"This recipe was an overkill of richness. On the one hand I loved the fact that I never knew by taste I was eating ground turkey. I loved the seasonings and the way it made the kitchen smell. However these are definitly an open face sandwich as their is so much liqued and that's before you add the 1/4 cup of cream which was totally unnecessary a""

"These were awesome. I had to use drained canned green beans due to budget and they still turned out amazing. Definitly a do again""

"This is the only recipe I have ever made from Giada that I haven't given a 5 star rating to. The recipe was made exactly as stated w/exception that per previous reviews it was too salty so I decreased the salt from 1 1/2 t to 1 and it was still too salty. This begs for some sort of sauce on the top. I was a little leary to make a meatloaf witho""

"In all honesty I have never made this with drumettes but with chicken drumsticks as a main course and it rocks. 350 degrees for 50 minutes is perfect. I baste half way through the cooking time as the first time I made these we followed the directions and because it is a thin marinade the flavor just wasn't as intense. These are so much better by""

"I regret I did not rate this meal sooner. I have made this recipe over a dozen times and without a doubt it is the best Reuben Sandwich recipe ever made exactly as is. For those of you buying bottled dressing, you are missing out on the best part of this sandwich. I have made this with corned beef, and deli pastrami and it rocks. I highly enco""

"We made this recipe exactly as stated and it was wonderful, easy and inexpensive. It was more like a fritatta than an omelet and we are totally okay with that. I will never make an omelet any other way and the possibilities of future fillings have definitly raised the bar of an ordinary omelet. The time given was perfect. Well worth making.""

"I just want to say thank u Ina for this recipe. We did not make the bernaise sauce as we have that all the time but utilized your method for cooking the steaks and stole your roquefort butter recipe from your postcards in Paris episode for the topping along with your basil potato pureee another 5 star recipe. The steaks were amazing as well as y""

"I am failing to understand why more people have not tried or reviewed this recipe, we made it exactly as the recipe called for and it was fantastic, thanku Ina for making this the best birthday ever (my hubby was the chef) and watched this episode. I never would have thought to add basil to potatoes and it rocked, I don;t know if u ever read thes""