This recipe is phenomenal! Im not usually one who likes to combine fruit and meat but in this particular instance, the combination of flavors was absoutely delicious. All in all, it tasted like authentic Korean Bulgogi/Pul-Kogi from a restaurant. Thinly sliced meat like that is called for in the recipe can be difficult to find; I suggest going to your local supermarket butcher and buy fresh sirloin there and have them slice it thin for you, free of charge. The thinness of the meat is very important in this recipe; too thick and its just not the same. Also if you are using a pan, dont stir the meat around too much. When you initially place the meat in the pan, let it sizzle for a bit and get a nice brown color and then flip the pieces over to sizzle on the reverse side. Serve with rice and fresh Kimchee and voila...an absolutely delicious, incomparable dinner that will wow everyone!

For what it is, I give it 5 stars! However, I was expecting the dish to be similar to Chow Mein and it was actually not. Even so, this recipe was very very good. I used Shin Ramen (Ramen noodles carried by Asian Grocers) and added shrimp and it was soooo good. I will definitley make this dish again!

These meatballs are stellar! I rated them 4 stars because they needed more seasoning but overall these were delicious! The leftover meatballs freeze really well and are super easy to heat up and use in Spaghetti, Lasagna, Meatball subs, or even just a quick snack!

This recipe was really disappointing to me. If you want a yummy pot roast, I'd advise doing it the traditional way by taking the cut of meat, salt and peppering it and laying it down in a bit of water and surrounding it with potatoes, carrots and onions as it cooks slowly in a regular oven. I love Pot Roast and I love crock pots (easy to use, easy clean up, and more) but good Pot Roast just does not come from the crock pot, in my opinion. PS: More specifically about this recipe: The "gravy" was gnarly; an odd concoction of french onion dip and mushroom soup that rendered the roast a dull and pasty gray-beige color. Further, I have no idea what you would want to use the "gravy" for! I sure as shucks wouldnt want to put that stuff on my mashed potatoes!

Simple, easy to make, and good. Even if you are not typically a fruit eater, this dip will make you want to buy a bounty of fresh fruit and cut it up in pieces just so you can dip it into this scrumptious, creamy dip-of-love-and happiness ;0

This was okay. The addition of the cream soups perturbed me and I was disappointed in the flavors that they lent to the dish. I have made this dish without the cream soups and instead covered the bottom of the baking dish and the tops of the enchiladas with red enchilada sauce. The results were superb and a lot more in line with how I feel enchiladas ought to taste (and look). It is key in this recipe to season, season, season! I was very liberal with the pepper and added "doses" of taco seasoning, chile powder, and season salt. I also added an extra can of the green chiles and the end result was awesome: A perfectly seasoned, moist blend of chicken breast that was so yummy inside the enchiladas. Without the extra spices and seasonings, the recipe is, in my opinion, lackluster.

This was a very good recipe. I used some flour and some corn tortillas because I couldnt make up my mind about which would taste better. The flour enchiladas were outstanding but all in all, reminded me of a burrito covered in sauce. The corn enchiladas were excellent as well and will be my preferred tortilla of choice from here on out, when making these enchiladas!

This is a great recipe! Makes perfect buttery, garlic-flavor infused bread that goes great with pasta and lasagna! It's also very easy to make! PS: I made mine without cheese and it was killer! The butter and garlic flavors really stand out without the presence of cheese.

This recipe is excellent. The cinnamon, vanilla, and brown sugar flavors intermingle beautifully. Paired with vanilla ice cream, the sauce is just killer! I made mine without rum and it was scrumptious. The only fault with this recipe is that the heat from the sauce melts the ice cream within seconds. Perhaps when I make this recipe next time, I will serve the ice cream and Bananas Foster sauce in different bowls. Bottom line: Delicious, elegant, and unique sauce that is wondrous with vanilla ice cream!