I'm not sure if the rating is in order, as I changed it so dramatically from the original: But I give it 5 stars for the easy explanation of the ingredients and how they're assembled. I used a monster oven-proof 12" skillet, so ended up using about 8 small russet potatoes: To save time, while they were boiling, I also boiled sliced carrots, waited 5 minutes, then added frozen peas and corn. I didn't smoosh the carrots all up, either: I sauteed ground turkey and onion and added salt, pepper, roasted garlic powder, dried thyme and worcestershire sauce (a trick to give ground turkey a depth of flavor more similar to ground beef), then drained the skillet and boiled vegetables, added a dash of salt and pepper to the veggies, spread the mashed potatoes on top and baked, taking off the lid in the last 5 minutes and adding chopped scallions and cheddar cheese. YUM...hubby and I agreed this is a great comfort food recipe: Cheap, filling and very tasty! Will use it many times to come, I'm sure!

Reviewed On: Feb. 14, 2009

I've never made scampi before, and this was super-easy. I'm also one of those never-measures people, so the wine ended up being several generous splashes (and the rest of the Pinot in the glass!), and 1/2 juiced small lemon was plenty. The amount of butter seemed extreme: I started my saute w/about a Tbsp of canola oil (or any other mild, high-scorch-point oil will do) and then added about 2 Tbsp salted butter to the sauteeing garlic/shallot (adding the oil helps raise the burn point for butter), and finished it off with about another Tbsp towards the end. The sauce was thick and lovely, and the flavor AMAZING: Sorry, Red Lobster, I'm eating my scampi in from now on!

Reviewed On: Nov. 26, 2008

I am wondering if Saraphine is my cousin? Because that sounds just like my story! Our grandma was a 5th-generation immigrant from Norway who settled in WA, she brought this family recipe with her. Interestingly, we ate it the same way as you do: Rolled up with butter and sugar! According to Wikipedia, this is a variation called tynnlefse, or "thin lefse", and rolling it up with butter and sugar is called "lefse-klining". The lefse griddle I purchased also came with a similar recipe, but it called for 4 cups of flour! I believe I ended up splitting the difference and using about 3 cups: When it had the consistency of Play-Dough, that was the time to stop adding flour. It does want to stick to EVERYTHING: I found that to get it really thin like Grandma's, you have to spread flour over it GENEROUSLY, both on your work surface and on the top which contacts your rolling pin. Which is fine, because I remember the lightly floury texture the lefse always had. Thank you so much. The picture looked JUST like my grandma used to make! I'm afraid I cried into my lefse, it brought back so many wonderful family memories!

Reviewed On: Jan. 26, 2008