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Reviewed Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Nov 8, 2013 on

Awesome!!!!! This recipe is perfect--it is supposed to be a casserole--Not a pudding or a creamed corn concoction. The "soupy" texture is part of the casserole and if preferred, the ingredients can be adjusted easily to taste. My family loves it as is and it is now on our summer menu rotation.

Reviewed Chocolate Devils

Oct 24, 2013 on

I have had two of three parts of this recipe--Divine!!! I can't wait to put it all together! One thing I can tell everyone is that the flour/milk mixture MUST be COLD!! And the butter/sugar mixture MUST be beaten for a long time--as much as 15 minutes so that it is completely smooth. If you do these two things, then mix together, the vanilla icing...

Reviewed Hoecakes

Jun 7, 2013 in Food Network Community Toolbox on

These are great! They remind me of meals my grandmother made while I was growing up. As an aside-Folks with negative comments that provide no added value should think about their comments before submitting--it is hurtful to say negative things unless you can add a missing ingredient or a different cooking method that actually improves the recip...

Reviewed Marinara Sauce

Apr 28, 2013 in Food Network Community Toolbox on

Fresh Fresh Fresh!!!! I will NEVER use bottled spaghetti sauce again. My family thought I spent hours cooking :-) I have tried So many of PW's recipes and ALL have been successful and delicious!!! Once I have made something once; I find it easy to change it up to what I have or just add a twist for something different. Because the base recipe is"

Reviewed Classic Hot Wings

Jan 27, 2013 in Food Network Community Toolbox on

These are truly the BEST wings we have ever eaten! Even BW3's wings can't compete. I made the wings, sticking to the recipe with the exception of using canola oil for frying--instead I used peanut oil because that is what I keep on hand for vegetable oil--it is a great oil for frying and it took nothing away from the flavor of the delicious sauc"

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