WOW! One of the best meatloaves I've ever made. I pretty much followed recipe exactly. Left out the green pepper. Added seasonings of 1/2 tbls thyme, dash of worstershire sauce, 1 tbls italian seasoning, 1/2 tbl black pepper. Used panko crumbs instead of wheat cereal. I also top the meatloaf with a small can of tomatoe sauce (put holes in the loaf with your finger and the sauce will get into the loaf).My guy loves my meat loaves and he said he thinks this is now #1. The next day I just slice up the leftovers (I always make sure I make a large enough meatloaf to have leftovers!!!) and fry the slices in a bit of oil to just heat through and put it on good old white bread with a bit of ketchup. Talk about comfort food! Thanks submitter.

Easy and very tasty! Marinated the chops in ziploc bag Sunday afternnon. I used thick bone in chops and broiled them in the oven for about 8-10 minutes each side. If you spinkle just a little paprika on the top of the chops they will blacken like they were grilled and taste a bit grilled. I normally always use a bit of paprika when I broil - especially on chicken. Makes it look so good! Don't overdo the paprika because the food will come out charred. Thanks submitter.

World's Best! This has been in my recipe box since 2003-finally tried it. So easy to make that I will now make Lasagna more often. Followed recipe exactly except for a few MINOR preferences and/or what I had on hand. Listen to everyone, you do not have to cook those noodles. First time I've tried it and it works. Buy regular noodles (the oven ready are more expensive and not necessary). I soaked them while preparing everything else. I cut out all salt as suggested (there is enough salt in the ingredients), used 1 lb of beef, half sweet sausage, half hot sausage and added a half cup more ricotta (I love that stuff!!). I did cook mine for 45 minutes the day before serving (did not uncover). I think that lasagna tastes so much better after sitting a day or two. Next night I heated it up for 45 minutes, uncovering the top for the last 15 minutes. If you follow this recipe exactly you can't go wrong (except I would reduce or eliminate the salt) - or tweak it a little. The simplicity of this recipe and the flavors are great. Four days later it was even bettet!!! Thanks John Chandler - you have obviously made a lot of people happy with your contribution!

These were so simple to prepare and quite tasty so I'll rate it a 5 - but if you have more time I would suggest Balsamic Mushrooms or Mushroom Saute from this site - I think they both have a bit more of a "Wow" factor to them. Thanks submitter - this is a keeper.

Simple comfort food! For some reason I started cooking this early and it was done way before the roast was ready. But it turned out sooo creamy that it reheated beautifully. Thanks sumbitter.

Fabulous/5 Star/Easy!!! The house smelled out of this world when it was cooking. I followed recipe exactly except that I had a 3lb roast and I used the full amount of seasoning for a 5lb roast. Would do that again. Served it with Suzy's Mashed Red Potatoes (from this site), corn on the cob and applesauce.

I thought this was wonderful and very quick to make after work. I already had thin veal cutlets so I had to fool around with the recipe so the veal would not overcook. I used canned mushrooms since that was all I had. I seasoned the flour with adobe seasoning and then floured the veal. Cooked the veal in the butter and oil for about 2 minutes each side - removed veal. Quickly heated up the mushroom in remaining oil and butter then added lots of marsala. Added the veal back into pan and cooked for 5 minutes more covered. Removed veal (kept warm) and took another submitters advice and added some heavy cream to the sauce and heated until thickened. My gosh that is good stuff. I served it with Parmasean Pasta (right from the box!) and spooning that sauce over the already rich Pasta and the veal was sinful. Thanks submitter.

Fabulous! Followed exactly except that I took another reviewers advice and broiled the chicken at the very end to just char it a bit and then propped it up on the mashed potatoes for a nice presentation. The gravy is outrageous. Thanks submitter - I am going to make this again soon.

I wasn't crazy about it but everyone else liked it so I won't ruin the high rating. Thanks submitter.

Also thought it was lacking in flavor - needs fresh ingredients.

Excellent and quick if you don't peel and seed the tomatoes. So many said it didn't make a difference - I've tried it both ways and it really doesn't make a difference. If you "puree" the soup long enough it will be extremely creamy (no seeds/no skin). I make this every summer thanks to my friend Margherita from Staten Island who grows her own tomatoes, basil, eggplant, etc. Thanks submitter and Mags and PaPa for your wonderful garden!

Excellent - and the recipe was perfect with the addition of using the other reviewers suggestions of salting and sweating the eggplant and cooking it for 10 minutes on each side. This only served 6 in our family.

This was okay - it didn't taste like authentice Jamaican food to me - something was missing.

Loved it. Did end up adding some milk when I was mashing at the end. Did not want to keep adding oil to make them creamy. Great flavor!

I was skeptical but now I am converted! Only way I will ever cook a roast again if I have the time. It was a beautiful bright pink inside! I used Montreal Steak Seasoning as a rub and brushed Kitchen Bouquet Browning and Seasoning Sauce on it which gave it a great color.

10+ - I was not able to use a grill but followed reviewers who made this and also had to use an oven. Put the rub on as directed and then baked the baby back ribs in a 325 oven for 1 hour - turned them over and cooked another hour. Slathered barbecue sauce on after the 2 hours and broiled them for 5 minutes. These were the most outrageous, tender juicy ribs I have ever made - and I have used many recipes from this site. Can't wait to try the 1 hour method with a grill. I will definitely make these ribs again over the week-end. Thanks Bonnie Q!

10+ - I was not able to use a grill but followed reviewers who made this and also had to use an oven. Put the rub on as directed and then baked the baby back ribs in a 325 oven for 1 hour - turned them over and cooked another hour. Slathered barbecue sauce on after the 2 hours and broiled them for 5 minutes. These were the most outrageous, tender juicy ribs I have ever made - and I have used many recipes from this site. Can't wait to try the 1 hour method with a grill. I will definitely make these ribs again over the week-end. Thanks Bonnie Q!

Nice and easy and good - I was using the broiler and I was afraid the steak might get a bit dry while cooking so I let it marinate in Worcestershire Sauce for 20 minutes before cooking it and then applied the Garlic Butter as recipe suggested. It was delicious. Thanks submitter.

Nice and easy and good - I was using the broiler and I was afraid the steak might get a bit dry while cooking so I let it marinate in Worcestershire Sauce for 20 minutes before cooking it and then applied the Garlic Butter as recipe suggested. It was delicious. Thanks submitter.

Followed exactly - delicious and easy to make.