Perhaps it's because I couldn't find American cheese and had to substitute a mozza/cheddar blend, but it had the Kraft Dinner taste to me. Too much velveta and needed a lot of salt and pepper. Sorry didn't work for me.

Fantastic recipe. I made one slight change and that is added corn starch (mixed in cold water first) to the last 15 minutes to get a gravy over the jus. We used a panini press to grill rather than heat the ciabatta bread used. Flavour was fantastic. Used the leftovers poured onto rice for dinner the next evening. Used a very good Baco Noir as there was no Pinot Noir available but it was wonderful. Thank you.

Mine were very soggy and took a lot longer than stated to cook. Maybe it's my crappy oven.

It was okay, a little bland for my tastes. Definately simple and I followed other reviewers suggestions to put foil wrapped chops in a baking dish, but found the oil/butter mixture just swimming around the chops and just didn't get the flavour for all that fat so I won't make this again, sorry.

I recently had dinner at a place in Toronto known as "the nose" and one of their signature dishes is an appetizer of one giant meatball swimming in sauce with shavings of asiago. It is melt-in-your mouth good. This meatball recipe comes the closest to it I have ever had. I did make some changes because I couldn't get the ground veal that day and instead used chorizo sausage and lean ground beef. Kept true to the rest of the recipe but also baked instead of frying and only because after adding the water, with the already moist sausage meat I wasn't sure it would hold up in the frying pan. Despite using no oil at all it was fantastic! It looked beautiful too but we were too hungry to stop and take a picture. Thank you for a great recipe!

I found it bland and disappointing since I wanted to sink my teeth into moist but dense gingerbread. It lacked the intensity I was looking for. I did add chocolate at the end as a marble effect one poured into the tin. Maybe black treacle instead of molasses would be better.

This is light and refreshing and the zest of the lemon enhances the lemony blueberry flavour, a great combination. I used organic milk and eggs and the eggs whites whipped up beautifully. Mine needed an additonal 5-7 minutes after removing the foil to set up. I like blueberries so I used 2 cups. Enjoy!

This pie was delicious. I used frozen rhubarb and it worked out just great, I did find the lemon zest a bit pungent and would omit next time but I am a purist when it comes to rhubarb - no strawberry or lemon nonsense for me.