Absolutely DELICIOUS! These are the best southern style collards, I have ever put in my mouth! I did 2 bunches of collards so I made a couple of changes: First of all, I only used one ham hock. I used 3 cans of chicken broth. I decided not to double the broth. No need to. I just used a little extra water. I used 2 tablespoons of vinegar and plenty of salt and pepper. I cooked these for two hours. In my opinion, one hour just isn't enough. Plus, the longer you cook them, the better they are!!!! :-) I used two bunches, because collards tend to cook way down. I highly recommend this recipe! You have never had real southern style collards, until you've had THESE! Beth Wilson Raleigh, NC

Reviewed On: Jan. 10, 2009

Absolutely delicious! The only changes I made were: I used 3/4 cup of light brown sugar, instead of the 1/2 cup sugar, called for. For the cloves, I only used 1/2 teaspoon. If you are going to use a 3" gingerbread man cutter, like I did, there is no way to get 30 cookies out of this recipe. Keep in mind, 30 cookies could easily be possible, if you used much smaller cutters. I also iced my gingerbread men with Royal Icing II. A recipe I got on this website. That was just the icing on the.....gingerbread man!! LOL! This recipe is wonderful and the cookies have ZING! They are delicious and I highly recommend trying this recipe. There is nothing quite as wonderful as sitting down with a gingerbread man cookie and an ice cold glass of milk! YUM!!!!! LOL! :-) Beth Wilson Raleigh, NC

Reviewed On: Dec. 11, 2008

If you try nothing else, you HAVE to try this recipe! One word: Awesome! For others, like myself, who are "dummies" at meringue making, I want to point out a few things about this recipe. First of all, it is super easy to make! The cornstarch mixutre (preparation), can be tricky! My mixture never did turn clear. I followed the directions to a T. After about 10 minutes, I gave up, and simply removed it from the heat, as directed. I did cook it on low, and although it never did get clear, it worked, beautifully! I would suggest this: Cook it on low, as directed, and if it never does go clear, remove it from the heat, after about 5 minutes. The recipe did not state what speed to put the beater on. I would suggest hi. As far as how long to actually beat the egg white mixture, that is tricky, too. NOT being familiar with meringue, I beat it on hi for ten minutes! It said to beat, until "stiff." One persons definition of stiff, may not be the same as someone elses! So, with that said, I would recommend beating it, maybe, 5 or 6 minutes. This made a delectible meringue! It was super easy to fix, and more than covered my pie! It peaked, beautifully, just as it should, and I took a picture of it!! I put it in the oven on 350 for 17 minutes, exactly! Meringue II, as the recipe is called, just doesn't get it! This recipe deserves a much better name, and an award! Try it, you'll love it! lamborghinigal@bellsouth.net

Reviewed On: Sep. 12, 2007