DKitc

"I made about a 1/2 batch, and using an average ice cream scoop, it made something like 15 meatballs. (I think Tyler must be making them tennis ball sized!
I used sweet Italian sausage instead of plain ground pork, and didn't add any salt or pepper. They were perfect (even to my boyfriend, who salts everything before he even tastes. BTW, meatballs ""

Dec 1, 2011 on FoodNetwork.com

"Oh my! Had to put down my spoon just long enough to review this. They're fabulous. The only difference I had was that I used large eggs instead of x-large (and I made half a batch as there's only 2 of us).
For the person that said they fell apart, make sure that your broth is just barely simmering, and not fulling boiling. Also, I put the lid on ""

Aug 10, 2011 on FoodNetwork.com

"We loved this. I actually started out to make a recipe from a different website, so my chicken was marinated all day in buttermilk with 5 smashed garlic cloves and I threw in some Chipotle Tabasco. But I found this recipe this afternoon, and the coating sounded better. So glad I did. It was awesome! For those that said it wasn't crispy, they must "

Jul 19, 2011 on FoodNetwork.com

"I love it! I used a spicy salad mix instead of just arugula, and I only had whole almonds, so I ground them in with the pesto. It's fresh and light, yet has a very rich mouth feel. I only used half of the pesto on the pasta, but I'm saving the rest to make a sandwich for lunch tomorrow with heirloom tomatoes and fresh mozzarella. Oh boy, can't wai"

Jul 17, 2011 on FoodNetwork.com

"I would never make this again. It's way too heavy, and as another reviewer said, tasted "floury". It tasted of raw flour. I was concerned about the fact that there is no additional leavening beyond what is in the cake mixes, and it definitely shows. Unfortunately, I had decided to make this for two tiers of a wedding cake I'm doing for next weekend..."

Jul 3, 2011 on Food.com

"For the people struggling with the Caramel getting grainy (or sugary as some put it, that's because of crystallization. You must be sure not to stir it (or agitate it too much once it comes to a boil. Stir only until the sugar melts. Then brush down the sides of the pot with a wet pastry brush to wash away any sugar crystals clinging to the side of the pot. Also, when you add the second 1/2 cup of water to make the sauce, only stir until it's incorporated. Do not stir while you're bringing it up to 230 degrees. When in doubt with cooking sugar, don't stir, just tilt the pan and swirl it a bit. Good luck!

Jan 12, 2011 on FoodNetwork.com

"For the people struggling with the Caramel getting grainy (or sugary as some put it), that's because of crystallization. You must be sure not to stir it (or agitate it too much) once it comes to a boil. Stir only until the sugar melts. Then brush down the sides of the pot with a wet pastry brush to wash away any sugar crystals clinging to the side of the pot. That should take care of it!

Jan 12, 2011 on FoodNetwork.com

"I think those of you that are having problems with sticky dough may have put in too much lemon juice. If you think about it, that's the one liquid that she didn't give a measurement for, and lemon's can give off a wide variation in amounts of juice. A quick Google search came up with this (from a number of sources):
1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.

Nov 28, 2010 on Food Network