Great alternative to the usual green bean creamy casserole for Thanksgiving. A bit too spicy for me, but others loved it in combination with other T-day dishes. Easy and quick to make, would probably go excellently with fish. Can't wait to make this again!

Reviewed On: Nov. 25, 2011

Oh WOW, an incredible pie! My buddy made this, his first time with a pecan pie, and followed everything except for the changes in temperature (375 for first 10 min, then 300 for remaining), and adding a few decorative pecans on the top. Fabulous tasting pie - sweet like candy, but not over the top. As a rule I have chocolate for almost every dessert, but I did not miss my chocolate with this pie for dessert! Definitely a keeper!

Reviewed On: Nov. 25, 2011

This is what I call the "escargot treatment" - what can't be improved with lots of butter and garlic? That's exactly what this recipe does - and makes an excellent, healthy and tasty side dish! Of course, I can never follow a recipe to a T, so these are the small changes I made: cut the sprouts in half; used bacon drippings rather than olive oil; added a cup of fresh, peeled pearl onions we had lying around. Oh, I also was a do-do and used a large skillet which did not fit any covers I had, so I left it uncovered, doubled the broth, and cooked it 12 minutes. No left over broth to drain, but no need to add the remaining 2 tblsp of butter. Very yummy anyway! We had this for Thanksgiving, but I would have this anytime of the year. Thanks for the recipe!

Reviewed On: Nov. 25, 2011