Mikey-Mike

"This is going to sound redundant after 363 other reviews, but this is really good. Very fresh and light with distinct grains as opposed to clumpy. The texture is great. And the tomato flavor is subtle, mixing well with the onion and cilantro and jalapeno. One note -- I used a can of Rotel (tomatoes and jalapeno rather than fresh tomatoes and ..."

Jun 19, 2010 on Food.com

"For flavor, these get 5 stars. Garlic, basil, salt and pepper with olive oil -- what's not to love? However, the method could use some improvement. I do three things differently: a I split each pita in half (careful so they don't tear. This makes thinner pieces of bread so they cook faster and get crisper. And it yields 16 chips per pita; ..."

Jan 17, 2010 on Food.com

"This recipe and method makes wonderful bread. Far better than anything I've ever made before. So that gets the 5-stars (although it isn't really sourdough. However, I do think Alton needed to acknowledge that this recipe and method, while not invented by Jim Lahey, is an almost exact replica of his recipe that appeared back in 2006. Yes, I ag ..."

Jan 4, 2010 on FoodNetwork.com

"I made this last night and, unforunately, did not care for it. The taste was fine, but the texture and technique were lacking. First, there is too much cornbread for this small amount of chili. The bread overwhelms the chili. Second, the cornbread batter has no shortening or oil in it, so it cooked up much heavier and denser than cornbread usu..."

Dec 13, 2009 on Food.com

"Excellent. However, I did add one extra tsp of chili powder. And I added a dash or two of Morton's Hot Salt (salt and chipotle pepper blend. The resulting ground beef was delicious. I ate the leftovers cold on some torn up tortillas. So easy to make and so much better tasting than the packets."

Nov 20, 2009 on Food.com

"A great start to having great pickles. I do a couple things different. I add a few cloves of garlic (sliced or minced and one to two tsp of mustard seeds. I make two jars at a time because I eat the darned things so fast. You can also add other flavorings, e.g., chiles, cloves, pickling spice, etc."

Sep 19, 2009 on Food.com

"Excellent pancakes! My kids ate them up like crazy and said they were as good as Nanny's scratch pancakes, which they love. I admit it -- we have been a lazy "pancake mix" family for years and the kids were getting tired of them. I had tried scratch pancakes before, but they were never very good. So I am delighted to find this recipe. It real..."

Sep 12, 2009 on Food.com

"I am not commenting on the taste of this dish, but I would politely suggest that you rename it. Not the Jasmine Kelly part, but the pad thai part. This is NOTHING like pad thai, and it does a disservice to those seeking out a recipe for pad thai."

Jun 8, 2009 on Food.com

"I have not yet made this, but a couple of ingredients stood out in my mind -- the ketchup and the worcestershire sauce. Traditionally, pad thai sauce uses tamarind juice in conjunction with the fish sauce, sugar, and chiles. Then again, vinegar is a big component of both ketchup and worcestershire so they would provide some sourness, which I gue..."

Jun 7, 2009 on Food.com

"Excellent Sangria. I made it exactly as written except that I did not add Grenadine. I've never been a big fan of that syrupy concoction. But even without that, it was a great drink. Winey, citrusy, and well-balanced between tart and sweet. And unlike some other versions I've seen, this was not a fruit salad (which is good. This version is ..."

May 26, 2009 on Food.com