This is a great recipe and so easy! I also made the sauce and let that cook in a slow cooker about an hour before I added the kielbasa. Keep it on warm and be careful not to overcook the kielbasa!

Excellent. I turned this into "Chocolate Rum Cake" by using chocolate cake mix and used rum from Costa Rica. It was SO good at the bridal shower I hosted yesterday. I made it the night before so it would have more flavor. Let me tell you, the piece I had for breakfast this morning was excellent!

Holy mother of god this is hot if you prepare it as-is. I used two packages of cream cheese instead of one, and only two tablespoons of hot sauce and it was pretty spicy! I think it also depends on what kind of hot sauce you use.

This was very good! I would add more fresh cilantro and add garlic if I make this again. It makes a lot so I'll be making it part of taco night for dinner tonight!

These chops got the thumbs up of approval and were so easy! I reduced the amount of eggs and milk because you just don't need that much. I was told the addition of parmesan was a nice change!

This was very good, delicious in fact! I'm holding out the 5 stars for the next rum cake I make, which will be "Golden Rum Cake" from this site. I have higher expectations for that cake now!

Very good served over rice and beans!

This is a great recipe, especially over rice. Also great for leftovers, bean enchiladas anyone?

This is a refreshing drink in the summer. I thought it was a little bitter though, so next time I'll ease off the lime.

The trick to this recipe is using a combination of beer and milk (yes, both work well together!). We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsalted butter, softened, 1 tablespoon all-purpose flour, 1/2 cup porter or ale, 1/4 cup whole milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper 6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups). We as kids tore up the toast because it was fun, the adults cut it up with a fork and knife. It's also called Buck Rabbit (or rarebit) if you put a fried egg on the toast. This is the closest I could find to the old recipe I used from the old Betty Crocker recipe. The Welsh Rarebit recipes are off too, because you shouldn't use processed cheese or tomato soup!

I had to make a few revisions because I didn't have the fresh ginger or chilies on hand (I used spices) but this recipe was great. I left it to marinate two nights because I had a scheduling conflict, but it smelled great and was pretty easy to make!

This sauce was excellent! I am a vegetarian and ate it as a salad dressing at a barbecue and poured over grilled tofu. I plan to make this soon!

I will make this again, it smelled great and was so easy to make! I used garlic powder instead of garlic because I was running late for work, and doubled the sauce to make sure it covered all the meat. I also used low-sodium soy sauce.

These were so easy to prepare and smelled delicious. I did have to cook them for about 15 minutes more because they were still pink inside after 14 minutes. Very good though!

These were really pretty easy to make. The kids ate the rice out of them, but the adults gobbled them up. I would also add yellow onions and garlic to the saute mixture for more aroma and flavor. I doubled the recipe.

This was a crowd-pleaser at a family dinner - even the kids liked it. I prepared it ahead and put it in the fridge until dinner time. Next time I would double the garlic, oil, vinegar and seasoning though. Lemon-pepper seasoning or lemon zest might taste well with this as well!

Great cake and it's especially good served cold! I was so scared the milk wouldn't absorb into the cake - it looks like so much once you put it into the same container! Even once I poured it bit by bit, you need to wait for it to soak in. At first I thought I flooded it! It ALL soaks in though, so have no fears! Kids seemed to love it!

This was good but I prefer my cookbook recipe on this one! I, sadly, made the mistake of not peeling my apples not knowing the importance of doing so. I thought it would add more fiber, you know? Well, it was weird. The texture of the apples did not go well with the less-friendly texture of the peels. Lesson learned, I bought an apple peeler/corer/slicer too.

This is a good recipe--I used sharp cheddar to give it some more flavor. I also used fresh cracked black pepper, and it was pretty good. I would also suggest anyone making this boil their potatoes before slicing them to cut down on the baking time--it takes way too long otherwise!

This was extremely easy to prepare/cook and I was requested to make this again!