Eric Frankel's

10out of10

Reviews

Best Banana Bread

Posted by lkadlec  

Absolutely, bar none, THE BEST banana bread I have ever had. Thank you for posting. — Eric Frankel May 28, 2009

Recipe #2886

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Blender Hollandaise

Posted by P4  

I find that egg yolks and blenders don't often work well together. A fork, a light touch, and a ceramic bowl over a double boiler works much better. — Eric Frankel May 21, 2009

Recipe #49031

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"Easiest Ever" Hollandaise Sauce

Posted by Sunkist Growers, Inc  

Oh ... My ... God. Where did you get my Grandmother's recipe?!? LOL. Thank god for those who still know what a double boiler is for!! Can I give this one 10 stars? Please?!? — Eric Frankel Nov 12, 2008

Recipe #49262

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Hollandaise Sauce

Posted by evelyn/athens  

Hollandaise with Cayenne. Harumph. Might just as well add dijon, peppercorn and mayo. Certainly couldn't hurt. — Eric Frankel Nov 12, 2008

Recipe #62369

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Low Fat Yogurt Hollandaise Sauce

Posted by cookalot #2  

Interesting twist ... thank you for posting. — Eric Frankel Nov 12, 2008

Recipe #206995

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Mock Hollandaise Sauce

Posted by Margi  

Finally! A recipe for Hollandaise that recognizes the need for the ABSENSE of "burn-your-face-off" ingredients !!!!!!!!!!!! — Eric Frankel Nov 12, 2008

Recipe #83897

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Eggs Benedict With Blender Hollandaise

Posted by Stella Mae  

Hollandaise with Cayenne. Not my cup of tea. — Eric Frankel Nov 12, 2008

Recipe #62004

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Ellie's catfish

(2 people found this helpful) Posted by ellie_  

4 ounce catfish fillet?!? I've never seen one that small!! I used 2 6 ounce fillets (the smallest I could find) and found the spices to be lacking in quantity. Granted, I eliminated the Cajun spices (which I NEVER use), but even then, there... — Eric Frankel Feb 20, 2007

Recipe #37174

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Creamed Ground Beef Sos

(3 people found this helpful) Posted by Julesong  

Ground beef?!? Obviously no idea what SOS is. — Eric Frankel Sep 24, 2002

Recipe #28667

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Spaghetti Sauce

Posted by Robin W  

Simple and flavorful, yet lacking. — Eric Frankel Jul 25, 2002

Recipe #18492

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