"I love a hot buttered rum, but to me this recipes' proportions are off. Needs more butter, less rum, a touch less nutmeg. And I can't believe I'm saying less rum, lol."

"First of all, I'm a big fan of Ree and her recipes. That said, this one just didn't hit it out of the park. I used 80% beef (based on the other reviewers comments about 93 being too dry) and it still ended up being dry & tough - with 6 thick patties, it just took a while to get the meat to cook through. And the sauce was just okay - no real pun"

"I made with a full stick of butter, as written. I wish I had caught that error, as the result was a little dense. But all considered, it seems to be a tolerant recipe! ""

"Unfortunately this was the worst dish of my dinner. I struggled with this recipe as written - and my biggest mistake may have been cooking the yams but not the sauce the day before.
I started 1.5 hours before dinner, and half way through realized the sauce had not thickened at all. I boiled and boiled the sauce to reduce to something useable -""

"I substituted a moderate portion of French's onions for the baked onions (based on poor results my last try and let the green bean mixture be the star. I used a mixture of baby bella and shitake for a variation, and was pleased by the flavor. The nutmeg does have a dominating flavor, so I would either use fresh grated if you love nutmeg, or dial""

"Interesting in how the kale crisps up, but the texture gave my the willies while eating them. The recipe itself is a good one if you like kale chips - the brown sugar is a nice counterbalance. I guess we are just not a kale chip family - my husband made me promise to never make them again :) ""

"The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts? Also, I would not change the amount of ""

"The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts?""