Felicia Hardesty Stanfield

I made this recipe exactly as written- it was delicious!

Loved this recipe! Made just a few minor changes based on what I had on hand: Craisins instead of raisins, chopped yellow onion, celery, and carrots in place of bell pepper, and added a little bit of sage to it. Didn’t have any green onion for the top. I’m sure it would be delicious as written, and it certainly was the way I made it. Thanks for the recipe- it’s a keeper!

This recipe is so good! It was my first time making gumbo, but it sure won’t be the last! I made a few very slight changes, based on comments and what I had on hand: used 1/2 c. oil and 3/4 c. flour, used some chicken thighs I had on hand, didn’t have a bay leaf, and I added about 4 c. of sliced okra. For the creole seasoning, I used a recipe I found on this site (cut the salt in half), and added 3 T. of it to the gumbo. Served the gumbo over rice, and our taste buds were happy, happy, happy!

Excellent flavor! I cut the salt in half, otherwise followed the recipe exactly as written. I like that all of the ingredients were common- I had everything on hand. Great recipe!

This is one awesome pie! Yes, I tweaked it a bit after reading a bunch of the reviews: added additional apples, additional flour, additional cinnamon, made my own pie crust, and precooked it 5 minutes before adding apples, and cooked the pie for 50 minutes, but I’m not counting that against the author of this recipe. I consider this to be one of the best pies I’ve ever made- it’s THAT good!

I liked this a lot! A great comfort food! I used cream of chicken soup because I don’t like mushrooms, and cut back on the pepper sauce a bit- which was a good call. Next time, think I’ll use chicken instead of ham, chopped (baked) potatoes instead of the shredded hash browns, and sautée the onions beforehand so that they’re softer.