This is one great marinade. I did use ribeyes instead of flank and marinated in the refrigerator for about 30 hours. I only had 1 T. of lemon juice so used 1 T. of lime juice as well. Outstanding, this is going right into the "Family Favorites" file. Thanks, Guycon

This is perfect as is and most kitchens would have all ingredients. The only thing I did was eliminated the salt completely as I felt the soy sauce would provide enough sodium. This is definitely a keeper!

I made exactly as stated. They were very good, juicy and stayed together well. Next time I think I may cut down the bread crumbs the texture kind of reminded me of the school hamburgers where they extended the meat with bread. Loved the worcestershire and cayenne pepper, great additions.

My grandson and I made these. They were very good and nice and crunchy, my only complaint was the hot dog inside was barely warm. I didn't want to leave them in the oil any longer or they would have burned the outer crust. Maybe my oil was too hot ? ? ? I guess next time I'll leave them in longer in less heated oil.

Absolutely the best! The only change I made was I had no wine so used apple juice. Easy and even my picky grandkids loved it. Update - I've made these four times now and they are fool proof. Very good and pretty enough for a company dinner.

Very easy recipe with no changes. Perfect soft cookies, but gone way too fast.

I thought this meatloaf had very good flavor but mine kind of fell apart when it was cut. I will try it again and maybe use a little more cracker crumbs to hold it together. I put a glaze on top which consisted of 1/3 C ketchup, 1/3 C brown sugar and 1 T dry mustard.

This was very tasty and different. My husband loved it, which I was a little concerned about with the balsamic vinegar. I didn't have fresh mushrooms so used canned sliced mushrooms. I did add a little cornstarch and water to the sauce to slightly thicken. I think maybe next time I will use white balsamic vinegar so it doesn't turn so dark but I will definitely make it again.

This is a great and very quick to prepare recipe. I used boneless pork chops instead of chicken and added a sliced white onion on top. I skipped the brown sugar as the BBQ sauce I used was quite sweet and I used an Italian dressing made with balsamic vinegar which is also sweet. Will definitely make again - Mmmmmmmm!

I really had high expectations for this cake and it was very good, but not the best carrot cake I've ever had. I thought it was a tiny bit drier than most CC's. I think next time I will add a little more oil for that dense texture. The frosting was fabulous but I only used 3 cups of powdered sugar.

These are fantastic. Only little change I made was used whole milk mozarella cut in tiny little cubes instead of parmesan - outstanding appetizer!!!!

This recipe is very similar to one my dad used to use for beef. I made the marinade exactly as written and marinated two NY steaks overnight. It was excellent, don't know what people are talking about too oily or vinegary. The only thing I can think of is they may not have used red wine vinegar or used a very inexpensive vinegar. The only thing I would have done differently is used more tarragon. I cut it fresh from my garden and fresh is not nearly as potent as dried. I checked info on this site about fresh herbs and it said to use 1 tablespoon fresh to 1 teaspoon dried. Will definitely make again and adjust tarragon accordingly.

This was pretty good, but somehow needs just a little "tweaking". I was afraid it might be too much pepper but that seemed to be fine. I've got hope for this recipe and I'm going to give it another try.

I've made this several times and never gotten around to rating it. It's great as a spread with wheat thins, club crackers, actually any cracker with do. Not overpowering with blue cheese. Even friends who don't like blue cheese like this spread.

This was very easy and very good. I actually took my electric fondue pot on vacation and made it in Lake Tahoe. I did leave out the nutmeg as others mentioned and added Worcestershire sauce and dry mustard. I think next time I won't get such a dry wine or use less. The wine did seem to dominate the flavor when I really wanted the cheese flavor, Not cheap that cheese is quite expensive. I did find the Emmentaler at COSTCO at about half the grocery store price. I will definitely make again.

These are fabulous cookies. So spicy and chewy they really are great. Don't let the unattractive picture with the green sprinkles scare you, they really are very pretty cookies with just the sprinkled sugar on them.

I made this for New Years and it was outstanding. I had to use regular Wesson oil, didn't have any olive oil but it was great regardless. I cooked an 8 lb roast. I cooked it in a 500 degree oven uncovered for 25 minutes, then turned the oven down to 200 for the remainder of the roasting time. It was the best prime rib I've every made!

This was a great meat soak, but a little bit salty. I think next time I would cut back the soy sauce and maybe add a little water or wine to equal a cup. I had some green onions so I threw those in too. This is a wonderful marinade I think the dry mustard is what makes it so unique.

I thought these were very good cinnamon rolls. It seemed like there was way too much brown sugar-cinnamon filling. The first pan I really put alot of the filling in, they were a little hard to roll. The next pan I didn't use as much filling. Go ahead and pack them with up, the overfilled ones were fantastic. They were much better than the ones I scrimped on. I will definitely make them again.

This rice was wonderful. I little time consuming cutting up veggies, but well worth it. I served it with the Swiss Enchiladas on this site using left over turkey. It was a yummy yummy meal !