Very good. So I'm in a major health conscious kick (I know...what am I doing eating chicken wings, right? Can't help it. Love them too much!). I made these with 3/4 cup of Frank's Red Hot sauce, 1/2 cup tomato sauce and 1 tsp of cayenne. No butter. You know what, I didn't miss the butter at all. Not one bit and trust me I'm a latherer of the butter on all things (or I used to be). I cooked the wings for 50 minutes at 400 degrees. Turned out really nice. Then I tranferred them to a cookie sheet and slathered on the hot sauce mixture. Cooked them for another 5 minutes, turned them over, slathered on more sauce, cooked 5 minutes on that side and repeated process one more time. Finally to crisp them up, I turned on the broiler for exactly 7 minutes. AWESOME!!! Thanks for the fantastic recipe, Walt.

Reviewed On: Jul. 19, 2009

fantastic...if you know what are you doing. again, i am not trying to be mean but typos happen. if you see that 1TBS of salt is too much for your liking, or just think that's absurd, why add it? i'm seeing people with EXPERT ratings as cooks and yet they are giving this fantastic recipe one star because they didn't think that 1TBS of salt was too much for them. Surely an expert would know that cheese, canned tomatoes and tomatoe paste are all made with salt and so that alone might be enough. if you're a salt-o-holic (like me, you can always add it later, non?). okay, onto the review! GREAT, GREAT and more GREATNESS! i used a full lb of ground beef and a full lb of sweet italian TURKEY sausage (just to cut some calories). my italian husband loved it. i simmered the sauce for about 2hrs. be careful! i got cocky and decided to go do laundry and almost burned the sauce. it does need regular stirring. i didn't use as much of the ricotta mixiture. hubby's mom didn't make it that way and so, of course *rolling eyes*, it must be the wrong way. i did use half the called for ricotta with nutmeg (nice!) and it adds very nice texture. next time, i will add provolone cheese as well. it's a good gooey cheese. picky kids and hubby ate it all. Mmm. Thank you for awesome recipe.

Reviewed On: Jun. 22, 2009

this cake is GREAT! i just made it last night and it's all gone today - and there are only 4 of us in the house! i did make some changes to be somewhat more health conscience (is that possible with dessert??). i decreased the brown sugar 3/4 of a cup. i also decreased the butter to 1/4 cup. most cake mixes call for oil and i substituted apple sauce. did not lose anything in flavour, moistness or fluffiness. the trick to this one is to mix it thoroughly after the addition of each egg. give it a 3 minute mix for each egg if need be. i washed dishes and cleaned the kitchen! the hardest part of this recipe was getting the cake out of the heavy cast iron pan. and even that wasn't too bad! absolutely a keeper recipe!

Reviewed On: May 25, 2009