Thank you Aunt Ro!!! These are easy and wonderful, and the best thing is they stand up beautifully to adjustments if you don't happen to have everything or want to add something. I live outside of the city in the mountains, so (especially with fuel costs skyrocketing) I can't just run to a store to pick up extra ingredients. The first time I made these I made them exactly as written ... DELICIOUS! Everyone raved! We invited some friends over for a cookout, and among them were people who had been here the first time I made these, and they asked if I would make them again. This time, however, I used what I had in the cupboard for beans: black beans, pinto beans, red bean and Garbanzo beans. I added some chopped garlic and used chopped saute's Brats instead of the burger, and threw in a chopped jalapeno for good measure. MORE raves!! I made a huge crockpot full, and even had people ask if they could take some home ... but no leftovers to speak of. So feel confident with this recipe and make minor changes if need be - this is a keeper!!

Reviewed On: May 23, 2008

This is really an excellent recipe, and the perfect way to use leftover corned beef. I had lots of corned beef left from St. Pat's day celebrations, so I made this more than once; it works beautifully even with slight changes. I had to use a different bread the second time, and used some leftover jarlsburg cheese (mild swiss) - still delicious! I agree with the other reviewers that you should warm the corned beef and sauerkraut prior to assembly and cooking of the sandwiches, but this is easy to do. I simply turned the oven on to 350 degrees and popped the beef and sauerkraut in it before I started getting the sandwich stuff ready, and by the time the grill was heating up and I wanted to put the sandwiches together they were nice and warm. At any rate it worked great, although I used a stove top grill and only grilled the sandwiches for 7 minutes per side. Longer than that and they started to burn, so I would suggest watching the sandwiches because all grills aren't equal in heating. The second batch I also tented tinfoil over them as they cooked on the grill; this helped to keep everything toasty. Yum!!!

Reviewed On: Mar. 18, 2008

Absolutely the BEST Salmon recipe ever! I have loads of Kokanee Salmon that my husband keeps on catching, and I was looking for a delicious recipe that we wouldn't tire of - this is it! Even great cold the next day. Kokanee are small and sweet, so I turned my grill pan to Medium High and grilled the filets, flesh side down first, for 3 minutes per side. They turned out perfect, and even a guest who doesn't eat fish liked this Salmon. Truly an awesome recipe that I have had to share several times! Thanks so much!

Reviewed On: Mar. 13, 2008