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"I made this once before and was not happy with the texture of the chicken or skin, but loved the flavor. Below are my changes. Make sauce and set aside 3/4 cup. Marinate the chicken thighs or legs overnight in the remaining sauce. Roast seasoned uncovered thighs or legs in 450* oven for 40 minutes, or until done throw away "dirty" marinade. Bring ..."
"In order to get wings with a crispy skin, and little fat bake them on a rack at 425 degrees F. The rack will allow the grease to drain off ontot the bottom sheet. If you start with frozen wings they'll take longer(50-55 minutes). Fresh or defrosted wings will cook faster(about 35 minutes). Of course your oven temperature may be different to mine....."
"This was probably the best tomato bruschetta I've ever had although I would make some changes. First, I would reduce the amount of olive oil by half because it was overpowering. Then I would suggest you make the tomato mixture and let the flavors meld together for 6 - 8 hours outside of the refrigerator. This was even better the next day!Looking f..."
"I must say that I wasn't thrilled with the appetizer. After I mixed the original recipe I baked one piece off. I then doubled the amount of artichokes, added some heat and realized that the onion was the dominant flavor. Not impressed with this appetizer."
"I lived in Alabama for 6 years and I have never had a better Mac and Cheese. Due to a gluten intolerance, I use corn pasta and add extra cheese in place of the soup. I also use corn starch in place of the flour. This dish is a hit every time I make it."
"I've made this dish several times with great outcomes. A few times I have used shrimp, instead of scallops. When I did I reduced the cooking time to 12-14 minutes. Keep the coumpound butter in the freezer for a simple, but delicious week night meal. "
"I followed this recipe exactly as written. The dressing had great flavor, and was so simple to make. I would make this again in a flash. Thanks for another great recipe!"
"Mean, This was the most devine chocolate fondue that I have ever let touch my lips. I served it with dried Minneolas, fresh pineapple, grapes, strawberries, bannanas and homemade marshmallows, and I made it with the lesser amount of whole milk. Next time, I will go out of my way to use Valrona(sp?) or SharffenBerger(sp?), and may experiment with a..."
"I followed the recipe exactly as written with the exception of leaving the 1/2 c. of Asiago Cheese of the top. While the flavor melding together deliciously, I found the dish to be quite to rich for my pallete. If I made this again I would increase the amount of artichoke and spinach, and slightly reduce the amount of cheese."
"This is the best biscuit recipe I've ever used. They come out light and airy with a beautiful golden color. I generally get about 6 biscuits out of this recipe. We love them big!"