"In the words of Chef Anne Burrell, "this makes me a Happy Happy Girl"! Let me tell you something, if you did not know that rosemary is good with beef, than you will find out. This recipe has come out perfect everytime and I have made it in bulk with big steaks and little steaks. Anne you are the BOMD and that is THAT!""

"In the words of Chef Anne Burrell, "this makes me a Happy Happy Girl"!"

"NO SHORT HAND TEXT TALK HERE... THIS WAS OH MY GOD, GOOD! I AM FROM THE NORTH AND MOVED SOUTH AND I HAD NO IDEA GRITS COULD BE LIKE THIS WITHOUT COOKING FOR 20 MINUTES. THE NEELY'S HIT THE NAIL ON THE HEAD WITH THE SHRIMP ALSO, WOW IN AMAZEMENT. I MADE NO CHANGES AND FOLLOWED THE DIRECTIONS TO THE "T". THE SPRINKLE FAIRY AND GRILL KING DO IT AGAIN!!!"

"This is great...try it with the neapolitan ice cream sandwhiches...Mmm Mmm good!"

" Let me begin by saying I am a baker and I cook many recipes from my favorite Food Network chefs. I have many pound cake recipes, with sour cream, with applesauce, with pop (soda, etc and each one produces a different texture. A bakers idea of moist can be different. When I think of pound cake I think of heavy cake with a crunchy top, probably with a split. This cake was FANTASTIC, however, if you are not a baker, it will seem very tedious compared to the original pound of this and pound of that recipe."

" Let me begin by saying I am a baker and I cook many recipes from my favorite Food Network chefs. I have many pound cake recipes, with sour cream, with applesauce, with pop (soda), etc and each one produces a different texture. A bakers idea of moist can be different. When I think of pound cake I think of heavy cake with a crunchy top, probably with a split. This cake was FANTASTIC, however, if you are not a baker, it will seem very tedious compared to the original pound of this and pound of that recipe."

" However, I would suggest that you prep first to decrease the chance of missing an ingrediant or becoming frustrated with the process. It will be very important that everything is how he has instructed because it WILL come out perfectly if you follow everything to the letter including the cook time, tempurature setting, and mixing in a mixer with a blade. The batter is very big and gets thick (remember heavy cream will cream when it is beat). The recipe calls for us to cream the sugar and butter for 8 mins. that direction is relevant to texture also. My only mistake was that I made it in bundt pan that you can separate (like a springform cheesecake pan) and I tried to remove it too soon. The cake will fall but it is anticipated and turning it over on parchment paper makes for even and easy cutting. EVERY direction os relevant. I believe that the zests are optional, as I did not use either and it was still OUT OF THIS WORLD!"

"I did not use the ginger (IT IS NOT A PREFERRED SPICE IN MY HOME) I couldnt find black vinegar so I used 1/2 balsamic and 1/2 garlic rice vinegar. Did not hace a wok (will purchase one for next time) and it was tedious without it, however, dish was great and if you prep before you get into it, it is a joy to prepare also!"