This was good and the meat was tender. The sauce had a nice consistency. I used a crockpot and tossed in potatoes, carrots,and celery in the last hour. I will make this again with consomme, some onions, and red wine.

Finally, I made pork chops as good as my mother-in-law's! I love her but I was getting tired of hearing my family say my pork chops weren't as good as Grammy's. I followed the recipe but I cut it down for 4 pork chops. They were fork tender and the sauce was delicious over rice. Thank you Jennifer

These muffins are very moist and very quick to assemble. I added a dollop of sour cream and got 15 servings. I served these with a Cobb Salad and Peach Soup. Thank you!

This recipe was easy and tasted fabulous. It is worth the extra step to saute the garlic before pouring over the potatoes. It's a new way to get more spinach in your diet. My family ate it all!

I'm sorry but I didn't care for this recipe at all. I was hesitant about panfrying expensive filet mignon. I thought the sauce sounded too good to be true with only vinegar and wine. The results were disappointing; tough filet and overpowering flavors of vinegar and wine.

Wow! I made this for our Superbowl Party and everyone raved. I made lots of changes to the olive salad; used an olive spread,omitted the pepperoncini, onions and canola oil. I did make the olive salad the night before. I assembled the sandwich in the morning, using black forest ham, Genoa salami, and capicola, mozzarella and provolone. I did mirror layers on each half of the bread. Then I put the halves together and wrapped it in plastic wrap. I refrigerated it with a weight on top to really compress the slices of meat and cheese. When it was cut, each piece had beautiful layers of meat and cheese and olive salad. It was delicious. The next time I make it I will add a center layer of roasted red pepper. Thank you for a great sandwich!

Wow! This was fabulous. I thought I was in a fancy seafood restaurant! I had to use powdered ginger, about a teaspoon. When I made the glaze I added 3 tablespoons of Rothschilds Apricot Mango Wasabi Sauce. I can't wait to make this one for dinner guests. Thanks for an easy yet impressive recipe.

I took this to an Italian food themed Book Club. I served it with Crostini crackers. I didn't have Parsley or Chives so I added some jarred pesto. I wasn't too excited about it till the next day. It really needs to be made ahead to let the flavors blend. I later used the leftovers in a Chicken and Sundried Tomato Bruschetta. It was really good.

I loved this recipe. It was easy and flavorful. I used 2 russet potatoes and a sweet potato. I had to use dried thyme. I was short on time so I roasted them at 400. I cubed the sweet potatoes slightly smaller than the russets since they take a little longer to get tender. We had these with Carribean Jerk Turkey Burgers and my husband finished them off. Thank you! I am planning to serve these with pork tenderloin.

My husband and I loved this. I had half of a rotisserie chicken leftover, so I used that and mixed it with a Marzetti White Balsamic Dressing. I didn't toast the focaccia bread, but I spread both pieces with Tuscan Cream Cheese Spread(from this site)before adding the sandwich ingredients. I wrapped the whole thing in foil and warmed it at 350. I will make this when the college kids are home for break. Thanks for an easy and different sandwich!