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"I used free range pork that had a bit of a gamey flavor, so I was looking for a recipe that could deal with that. This tasted great! I only had a couple of problems, which are most likely due to my chops being thinner than what Alton used. I marinated them overnight, and they came out very salty (I think Alton really loves his salt, and they got a ..."
Feb 8, 2013 on FoodNetwork.com
"I thought this tasted great. I used sharp cheddar cheese, which I think went really well with the wine and lemon. The sauce turned out creamy, yet tangy. I also used the baked brown rice recipe from Good Eats for the rice, which I think helped with the texture. I used tilapia filets instead of flounder, spreading the spinach and onion mixture over ..."
Jul 18, 2012 on FoodNetwork.com
"Good way to use up all the chard and tomatoes I'm getting from my garden. Gave 4 stars because I had trouble flipping it. I think I'd rather stick it in the oven for a few minutes to get the eggs on top to cook."
Jun 8, 2012 on Food.com
"This is one of my favorite recipes. I ususally use chicken thighs or leg quarters instead of a whole cut up chicken though, but that's mostly because I prefer dark meat. My mom complains that it's too oily, but what I do is drain the oil off when the chicken is done and use it for other things. The oil ends up infused with chicken/garlic/t ..."
Jan 24, 2012 on FoodNetwork.com
"I made these for holiday gifts, and I'd better put them away soon before I eat them all. They are delicate and melt-in-your mouth buttery. I use homemade peach jam, and followed the advice of some other reviewers and chilled the cookies after forming them and before baking so that they wouldn't spread too much. They spread a little but held togeth..."
Dec 19, 2011 on Food.com
"This recipe is good but I felt it needed a couple of tweaks, which is why I am giving it 4 stars. Next time I make it (and there WILL be a next time!, I'll put the largest amount of cocoa in, but reduce the amount of confectioner's sugar to compensate, rather than increasing the cream. It think that should work better to increase the chocolate fl..."
Sep 11, 2011 on Food.com
"The crust on this ham is delicious when first made. However, it doesn't keep well. The gingersnap crumbs get gummy when reheated. If you have more ham than you can eat all at once, I suggest you be sure to eat all the outside crust when you first make the ham, and only keep the interior portion for leftovers. I'm sure this won't be a problem for m ..."
Dec 17, 2010 on FoodNetwork.com
"I always remembered my mom's beef stroganoff as having strips of beef in it rather than ground beef, and searched and searched for a recipe like that. This is the one I found, and it turned out great. I used top round instead of tenderloin and regular button mushrooms but otherwise followed the recipe exactly. Even without the more expensive ingre..."
Dec 16, 2010 on Food.com
"I thought these were great. Some of my family thought they tasted weird, but I think that's because Americans are not used to cardamom and anise in their holiday treats, they expect cinnamon and cloves. If you're willing to try something a bit different this holiday, then you should try these. I haven't made the other recipes from the episode, but ..."
Dec 11, 2010 on FoodNetwork.com
"I got a bumper crop of winter squash from my garden this year, and have been searching for ways to use it. This lasagna turned out great. I did use some shortcuts: I used pre-made tomato sauce and I only used ricotta and mozarella cheese. The squash from my garden had such a hard shell that I couldn't peel it and cube it up before cooking it, so I..."
Dec 9, 2010 on Food.com