Yummy

It Was Ok, But there Are Issues. Some Water, Stock, Wine Or A Combination Should Be Added To The Pan To Keep The Drippings From Burning. Some Oil On The Out Side Would Help Retain Moisture. Maybe Sear The Outside Before Putting It Into The Oven. The Correct Temps Are. Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F, Rare (saignant) cold red center; soft 52–55 °C 125–130 °F, Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F, Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F, Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F, Well done (bien cuit) gray-brown throughout; firm 71-100 °C 160-212 °F

-1 canned crab, -1 canned shrimp, -1 too much butter, also should have added a bit of oil into the butter to raise the burning point of the butter when frying the fish, something like olive oil, or vegetable oil. So two tablespoons of butter, and two tablespoons of oil.

Yummy

Eggs, Butter, Bread, Salt, It's A Home Run, How can you go wrong?

A Bit Complex, But Yummy

People who say this is too salty more than likely used table salt, and not a course sea salt or kosher salt. Also 1 cup of sugar can be used to counter balance the salt. Also you must rinse the turkey when you take it out of the brine.

Yummy

Yummy

We cooked this up today; we had some left over bacon from breakfast and added it. Yummy.

I thought this was a good recipe, I would recommend using a Ricer, and not a hand mixer for making mashed potatoes. For the people that thought it was bland, maybe add some garlic.

Yummy

Yummy

Yummy

Yummy

Yummy

I can't believe someone said it was too salty, more so since the recipe said salt to taste. Maybe they don’t know what salt to taste means, insert crazy face here. At any rate my only recommendations would be replace is, replace the vegetable with olive oil, and 1 tablespoon of oil with 1 tablespoon of butter to fry the garlic. Other than that it was very good.

Yummy

Yummy

Never heard of dill pickle slices on an Italian sub, I know people ask for it from time to time but I have never seen it on a list of Ingredients from any sub shop. Without that this is a perfect Italian sandwich.