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"Fantastic, got compliments and saw folks getting more when I served this last night. Also agree, only half the oil/butter is necessary. I think the timing on the onions is just right, but you absolutely have to watch it very closely as soon as it begins carmelizing to avoid burning. Don't walk away from the kitchen!"
"Delicious! First time trying bone marrow and this recipe worked well. I cooked in individual ramekins so the drippings were available for each person. I used my fondue forks to dig in. Don't forget there's not much protein and have something else with it. I loved it and will have again."
"I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove ..."
"An excellent basic recipe! Separating the eggs & sifting the flour makes a difference in results. Kids just enjoyed it with chocolate chips added."
"Mmm, these turned out great! I used regular short ribs with bones, and the cooking time turned out perfect - almost off the bone but could still serve. Next time I'll use less oil in the pan, since the ribs shed plenty of fat when they're cooking."
"This gravy was worth the time! My family said it was my best gravy yet. I did reserve the chopped giblets for my own portion, as the family is picky. It was thick like a cream gravy and flavorful like a dark. I intend to make this gravy my new standard."
"Excellent batter, excellent recipe. As good or better than any peach cobbers I've had here in Texas. I used "true" cinnamon and omitted the ginger. I first made this last summer during peach season, and am coming back again to do more this summer. The family loves this!"
"Turned out great! I used some cayenne as well as a dash of onion powder too. My kids who don't like traditional fried chicken wings actually loved these!"
"The ingredients made a wonderful pizza. We used it along with another dough recipe http://www.recipezaar.com/Chicago-Style-Deep-Dish-Pizza-Dough-171225 and it turned out fantastic."
"Fantastic! Have made it three times so far. Even when the dough won't stretch all the way up, it still comes out so delicious. Be sure to generously coat the bottom with oil (like 1/4 inch across the iron skillet).You can top it any way you want but remember deep dish pizzas only need sauce dotted on. They are already moist without lots of s..."