This cake has a fairly dense, but tender texture. It is VERY fragrant -- perfect for people who love spice cake (like me!) I decreased and changed the sugar to 1 c. white and 1/2 c. light brown. Could decrease a bit more, or use tart apples (I didn't.) I finished with a light vanilla glaze, and served with a dollop of unsweetened apple sauce which helped balance all the sweet. Will definitely make again.

Wonderful! Have made this several times now, and it's a winner every time. I prefer half olive oil and half butter. Have tried warming the oil on the stove and in the microwave. Slowly on the stovetop gives the garlic a little more time to infuse. If preferred, season the bread crumbs with pepper and a little salt.

Who knew?? Dill pickles and brine in a meatloaf? This was DELICIOUS. I agree with other reviewers who suggested doubling the sauce. I didn't and wish I had. In an 8x8 pan, this is basically an 8x8" hamburger with quite a bit of shrinkage--about 4 SMALL portions or 2 larger ones--perfect for those of us who cook for 1 or 2. This definitely needs to rest for 10-15 minutes after baking.

Great recipe! Very moist and EASY. Based on previous reviews, I used corn flake crumbs, doubled the mustard, and baked at 400 for 45 min. Next time, I will probably thin out the mustard/mayo/butter with a little EVOO and maybe add a dash of cayenne and some sesame seeds to the breading mixture. This one's a keeper. Thanks.

Too sweet . . . even after reducing the brown sugar to 1/2 cup. (The chili sauce which is only spicy ketchup already has sugar in it.) I think 1-2 TBs brown sugar would be better. As others have noted, mine was also dry. I think this has to do with trimming the fat layer since I've never had this problem when leaving the fat layer on. Finally, other beer braises for beef use some beef stock and much more beer. Both would have helped here. Still, the idea of using chili sauce with its characteristic kick in the braising liquid is very clever.

Good, but nothing special. In this braised beef dish, I used a sirloin tip roast. Because it was so lean, the meat was a little dry and chewy. A chuck or other more heavily marbled cut would probably have been better (with degreasing at the end). Still, this was just OK. For much better beef/beer braises, check out the carbonades on foodnetwork.com and in Julia Child's "Mastering" book, vol. 1. Both use more onion, a little brown sugar, and a very interesting but subtle vinegar finish.

By far, the BEST roast chicken I've ever had or made. Way better than supermarket rotisserie chicken (which I think are greasy). I used all of the spice rub on only one 4 lb chicken, but I marinated it for only 2 hours. Longer would probably be better. Shorter cooking time with convection. Didn't baste. Soooo juicy, you'll need extra napkins with this!

Delicious! In my version, I used 4 large cukes, peeled and seeded. (Good suggestion to salt and pepper as you go then drain. Salting helps draw out excess juice and some occasional bitterness.) Then, about half of a large, Vidalia onion sliced paper thin. Marinade: a little more than a cup of white vinegar, only a quarter cup water, 4-6 TB sugar, and dill (fresh is better). Let sit overnight in the fridge, giving it a shake now and then. This amount fits just right in a 10 c. (2.5 qt) plastic container.

I don't know which is better -- this excellent soup or the AROMA of this soup cooking. In my version, I used Great Northern and lima beans, added more of the specified vegetables (except the potato which I left out), used chicken stock as the cooking broth (not soaking) added garlic, thyme, bay leaf, parsley, and a can of partially drained diced tomatoes. Also, I simmered mine on the stovetop; done in about 3-4 hours.

This was quite good. In my version, I added some dark rum, a little less water, more cinnamon, and a handful of raisins. Topped it with some rum raisin ice cream. If using tart apples or not topping with ice cream, you might want to add some sugar to the apple mixture. Will definitely make again.

This is the VERY BEST potato salad ever! In my version, I added more celery, half a green pepper chopped, and a whole bunch of scallions chopped. Following an earlier suggestion, I also added 1 TB cider vinegar and a tsp sugar. Excellent . . . and even better the next day if there is any left!

This is quick, easy and turns about perfectly every time. I make the following changes: decrease Worcestershire to 1/2 tsp & add 1/2 tsp dry mustard to the cheese topping; add 1/2 tsp oregano and substitute plain salt for the seasoned salt in the meat mixture. Leftovers reheat well. Add a salad and you're done.

There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty.