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Recipe Reviews 71 reviews
Baked Buffalo Wings
As written, I could see how the wings could get soggy. Put oven to 450. DON'T put sauce on until the very end. Use a cooling rack over aluminum foil. 25 minutes, then turn for another 25. At the end I just poured sauce over the chicken instead of removing, dipping, and returning. Put everything back in the oven under broiler for 4-5 minutes and you'll get rave reviews!!!

0 users found this review helpful
Reviewed On: Oct. 26, 2014
Krissy's Best Ever Corn Muffins
Very good! I used Splenda to cut down on calories, made them in mini-muffin pan w/liners (yield was two dozen + 9), and had to throw in a few tablespoons of corn syrup because I only had two tablespoons of honey. Also, I used canned corn instead of frozen. The only reason I'm not giving this recipe 5 stars is that I wish they looked more like traditional corn bread in color; they're very white. Still, my taste test right out of the oven give them two thumbs up.

0 users found this review helpful
Reviewed On: Jul. 16, 2014
Chef John's Macaroni and Cheese
I made the sauce the day before a big party and then did the rest the day of. I think only using sharp cheddar makes the sauce sort of "grainy" so next time I'll experiment with smoother cheeses. Still, everyone liked it. I doubled the batch and it fit fine in an 9x13 deep baking dish. I did, however, mix it together in a roasting pan just to be able to make sure half of it didn't end up on the counter while I was mixing. Also, the 20 minutes is to long to bake; I think it took about 9 minutes to get golden on top.

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Reviewed On: Jun. 16, 2014

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