"It was good. I was raised on split pea soup, so I'm used to a more smokey flavor. I buy smoked ham shanks and boil them for several hours to make my stock. Then chill and skim off fat. Then make Ina's recipe except with the ham stock, and cut up ham. ""

"Excellent cake, however way to much sugar in the frosting. I only used 4 cups instead of 7. ""

"Very good. I've been making my mom's version of this for years. I'm not a fan of relish in my meat so I omit it. But I've never used tomatoes. This is a nice change. I use meat that's on sale. I've used a rump roast and sliced it myself and then pounded thin. Works well too. Instead of twine I use toothpicks, only because that's the way my""

"Good. I also add whole cloves and a bay leaf while braising. I add vinegar and brown sugar at the end to taste...because that's how my mom taught me. She said that adding the vinegar to soon would make the cabbage tough. Not sure if she was right about that though. ""

"Very good. But I made crab cakes instead of crab salad. There wasn't the contrast of cold vs. hot. ""

"Easiest tart crust I've ever made. The filling is great too. Awesome with fresh fruit instead of pie filling which is sweet."

"15 minutes is to long for me. They yolks turned green around the edges. I use the same method for 11 minutes and then an ice bath. Works perfect for me. And also for easy peeling, don't use fresh eggs."

"Great recipe, but to much butter. I only used 1/2 stick butter, half and half instead of cream, and a little more wine. Much healthier and still tasted great!"