Let me preface my review by stating I've never heard of this dish before, so I have no basis for comparison as far as "authentic" goes. I stumbled across it and thought it looked like an interesting ground beef recipe & decided to give it a try! As I am the first reviewer, I really tried to not alter it. However, I detest celery, so I did leave that out. I also was forced to use dried as opposed to fresh parsley. Everything else was the same (ok ok, I couldn't resist adding more garlic, as usual). It's pretty good! It was a little bland for my tastes, but that could have been partially due to no celery and the dried parsley. I also used a sweeter red wine and I'm not sure how a merlot or cab would affect the flavor. I added some sea salt when I served it and that was a nice touch. Thanks, Woman Whisking, for a different way to use ground beef!

I messed up (mid-mixing I accidently, and unbeknownst to me, clicked on another sugar cookie recipe & ended up adding 1/2C sour cream to THIS recipe as a result), so I can really only rate this on taste, not texture/consistency. These taste amazing! Really good; I didn't find them over-poweringly buttery at all, as some previous reviewers had mentioned. I'm looking forward to trying them again, w/just the ingredients THIS recipe calls for....(and I'll def be using this as a base for my future fruit pizzas!).

This is just a "4" for me....really good, but not knock-my-socks off fabulous. I think what takes them from a "5" to a "4" for me is the sickeningly sweet filling. (And, believe me, I read reviews all the time that say "way too sweet" and I think...duh, it's a cooking/cake/candy, but this is sweeeeet) The cookies themselves are very good and they look nice as sandwiches. I'll prob make again for the holidays (and I think I'll use a choc filling of some sort), but not before. If you make these, the dough is a firm dough; it's very easy to work w/and is not sticky. Thanks for a nice change from the "usual" cookies! UPDATE: so, I've changed my original "4" to a "5" and here's why...I made the mistake of eating the filling right from the bowl (really really sweet) and then trying a cookie shortly after w/the sweet taste still on my mind. I ate a cookie the next day and it was AWESOME. Still soft and the filling was a nice compliment, not too sweet w/only a small amount in the middle. I stand corrected and I WILL make these again! UPDATE #2: I just doubled & it made me 85 sandwich cookies (and a very full & floury Kitchenaid). I haven't filled them yet, but I plan to keep the filing measurements from the original recipe.

When I saw how few/simple ingredients this recipe called for, I must admit I was a little skeptical. However, it is REALLY good! I served in on grilled chicken salads (using Grilled Chicken Over Spinach marinade from this site....the flavors were very complimentary!) and it rocked! I didn't have onion powder, so I used minced onion and I subbed yellow for dijon mustard. I added 2 tsp of minced garlic and a dash of crushed red pepper. I will make this regularly; thanks for sharing! I think it will also make an excellent meat marinade! UPDATE: This dressing IS very vinegary...I happen to like vinegar so as written is good for me. If you're not a huge vinegar fan, you'll prob want to decrease the vinegar a little.

I should have heeded previous reviewers' advice and not attempted this, but it's so tempting to have piping hot non-instant oatmeal ready for you first thing in the morning. I tried. No luck. It's just as many other reviewers stated. A gluey gloppy mess, accompanied by crusty stuck to the side *burnt* oatmeal (and I sprayed the heck out of the crock pot w/PAM before I loaded it). Don't waste your oatmeal (or your time cleaning the crock pot!).

Actually made this one as is (except I didn't have quite enough balsalmic). Just ok, probably not a do againer. It's pretty good, I just have a lot of other chicken marinades I prefer to this one. Worth trying, just isn't for me!

These are pretty labor intensive for a side dish. If I want a twice baked red potato, I'll just make a big one. However, I do see value in these as a passed party appy, served chilled! I will make them for parties, but won't put all the "work" into making mini (basically) twice bakeds. I tried to pipe the filling w/a pastry bag, but the potatoes were too chunky to fit through the tip. I cut the bottom off as well so they "set" better on the plates.

Just ok...nothing exceptional. I think if I make them again, I'll up the cheese and decrease the bread crumbs. They smelled fabulous, but the taste didn't quite match the smell. Good, just not outstanding.

I've tried tons of different chocolate chip cookie recipes before, yet none w/pudding mix so I was very excited to try this extremely popular and well liked recipe. I was pretty disappointed. In fact, I only baked 3 trays and then decided to save the rest of the cookie dough for when I need a cookie dough fix! My major issue w/the cookies is they are flat. Flat as (actually, flatter than the ones I made for breakfast this am) a pancake. My other issue is appearance...they just don't look "good". I had planned to take them to work as a TY for our custodians...nope; they def expect better from me! Taste, on the other hand, is great (but, have you ever tasted a "regular" choc chip cookie that didn't taste good?). The only alterations I made to the recipe were I subbed cook & serve pudding for instant and added a dash of salt (both done favorable results, per other reviewers). Sorry to say this is not a cookie recipe I'll make again (though, maybe I will just to see if I get the same results since I'm baffled since *everyone else* seems to love them!).

