Jodi B.

"Best brisket I ever had & I know my brisket said my 78 year old uncle. The rest of my family agreed as did the approx 40 people that attended my friend's communal sedar on the other side of the country. I was skepical but after reading the reviews, I decided to try Emeril's recipe & now the brisket torch has been passed from my mom to me. Thank ..."

Apr 20, 2008 on FoodNetwork.com

"Thanks Bev, this was perhaps the best meat sauce I've ever made. I?ve made it twice and my second time around I modified it slightly by combining 1 lb. ground beef with 1/2 lb. sweet Italian sausage. Both times I upped the chili peppers & the garlic & was generous with the seasonings. I also added about 1 large teaspoon of sugar to cut the acid..."

Mar 27, 2005 on Food.com

"These Atkins-friendly mushrooms came out perfect and they tasted excellent. The only thing I changed in the recipe was to add a bit of live garlic to the mushrooms and some fresh thyme a few minutes before serving. The mushrooms were ready in about 30 minutes and since there was a bit of liquid left in the pan, I used it to deglaze the pan that ..."

Feb 23, 2004 on Food.com

"This was a very good & tasty lasagna dish & we did not miss the noodles. It was slightly runny so next time I will drain the fat once the meat is browned. Also found it lacked some seasonings (especially salt/pepper so I will add s&p, some red pepper flakes & will also add a bay leaf or 2 to the meat/vegetable mix. I will also incorporate the ..."

Nov 17, 2003 on Food.com

"We thoroughly enjoyed this simple to prepare, very tasty chicken dish. I used butter instead of margarine & I also added 1/2 teaspoon of smoked sweet paprika to give it a bit of a kick. Next time I make this, I will add some additional seasonings to the flour mixture & also some sliced mushrooms during the last 15 or so minutes of cooking. "

May 2, 2003 on Food.com

"Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a t..."

Apr 10, 2003 on Food.com

"Great linguine vongole! If you enjoy a rich & creamy Alfredo-like sauce loaded with clams, you will enjoy this recipe. I added a pinch of red pepper flakes once the onion & garlic softened & I made sure to cook the flour, salt & pepper for a couple of minutes to get rid of the floury taste. I added in the clam & half & half mixture & with const..."

Apr 8, 2003 on Food.com

"What a wonderful recipe! It is not difficult to prepare & the taste & texture is right on, a nice change from similar recipes that use a batter to deep fry the chicken. I did not have soy oil so I used peanut oil to fry cubes of deboned chicken breast. I had to make sure the oil came back up to temperature & the chicken was quite crispy & did n..."

Mar 28, 2003 on Food.com

"Delicious bruschetta!!! What an amazing, tasty appetizer & so easy to pull together. Your family or guests will be amazed because this bruschetta is equal, if not better than any you will find prepared by the best Italian restaurants. I made some simple adjustments by adding 1/3 cup of finely diced red onion & also upped the balsamic to 1 table..."

Mar 24, 2003 on Food.com

"I think the batter produces a deliciously rich, yet light cake that combines well with the butter/brown sugar mixture in the cast iron pan to carmelize the pineapple & cake edges. Made the cake w/o the alcohol & it was very good. I have a 10 1/2 inch cast iron skillet & after 35 minutes the toothpick was still wet so I baked it for about 10 or s..."

Mar 9, 2003 on Food.com