"To jamielsoule_11808383 - parchment paper is not the same as wax paper. If you used wax paper then it likely melted, causing the issues you mentioned in your review. Parchment paper is heat-proof and makes a perfect non-stick surface for baked goods. ""

"For bayleaf10 - seems there's no salt in the sauce...my guess is that you may have misread a step or two in this recipe. "

"I really, really wanted to like this. I made it because I bought beautiful organic rainbow chard and wanted to use it while it was nice and fresh. Unfortunately, when I added the black-eyed peas and the chard, it took so long to cook the peas (and by the time I finally called it quits, they still were too hard for my taste), the chard was way overcooked. I followed the recipe, using frozen black-eyed peas, but next time (if I make it again), I will use canned and add the chard waaaaay later. I didn't finish an entire bowl and the garbage disposal got the rest."

"I really, really wanted to like this. I made it because I bought beautiful organic rainbow chard and wanted to use it while it was nice and fresh. Unfortunately, when I added the black-eyed peas and the chard, it took so long to cook the peas (and by the time I finally called it quits, they still were too hard for my taste), the chard was way overcooked. I followed the recipe, using frozen black-eyed peas, but next time (if I make it again), I will use canned and add the chard waaaaay later. I didn't finish an entire bowl and the garbage disposal got the rest."

"My husband and I have the prime rib roast tradition, and this year I decided to try Yorkshire pudding, a favorite of mine from living in England for 6 years. I am tickled to death with Claire's recipe! We didn't have a lot of beef fat leftover from our prime rib roast, so upon the suggestions from other reviewers, added just a few little drops of olive oil to each muffin well in my pan. I would guess it was right around maybe a half a teaspoon. This was perfect. We had no pooling oil, and my puds popped right up, fluffy and crisp on the outside. The only suggestion I would make would be to jazz up the batter with a bit more salt and seasoning. I would guess the lack of beef fat probably left out a bit of flavor as well. The results nevertheless, were even better than my favorite local pub's Sunday roast. The recipe was extremely easy and I plan on making these again and again."

"I give this five stars because if I'd followed directions, maybe I would have gotten the perfect cupcake. What I did differently was to do a chunky puree of the strawberries, and add to the batter after I whipped up the sugar, eggs, vanilla and melted butter. The batter was incredible, but when baked, the consistency and crumb were more like a muffin than a cupcake. Very good, but not exactly what I was looking for. Instead of doing the glaze/icing per the recipe, I used a tub of mascarpone cheese and that turned out really well, but kind of overpowered the strawberry in the cupcake (muffin). Overall, very good but not exactly what I was hoping for. Next time I'll follow the recipe! : )

"Um, is this supposed to be a recipe? To say there are some details missing is a gross understatement.

"This is my New Year's Eve tradition. My husband and I found the prep simple, the flavors uncomplicated but wonderful and indulgent. The leftovers make fantastic sandwiches the next day, if you have any. This year I got a better grade of rib roast, so I'm excited to see how it turns out (even the lower grade roast was lovely and luscious last year. I did use toothpicks to keep the fat cap in place over the onions, which helped keep all that flavor underneath. For anyone wanting to experiment (like we did last year and attempt a prime rib roast, this is a great recipe.