"These eggs were perfect. I did cover the pan during the 15 minutes. Had to peel and eat one of the eggs warm. Pretty darned good!"

"Thought I'd finally try a souffle. Made it according to recipe and it was delicious. Mine didn't rise quite as high but then I had trouble getting the egg whites glossy--they were stiff, just not glossy. My family wants this again with some variations that can make the flavors different every time."

"Maybe this will be helpful as far as the crunchy rice. When I make Lebanese cabbage rolls I pour boiling water over the rice and let it sit for 30 minutes then drain and proceed with recipe. Ina's recipe is really great and I think of it more as a russian/polish/jewish version as opposed to the Lebanese version with no egg in the meat and just a"

"This recipe has been around a long time but I just now tried it. First let me say that I have an electric stove and it is not by choice. This really is a good recipe and I think I need to fidget with the burner temp. It needs to be higher so it seems around 9 (with a 2-10 burner) would be best. Regret to say that my thermometer to check the te"

"Well, I'm still wondering what to say about this recipe. Had to do the prep work ahead of time but that's no big deal. Oh, and I used chicken thighs since it seems that white meat gets a little tough after this type of cooking. All in all I thought it was pretty darned good but didn't blow me away. What I really like about everyone that review"

"I believe that what was being demonstrated here was the proper technique for grilling steaks. No store-bought marinades that give the meat an odd consistency or closing the grill lid and steaming the steaks. I'm the grill queen at my house 30 years after my husband cooked the worst steak I ever tasted--marinated and cooked on low heat. The way "

"I used mild Rotel and wished I used the original because 1 jalapeno was not enough. I like some heat but not over the top heat. One clove of garlic was just right. Used kosher salt and a tsp. and a half seemed just right. Good advice to use a bigger processor bowl since mine overflowed just a little. Good stuff!"

"My daughter and I make cheese enchiladas (grated cheese and some fried onions). Tried this and thought it was good. Especially liked the new twist (for me anyway) of thickening the enchilada sauce. It was right on! We're still fond of cheese enchiladas but with a little extra spice in the meat (taco season or enchilada seasoning) this was tast"