"Alton, I was so disappointed. I usually like your recipes, not this one. First 234 degrees crystalized the sugar then the 10 minutes or 130 degress, maybe the 10 minutes, but I went with the 130 degrees and the fudge was almost set already. Struggled to get the vanilla and nuts stirred into it. Fudge came out hard and the feel of sugar crystal"

"This is the BEST! I have made a few adjusted the most notable being that I add chili powder, but there is so much flavor. It takes a litter longer than opening a package of shelf bought so called taco seasoning, but if you care about flavor, it is worth every little bit of slicing and dicing. We love it so much that I do it up in huge patches "

"Guy, thank you for making me look awesome! I made these for my father-in-laws 80th birthday party (minus the onion straws, only because the situation did not allow for frying them fresh) they were a huge huge hit. This was big because I had not met 80% of the people that attended. I cant wait to make them for my family with the onion straws."

"Guy, thank you for making me awesome! I made these for my father-in-laws 80th birthday party (minus the onion straws, only because the situation did not allow for frying them fresh) the were a huge huge hit. This was big because I had not even met 80% of the people that attended. I cant wait to make them for the family with the onion straws."

"This is a good basic recipe for beginners. With the thinner dumplings versus drop dumplings, the beginner is bound to cook them fully. The dumplings need spice, I wont say they were gross like Schelle2k, but they are very boring, I added some parsley and herbs de provence to them. They turned out quite tasty. Also, I added celery and carrots "

"I made this for a fundraising event and in less than 6 hours of dropping it off my phone was ringing off the hook for the recipe!! This recipe is awesome and will remain a favorite in my dessert arsenal.""

"AAAWWWEEESOME!!!!! The only part I changed (mostly because I became bored with trying to sort out the red peppers) was to fry the jalapeno peppers with the red peppers. The burst of flavor was just totally perfect and the jalapenos added that final zing!!! I do believe I have found my main go to for sandwiches. I recently landed a local school""

"LOVE IT!!! I use this recipe on a much grander scale for my catering business and the enchiladas are always the first to go!! My last wedding, someone asked me if I studied cooking in Mexico for a while because they had never had such good Mexican food. I told them no, just years of experience and Food Network! I use Emeril's taco meat (with ad""