Twiggyann

"Very nice flavor. I had boneless, skinless thighs so I used them instead of bone-in with skin. I also added a couple tablespoons of butter to the sauce at the end to finish it Served over mashed potatoes."

Mar 30, 2013 on Food.com

"This was very tasty. I'm not sure how close I was to what you made because your weight/amount equivalents didn't seem right. For instance, I had really big garlic and each clove was only .2 oz so to get 1 1/8 oz of garlic it would have taken a few more than 3 cloves of garlic. Likewise, my medium onion was only about 4-1/2 oz.

All tha..."

Feb 23, 2013 on Food.com

"This is my favorite meatloaf. I've tried a zillion other recipes thinking that I should make a meatloaf that has a better pedigree than being from the back of a soup mix box. But the truth is this is the taste I like. I've tried others but I always come back to this one. (In fact, one is in the oven now"

Dec 21, 2012 on Food.com

"This was super tasty! I made some changes to the recipe to fit our eating habits and what I had on hand. I used chicken instead of sausage and added a jalapeno. Otherwise, I just chose to use Cabot's 50% Sharp Cheddar for the cheese and whole grain rotini for the pasta. This will definitely make it into our regular rotation."

Oct 9, 2012 on FoodNetwork.com

"The French fry cutter she was using (the white box one was a vegetable chopper from Williams-Sonoma.

The french fries turned out nice and crispy. I think the key is not to overcrowd the oil."

Sep 20, 2012 on FoodNetwork.com

"We really enjoyed this. I had to make a couple changes. First I substituted Bow-tie pasta for the Orechiette since it doesn't seem to be available around here and I was running late and didn't want to make my own. Secondly, I substituted Italian sausage made from chicken for the chorizo since we don't eat pork. The meal is simple e ..."

Sep 1, 2012 on FoodNetwork.com

"We thought this meal was very good. I wasn't overly enthused with the dumplings, preferring my normal spaetzle recipe but I felt the sauce and the chicken was very tasty. I made a couple changes: I used 2 small/medium onions, sliced top to bottom and one tablespoon of onion powder in place of the onion powder otherwise called for and I substitu..."

Jul 29, 2012 on Food.com

"This is our go-to spaetzle recipe. Easy to make and very tasty.
I use one of those spaetzle makers that looks like a cheese grater with a hopper on it. I didn't think it would work well but I was desperate and it works great. Been using it over a year and I'd never go back."

Jul 29, 2012 on Food.com

"I made these tonight for supper and I redeemed myself after my inedible beef ribs last time I tried to cook them. They turned out great. I had a minor issue with my pressure cooker, it's old so I had a problem getting a seal, but once I did, things went great. The flavor was great and the meat came out very tender. Thanks for saving me."

Jun 24, 2012 on Food.com

"Very tasty. The instructions were easy to follow. Used fennel and minced dehydrated onions in my dough. "

May 30, 2012 on FoodNetwork.com