"This is the best sloppy joe recipe I've ever tried! FORGET about that jarred or canned sloppy joe sauce, this is the only recipe you need. Its so easy to prepare and the taste is delicous, full of flavor and depth.

Also, the potato salad recipe suggested and also featured in this episode is a MUST try. The two really go well together."

"I made this for a church gathering and everyone went crazy over it!
Most of the people had never heard of "panzanella" so were excited to try something new. I did everything as directed. It turned out wonderful. Its such an easy salad to make and its just beautiful and very visually appealing, not to mention its stinkin delicious.

I love Ina. She has the best recipes and I always learn so much from her show."

"***Note to other reviers, Gorgonzola IS blue cheese, just a very mild form of blue cheese.

Carrying on...

This recipe is insanely delicious. I subbed spring mix as other reviews suggested as I could not find arugula and added more pepper to the dressing to recreate that peppery flavor arugula adds. Also, I used dried cherries instead of the cranberries. I doubled it for a baby shower I went to and some ladies were fighting over the last helping.

Delicious and easy. Tastes so gourmet. Sure to impress any palate."

"This is a recipe I have been making for years and always come back to.
After making it so many times I've perfected it to my taste. What I do different:
Use stew meat instead of lamb
add a couple cloves of garlic when adding in the mushrooms
use 8 0z instead of 4 oz of shrooms
add extra Worchestire sauce, I like the added flavor

Once its almost done simmering I throw in about a cup of frozen corn.
I probably also make more mashed poatoes to go on top. The ground nutmet and shredded cheddar are a must!!!! Service this with a good loaf of crusty bread and a glass of Pinot and you're good to go.

Great recipe! Emeril never disappoints.

"This is a great basic quiche recipe that you can mix and match to your liking. I stuck to the recipe pretty close...only changing it up a little. I sauted a medium sized onion w/ 3 cloves of garlic in bacon grease (from the bacon I cooked for the quiche) and then added the chopped fresh spinach and allowed it to wilt. I think swiss is amazing w/ quiche but I didn't have any on hand. I added 1/2 tsp of nutmeg to the egg mixture along with some Kraft parmesan. Rather than the swiss I used sharp cheddar. I prebaked my crust for about 7 minutes poking holes in it first w/ a fork, then layered the ingredients as indicated in the recipe. Its so delicous!