Farmington Hills, Michigan
Member since Aug 2006
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"Fantastic!! Thanks so much to Grant MacNaughton who was so kind to share the recipe! My husband is an avid fisherman and we used this recipe to cook a whole mess of walleye, it was delicious!! Even our English friend said it was top notch. So simple yet so perfect. Definitely will make over and over again!""
"Really good! Made these for dinner for friends, they lapped up every drop. Do not over mix your meat or the meatballs will be tough. Vary your combination of ground meats to suit your taste or what's on sale.. I've had great results with different combos of ground lamb, ground turkey, veal, pork and beef. Most Food TV recipes assume kosher salt""
"I only made the biscuits, they were great. I will use the recipe over and over again. The cream in the recipe is used to brush the tops of the biscuits before baking, it keeps the tops soft and sticks the pepper to the biscuit. ""
"Oooo.. look at these "chefs" that can't make a simple Tarte Tatin and blame it on Chuck. The recipe is fantastic, it never fails to impress and I've made it several times. Make sure you use a 'dry' apple that holds its shape through cooking, and don't let the heat get too high when making the caramel - caramel goes dark and bitter very quickly. ""