Xilinxchic

"I made with a full stick of butter, as written. I wish I had caught that error, as the result was a little dense. But all considered, it seems to be a tolerant recipe! ""

Nov 30, 2011 on FoodNetwork.com

"Unfortunately this was the worst dish of my dinner. I struggled with this recipe as written - and my biggest mistake may have been cooking the yams but not the sauce the day before.
I started 1.5 hours before dinner, and half way through realized the sauce had not thickened at all. I boiled and boiled the sauce to reduce to something useable -""

Nov 30, 2011 on FoodNetwork.com

"I substituted a moderate portion of French's onions for the baked onions (based on poor results my last try and let the green bean mixture be the star. I used a mixture of baby bella and shitake for a variation, and was pleased by the flavor. The nutmeg does have a dominating flavor, so I would either use fresh grated if you love nutmeg, or dial""

Nov 30, 2011 on FoodNetwork.com

"Interesting in how the kale crisps up, but the texture gave my the willies while eating them. The recipe itself is a good one if you like kale chips - the brown sugar is a nice counterbalance. I guess we are just not a kale chip family - my husband made me promise to never make them again :) ""

Oct 22, 2011 on FoodNetwork.com

"The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts? Also, I would not change the amount of ""

Oct 2, 2011 on FoodNetwork.com

"The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts?""

Oct 1, 2011 on FoodNetwork.com

"I struggled with the onions as written. I may have sliced too thin (<1/4"rounds) , and they ended up with burnt areas that needed to be sorted out. The onions generally had bland flavor & poor texture, so I only used some of the 'juicier' onions to mix, then I topped with French's. Made the day before, stood up well to the delay to baking.

Nov 28, 2010 on Food Network