you can make it taste good. Also, I toast both sides of the bread. Toast the first side lightly and flip it over before you put toppings on it. Otherwise, this is a good recipe.

Nov 29, 2010 on Food Network

"This is a good recipe, but for a truly "vegetable" meatloaf or vegetarian meatloaf, use meat substitute instead of turkey. There are so many options out there, but the refrigerated veggie crumbles are the best choice. I don't know why food network never mentions meat substitutes because you can make anything with them.

Nov 29, 2010 on Food Network