Have never made this recipe as is because Ranch dressing did not make sense to me if it's supposed to taste like chicken wings. I used a good quality Blue Cheese dressing, boiled 1lb. boneless chicken breasts then diced them, and I use Frank's X-tra hot sauce. This is also good served with pita wedges.

Made this recipe according to Jillybean14's suggestions, the only resemblance to true Beef Stroganoff is that it has beef and a creamy texture. This recipe is okay in it's own right but beef stroganoff it is not. The original recipe does not even contain mushrooms. Like I said okay in it's own right. Will not make again as I do have a great stroganoff recipe that I make with beef tenderloin.

This is a great soup, next time I might shred some old cheddar into the white sauce and add some roasted garlic.

Loved it! Don't change a thing! You could add chicken and it would be awesome!

Excellent! A real change if you're bored of the same old meatloaf. You can change up the cheese if you like! Will definitely make again!

Absolutely awesome! We 'stole'from one of the other 5-star Prime Rib recipies, stud it with garlic & rubbed it with dijon mustard - outstanding! Next time we'll add rosemary to the mustard - we know it'll be a sure winner!

Awesome and easy to make. I added some chopped green onions and chopped red pepper to the sausage when it was almost done,increased the eggs to 10 and added about 1/4 of milk. Fantastic! Next time I might add shallots and sundried tomatoes, or mushrooms or roasted red peppers... the possibilities are endless.

Have never made this recipe as is because Ranch dressing did not make sense to me if it's supposed to taste like chicken wings. I used a good quality Blue Cheese dressing, boiled 1lb. boneless chicken breasts then diced them, and I use Frank's X-tra hot sauce. This is also good served with pita wedges.

Pretty good recipe but I would like to offer up my baked wing version. Start with 30 wing pieces in a Ziplock bag, add enough hot sauce to coat the wings ( I use Frank's Xtra Hot sauce)and refrigerate for 2 hours. Using Shake n Bake Cajun, remove wings from bag, shake off extra sauce and toss in crumbs 10 at a time using the second envelope of Shake n Bake until they're all done. Place on a foil lined pan and bake @ 400F for 40 minutes. Wow! Hot and crispy wings when it's too cold to take the fryer outside. Of course you can adjust the heat with your choice of hot sauce. Add some veggies and dip and you're good to go.

Pretty good. The only change that I made was instead of adding water and bouillon to the veggies, I boiled the potatoes separately in chicken broth, transferred them with a slotted spoon to the veggie mixture and added 2 cups of turkey gravy that I had left over from Christmas dinner. The reason for the "pretty good" comment was that I found the potatoes overpowering. Next time I'll go with 2 potatoes and increase the turkey to about 2 1/2 cups.

Excellent pot stickers. Tried as per a reviewer, omitted the cabbage and finely chopped a whole can of sliced water chestnuts instead. Did not pre-cook the meat as per the original recipe(not necessary).

Fantastic steak! I've been known to tweak a recipe now and then, but this is one great marinade just as it is. I marinated for almost 24 hours and it was melt in your mouth flavorful!

Great chicken, moist and flavorful. Used boneless skinless breasts, doubled the butter mix and drizzled the remainder over the top, then grated some fresh Parmigiano Regianno on top and baked for 30 minutes. Perfect!

Great, but would add a small green pepper (vs.a tbsp). Feel free to add more tomato sauce & diced tomatoes, as well as cheese. You can spice it up if you like with hot sausage, chili peppers, etc. - still, a keeper!!

So simple, yet so delicious! Followed the recipe exactly and wouldn't change a thing.

Wonderful recipe, very easy to make. I used 2 1lb. pieces of tenderloin, and increased the marinade to the 3lb. amount. Grilled on the BBQ to an internal temperature of 145F because we like our pork with a hint of pink. Also made a sauce as suggested by someone else using the reserved marinade, added a 10oz can of beef broth and thickened with a beurre manier(4tbsps. softened butter mashed with 3 tbsps. flour). This made enough sauce for the meat and mashed potatoes. Definitally a keeper.

No big deal.

good - like the other comments - wonderful the next day!!!!!