Bravo bravo bravo!! This was fantastic. I followed the recipe's ingredients as is, except for adding minced garlic and celery. I also opted to chop the carrots (instead of boiling and mashing), celery and onions/garlic and sauted them all together with the meat. As for the potatos, the only thing I added was some heavy cream to make them creamier. After it came out of the oven, I served it with green beans and toast. PERFECTION!! KUDO'S TO THE CHEF'S CREATION!

Reviewed On: Nov. 22, 2009

If I could give this recipe 6 stars, I would! Omg, this was fabulous. I have to say that I didn't take the time to get gingersnaps or nuts, so I made my own graham cracker crust. Even with that change, the cheesecake was great. Everyone who ate it was blown away and I will SURELY make this again in the future. One more thing, I didn't have any "maple" syrup so I just used the plain old pancake/waffel syrup I had in my pantry and I couldn't tell the difference, it came out fine. All in all, this will be a family tradition from now on every Fall!!

Reviewed On: Nov. 15, 2009

I had lettuce wraps several times at a popular Asian restaurant but had never made them myself til I found this recipe. I must say that it was so yummy! I was a little taken back by the fact that it called for ground beef because I had only eaten the kind with chicken but I decided to follow the recipes advice snd used it anyway. I wad pleasantly surprised at how good it was but I think I will try chicken or pork as well. The only changes I made were omitting the water chesnuts and substituted ground Ginger for the pickled Ginger. When the meat was spiced and done, I turned off the fire and added half a package of rainbow salad (red/white cabbage, carrots and broccoli) to add some crunch. I served it with some white Jasmin rice to complete the meal. I must say that my husband was impressed and raved over it! We will have this again!

Reviewed On: Oct. 29, 2009