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"Skimpy! Not nearly enough filling for one 9-inch pie. ! I suggest doubling the recipe for the filling like I did. Also, I baked it at 350 degrees for 20 minutes, or until set. That way, much less risk of raw egg illness. Otherwise, delicious."
Mar 5, 2012 on FoodNetwork.com
"Yummy! I toss the leaves with olive oil, garlic salt, and a bit of grated PARMESAN CHEESE and then bake them at 300 degrees in my convection oven for 20-25 minutes. Try the Parmesan, especially if you are feeding them to skeptics!"
Dec 28, 2011 on FoodNetwork.com
"This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven. ..."
Sep 28, 2011 on Food.com
"This recipe is far better than what they serve in their restaurant. Go figure!!! The slaw I had in the downtown Memphis restaurant had way too much cayenne. So much, in fact, that it was in-edible! I can tolerate a lot of heat, but that slaw they served was off-the-charts hot, and not balanced or tasty. This recipe just needs approx. 1/4 teaspoo ..."
Aug 14, 2011 on FoodNetwork.com
"If you watch the Neely's show, they add cayenne pepper to almost every savory dish. therefore,I was shocked that they omitted it in this sauce recipe. Other than the overwhelming amount of black pepper, I found this recipe to be really plain. Here are my improvement(s and I think you'll agree!!
All but 1/2 teaspoon black pepper
May 18, 2010 on FoodNetwork.com