"My family and I love this recipe. It is so easy to do and tastes delicious. We plan to add it to the Thanksgiving menu this year. I've tried it with both heavy cream and light cream. Tastes great either way. I used an immersion blender to puree everything right in the pot. Comes out great, smooth, with just a little bit of texture. I love the sour"

"For once, I followed the recipe as is. The shrimp tasted so good! Only variation we made was the lettuce at the end. Instead of serving on lettuce, we used warmed soft corn tortillas and made tacos with shrimp, spinach, spring mix lettuce, shredded carrot, and a squeeze of lime. They were a big hit. Everyone loved, loved, loved them. My sist"

"For once, I followed the recipe as is. The shrimp tasted so good! Only variation we made was the lettuce at the end. Instead of serving on lettuce, we used corn tortillas and made tacos with shrimp, spinach, spring mix lettuce, shredded carrot, and a squeeze of lime. They were a big hit. Everyone loved, loved, loved them. My sister even aske"

"I have to say, that this recipe was good enough that I would make it again, with a little adjustment.

First, I had leftover polenta squares, so I pan fried them. What a difference. I will definitely be frying again.

Second, I would add some parmesan to the ragu for a little salt and flavor, instead of the salt at the end.

I used the food""

"I made this fried turkey recipe for Thanksgiving, along with my usual Good Eats Roast Turkey. They were both 14-pound birds. I can't say how good the fried turkey tasted warm, as it was all gone before I got a chance to fill my plate. Luckily there was some meat left on the carcass. All I can say is, "How soon before we can fry another turkey?"
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"This is a great recipe for a quick and simple side dish. It almost felt like a risotto, but a lot easier. I skipped the salt because the parmesan added enough saltiness to the dish. Everyone loved it, and I will definitely be making it again."

"This is a great go-to recipe. Everyone loves them, and they are so easy. Instead of green onion, we use finely chopped red onion. We also add a pinch of nutmeg. They are also great make-ahead appetizers. I make them ahead of time and keep them refrigerated. When we are ready to eat, I just reheat them in a 300°F oven for 10 minutes, and they"

"This was a great marinade. Everything tasted great. Instead of the cast iron servers, I just cooked my chicken in the George Foreman Grill. Didn't look as cool, but it sure tasted good."