I would make this again. My family loved it. A nice change from the cream of mushroom/ onion soup recipes. I had all the ingredients on hand! I added carrots. I did not bother straining the liquid, or thickening the gravy. I did not even use the browning sauce. The apples were bland after cooking and mushy so you can discard them. I served mine with mashed potatoes and some horse radish sauce. I am thinking of maybe substituting apple cider or juice in place of the apple's next time!

I made this in a slightly smaller pan than the 9x13. They came out nice and thick but a bit too much for me. I am now making a second batch in the pan size called for the recipe. I do like the flavors, I did add some lemon zest from about 1 1/2-2 lemons to the filling. I also used 2 big lemons and 1 regular sized lemon that equaled to 2/3 cup of juice. This was perfect, because I like it on the tart side. I did add a pinch of popcorn salt when making the crust. Popcorn salt is very fine and blends easily. When the bars cooled I took a mesh strainer with some powdered sugar and sifted it over the top.

Sorry, I followed this recipe exactly. Turned out to be a very dry cookie. I am a veteran cookie baker, and I was disapointed. Sorry. The flavor wasnt bad, but I diddnt care for the texture.

I made this with the exact ingredients and measurments as the original recipe posted. Normally I end up tweaking something here or there. The only thing I did change was not cutting the chuck eye's in little strips. I left them whole and put them in a ziplock freezer bag with the marinade at 10pm the night before, Then the next day at 6pm, we grilled the steaks. The flavor was awesome! Even my picky teenage daughter who swore off steak loved it. We decided for us that chuck eye's were a bit on the fatty side for us, Next time I will use petite sirloin. Thanks for a wonderful recipe.

I love beef stroganoff. Sorry, this recipe was just o.k for my family and I. Not the best, but not the worst either.

This was so easy, I wanted to try something that diddnt involve powdered sugar. I put this on the Too much chocolate cake recipe I got off this site. This glaze complemented the cake, it wasnt to thick or runny, I used wax paper under a cooling rack that the cake was sitting on and cleanup was a breeze. This makes quite a bit of glaze, I diddnt use it all, I wanted just a bit of glaze to run over the top and sides and this worked beautifully. I saved the extra so I could drizzle over ice cream.

I made this cake tonight.I used Chocolate Fudge cake mix since it was all I had. It was moist, I only used 3/4 cup of oil because I ran out, and then a 1/4 cup of half and half as another reviewer suggested. I baked it at 340 for about an hour. Everyone enjoyed it. If you like a moist chocolate cake you will love this.Edit 8/12/08: I had to give this recipe 5 instead of 4 stars. Everyone is asking for more cake! I actually had to hide the last peice to give to someone, and the family bickers about who gets it. My teenage daughter wants to attempt to make it with her friends, and she don't make cakes! Thanks again for a recipe I will use over and over. EDIT: I made this one week later, and used Devil's Food Cake. It was good, but not as good as the Chocolate Fudge cake. If you have this cake mix in your store get it!

Very tasty recipe! I was leery about using this combination, but it was delicious! I did follow some of the other reviews here and reduced the honey to a little less than 1/2 cup. I measured in 1/4 cup increments. Added from there. I also used the "chilled russian dressing" from this site. One of the things I did different was to add a few tsps. of balsamic vinegar to the sauce, I love balsamic with pork and this helped cut some of the sweetness. I cooked mine in a reynolds oven cooking bag at 325,till it reached 160 degrees and it was perfect with mashed potatoes and a salad on the side.

I am giving this 4 stars because it was fun to make with my daughter. For us, the texture wasn't great but it tasted o.k. She was just so happy that she got to make bread all by herself and was proud to share it with everyone. That was priceless! The ease of making this was awesome.5 stars. Taste wise I would give it 3 stars. Maybe its because I live in such a dry climate? I don't bake bread at all, so maybe it was just us being new to breadmaking, that gave it such a dry texture. Followed the recipe exactly.

