I have to admit I was sceptical about this recipe, it has a lot of ingredients, then while it was cooking it smelled great, but looked like a chunk of beef in soup: very watery. But I continued on and followed the directions shredding the beef and thickening the sauce. It was absolutely delish! I might add a few more drops of liquid smoke, as we prefer a more mesquite taste, but I wouldn't change anything else. Got rave review by the family as well, and they were actually looking forward to the leftovers. Definate keeper - Thank You!!!

I made these to go with French Onion Soup and they were excellent with the onions and cheese! I mixed garlic powder, onion powder, and parmesean cheese in the butter. Will have to make these again, would be perfect for salad as well!

Made Garlic Croutons from this site, and they went PERFECTLY with this recipe. I followed other reviews and carmelized my onion; 8 Tablespoons of Butter and 2 Tablespoons and probably 6 cups of onions, cooked over medium heat for over an hour. Next time I am doubling the recipe because I wanted leftovers and there weren't any!

No alterations needed, perfect as is. Healthier version turned out the same, using egg beaters, fat free buttermilk and Splenda for Baking. WONDERFUL blend of sweetness and corn taste and perfectly moist.

This actually went over better than I thought it would. I used Sweet Baby Ray's BBQ sauce (SO YUMMY), but skipped the brown sugar and molasses, as it would make it too sweet. For people who are questioning 'half a bunch of Cilantro' about two tablespoons chopped seemed good. I also added about 1/2 cup shredded cheddar cheese to the top of everything; that with the Cilantro and Gouda were a perfect combination of flavor.

YUMMY - This recipe seems to be very forgiving, as all I had on hand were a golden butter cake box mix and butterscotch instant pudding (instead of vanilla) and I received raving reviews. Strangers at a friends' Southern Living party "HAD" to find out who made that cake and try to get the recipe :-) I also doubled the glaze ingredients (except rum), boiled my glaze for just a minute after adding the rum to soften the flavor, took the cake out of the pan added about 1/4 of the glaze to the pan then put the cake back in and poured the rest of the glaze over the cake and let it cool completely before turning out on a serving plate. This will definitely get made again!

Very good Tartar Sauce, much better than any store bought sauce I have ever purchased. I add a little more relish and lemon juice, tasting as I go. Flavors also seem to 'richen' as it sits. This is now a standard to go with Fish recipes!

Wow, I was more impressed than I thought I would be with this recipe. I used 1/2 cup half & half and 1/2 cup dark beer for the liquid ingredients. The batter had a great flavor. I used Tilapia and am going to try it again with Haddock or Cod to get a thicker fish. I used an electric fry pan to keep the oil at 375 and my fish wasn't greasy at all. I didn't fry the 'chips' but baked up curly fries instead. Good meal.

I mixed the dry ranch dressing with about 3 to 4 tablespoons of olive oil, making a dip versus a paste; then dipped the fish (4 pieces of Tilapia) in the oil and rolled in the Italian bread crumbs. I baked the fish at 375 for 20 minutes and broiled on high for 2 - 3 minutes to get a crisy coating. Turned our absolutely wonderful!

This is an excellent recipe for Cashew Chicken Lovers! I omitted the hot sauce and added 2 Tablespoons Hoisin (which is a sweeter sauce found in a jar in the International isle or near Chinese / Asian foods of your local grocier) in its place. I did add a small bit of sauteed garilc and onion and it was delish! Served over white rice.

I used Lorna Doone shortbread / cookies in place of the fudge stripes. Extra rich and Extra delicious!!!

This is WOW level chicken... something I would be proud to serve to guests. A bonus is the taste is no reflection on how quick and easy this dish is to prepare! I personally used roasted garlic instead of minced in the olive oil and Italian bread crumbs with a sprinkle of salt, pepper, and garlic salt, along with the parmesean cheese and basil. Using bowls worked great, I mixed the dry ingredients well in a plastic bag and only added 1/3 at a time to the bowl to keep them fresh and not clumping as I breaded more chicken. ABSOLUTELY SUPERB!!! Need to find a good side dish to go with it, 'plain' spaghetti doesn't quite fit right? Maybe a dressed up potato recipe...

We loved this recipe - used a Chardonay wine and taste was wonderful, not to cheesy and not too sharp. Served with Veggies and breads: big hit.

I think I expected a little more 'scampi' flavor (garlic / butter) but overall was a good recipe. Don't overcook shrimp or it will turn out rubbery! (which is why you want to start with raw shrimp when grilling)

The basil in this recipe is very overpowering. I think it has potential for us if I took it out completely as the other flavors in this recipe seem to complement each other very well. The rice was soupy after 30 minutes, but did come out cooked perfectly after the hour.

After reading other reviews, I did made my sauce in the morning and marinaded pork chops all day. Baked at 375 for 20 minutes on each side and finished off by broiling for a few minutes to get that crispy coating - very tasty!

These are definately the 'chewiest' brownies I have ever had, somewhere between fudge and traditional brownies? Kept the cocoa and sugar as called and there was a very slight grainy consistancy, but did not bother me at all they were SO good! Next time will skip the parchment paper and try greasing the bottom of the pan.

Made twice the sauce to use as a marinade and to brush on as grilling. EXCELLENT flavor - was worried might be too much horseradish, but did use the full amount and it was the perfect blend of flavors!

I loved this recipe, exactly what I was looking for to go with steamed dumplings. My bf said it was a little salty for his taste, but I think it could be altered with a little more of the hoisen sauce, will definately make again and next time maybe play around with ingredients a little for him. ***I made this again and changed my rating to 5 stars! As with almost any sauce recipe it can be altered to your taste. I used a full teaspoon of the toasted sesame oil, extra garlic, more onion, an additional tablespoon of the Hoisin and a full teaspoon of sugar. It is exceptional, and really cut down the 'salty' of the soy sauce***

I made this pie for Christmas and received raving reviews. People doubted I made it from scratch even, saying it was bakery quality. I used 3 12 oz bags of frozen pitted cherries and it filled my 9" pie crust perfectly. Will definately be using this recipe again.