This recipe is excellent, I looked at the reviews and other recipes and made a few alterations; my family loved them. I quadrupled the sauce recipe. And I used 1# of hamburger and 1# of spicey italian sausage. I ended up with 2 casseroles (one for the freezer). Also, I steamed one head of lettuce and it went to long and ended up a mushy mess. I found a video on the internet with a different technique for the cabbage leaves and I'll never do it another way. Get a very large pot of water and bring up to a small boil; as you're waiting for the water to boil core the cabbage head with a fairly wide margin at the top and take off the outer leaves that are dirty. Once the water is hot, place the cabbage head into the boiling water. After about a minute or so, the outside leaves will start to separate from the head; approx every 45 seconds a leaf or two will separate. As they separate remove them from the water into a pie tin or bowl. This is fail proof and the leaves are the perfect softness to roll with ease.

This was very good, I used 3 cloves of garlic because that's how my family eats. Next time I would not use so much of the bean liquid, it was a little runny for our taste. But very good, I'll definitely make in the future.

These were excellent; I used a mexican cheese mix and green tomatilla sauce I'd made for another recipe along with a store bought roasted chicken and they were delicious. My son is allergic to soy and all the pre-made taquitos have soy in them...so I end up making a lot of stuff from scratch. These are wonderful and lend themselves to just about any filling you want to use. I did quickly fry them in some oil so they were more pliable and while messy and more time consuming, it was just the trick to make them stay together and not split. Will definitely make these again, my husband LOVED them!!!

Excellent! Easy recipe to make and delicious. I followed exactly and am glad I didn't add any additional rum because the taste is pretty strong. My son didn't care for it but that's ok, more for Mommy and Daddy. The icing is a little tricky, had to make it twice to get it to come out correctly--stir at a slow boil for 5 minutes...not a second more! Very good, I'd definitely make it again.

I make this dip but I use 2 cans of shrimp, a regular small onion chopped fine instead of the green onions and I add seasoning salt (or Trader Joe's 21 seasoning salute if I have it) and course ground pepper. It is always a hit and ends up being the recipe everyone asks for.

We absolutely love this recipe, I printed it back when the recipe was for 3 pounds of meat which I prefer because if I did a pound at a time, it might not even last us all the way through dinner! I don't use flank steak, I usually buy a cheaper roast, slice in 1 1/2 inch slices and use a Jaccard meat tenderizer prior to marinating. I remove meat as we cook it, slicing very thinly and quickly sauteeing until it's done. The meat also freezes very nicely after marinated...my family loves this!! Thanks so much for sharing. PS...other than the type of meat I use, I don't make any other changes to this recipe, it's a keeper just as it is!!!

This is a wonderful and super easy recipe. I modified 1/4 c oil and 1/4 c butter as suggested by so many other reviewers and followed what AnitaLouise recommended for shaping (directly on the cookie sheet) and cutting (pizza cutter)...both suggestions were perfect for making this recipe easier to execute. I made two different kinds--leaving out the Anise extract (1) 1 T orange extract/toasted slivered almonds/1 T orange zest/2/3 cup dried canberries and (2) chocolate chip and toasted pecans...both were a hit and every asked for my recipe. Fabulous, I'm already planning my next flavor combinations (Lemon and Blueberry I think....).

This is a wonderful recipe, I make them every Christmas and give as part of a cookie plate for friends. I add a little fresh nutmeg and splash of vanilla...really a bullet proof recipe. Hard to do anything wrong! Love them!

Fabulous. Really easy to make, perfect frosting for carrot cake. One recipe was perfect for a 13 x 9 sheet cake, would double the recipe if I was making a layer cake. Thank you for sharing!

Fabulous recipe. I made it exactly according to the instructions, including baking it an hour, and it turned out perfectly. This was for work birthday and it is getting rave reviews. I frosted it with the "Cream Cheese Frosting II" recipe on this site and it is a definite "do again!" keeper.