"These tasted great, but were very flat. They weren't dense, just flat and not like a fluffy biscuit. I may try to add additional baking soda next time, or I'll just use Paula Deen's recipe and add lemon and thyme."

"This recipes is fabulous, but the leftovers are not so good. The cream separates and you end up with a very very oily and greasy meal. So I will make a half recipe next time so that we do not have leftovers. I did love the spice rub. I made a double recipe of that and plan to use it on shrimp and fish. Also, to the person who commented that th"

"This is the first biscuit recipe I've used with great results. I actually found this recipe in the recent April Food Network magazine and after reading the recent reviews here, I noticed one big difference. In the magazine this recipes calls for 1/2 cup milk, not 3/4 cup. Perhaps this is why people are having so many issues. 1/2 cup worked fine, "

"This recipe is called Toasted Ravioli because it was in the Food Network Magazine as a nod to St. Louis, where fried ravioli is called Toasted Ravioli. My husband grew up in St. Louis and jumped for joy when this recipe showed up in the magazine. We have made this many many times and absolutely love it. I do recommend lowering the oil temp, as the"

"First off, the shrimp was awesome. I will be using this flavored boil method for all of my shrimp cocktail from now one. The sauce was quite interesting. The color I thought was fine, the taste was just ok. The horseradish was the best part of it. The recipe made WAY too much sauce though. I quartered the recipe and still had way too much leftove"

"I was looking for a light, tall, fluffy biscuit. From the look of the recipe, that is what I thought I was getting, but instead mine turned out flat, kinda dry and crispy. I followed the recipe exactly and did not over-work the dough at all. I actually cut the biscuits right out of the bowl so that I would not overwork them too much or add too m"

"I'm kinda broke, so I used a lot of substitutions for this recipe like bacon for the pancetta, broccoli for the broccoli rabe and portobello mushrooms for the shitakes and I was pretty happy with the results. This was the perfect light evening meal. I also took the ricotta cheese mixture and mixed it into the scooped out potato mixture so that th"

"I thought this recipe was divine as is. I didn't have the problem with the liquid reducing too much. I even added extra ribs beyond the 4 lbs called for. I cooked with the lid off, turning the ribs every 15 minutes and the sauce reduced down to a nice level for gravy without having to thicken it. I will be making again for sure. "