I woke up this morning wanting French Toast for breakfast. Not quite sure how to make it I looked up this basic recipe and found it to be very good. However, I used heavy cream instead of milk or half & half. I will definitely use this recipe again, but perhaps add a bit more cinnamon & nutmeg to boost the flavor a little. Thanks for sharing!

Reviewed On: Sep. 22, 2012

OMG! These were the best chitlins ever! This was my first time attempting them for our traditional New Years dinner. Since I come from a long line of excellant soul food cooks and want to pass along the tradition to my daughter, I wanted to put my best foot forward. I only cooked 10lbs. of chitlins, which is 1/2 of the recipe, but did not use bell pepper or bay leaf, but the chitlin turned out great. However, I cooked them for 7-8 hours -- I like them very tender -- and did not eat them until the next day, which I think played a big part in developing the flavor. This recipe is simple and will be added to my recipe collection for the upcoming New Years I am blessed to see!

Reviewed On: Jan. 2, 2011

I prepared this meal last night and it was good. I did, however, take suggestions to reduce the butter by half and add Old Bay and Parmesan cheese. I baked the shrimp in the oven for 12-15 minutes (on the lower rack) and they came out perfect. And, I must say the leftovers tasted even better today! Thank you for this recipe -- it's a keeper.

Reviewed On: Dec. 28, 2010