*Charly*

"These just weren't very appetizing. Despite the flawed name, I tried them as I like most of the ingredients. I prepared and cooked them exactly as stated in the recipe. "Real" scotch eggs (although a English invention are made with sausage meat, not ham and anchovies. I don't know what the "Two Fat Ladies" were thinking when they dubbed them "Rea..."

Aug 10, 2012 on Food.com

"Yeah! I finally found someone else who knows what "southern" means in cornbread. I shake my head when I see all the "southern cornbread" recipes posted that say to use an 8 inch square pan! If it's not a cast iron skillet - it's not southern cornbread, sorry folks, that's just the way it is. Also, you should have a skillet specifically for cornbr..."

Jan 2, 2012 on Food.com

"This pie was delicious! While it is an "instant" pie so to speak, it certainly didn't taste like one. The only change I would make is in the directions - use a fork, not a whisk. Too hard to get the good stuff out of the whisk, LOL! Don't change a thing, the pie is perfect just as written."

Jan 1, 2012 on Food.com

"Sorry, but this recipe just didn't cut it. It didn't taste ANYTHING like what Chili is supposed to taste like. I was so looking forward to it after reading all the rave reviews, but was SO disappointed. It was too sweet, no smokey flavor, too much beer flavor (UGH! too much coffee. I could go on with the problems, but you get the picture. I follo..."

Oct 21, 2011 on Food.com

"The Meringue on this was divine but the filling tasted too much like egg yolks. I followed the directions perfectly, using 6 yolks. Since this recipe does not specify, I used large eggs as that is what is generally used when cooking/baking. Perhaps using yolks from small eggs or even fewer eggs would be better. We could not eat this because of the..."

Feb 5, 2010 on Food.com

"This roast definitely deserves 5 stars for flavor, and how much easier could it get? I thought the gravy was awesome over mashed potatoes! I used regular soups, not low sodium. It was not at all salty. Just an FYI for those who may not be aware of this - Cooking wine has a lot of salt added to it to prolong shelf life - if that is what you used, i..."

Nov 8, 2009 on Food.com

"I make these quite often and they are really good. I usually keep them in the freezer for a quick breakfast, and they do freeze well. I wrap each one individually in a paper towel to freeze, then unwrap and place in double walled plastic zipper bags. We just pop them in the toaster on mornings when there's no time to cook. Oh, I also add a teaspoo..."

Feb 17, 2009 on Food.com

"This dish is the best, especially on cold winter evenings! I know it says that regular condensed soup can be used instead of the condensed cream soup, however, I actually liked the cream of tomato back when I could actually find it. So, I usually add just a little heavy cream when I add the soup and I think it really makes this dish wonderful. I h..."

Jan 15, 2009 on Food.com

"This was absolutely delicious! I followed the recipe to a "T" and it was perfect. For those who found it either too sweet or not sweet enough - Blackberries can vary in sweetness based upon the area they were grown in and whether they are wild or farmed. Taste your Blackberries and adjust the sweetness to your liking before baking. I used wild bl..."

Sep 16, 2008 on Food.com

"These were YUMMY Karen! I have made them several times and the only thing I have changed, is adding a little chopped onion to the mixture. Everyone loves this, since the first time I made them, every other time was by request. Around here, that is the ultimate compliment! Thanks for sharing this one! Edited on 8/28/08 to add.... I recently used th..."

Aug 28, 2008 on Food.com