Excellent combination of herbs adds a subtle flavor. I DO NOT cut into the meat, as this allows juices to seep out. Instead, separate the fat from the meat and insert your garlic in these areas. I also use about 3 to 4 times the amount of garlic called for. I preheat my oven to 450° and allow the roast to cook at this temp for 20 minutes. I then decrease the temp to 250°. By cooking at a low temp your roast will be cooked evenly throughout. About an hour/pound for rare.

I noticed that some of the reviewers found this dish to be too salty, I actually added more salt at the table; just personal preference. Tripled the amount of steak seasoning called for and added some garlic powder. Sautéed onions and green bell peppers with the ground beef, I then stirred in corn and Italian-style tomatoes for veggies. Next time I'll use fresh minced garlic and perhaps some gravy mix or onion soup mix as other reviewers suggested, a bit too bland for my taste buds as is.

The gravy was too sweet and thick, had to quickly thin it down. Other than that, this made for a tasty meal. Next time I will omit the honey and increase the amount of milk. Will probably double the amount of gravy called for as well.

Sorry, but this dish is not for us. The lemon seemed to overpower the garlic and I always use more garlic than called for.

For me the flavor is too strong to use as a marinade and I only marinated my steak for 45 minutes! Think it would work better as a sauce to baste your meat with while cooking. The flavor is good, 'am trying to think of a way to tone it down a bit.

Sorry, not for us. Perhaps I've been spoiled. I was fortunate enough to go to Greece, plus live in a community state side that had numerous Greece restaurants ran by Greeks. This isn't what Souvlaki tastes like.

I used this recipe to make Halloween cookies with my Brown bag cookie mold. The process is time consuming, but well worth it. The cookies hold the impressions of the mold nicely. Be sure to chill the dough well and use a large egg, not an extra large or jumbo. Try substituting the milk with orange liqueur or one of your favorites.

Easy to work with. Excellent flavor, not to sweet. Holds cookie press impressions well. The perfect sugar cookie, thanks Maxine.

A lovely soup that can be prepared in no time at all. I cooked only the broccoli stocks (peeled first) in the chicken broth. I allowed the stock to simmer down quite a bit, pureed and added the milk. There was no need to thicken the soup since I had cooked the broth down so much. I steamed small broccoli floweret's and added to the soup.

followed the directions to a T, EXCELLENT! Gave one of the chickens to the neighbors. They called after dinner to say it was scrumptions and a definite keeper. My chickens took 5 hours, I basted during the last hour of cooking.

A tasty and easy dish. I love veggies so added fresh sliced mushrooms, white onion & green bell pepper. I sliced my carrot as opposed to shredding them, cooked them a bit longer than the other veggies. I used linguine as I was out of Angel hair pasta. Also did not have Chinese black bean and garlic sauce, so just tossed in approximately 3 tsp of chopped garlic. I marinated the chicken in Teriyaki sauce prior to cooking. I only used half the amount of pasta called for, but the same amount of broth. This ratio of broth to pasta was perfect. I will make this recipe again with the following changes double the amount of sauce, add a larger variety of veggies, use Teriyaki chicken & chopped garlic. Overall, a lovely basic recipe.

I feel I make way too many changes to fairly review this recipe. I decided on 4 stars as the ingredients and method of cooking sound good, but this is far from being a traditional way to fix Braciole. An Italian friend and great cook gave me loose instructions on how to prepare this dish, they are as follows. Finely dice the next 3 ingredients; 1 peeled carrot, 1 celery stock, 1/2 yellow or white onion, set aside. Pound a 1lb to 1 1/2lb flank or round steak to 1/3” to 1/4” thick. Mince 2 large cloves of garlic and sprinkle over meat and work into the meat. Season with salt and pepper, sprinkle with 2TBLS chopped parsley. Top with 4 slices of prosciutto (enough to cover meat), grate 2 TBSP Parmesan or Romano cheese over meat and sprinkle evenly with 2TBSP pine nuts. Some Italian cooks sprinkle 2 TBSP of raisins on, I personally prefer not to, your choice. Roll flank steak from long side into a log and secure with toothpicks. Heat 1/4 cup of olive oil in fry pan and fry until brown on all sides. Remove to dish. Heat additional olive oil in pan, add carrots, celery and onion. Sautee ‘til veggies are tender, but not brown. Add 1 cup red wine, scrapping up browned bits from skillet. Cook until wine is reduced by half. Add 1-15oz can diced Italian style tomatoes and 15oz crushed tomatoes. Place all ingredients back into pan or Pyrex dish and bake or simmer stove several hours 'til tender. I plan to use Bob's method.

Wow, loved the spiciness of these meatballs. I made only a few changes. Used Italian style breadcrumbs instead of croutons (simpler) and reduced the amount to 1/2cup. I used 1TBSP of Worcestershire sauce instead of 3. Per other reviewer’s suggestion, I baked my meatballs instead of sautéing. Pre-heated the oven to 350° and baked for 15 minutes, immediately transferred the meatballs to my sauce. My spaghetti sauce was a bit sweeter than I like, these spicy meatballs balanced the flavor out perfectly. Plan to make large meatballs for meatball sandwiches.

Yum, creamy and tangy! I used lime jell-o as my husband isn’t a big fan of lemon; also, this recipe reminded me of a lime jell-0 my mother use to make. Other changes I made were simply to cut calories. I used sugar free jell-o, low-fat cottage cheese, fat-free Cool Whip; which eliminated the need for sugar. The results were a low calorie dessert. A definite keeper.

The mustard overwhelmed the other flavors. I'm thinking it might have been the type of mustard I used. It was prepared hot mustard, although; I didn’t think it was hot in the least. It did however, have a very strong flavor. My husband liked this sauce, so will try this recipe again. I will use a different type of mustard, perhaps yellow, spicy brown, Dijon; any suggestions?

I enjoyed this recipe, not quite a 5, but is deserving of a 4+ rating. I did not have hot cheese crackers so substituted breadcrumbs with chili powder and some hot sauce. I Love the spiciness of this recipe. Will make it again and definitely use the hot cheese crackers, perhaps this will make the difference in a 4 verses a 5 star rating. Think mixing some cheddar in the meatloaf and topping with pepper jack cheese would be yummy.

Just made this for lunch, Yum! It's a great comfort food not to mention quick and easy to prepare. I omitted the sugar. Doubled the sour cream and left out the cream cheese, as that is what I had on hand, but think it would be great with the cream cheese. Wonderful as is, but believe the addition of Rotel diced tomatoes and chilies would be great. Believe this will be one of those basic dishes that lends itself to a variety of changes and tastes.

WOW, the best! Like other reviewers, I thought the addition of sour cream sounded odd. However, other reviews also said, DON’T leave it out. Reluctantly I added it. Don’t know if this is what made this particular recipe better than others, but from now on; my ziti will always be made with sour cream. I didn’t have pork, so I doubled the ground beef and used ricotta instead of cottage cheese. I mixed all the ingredients together with the exception of the provolone and parmesan cheeses. Poured the mixture into a Pyrex dish and topped with the provolone and parmesan. Baked covered for 15 minutes and uncovered for another 20 minutes. After dinner, my husband stated that he’d be having the leftovers for lunch! I’ve been trying for years to find a ziti recipe that he really likes, success! Thanks SETHALLEN for this simple and lovely recipe!

Yuuummmmeeee!!!! Light and creamy tasting. Goes together quickly and effortlessly. The only change I made, was to make my own chocolate graham cracker crust.

A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup I’ve yet to find, and sooooo… simple! The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If you’re using this for a main course, as I did; you may want to increase the amount.