Doubled the sauce and it was really good.

I used really good parmesan and it was still bland for us.

Gave a rating of 4 only because I had to modify to get the results I wanted. Based on other reviews, I did not use Frosted Corn Flakes and I sub'd chocolate chips. As others have mentioned, this needs more cereal. I just kept pouring a little more in until it got to the consistancy I wanted. I used my medium sized cookie/muffin scoop and they came out perfect.

This was awesome! I tried this fried as written, as steamed dumplings, and as a lettuce wrap. All three preparations were delicious but I have to say that my favorite way of eating this was straight out of the pan! The recipe made more than we were going to eat so I refrigerated some of the filling and ate it the next day heated in the microwave. The best!! Also served homemade fortune cookies from this site. How fun!

My husband thought this was delicious. I thought it was just okay. I’ve only made grits a few times so I was a bit surprised that the recipe called for 48oz of broth so I compared that to the directions on the package of grits and decided to go with the package. I used 40 ounces and cooked the grits covered for 30 minutes. The grits were still pretty runny so I cooked them for about 10 more minutes uncovered knowing that I was going to be adding another 1 ¼ cup of liquid. Once I added the other liquid, I had to cook for another 50 minutes to get the grits to a good consistency. Even with the additional cooking time, I found them still pretty runny so I added about a cup of the cheese to the grits to thicken them up. I made the shrimp as directed (except with bacon drippings instead of Canola) and I found the Worcestershire Sauce to be too overpowering. I didn’t feel the taste was worth the effort but my husband wasn’t around while I was cooking so just based on taste, he rated this a five.

This was simply the best. I've made it two times, the first as written and the second time, I used this as a base for Alice Springs Chicken (Outback Steakhouse). I just added a little bacon and some cheddar cheese and served some of the sauce for dipping. YUM!

We found these to be way too sweet.

Surprisingly my kids found this too sweet.

Loved it! I made the marinade without the salt and when I tasted it, it didnt seem to need the salt so I left it out. I marinated chicken breasts and grilled them. I added 1/2 cup of pineapple juice and 1 1/2 cups of water to the marinade after removing the chicken and I boiled it down to the original consistency and I served this as a dipping sauce. The chicken was wonderful with and without the sauce. I will be making this often!

Delicious recipe! I made this using one an older model crock pot that cooks slower than the newer models but I still found 8 hours on low to be a bit too long (chicken was a bit dry). Other than that, we thought the flavor was excellent! I resisted the urge to kick it up a bit because I knew my kids wouldn't eat it if I did but I bet this would be good with a can of Rotel or other spices added. It also seems like it would work well with pork. Yummy!

This is a really fun recipe! I made these today with a bag of the Halloween colored M&Ms (left out the black ones) and served them up as Gobblin Eyes :)

This comes out perfect everytime! It is a perfect dish to make in an outdoor kitchen while entertaining guests.

I get my filets at COSTCO and they are very big so my husband and I usually share one. After letting the steak rest for 5-10 minutes, I slice it, cover with onions and cheese, and pop in the toaster over for a few minutes to melt the cheese. I've made this several time and regardless of which cheese I select (last night was Gouda), it always tastes awesome. Definitely restaurant food!!!

I had very high hopes for this recipe and it actually exceeded my expectations! Although I had fresh Rosemary, I didn't have any sprigs strong enough to use to skewer the chicken so I used toothpicks and laid the Rosemary on top. I have a lot of house guests coming in the next few weeks so I plan to roll up several pieces and freeze them. I can just pull out what I need, whip up the sauce and I will have a very easy elegant dinner. Thanks for sharing!

This is one of my favorite recipes from this site and I prepare it 2 different ways. I prepare as written with the Ketchup substitution and I either grill it, or I dump the shrimp and marinade into an 8x11 pan and cook it all together as scampi. Depending on the size of the shrimp, I cook it at 450 for about 5 minutes and then I broil it for about 5 minutes. The marinade becomes a great sauce for dipping bread into or for serving with the shrimp over pasta.

Excellent! Didn't change a thing and the entire family loved it!

Excellent recipe as written! I will never use prepared mix again. I used the entire recipe for a pound of beef and it was great (although too spicy for my little kids).

As with all recipes, the seasonings make all the difference. I used a very spicy blackening seasoning and these turned out great!! Serve on an English Muffin.

I have made this several times with variations on liquid and spices. My favorite version is substituting dried onion soup mix for the canned and adding a half a cup of Bold and Spicy A1 sauce. I use light beer and find that you can't taste the beer but it helps tenderize the meet. Slicing the beef thin and adding back to the juice for awhile is a must.