KRickey

"This is one of my favorite "go-to" recipes. I have been making this for about 10 years now and I can't believe I never posted a review. I omit the paprika from the flour and substitute dried thyme. I also add 1 minced clove of garlic with the shallot. This makes restaurant quality Chicken Piccata."

Mar 16, 2013 on FoodNetwork.com

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This was really good. I used ground beef instead of the turkey and pork because I wanted a beef casserole. I also subbed fat free half and half for the milk because I had some I wanted to use up. It was very good. My hubby had thirds. Mine bubbled over so I would recommend putting a cookie sheet under the casserole dish. Served it with stea ..."

Feb 9, 2013 on FoodNetwork.com

"This was a pretty good risotto. I thought that it was a little too "pea-tasting" but then I don't care that much for peas. Everyone else was happy with the peas. I also thought it could have benefited from some brightness, either some lemon zest or some fresh green onion garnish. "

Jan 12, 2013 on FoodNetwork.com

"After reading all many of the critiques i did this: poached the chicken in the broth, wine, bay leaf plus 1.5 cups diced baby carrots, 4 ribs celery diced, 1/4 cup onion diced, 1/4 tsp salt, cracked black pepper, 1/4 tsp garlic powder, 2 sprigs fresh thyme. Followed the recipe from there but strained the veggies from the broth. I knew I should ..."

Jan 5, 2013 on FoodNetwork.com

"This tastes exactly like Olive Garden and I am a harsh critic as this is the only thing I eat if I am sick, but, I made two changes--I used Mezzetta Arrabbiata pasta sauce instead of regular pasta sauce and Tabasco and I used ground turkey instead of beef (you can't tell. I halved this recipe and then weighed out the portions and half of the rec..."

Dec 29, 2012 on Food.com

"A-maze-ing! My husband was a doubter; he did not think it would cook through at this low temp. Perfectly medium rare. We did a 4 lb roast and it was just perfect. We used a garlic rub mix that we bought in Paso Robles along with some Kosher Salt--the best crust ever. You cannot mess up this recipe, I promise. We also aged our beef for 5 days ..."

Dec 25, 2012 on FoodNetwork.com

"Everybody loved this soup, even my husband who generally hates soup for dinner. I made a couple of minor tweaks: after putting the leeks and garlic in the bacon fat/butter, I deglazed with a glug of chardonnay. I also added the smoked paprika to the soup since I did not make the croutons. I also used fat free half and half and only used 4 cups ..."

Dec 2, 2012 on FoodNetwork.com

"These are some of the best collard greens I have ever had. I can't see making them any other way."

Sep 30, 2012 on FoodNetwork.com

"This was pretty good but needs a little tweaking. The patties totally fell apart while cooking but the flavors were good. I grated the onion on a cheese grater since I wasn't baking it and I don't like raw onion. I omitted the sage in the patties, but put it in the gravy. Definitely used beef stock for the gravy. This will remain in t ..."

Jul 8, 2012 on FoodNetwork.com

"I had this salsa at their restaurant Border Grill. It is so delicious. It is a RAW salsa, it is not supposed to be cooked. Our waiter told us that it included garlic (which we believed we tasted also so I added a clove of garlic and it was just like the restaurant--delicious. I made my own chips and had this with Sangria Margaritas. It is a f ..."

Jun 10, 2012 on FoodNetwork.com