Member since Feb 2009
"I'm back reprinting the recipe for Super Bowl. I really like the idea of eating a couple of drums vs wings anyway to knock out tons of fat from all the wing skin /fat. I have both kinds of family members, the ones that like spicy and the ones that dont. This recipe is soo flavorful for all of us because you dont need to have to sauce them to ha"
"This was delicious! I couldnt stop eating. I was going to make a simple pasta with red sauce for dinner, I saw this episode, decided I would try it since I had most of the ingredients. The changes I made were flounder to Whiting fish, no shrimp (didnt have any), and I used the whole two cans of diced tomatoes (2 - 15 oz cans) juice and all, lin"
"To me, this is a cross between a Portuguese Bean and a Boston Baked Bean. Just right sweetness and I dont like meals too sweet. I made mine in the slowcooker after soaking navy beans. I did have to turn it up to high the last hour because they seemed too juicy for what I wanted. I am going to make 2x the batch next time because there wasnt a "
"This is the easiest pie I've ever made. I cant understand why people are having problems. I made my own pie crust, used my 9" ceramic pie dish, blind baked it like this recipe says, made the dark brown sugar, (search for Alton's Homemade Dark Brown Sugar) like Alton does on the episode, save the rest in a jar for another use, and made the crumb t"
"These were very good in flavor and I liked the method of not soaking or rinsing the beans. My beans got almost done at the end of the first two hours, and continued on, I followed the directions and cooked it another hour - covered, slow simmer the whole time except ended up lifting the lid the last half hour. I'll have to try this one again, b"
"oh my goodness! This is soo good. The whole family loved it and I had fights over who got the last piece. The herb crust does actually get a little crunchy and that makes it really good!! The rub makes a lot IMO, so I ended up only using half, which I'm sure there will be another time for the other half, the crust herb mixture wasnt too much c"
"Super easy, great texture, everyone loved. I love this recipe because it is easy, no fat, not too sweet, but also it makes an amount that is just right for a couple of night's desserts for us four. Who knew to blitz the sugar in the spice grinder? I didnt know why I didnt think of it. I just used the food processor, but who wants to clean at l"
"This and Alton's breakfast sausage are my fave sausages. For me, this recipe is just right. Not too much fennel, salt, or spice. I have stuffed once, but I usually make this for bulk sausage for my Italian dishes. Im back now to make some more. Whenever pork goes on sale, I make sausage! The grinder for my KitchenAid is really the only acces"
"This recipe is one of the best dishes I've ever made. The sauce is just lovely. I made the recipe per instructions and I suggest to try this out to do the same, THEN make your adjustments per your taste. If I had acted on the reviews, I wouldnt have because the main components are needed here IMO. I used smooth Dijon mustard (Trader Joe) in th"
"This is a MUST MAKE and KEEPER recipe!!!! Everyone loved this. Soo easy and the flavors are great. Im making this again, but this time to go with Melissa's ratatouille, which happens to be part of this menu. I am really digging Melissa's show and her recipes. My family thinks Im a great cook because of her recipes. She really seems to want t"
"Ive only made the Mayonnaise part of this recipe and for ease of technicality and taste of just that, this is a 5 star! When I saw this recipe being made on Her show, I was amazed and had to replay that part on my TiVo machine, (I season pass her show), I was surprised and amazed how quickly and easily one could make Mayonnaise! She just did it "
"This should be named Classic Macaroni Salad, because it is. The sour cream puts this just enough tang that its not a mouth feel of just mayo, which is a very good thing. This is my "go to" mac salad from now on. Oh, and the tomato really makes it. Seems like a basic enough recipe that you could play with how you want with different add-ins. I"
"Extremely refreshing and nice. This one reminds me of the Sangria the Nut Tree used to serve. (not there anymore Vacaville, CA) Comparing this one to that one, well, that's the highest compliment for Sangria IMO. Make this, you'll be glad you did."