"As close to easy and perfect as can be. These are delicious. And so convenient. I top mine with a bit of parm mid-baking for a little crusty goodness."

"Super duper fabulous! I have never seen anything that turns a batter in a cast iron skillet into something kind of like shortbead. Great presentation and flavor. "

"I love Trish, but gosh golly, this is a disappointment of a recipe. First, there isn't really anything creative about putting some tater tots in the bottom of a bowl and piling other fat-laden foods on top. There isn't anything in this bowl that ties it all together. Some sauce? SOMETHING? And then you don't melt the cheese on top. It's just"

"I think that Alton has fixed the problem with the Union Station Bar Nuts recipe. It never worked for me - to just toss hot nuts into a bowl of sugar and spices. It always clumped together. With alton melting the butter and adding the spice and sugar to a HOT PAN - well, that makes infinitely more sense. I will adapt this recipe and the Union ""

"Well I don't know what i'm doing wrong - I've made this three times and each time it comes out goopy and more like caramel-coated nuts. It just doesn't coat the nuts well.""

"If I could give this FORTY stars I would! This is simply one of the best chicken dishes I've ever made. I made it exactly to the recipe. Everyone - I mean EVERYONE at the table said it was absolutely delicious. Not very difficult to make either. I will make this VERY often!""

"Really quite good. I added a bit of cooked pancetta to my filling for flavor.""

"I really don't get what people saw in this. The cake is EXTREMELY dry for a gingerbread, and the volume of spices for this volume of batter is seriously lacking. The spiced need to be doubled at least for this size of cake, and I would add some applesauce or oil to prevent it from being so dry. There are far better recipes out there for gingerb""