Wonderful! I used a non-stick medium saucepan with a glass lid on an electric stove. I pop plain corn all the time and don't bother to measure anything. I coat the bottom of the pan with oil and eyeball the kernels needed. Then get your oversized bowl ready. For this recipe I measured out the sugar into the lid and held the lid there by the pan while I waited for my oil to heat up. That way I could use the lid as a shield if oil spat out at me. Then I shook the sugar from the lid onto the kernels and put the lid on. For popcorn in general, hold the lid down tight and shake the pan good and hard so the kernels bounce against the inside walls. It's not how fast you shake it but how hard you shake it and make them bounce around. I shake a few seconds, let it sit a few seconds, etc. When the popping slowed down I immediately dumped it into the waiting bowl and added salt. Don't wait til it stops popping completely. It's better to have a few unpopped kernels than to burn the whole batch. You'll catch on with time. Dump it out of the pan immediately too. Be sure to use fresh popcorn (check the expiration date). Beet sugar may not do as well as cane sugar, so check the type you are using. Brown sugar is nothing but molasses and regular white sugar mixed together. If you are having alot of trouble, try popping plain popcorn and see if that comes out right. If so, just keep practicing with the kettle corn recipe in small batches until you get it right. It's very tasty and addictive!

Good stuff! I altered it a bit by using fresh sweet potatoes and baking it in a casserole dish instead of tinfoil. It tastes great and really hits the spot. Thanks!

I have about 2 dozen cottage cheese containers stacked up in my cupboard since trying this snack! I eat it every few days or so and love it every time.

Maybe the size of the "bunches" sold at my store are significantly bigger than Amy's? The cilantro flavor completely overwhelmed the sauce and I only used half a bunch (about 1 c. tops). I doubled and tripled the spices, even added a jalapeno and serrano pepper but all I could taste was cilantro. I like cilantro so gave it two stars instead of one.

Recipe as is = 3 to 4 stars. For 5 stars, definately marinate a few hours, drain, then cook in a fresh batch of sauce. I seared the breast (strips) in a cast iron skillet on high heat for a couple minutes, then added sauce, covered and simmered on low for just a little while and it was very moist. Juice and zest from real lime when marinating should give plenty of citrus flavor. I used a pinch of dried, not ground, oregano, along with fresh cilantro and it was very good. Yum Yum!

I forgot to throw the onions in (duh) but this still turned out very nice. I didn't need to add salt, only pepper once it was in my bowl. Thank you for this wonderful, simple recipe!

This is how I always make scalloped potatoes. I'm making these for dinner tonight as a main meal with some additions: I'm adding ham, onion, garlic, pepper, and cheddar cheese, along with parsley on top to make it pretty!

I very much appreciate simple, basic recipes like this one. They get you started and allow you to be creative and REALLY cook. I add salt and pepper, cucumber (very tasty!), diced pickles, celery, and sometimes bits of cheese, along with paprika sprinkled on top. Oh, and bacon! Thank you for this recipe and for all the comments with suggestions for other ingredients!

I have made this recipe so many times and I'm fixing to make it again in a few minutes. I just wanted to say "thank you" for sharing! It's important to use good quality parm cheese in triangle form. Don't grate it until you're ready to cook. This is a very rich dish. I love garlic and cheese but I do reduce the amount of both or it's just too much. I also make my own pasta and that makes it especially good! You can blend parm cheese with romano too. Thanks again for this wonderful, simple recipe!!

I'm not a big canned salmon fan but this was really, really good. I added a clove of fresh garlic to the onion. I used fresh ground pepper and kosher salt too but no other seasonings. I fried the patties in real butter and served with mashed potatoes and peas. I am very full and satisfied!

This was my first time eating Borscht and it was very good! I got beets from the produce section but think I will used canned, diced beets next time. Maybe it's my location, or maybe they are out of season, but it was $1.30 for 4 small beets. Oh, I diced everything but next time will add the potatoes about the same time as I do the cabbage so they don't overcook and "disappear". Thanks for the recipe, and helping me expand my menu!

You can also make butter by shaking it in a tightly sealed container, though it takes more time and effort.

There are thousands of strains of wild yeast floating around in the air. There are some starters that date back hundreds of years! There are sourdough starter clubs that can be found on the internet where they will send you a bit of their starter so that you can have your own supply. This recipe does not explain in detail how to start your starter (so only 3 stars) but flour and water is really all it takes. I had some starter started but my husband thought it was something I accidentally left out and he threw it away. GRR! I'll be trying again real soon though!

I used powdered milk (instant nonfat) and it still turned out sooo goooood. I ate it warm and it was rich, thick, creamy... Mmmm. I put in an extra shake of milk and a bit of extra butter but I think it would have turned out perfectly regardless. It had a pie-like consistency after being cooled though.

I'm sorry but I didn't care for this recipe (as written) very much. It was too sweet and too "much". The flavors were too overpowering. I think the combination of spices is right but if I make this again I will cut down on everything so I can still taste the meat.

I cannot get this recipe to work for me at all. The only reason I can think of is that I'm in London using their ingredients and also cooking on an electric stove. I have not overstirred and my ingredients are fresh but they still turn out flat with the batter never cooking all the way through. I've adjusted the burner from medium all the way down to the lowest setting and it still won't cook up right. I'll try this recipe again when I get back home to the US and see if I have better results. I should, given the great reviews!

I read the reviews before trying this recipe. I added a little milk, some garlic powder, onion powder, paprika, salt and pepper, along with crushed Ritz crackers on top for flavor. I used both mozzarella (won't do that again) and cheddar. It's something I will make again, but not often.

This recipe is so much fun to play with! I didn't measure anything. I beat an egg with a little salt, then added flour until it was a thick batter. Meanwhile I had just a bit of water boiling into which I threw in some tiny bits of leftover ham, a little diced onion, fresh ground pepper, garlic powder, parsley, and cumin (for the heck of it). Once the onion was tender I put the batter in there. I just dip a bit out with the tip of a spoon, then use another spoon to push it off into the boiling broth. The lumps about double in size, so only use a very small amount of batter for each lump. Once the lumps were pretty much done I lowered the heat and added some milk, real butter, and shredded cheddar cheese. I wish I had a bit of veggies to throw in for color but it tasted very good all the same. I gave this recipe four stars but my additions made it five stars. :-) Use your imagination with this recipe!