Member since Nov 2006
"I followed this recipe to a T, and was very disappointed in the results. It was not completely done at the end of the cooking/cooling time. It was somewhat soggy underneath and wet, not crisp like a pavlova should be. Next time I think I would try 200 degree oven."
"Best potatoes I've ever made. I only used one lemon, and I did not squeeze extra juice over. I'm sure it would be delicious that way, I just didn't want quite that much lemon. Also, I used dry herbs in place of fresh. Hubby deemed these the best potatoes I've ever made. I'll make these again and again.""
"I loved these. I found the recipe to be easy to follow and delicious. I made one substitution, I used 1T kosher salt instead of fine salt--it was what I had. Next time, in lieu of kosher salt, garlic powder and oregano I would use garlic salt. I think that would be much more similar to OG and better suit our tastes.""
"REALLY good. Incredible flavor. I left out the cognac, didn't have it, didn't want to buy it. Also, the wine store recommended a Pinot Noir instead of Burgandy--cheaper, but it was still a good wine. I loved this. I'll definitely make this again."
"Odd recipe. I don't understand why you cook the ground beef in the chili, I like the texture it gives the meat, but then it should have specified extra-lean ground beef, the grease sitting on top of the chili is very unappetizing. Yes, I could chill the chili to remove it, but I did not factor in time to do that. Also, it's odd to me that it calls for whole cloves, it was difficult to find the cloves and remove them when the time came. Ground cloves would be a whole lot easier, as would browning the ground beef and draining the fat prior to continuing with the recipe."