YUMMY YUMMY YUMMY! I use flank steak as it is my fav and is more tender than flat iron or skirt steak. Followed recipe as stated and grilled over charcoal...also have grilled with charcoal and hickory or mesquite DAY-UM WAS IT GOOD! Served with baked taters with all the fixin's and a garden salad. Add hot buttered corn on cob for a very hungry crowd. (double recipe if cooking for more than 4). Try this rub you won't go wrong. Thanks Miki!!!

This is a good method to cook a roast. I gave it 4 stars because there is room for improvement on the seasonings. I like to cut cloves of GARLIC into chunks and make little slits all over the roast about and inch or two deep and insert the garlic chunks into the roast. The garlic flavor that infuses throughout the middle of the roast is AMAZING! The garlic gets slightly sweet and mild when roasting. Then season the ouside of roast and brown on the stove top in a touch of oil on med low heat until carmel brown and then deglaze the pan with broth(1/2 cup or more),red wine(1/2 cup or more), and add bay leaf and Thyme to flavor the gravy. Of course I add the onion,carrot,potatoes,mushrooms and sometimes celery at the last hour and baste them with the juices every now and then. When roast is resting after pulled from the oven place vegetables in a bowl and reduce the pan juices on stove top. If gravy tastes to salty then add broth or water to dilute. Over medium high heat thicken the gravy with a slurry of flour mixed with water til smooth and whisk into drippings until gravy thickens. Season with Salt n pepper if needed.

I gave this 3 stars because the butter burns and there's not enough seasoning. Good basic recipe if you add your own touches to it. I use half canola oil/half bacon grease. You really can't beat the flavor that bacon grease gives the toms. Also I dip the toms in seasoned flour(to make the coating stick to the toms),then egg, and then your favorite cracker crumbs. If you mix the cracker crumbs with the flour (like others suggest) you just don't get enough cracker. I agree with adding a pinch of garlic powder, onion powder and cayenne. I served it with Burgerville special sauce (known to you great Northwesterners!) It was awesome!

I used this as a base recipe and added my own touches. I pounded the boneless, skinless chicken breasts between two pieces of saran wrap to make them tender and less thick. I used my fav. teriyaki sauce to marinate and I also sauteed some sliced mushrooms then added some sauce to the mushrooms. I grilled the chicken on wood chunk briquettes (the smoky flavor was amazing). I use swiss or provolone cheese and grill the pineapple per the recipe. I used plain mayo instead of thousand island. My sister suggested to use chipoltle mayo to add a little kick. I may try that next time. Great recipe to add your own touches to!

I've made this and it was very good just as written.

I made this for a camping trip at Glamis/Imperial Sand Dunes Ca. over Thanksgiving weekend. It was a pot luck and was served with Carne Asada Burritos. Every one loved it! I added a chopped poblano pepper (mild) and it added such great flavor. Even the people who didn't like onions and bell peppers ate it! I doubled the batch and there were no leftovers and people were looking for more. This is a keeper! I'm making it again tonight!

I have served these several times during the holidays and at parties. The only thing I did differently is I used Hidden Valley Ranch bottled Salad dressing instead of the dry ranch seasoning. Be careful how many you put out because your guests will fill up on these and not be hungry for dinner! They are always the first to go and everyone asks for the recipe. They are addictive! I'm making them for Thanksgiving potluck this year!

Very good. This website gives you the option to scale down the servings so you don't end up with too much dressing. Just use the same amount of salad ingredients.

I was very pleasantly surprised by the rich flavor!! I added more garlic,mushrooms and an extra can of clams. The second time I made it I added WHITE WINE (pinot grigio) to the sauce and that took the sauce over the top! I highly suggest you add the white wine!~ Don't forget the freshly grated Parmesano/Regiano (don't use imitation!) This I will make for company it's that good!

I've never made any type of bread using yeast. I was so excited that these turned out beautifully! The dough was tender and tasted just like Cinnabon! This is a keeper!

BEWARE of anyone who does not love chocolate!!!

ROCKIN' GOOD BANANA CAKE!!!