This recipe was just o.k for us. I think next time I will try it with some fruit and some sweetened whipped cream. It was just a bit on the bland side, but not bad. I think there is room to improve on this and I will edit this review after I make it again.

I followed the other reviewers' advice and punched up the recipe a bit by adding some seasonings. I sprinkled some garlic powder,Mrs.Dash table blend and some lemon pepper over the chicken. I also followed another reviewers advice with the dijon mustard but added instead 1tbl. sweet & hot mustard since that is what I had. I also added 1/4 cup of romano cheese to the mayo. It was very easy. I put the mayo mixture and the breadcrumb mixture on 2 separate coated paper plates and just tossed them when I was finished. The recipe wasn't bad at all..Just wasnt WOW factor for us. Would I make it again? If I was pressed for time maybe.The chicken was very moist, and we squeezed some lime juice over it before eating.I served with roasted potatoes and a salad.

Everyone liked this when I made it tonight. I followed the recipe but the only exception I made was: After I removed the chicken, I added just a bit of brown sugar to the sauce. To cut down on the acidity. I also added a touch of heavy cream. The taste was wonderful, although it was not visually appealing. I served it with hot french bread, a tomato salad and sweet potato fries as someone suggested here. A nice family dinner.

this one is hard to mess up. I usually mix up the taco seasoning mix with some of the sour cream or cream cheese to give it some flavor. I dont use lettuce, maybe because here in Phoenix I am afraid it will wilt if left out.This recipe you can add things as you like..green chiles, cilantro, flavored refried beans,different flavors of salsa etc. A nice good basic recipe. I like the added touch of cream cheese.

this was delicious! I had used balsamic vinegar and it came out great.

delicious. I used balsamic and seasoned rice wine vinegar. everyone raved about this dish.

This had a nice, different flavor to it. I had made it for a cousin who was on a strict carb intake and we all liked it. Its not a traditional bbq sauce...the color is kind of funky,my kids wouldnt eat it. but it tastes good.

We loved grilled wings and this was a hit. We did use Cherry Coke as another reviewer suggested. They do get a little black in some areas. It's just the sugar from the sauce. I was shocked at first when my husband brought them in from the grill, but they were juicy and far from being dry. Even my picky teen daughter ate these.

I have been searching for a recipe close to my mothers lime cake for over 15 years. This is the closest I have had! I just baked it, and havent even poured the frosting on it yet. I just leveled the layers and got to nibble on some of the extra..WOW! its delish! I did not purchase the lemon cake mix, I used yellow instead. All I had here in my pantry. And it still came out wonderful, I just added 1/2 tsp of lemon extract, when I still felt that diddnt give it enough tang I gave it 1/2 tsp of lime juice. I am going to frost it with a cream cheese frosting with a few tbls of lime thrown in. I will make this over and over. Thanks for a wonderful recipe!Edit:8/27/08- I have made this cake over and over. I have made it in a bundt pan with a lime glaze and powdered sugar over it. I have also made it into a 1/4 sheet cake by doubling the recipe, and using a cream cheese lime frosting. YUM

I too, followed other reviews and substituted half the butter for the shortening. I also used popcorn salt. It is a finer grain of salt and mixers better.Also, I added 2 tbls of merigue pwder to it to stabilize the whipped cream, i thoughtit would make it more stiff to pipe borders and flowers. I did end up using about 7 ounces of the whipping cream. I did find the frosting on the sweet side. Next time I will adjust the powdered sugar. It spread like a dream and I frosted the cake with little effort. But when it came to piping borders and flowers, I found I had to stiffen up the frosting a bit by adding even more sugar to it. Overall, a good frosting that I would use again, I would just tweak it a bit. Of course, I diddnt follow the original recipe and that could be why I had the results I did. Butter is alot softer than shortening. Everyone loved this frosting.

I used half bittersweet and half milk chocolate chips, and 3/4 cup of butter instead of the 1 cup. As suggested by other reviewers. How easy this recipe is! But tasted wonderful! My family loved it and it is definatley a keeper. My kids can even make this! Thanks for a wonderful recipe!