It wasn't the best steak sandwich I've had, but still had nice flavor. I omitted the horseradish sauce due to personal taste and added bacon. I cooked everything on the stove top for a little over a half hour. I thickened the sauce with just a touch of cornstarch. I toasted the bread in the oven, then added the provalone and bacon to heat before filling the sandwich and serving. I did enjoy the flavor, but will stick with a more favored recipe to this one.

I didn't care for the balsamic sauce to much. It was very vinegary and the meat was so good I didn't want to mask the great flavor. I served the sauce on the side, and it was barely touched. The cooking suggestions for the steak made such a yummy tender taste of meat! I wrapped the filet in bacon and topped it with feta before the last little broil. Very tasty!

This is a wonderful recipe. I only made a couple small changes. I cut the eggs down to four (large eggs), and I left the crusts on the bread. Other then that I followed the recipe. The first time I made it I halved the recipe and it turned out PERFECT! The second time I did a normal sized batch, the only issue was that some of the egg mixture made it under the bread so a couple of slices weren't the pretty carmelized color when flipped, solution, just make sure that the bread is in there tight enough to keep the egg on top and not surrounding the whole bread. Fabulous recipe, everyone loves it!

These cookies were fabulous! As suggested I hand mixed the batter, and the consistency turned out great. I also added 3 TBS of sugar and 2 1/2 tsp of cinn in a ziplock bag and tossed the balls in (one at a time) to coat, it was a lot less messy then rolling on a plate, and coated way better. 8 minutes was the max to cook for! The cookie should be cracked but still look wet on the inside. Let it cool for a couple minutes on the sheet before transfering to a wire rack. Really good cookie, with a nice mellow flavor and a nice chewy texture!

Very very yummy! I halved the recipe and a 1 quart dish is just perfect for half. I didn't make any changes to the recipe itself, but when layering the potatoes and onions I also added 1/2 the cheese before doing the second layer. I also sprinkled a little extra sharp chedder on the top for good measure. When there was about 10 minutes of cook time left I removed the foil so the top could brown. Next time I will add some garlic...or bacon...or both for a little twist.

These were very very yummy. I followed suggestions for the stuffing and therefore changed several things, so I can't rate it 5 stars, even though it tasted that way when I was finished. The changes I made are as follows...1) I marinated the chicken in zesty italian dressing overnight 2) For the stuffing I used 8 oz of 1/3 fat cream cheese, 2 tsp chives, 3 tsp minced garlic, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp dried parsley and 1/4 c (3) cheese blend. I mixed all of these in a food processor and spread it completely over the unbreaded side of the chicken. I secured the rolled chicken with cooking string, I find toothpicks don't hold it quite as pretty as I would like. 3) I placed a pat of butter on each breast and baked as directed. These turned out really yummy and really filling!

I was wary at first because the cake part didn't seem sweet enough and the filling was way to sweet. I did the recipe as is, and am glad. They turned out delicious! The two balanced each other out perfectly. I did cut a "core" from each cup cake and filled with a pastry bag from the top. I also used the Satiny Chocolate Glaze recipe on this website for the frosting, just dunk the cupcakes in for a smooth surface. I used white chocolate chips and the glaze recipe for the decorative top. My boyfriend took them into work and they devoured them! Thanks for the recipe!

Delicious! Really simple to make and a perfect little appy. I used sweet baby ray's honey bbq sauce and a honey dijon. My kielbasa's were elk meat, and they worked great with this recipe. They were gone in no time!

This was super yummy. I only made the chicken part, because it felt like to heavy of a meal with the potatoes too. I made a couple of small changes...I added parmeson cheese to the bread crumbs as well for the coating. I also added minced garlic and shallots to the stuffing. Rather then frying the chicken, I put 1/2 pat of butter on each breast and baked the chicken in the oven. It took about 45 minutes to cook complete. Make sure to spray the baking pan with non-stick spray!

As many others, I don't have a double boiler, I took others suggestions and put all ingredients (less vanilla) in the microwarve at 30 second intervals, stirring each time til melted. I added the vanilla afterwards. I also sprayed the measuring spoon with pam, so the corn syrup would slide off. I ussed them on cupcakes, and instead of spreading on, I found that dipping the tops of the cupcakes in the frosting worked best...but you have to work fast before the frosting hardens. It is really rich and yummy!

I did this recipe as is, no substitutions or additions and it turned out great! I was wary that there wasn't enough salt, but it ended up being the perfect amount! I tossed everything in a ziplock back to make sure it was coated evenly. A super simple super yummy recipe.

This was really yummy and super easy. I used country style ribs instead of spare ribs, which cut the cook time down signifigantly. I let the meat sit for about a 1/2 hour after spreading the rub mix on. I turned the grill on LOW and basted with sweet baby rays honey bbq sauce when there were about 10 minutes left to cook, my boyfriend likes spicy so I used some Famous Daves Devils Spit on his as well. The total cook time was about a 1/2 hour.

This was really good with a couple of tweaks. I used half-and-half instead of milk, and used just a splash extra for a smoother consistancy, I also put in a bit of garlic salt. Without it the potatoes were a little bland. Other then that I followed directions. It's a simple recipe and turned out nice with just those minor tweaks. I'll use again, as I have had a hard time finding a mashed potato recipe I like.

I followed other reviewers suggestions, but all in all there weren't a lot of changes made. I rubbed the steaks with rosemary, thyme, salt and pepper, and let them sit for a bit. I also brushed the steaks with the butter mix while grilling, I followed the recipes directions for applying as well after they were done grilling. Honestly I didn't taste much flavor of anything on the steaks, they were just greasy from the butter, though they looked good. I wasn't impressed with the flavor and will stick to lemon pepper and garlic salt on my steaks after that bland meal.

I really enjoyed these. I used red potatoes, and the only change I made to the recipe was to use 2 TBS of olive oil. The cook time was right on with the potatoes I used. Make sure to use a lined cookie sheet and coat it generously with non-stick spray. I put a little ranch over them this time, next time I'll sprinkle them with cheese the last few minutes its in the oven. Very yummy!

I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.

This was YUMMY! I marinated the chicken for fondue night. I reserved a little of the sauce, which I thickened with some corn starch for dipping. It was fabulous. By far the best meat marinade I used that night. I cooked up the leftovers the next day in a skillet, and added the extra sauce at the end for a lovely glaze. They looked pretty, tasted and tasted oh so good! I didn't add all the recommended chili flakes, because I was worried it would be too spicy. Other then that I followed the recipe perfectly. I will be using this again and again and again for sure!

It wasn't anything special. But, I did the recipe in reverse which may account for it. We were using the shrimp for fondue night, and I marinated them first and then cooked them in a Coq Au Vin style fondue. They still tasted good, but I've had better.

I thought it was pretty good. Nothing special though. I marinated the steak originally for fondue night, and then cooked up the leftovers the next day for a steak sandwich. The sandwich was better then the fondue, I give the marinade credit there, because I tossed the remaining marinade in the skillet while cooking the steak up. I added the steak sauce as others suggested, which made it taste more like steak sauce then anything. I would use it again though for a steak sandwich dinner, as that was really quite tasty.

They taste just as a rice krispy treat should. Yummy! I've never added vanilla to them before, I don't know if it changed it much, but they still taste great. I used half regular rice krispies and half coco krispies. They were for fondue night, so they got a nice chocolate bath before being eaten as well. A classic and a keeper when it comes to recipes.