I need to preface this review by stating emphatically I am a Bisquick pancake girl. It's what I grew up on, it's all I know. NOT ANY MORE!!! I love, love, love these pancakes! They are nice and fluffy and w/a great flavor and texture. I subbed whole wheat flour and Splenda brown sugar blend for the AP flour and sugar (and I only had old fashioned oats) w/amazing results. I also am not a big fan of buttermilk, so I used 1% "regular" milk. I am a home made pancake convert, and healthy ones, at that! THANK YOU for an awesome recipe (DH concurs). My only wish is that I'd had the ingredients to make home made butter & maple syrup to serve along with them.

Wow! I made this in my "Stir Crazy" popper w/equal parts OR butter flavored oil and canola oil. When the oils were hot, I added sugar (didn't measure...maybe 3-4 tblsp?). Then, the kernels. Next time I will add more sugar (I was a little conservative this time not knowing how the sugar would work in the popper & am not a big fan of cleaning messes :) ), but I kinda like the mild taste w/less sugar, too. Thanks for a great recipe!

I love bacon, but I hate frying it on the stovetop. For myself, I generally nuke it to reduce some grease/fat, but DH is not a big fan of nuked bacon. I'm so glad I stumbled across this "recipe" (more an alternative cooking method, than recipe). So simple. I place a wire rack in/on a cookie sheet and lay the bacon on top so the grease drips below. I can only fit 6 pieces of bacon per cookie sheet (not touching...could prob squeeze 10). I do not drain or flip, just bake at 400 for about 10-15 minutes for flat perfectly crispy bacon.

This was a pretty good twist on boring old meat loaf! The one thing I felt like it was missing was a sauce of some sort...perhaps top/serve w/salsa? I made it close to as written w/a few minor changes. I used only a little over 1 pound of very lean ground beef and scaled everything else down. Per prior reviews, I used dry cornbread mix, rather than cornbread (and I probably ended up using close to 1 C til it seemed a good consistency). I used canned Mexicorn blend (and if I make this again I will use frozen corn...did not care for the strong "canned corn" taste) & jarred diced jalaps (about 3 heaping tsps full as the store was out of fresh jalaps). I didn't really measure much, just eyeballed as usual. I made in muffin tins rather than in a traditional loaf for individual servings and had NO problem w/grease whatsoever. I baked for about 35 min at 350. The consistency was excellent, firm yet moist, and it had a unique flavor. THANK YOU for a nice twist to boring old meat loaf!

Just ok. Mine didn't turn out nearly as delectable as everyone else's photos! They tasted pretty good, but ended up flat. I did sub whole wheat flour for AP...would this make them flat? I'm still hoping for the results I see many many others have achieved, so I will try again and use AP flour and see if it makes a difference.

I really really wanted to love this, as it is so easy (and apparently lots of other people love it!). I followed the recipe and the advice of many many prior reviewers and added some seasoning (garlic etc) to the base of 1 can beef consomme, 1 can beef broth, 1 can french onion soup, and, after much debate, 1 12 oz can beer. DH and I LOVE beer, but for some unknown reason, neither one of us likes food cooked in/with beer. I ended up using it and I wish I hadn't. I even purposefully used a yucky light beer someone had left here hoping it would do it's tenderizing thing, but not affect the taste. Neither one of use really liked this and I ended up throwing out the leftovers AND the au jous. This will not be a repeat in our house. It's really a "1" for us, but I have a hard time rating it that low since there's nothing *wrong* w/it, it's just didn't appeal to our personal taste.

You cannot beat these for a simple, yet amazing looking, THREE INGREDIENT (which are staples, at that) treat! First, MANY MANY thanks to the top 2 reviewers who's tips made making these a breeze. I followed the following tips from them: A: KEEP STIRRING!!! B: You'll know when it's done. For real. 2 things will happen: it will thicken and start to "pull away" from the sides of the pan AND when you stir it will open a valley to the bottom of the pan. Keep stirring for 2 minutes after this happens. C: pour into a bowl sprayed w/PAM (cooking spray) D: Spray your hands w/PAM before trying to roll (I don't know how you'd begin to it otherwise) The "toppings" I used for rolling: sprinkles, colored sugar, almonds, coconut, crushed Nilla wafers. Toppings I plan to use in future batches: crushed pretzels, cocoa, 10X sugar [confectioners' sugar], crushed Oreos. This made 18 (-the one i ate) about 2/3 the size of a golf ball for me.

I'm not a big fan of "traditional" mountain pies, so I was thrilled to find this recipe. I browned and seasoned the beef before we headed camping so all we had to do was make the mountain pies. We kept it really simple and cooked w/the meat & cheese and then served w/FF sour cream.

These were great camping! We added thinly sliced red onion and green pepper to the sandwich. Yum, yum! The only thing we forgot was the butter, which will make them even better next time!

I think this is one of the first recipes I've ever actually followed as is (minus black pepper). The 4 other people that ate these must have said at least 4-5 times each how great they were and how much they liked them. It was my first time eating rosemary and it has kind of a pine taste to me. I'll keep trying and see if it grows on me! These are def a keeper! TY for a great recipe!

These really just tasted like warm peanut butter to me. However, my peppers did not seem to have much bite, so that may have played a role.