This is a fantastic recipe for filet mignon. I tweaked this a little for convenience sake by making the glaze seperately and serving it on the side. As recommmended by other reviewers, I added a little brown sugar and garlic to the balsamic and red wine. I served with carmelized onions and sauted mushrooms over the steaks and we drizzled this on top of all. Super! My kids and hubby really enjoyed the meal. Thank you for the great idea Linda!!!

Reviewed On: Sep. 7, 2009

Excellent! A family fav everytime I make it. I occasionally sub Goyza sauce for Hoisin if that's what I have on hand and crushed red pepper flakes for the cayenne. Also, once chicken is browned, I remove from pan, mix the sauce ingredients in the pan then return the chicken to finish cooking in the sauce. This makes for a smooth sauce. Try this recipe, you won't be disappointed!

Reviewed On: Feb. 5, 2009

The best and only way to enjoy Brussels Sprouts! Have been making these for a while and every time I do, they're a hit! The hubby and kids will even eat them! Funny that they sell them prepared in a swanky store nearby for lots of $$$....too easy to pay for someone else to make them. By the way, I also add garlic when roasting these. Yummy!!!

Reviewed On: Jan. 23, 2009