The consistency of these was perfect. I did end up adding 1/4 c of flour as one reviewer suggested. First of all, you must let the batter sit for a moment to absorb all the liquid. Second, it is almost impossible to "shape the batter" as suggested. Simply scoop out about a teaspoon or so and drop into the grease. They will NOT be nice and round, but they will still come out great. Now as far as seasonings go, this recipe was bland. We added lots more seasonings like garlic, red pepper, etc. I personally thing some diced jalapenos and maybe even a little finely cut bell pepper would make these puppies perfect. The main reason I review is because I was really worried about this recipe after all of the reviews. However, I can promise you that if you add more cornmeal to the mix, it will not come out right. If anything, add some flour (self-rising is best I hear, but I just used regular flour). I added 1/4 cup, but maybe 1/2 a cup would have been better. My hard to please family really liked these. If you want pretty hush puppies for entertaining you will want to find a different recipe, but this is great for family dinners! :)

Reviewed On: Dec. 28, 2010

This REALLY is the world's best lasagna. Unlike some of the reviewers on the site, I always follow the recipe exactly on the first try. I have NEVER had to alter this recipe, not even a little. It is ABSOLUTELY perfect just like it is. I cannot stress the following enough: 1. Do not skimp on the fennel. It is, in my opinion, the "secret" ingredient to good Italian (besides quality cheese). 2. Use the sweet Italian sausage. Not every store carries it, but Wal-mart does and it does make a difference in flavor. 3. Do yourself a favor and use quality ricotta. I got mine from the deli of my local supermarket. If you really want low-fat, do it, but in my opinion, high quality, whole fat cheese is where the FLAVOR is. Spend the extra and get good cheese. 4. Use FRESH parsley like the recipe calls for. You know, I was mistaken, now that I think about it, I have since added just a little extra fennel than what the original recipe calls for, but it is only because it balances out the sweet taste of the whole ricotta - not much, maybe an extra 1/4 of a tsp. I basically cup my hand and fill up the tiny hollow in the middle with fennel seeds - it's about 3/4 of a tsp and it's perfect for my taste. However, this is not necessary, just a personal preference.

Reviewed On: Jul. 26, 2010

I rarely review these recipes, but this is one of the few that I've tried that everyone in our family of 6 ate without threat! I was a little scared of the cider vinegar, but the sauce was excellent! Sweet & tangy and....well just perfect! I wouldn't change a thing!!

Reviewed On: Aug. 25, 2009