Member since Feb 2010
Flag This ProfileFlag as Inappropriate
Reviewed Chicken Fried Steak
Saturday, Jan 4, 2014 on FoodNetwork.com
“I do not like to fry food...too messy...but will on occassion. However, we do love chicken fried steak so I tried this recipe. It was an instant hit and I've made it a few more times. For those who think the gravy is bland try making it with mild, medium, or hot Jimmy Dean sausage. Cooking is all about tweaking to your expectations so taste, taste,... ”
"My oven wasn't working and my Mom's 85th birthday was approaching. She wanted chicken and baking one wasn't going to happen. I tried this recipe and it was the hit of the party. Mom has troubles with spicy foods but this recipe didn't cause her any problems. I couldn't find Emeril's Essence and didn't have the inclination to make up a batch so"
"This is such a good recipe! Easy, requires few ingredients. and is versatile...pudding, pie filling, frosting...easy, easy, easy and full of wonderful chocolate flavor. When you don't think you have time for a chocolate cream pie then use this recipe!"
"This recipe is soooo good that my family told me to stop looking for another fruit dip recipe and keep this one as our family recipe. I rarely use the same recipes twice...so many recipes, so little time...but this one I dare not search for another one to supercede. It's that good!"
"After following the recipe faithfully I found it rather thin. Also the texture and appearance was a bit grainy but I suppose that could have been due to the grainy consistency of the tapioca granules instead of the usual small pearl tapioca that I traditionally use. For the semi-sweet chocolate I used chips instead of the semi-sweet baking block""
"I just bought Guy's new book, "Guy Fieri Food". My first recipe from the book and it was better than I expected. Very flavorful and another level of flavor when you squeeze a little lime juice at the table. My son dubbed it "awesome". I had my deli person cut a 1/2 inch thick slice of baked turkey for me...it was about 8 ounces. The recipe do""
"Tried this recipe yesterday and made 4 loaves. Each loaf had a variation of using white or wheat flours, white sugar or brown sugar, and use of cinnamon/pumpkin pie spice or not, and lastly nuts or not. My family loved all 4 variations and by this afternoon there is only one partial loaf left. I'd say the recipe is a keeper and the versatility ""
"What a great recipe! I have a variety of food modification needs in my family...no one is picky, just medical dietary needs. This is a recipe that I can make then dish out and make work for everyone. I love that aspect. Adding protein is a problem at times but blending the beans and adding them to the soup did double duty as protein and a thick""
"I have been looking for the perfect biscuit for years and none have fulfilled my criteria for the perfect biscuit...it's ridiculous how many variations of the many biscuit recipes I've tried. Bobby Flay does not come to mind when I was biscuit questing yet again but I caught his show as he made these and I gave he recipe a whirl. This recipe is ""
"My husband is an avid rice pudding fan. I try to make a different one each time. I did vary this recipe based on the comments below. I used 2 tsp pure vanilla extract in lieu of the vanilla bean, and the zest from 2 lemons. I used 1/3 cp lemon juice because it seemed 1/2 cp was excessive. For our tastes the 1/3 cp was perfect. Next time I'll""
"I used my stand mixer and followed the recipe exactly. Note that the recipe calls for cool room temp butter and not the usual room temp one. Creaming correctly makes a world of difference and I had excellent results. The crumb is fine, soft, dense but light...much nicer than my usual pound cake. This is my new go-to recipe for pound cake. Be ""
"Wow and WOW!! I used grade B yellow potatoes (market didn't have fingerlings, but no matter). Making these couldn't be easier. My normally cautious teens ate them and said they were "awesome". Crispy outside, creamy inside, and the fragrant/tasty flavor of the garlic infused oil was subtle but made the dish. Don't hesitate to make the dressi""
"I liked this recipe because of the ease of putting it together and that it called for fewer eggs and no heavy cream as many bread pudding recipes do. It was pure chocolate comfort. My husband and son ate it all within 8 hours of making this dessert. I didn't have the Mexican chocolate on hand so I used bittersweet chocolate baking squares...a successful substitute. I used the entire tablespoon of cinnamon that it called for and was nicely surprised that it added an incredible aroma without tasting overpowering. I certainly WILL be making this again!