This was very good. Wonderful on a cold night. This recipe is very similar to all the other Hungarian Lesco recipes, with the exception of the jar spaghetti sauce. The other recipes refer to it as a condiment and served over rice and noodles whereby this is stew-like.

This was good but not quite a five-star recipe, in my opinion. I too feel the oven temperature is a tad high.

I love reubens and this recipe is especially delicious. But I never really cared for the traditional corned beef, (deli, baked, or boiled) - too tough. So I bought a fresh slab from the meat dept., threw it in the crock pot with some water and the seasoning packet and cooked it on low for about 8 or 9 hours. EXCELLENT!! This made great sandwiches. I will never eat corned beef or reubens any other way. I too buttered the bread and made the sandwich like I would a grilled cheese, in a pan.

I thought this was pretty good - not the best, not the worst. My husband didn't care for it as much but he rarely likes meat/fruit combo dishes. I wish I had read the reviews first because I also felt it was too salty and would have only added one packet of soup mix. But I will not make this again.

This pie was outstanding. I didn't have any brandy (imagine that, I'm from Wisconsin) so I added Kahlua instead. I didn't have allspice so I added cinnamon and nutmeg. I used a combination of Rome and Jonathon apples. I made one with a double crust and another with a crumb topping. Both were delicious. I was afraid the dried cranberries (Craisons) would be too chewy but they were just perfect and a delicious addition.

This was good but it hardens when refrigerated. I thought the corn syrup might keep it soft. On another note, I'll try milk chocolate chips next time just because I don't care for semi sweet quite as much.

This was good but not good enough to make again (so many other recipes to try). I made two packets of Dream Whip instead of Cool Whip because I just like it better. I was a little disappointed I couldn't taste the cream cheese and I used one cream cheese flavored Jell-o (even though I know there's no cream cheese in cream puffs).

This was much better than I thought it would be but I did make a few modifications. I cooked the beef with some garlic salt and the onions. Due to some reviewers who said it was too sweet, I added about 1/3 cup of salsa. I added a can of drained kidney beans (black beans would be good too). Since I'm not a huge cumin fan, I decreased that by 1/4 tsp. and added 1/4 tsp. of chile powder. Instead of green bell pepper, I added a can of mild green chilies. And since it seemed this was poured into a casserole dish and baked simply to melt the cheese, I saved dirtying another dish and when the food was done, I sprinked the cheese on top while still in the skillet, covered it and took it off the heat until melted. This was relatively quick and very easy.

This was very good. Per other reviewers suggestions, I doubled the sauce. My husband said I had outdone myself. Personnally, I think pork cutlets, lightly breaded and sauteed would be much better. The chops were a little bland and dry, and that was after seasoning and grilling. I recently tried the apple mixture from this reciple as a topping for "Marinated Pork Tenderloin" and it was an excellent combination - better than the plain pork chops called for in this recipe. Try it!

I'd rate them a 4.5 if I could. I did saute some onion with the oil. After tasting the meat mixture, I felt it was a little bland so I added some garlic salt and chili powder (will probably add even more next time). I also poured some green chile enchilada sauce over the cream which I feel without, it wouldn't have tasted much like enhiladas. And we prefer corn tortillas over the flour ones. The end product was excellent!

This marinade was excellent. My husband couldn't stop raving about it. But because we prefer different cuts of beef I'll try something different next time. Two weeks later: This is awesome with chicken too. I grilled boneless, skinless after marinading overnight and topped them with swiss cheese. I'm changing my rating from 4 to 5 stars. P.S. The Smart Chicken brand is the most delicious chicken I ever had and worth every penny.

Considering how easy this was and with so little ingredients, I gave it a 4. Tastes good too! But I will add another apple next time.

Excellent!! To anwer Millie's question (which I questioned as well), I didn't have any foil so I wrapped it in plastic wrap. Therefore, I did remove it before placing it in the roasting pan. But I too wonder if the foil should be used for baking purposes as well. After cooking it for 6 hours, the tips of the meat were very dark and slightly hard but nonetheless it was still very, very good. I wonder if that could have been avoided by baking it in the foil. The meat didn't really slice either - it just fell apart, which is fine. My only complaint, and it's a small one, is that it's a tad too salty. I would use a little less garlic/onion salt next time. And I agree about doubling the sauce - half to use for dipping. Thanks Cathy!

We felt this was way too salty - and I like salty food. I even used low sodium soy sauce along with the low sodium beef broth. I did, however, marinade it overnight as opposed to three hours and maybe that played part. I was also a little disappointed, probably my fault because I wasn't paying attention to the ingredients beforehand, but I was expecting something more BBQ-like, as in BBQ sauce. "BBQ'D" Pork Teriyaki Kabobs would be a more accurate title.

My husband and I did not like these at all. We felt the Buffalo flavors are best suited with chicken - not beef.

I liked the sweet/sour concept so the next time I made this I doubled the brown sugar and sprinked 1 tbsp. over the saurkraut and 1 over the beans. This was good on a bun with some ketchup (honest!) but it's also good without the bun. Want it extra quick and easy? Use a bag of Johnsonville pre-cooked brats, thawed, but throw them in still cold. Works wonderfully. My whole family liked this, even my 18-month old. This deserves 5 stars simply because it tastes good but it's so fast and easy. After making this a few times, I realized a regular size can of saurkraut is plenty, at least for our tastes.

I'd rate this a 2-1/2. I thought they were ok; my husband didn't care for them. I agree that the pancakes didn't firm up and they seemed raw even though they weren't. They also had a strong baking powder flavor. Next time I'll use my favority pancake recipe and try adding some banana flavoring - either a liqueur or extract, because I like the concept.

This was ok. I felt the sauce was too thick and overpowering in flavor. It reminded me of Teri Tips which I prefer over this recipe (with a few modifications I made from the original recipe). I doubt I'll make this again.

These were good. They had the consistency of thick crepes (after cooking) as opposed to your typical fluffy pancakes. But nonetheless, very good. I did not think the batter was too thick. I used thawed, frozen blueberries and will add some orange zest next time.

This was very good. I used a Boboli crust, canned mild green chile peppers instead of jalapenos (not as hot), and fresh grilled chicken breast.