This was excellent but I did make a few modifications. In lieu of the red onion, I added chopped chicken and slivered almonds. I added a little bit of the fruit juice to a low fat BV dressing (I like T. Marzetti's). I also used bagged/prepared field greens instead of spinach. Excellent!!

This was good and easy. But it's more like beef stroganoff than beef stew. To enhance the stroganoff flavor, I added 1/3 cup sour cream and mushrooms towards the end. Next time I'll go for the stew effect and add potatoes and carrots at the beginning and some green beans and mushrooms towards the end.

My husband and I went to heaven the night we made this! We had never had flank steak before so this was something new. Now we'll be making it all the time. I used 1 tbsp. veg. oil (didn't have any olive) and 1 tbsp. sesame oil since since the rest of the reciple had an Asian theme to it. I also added about 1/2 to 1 tbsp. hot red pepper flakes. It certainly didn't add any spice but it may have added to the flavor so I'll do that again next time. I marinated it for two days, grilled it med. to med.-rare and sliced it real thin against the grain. Superb! IMPORTANT: You must slice this cut of meat thin and against the grain otherwise it won't be tender.

I wish I would have read the reviews before making this so I could have modifed it. It's not the best nor the worst recipe. I tried it with chicken and I agree with the others that it was just spicy chicken and it lacked any other type of flavor. I doubt I'll make this again.

I'm sorry but I have to disagree with the others. While it's not bad, it's definitely not the best I've had. It had little banana flavor but it did have a bitter flavor. After looking at other banana cake recipes, I noticed this recipe, on average, called for two to three times more baking powder than the others. I'll stick to my Fanny Farmer recipe which is the best I've tried so far.

My husband and I thought these were outstanding. As good if not better than any I've ever had at authentic Mexican restaurants - and I consider myself an enchilada connoisseur. I used half of a large poblano chile pepper which are very mild in flavor and heat. You will not need a full 1/2 pint of cream. A lot of it went to waste. I had much more than 2-1/2 cups of liquid in the end so I measured 2 cups for the bottom of the 9/13 pan and dumped the rest. For me, the recipe made 9 enchiladas, stuffed to the hilt. My husband called me at work today to tell me how good even the leftovers were and asked how soon could we make these again. Thanks Gerry for a definite keeper.

My husband and I both thought these were good - he liked them more than I did. I used a "super moist" cake mix as opposed to one with pudding. I never could notice much difference between them. I think they need more of the cheese flavor so if I make these again, I'll definitely have to double that part of the recipe.

I decreased the sugar to 4 tbsp. My husband and I both agree this recipe is DELISH! And I even forgot to add the wine. I used sirloin instead of tenderloin and marnited overnight since it's a slightly tougher cut of meat. It turned out awesome. I can only imagine what it must be like with tenderloin (my absolute favorite). I did add a carton of sliced mushrooms and cooked them with the meat. I also added a cornstarch and water mixture to the gravy to thicken it. Served it with Uncle Ben's original reciple long grain and wild rice and broccoli. Absolutely wonderful.

These were very good. I substituted reduced fat cream cheese and corn tortillas. Those parts of the tortillas that weren't covered with cheese turned hard. Next time, I'll poor a can of enchilada sauce over the top (but under the cheese), both the alleviate the hard spots and because I think it will taste even better. I served these with chopped lettuce and tomatoes, taco sauce and sour cream. Also, this made either 10 or 11 enchiladas which I was able to squeeze into a 9x13 pan quite easily.

I didn't care for this much but my husband did. I used Pillsbury's Golden Corn biscuits for a Mexican flavor and served it with lettuce, diced tomatoes, and sour cream. I thought the amount of breading was overwhelming and the meat mixture lacked some flavor. There seemed to be a discrepancy with one of the ingredients. I bought a 17 oz. can of biscuits (not 10 oz. as the recipe calls for) and had less biscuits than what the recipe indicated. It all worked out and I used all but one of the biscuits using an 8 inch pie pan. I won't be making this again unless my husband really wants it.

This recipe was wonderful - very french gourmet. I added sliced onion and doubled the recipe. I did add more sour cream at the end because I thought the wine was overpowering. Next time I'll make it with a mellow flavored wine. But it was great on steak! I'll also slice the mushrooms thicker next time so their flavor and texture doesn't get lost in the sauce.

Could somebody please tell me what "browning sauce" is? I'm not a pro but I have been cooking for many years and have never heard of this. Thank you very much.

The sauce for these ribs is excellent. Probably the best ribs we've ever had (except for the cut of meat - read further). And the preparation method worked out well. We used the grilling method just prior to serving. The only thing I would do differently would be to use babyback ribs which are much less fatty than spareribs. Thanks for a great recipe, Kristy. We'll be making this often.

It was quite tedious triming the membrane from the rack of ribs. It might be easier if you cut each rib into individual pieces. I followed the directions exactly and after 30 minutes on the grill, my ribs were on fire. Probably not the direction's fault but I may just have a very hot grill, even on low. While they were a tad charred, my husband said they were the best ribs he ever had and I thought they good too (just too burnt for me). I'll make the recipe again but will probably bake them in foil first and then finish them off on the grill.

Everybody loved these cookies. I used 1 cup milk chocolate chips and 1 cup cinnomon flavored chips.

This recipe is AWESOME! We also served it on warm pita bread with cucumber sauce, called Tzatziki sauce on this website and submitted by Dinah, but I added 1/4 c. of mayo to keep it thicker. It turned out wonderful. I also topped the sandwiches with diced tomatoes. I used 2 lbs. of pork tenderloin (Hormel Always Tender brand) instead of 4 and it made five skewers of meet! And I even ommitted the green peppers. This was plenty for sandwiches. I still made the same amount of marinade and I'm glad I did. The marinade doesn't make that much and it was perfect for two pounds. I added a Greek seasoning, found in supermarkets, to both the marinade and the sauce instead of salt and pepper. Can't remember the name but it's in a yellow with red shaker container. It's a staple in our house. Thanks Abby for a real "keeper."

This is an awesome recipe with modifications. For those that said it lacked flavor, add 1/2 teaspoon curry and an extra teaspoon of lemon juice. I also use more chicken, only 1/2 cup shredded cheddar which is cooked with the rest of the sauce ingredients until cheese is melted, then poured over cooked chicken, and steamed broccoli (make sure to pat with paper towels), and sprinkled with a bread crumb mixture of 2 tbsp. melted butter and 1/2 c. bread crumbs. WONDERFUL! This is excellent with Uncle Ben's Long Grain and Wild Rice mix - originaly recipe, served on the side.

WONDERFUL! Great on croissants. My husband didn't think he would like the grapes (kind of a meat and potatotes guy) but he really liked it; moreso with the grapes than without. I didn't add the almonds this time only because I didn't have any. This was heavy on the rice so if you prefer more chicken you may want to consider modifying the recipe accordingly.

I was somewhat hesitant about this recipe since I'm not a honey-mustard fan but the flavors were great together. I did, however, substitute the pineapple juice from the can for the sugar to give it more of a caribbean flair, and added a bit more vinegar. It turned out great. I also added the juice of one lime (made a double batch) and one minced garlic clove to the salsa which is how I usually make homemade salsa.

This turned out great. However, I'm not a huge cilantro fan so I'll leave it out next time. I didn't think it blended very well with the asian flavor either but my husband loved it. I too added shredded carrots which added to it's flavor but it also added some color. I also decreased the oil to 1/4 cup which was plenty. I thought it tasted better served right away than it did as a refrigerated leftover - it lost a lot of its flavor. Great recipe though. Thanks. Oh yeah, the sesame seeds are a must!