Jane Guzauskas Ruby

I air fried for 30 minutes at 390F. I coated with olive oil and pierced with fork several times. I did not season the skins because I used bacon, cheddar cheese and diced jalapeños to flavor the potatoes. Wonderful taste, texture and flavor. Will make this again!

I used only 1 cup of flour and chilled the dough to get perfect consistency for scooping. By the time I rolled the dough in sugar it warmed so as not to split when welling. I also used the tip of a whisk handle for jam wells. When doubling the batch I found that using a plastic sealable bag to dispense jam was much easier than tapping out of a teaspoon.

Great basic recipe. I used 1/2 cup celery and 1/4 cup sliced olives instead of corn and beans. I served on lettuce and lined meat mixture with sliced avocados. Yum, yum!

Killer recipe! I followed directions exactly. Served with Caesar's salad. Will make this again!

This is a great recipe for cleaning out the veggie drawer in the fridge. I adjusted for 20 servings (instead of 80) because I only had 1 ear of corn. Weight-wise it only amounted to 1/2 bag of frozen corn, but I eye-balled the rest of ingredients. I used 1 green onion and 1/2 red bell pepper. I also threw in 1/2 green bell pepper (just trying to get rid of leftover veggies before they go bad). A small wedge of red onion was giving me the sad eyes, so I pulled it out, diced it up, and threw it in. I didn't change the marinade much other than adjusting for 20 servings. But, after tasting it, I decided it needed more heat, so I hit it with 4 drops of sriracha sauce and it turned out perfect!

Way too peppery--but that's just me. Buttermilk marinade worked and chicken was moist and tasty. I fried in skillet instead of Dutch oven. Nice crunchy breadlng. Will try again with less pepper.