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"Great breading. I used the hot sauce one, not BBQ. i liked it, it's pretty basic. I need to find some different sauces but by FAR the crispiest wings i've made."
Jul 9, 2012 on FoodNetwork.com
"I LOVE this recipe. I double the sauce, but I only double the Marsala and then 1.5 the cream. Tips: you MUST use cream anything else will curdle. The lemon is a MUST it brings it all together, REDUCE your Marsala or else it tastes like Kailua and cream, and finally, always use DRY Marsala."
May 2, 2012 on Food.com
"An oldie but a goodie. This was the first RR recipe I ever made. I measure nothing and add the spices I like, and typically use this on center cut pork chops. The vinegar makes them extremely tender! There is no way for this to be bland if you are tasting and seasoning as you go. I gave the recipe to a girl at work and she calls them Kerry's p ..."
Jan 6, 2012 on FoodNetwork.com
"I made these for the second time tonight! They are just perfect and pretty easy. Great to make filling ahead and fill the pastries when my company comes in the door. I have also used this idea for Philly cheesesteak turnovers, wow, were they a hit! To anyone complaining of soupy mixture... Did you use the flour? This is a classic pan gravey, mine ..."
Jan 6, 2012 on FoodNetwork.com
"Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't ..."
Jun 17, 2011 on FoodNetwork.com
"Four Stars! I DID change it a bit, but only because you MUST change recipies for your tastes! I know to add salt and pepper at every step, i know we like more cheese... so i did all these things. I even changed the meat to veal! This was a GREAT template, really besides the veal and preportions (more meat than pasta, more cheese and eliminating sp ..."
Apr 21, 2011 on FoodNetwork.com
"I made this as a sauce for steak and a dip for thick cut fries. It was absolutely amazing. It tasted like a dish i had at his restauarnt recently. This is a keeper, i'll try as a dip, but i think it would also make a really fantastic grown up mac and cheese. i'll be trying that with my leftovers!"
Aug 16, 2010 on FoodNetwork.com
"I have been making steaks like this for years! I add some parsley and garlic most times if cooking indoors, but on the grill this is all you need! listen, if you're cooking your meat until it's grey, YOU DON'T LIKE STEAK! I thought i didn't for YEARS because my mother cooked the hell out of it, then i grew up and started visiting amazing restauran ..."
Aug 15, 2010 on FoodNetwork.com
"Made this chicken a few weeks ago, and am making again tonight. i didn't do the onions, i put about a box of chicken stock in the bottom of the pan or else the dripping burn and used my raosting rack that came with the pan. this was perfectly moist with crispy skin. and the EASIEST roast chicken ever. I did not tie the legs because i didn't have ..."
Jan 31, 2010 on FoodNetwork.com