I have been making beef stew for years and my family has always loved it. Howevever, when I came across this recipe I thought it looked like a kicked-up version of my own and I gave it a try. It was GREAT! I LOVE the addition of the wine (I used Port) and the prep work really makes a difference on the taste of the final product. This is a fabulous recipe!

This was an awesome roast! I found a Sirloin Tip roast on sale, but I had never used that cut of meat before. After doing my homework on allrecipes.com, I can across this recipe and went with it. I followed the recipe to a "t" and it came out perfect! My family loved it so much they actually asked me what I could make with the leftovers (they do NOT eat leftovers!). A couple of days later, I cut the remaining roast (approx 1.5 lbs) into 4 chunks and simmered it in a homemade enchilada sauce and then I shredded it and made awesome cheese & beef enchiladas.

Very easy and very tasty!

My husband LOVES Oatmeal Cookies so I wanted to find a recipe that was something a little out of the ordinary...this is it! I subsitute the the sugar for Splenda brown sugar blend and I use the Pampered Chef "Cinnamon Plus" for the spice (Cinnamon blend with cloves, lemon, allspice, nutmeg) and the cookies come out perfect every time!nderful!

This was just ok. A bit bland for my family's taste.

Wonderful recipe! It is so easy and the meat falls off the bone. I made this for a group of picky rib eaters and they loved them!

This was a very good recipe...it is almost 5 stars, but it still needed 'something'....I just don't know what? I used beef broth, extra seasoning, some juice from the peppers, and fresh garlic, but it needed something else as well. I will need to experiment a bit to perfect it.

Can I give this 10 stars?!? My son LOVES donuts and I promised him donuts for breakfast this morning...however, we awoke to a terrible rainstorm and I didn't want to drive 11 miles to the closest donut shop. I found this recipe and was apprehensive because we are donut snobs and the thought of heavy 'biscuit' donuts just didn't appeal to me, however, I thought I would give it a try. I found that I only had "Reduced Fat Flaky Layers" type of biscuits so I was worried, but OH MY LORD...they were absolutely wonderful! They puffed up beautifully and were light and airy inside and crispy on the outside. They were amazing! My sons eyes lit up when he took the first bite and the magic words came from him mouth...'Mom, these are the best donuts I have ever tasted"...ahhhhh success!!! I made vanilla and chocolate glazes and they were great and also did a few with cinnamon sugar...YUMMMMM. I melted a chocolate truffle and added it to the chocolate glaze…that shot the taste into outerspace! My son can't wait me for me to make these again, but my husband has begged me not to ever make them again...because he ate 3 of them!! I hit it out of the park on this one!

I wish I could give this more than 5 stars!! I have tried several different Custard Pie recipes, to include two others from this site, and this one is a definite keeper! The crust was firm and not soggy...the custard was perfectly set and not runny...and the flavor was wonderful (I highly recommend using freshly grated nutmeg on top)! YUM!!!!!

Fantastic! My family, even my 7yo son who turns his nose up at all veggies, loves this recipe!

Great recipe. Very tasty. I have made this a few times and it's always a hit on the buffet table! I always add a can of coconut milk and marinate for 24 hours.

This is the most tender pork I have ever made and it was sooooo easy! I couldn't give it 5 stars only because I had to serve it with a sauce since it was on the bland side. Would likely be fine for most, but I tend to season my meats heavily.

Very good recipe. I cut the recipe in half, didn't use the nuts and did all semi sweet on the bottom and all white on the top. Very good taste, but not as creamy as I like.

I grew up with a Greek family as neighbors and this is the closest recipe that I have found that compares with their authentic recipe. I followed this recipe to the "T" with the inclusion of the juice of 1/2 lemon and a dash of fresh lemon zest. This is a party favorite every time. Flaky and buttery on the outside and moist on the inside...delish! It's truly a labor of love, but SOOOOOO worth it!

Sorry, but this was too dry. It fell apart when i cut it.

In a word...YUM!!!!!! This was so quick, easy and delicious! I make a regular batch to test and it was so good that I'm making several batches to hand out in goodie bags as favors for my Bunko Christmas Party this week. Just to dress it up a bit, I will drizzle it with melted chocolate just after it sets. Also, I used a Silpat mat rather than wax paper and it worked out GREAT!!!

This was a fabulous dish for my leftover Christmas Turkey! I made the following changes: I substituted one can of Cream of Mushroom for a can of Condensed Chicken Verde (it's new by Campbell's. It has just a touch of green chiles) I had to cut the turkey off of the bone early this morning so I could get it out in the trash, but I was worried that it would dry out so I put the 4 cups of diced turkey in a bowl and covered it with a full can of chicken broth and added garlic powder, crushed pepper and Italian seasoning and put it in the fridge until I was ready to assemble. I used 4 tablespoons of butter to saute the onions and I crushed 2 cloves of cgarlic and added it to the onion. As I assembled, I used the Classic Melts (America/Cheddar blend) shredded cheese plus a 1/4 Cup of Italian Blend and a few crumbles of Cranberry Stilton (YUM!!!). I then blended it all with the angel hair pasta, put it in a casserole dish and topped it with more cheese and buttered Italian breadcrumbs. It was a wonderful dish!

I made these for a ladies brunch and they were a hit. I followed the recipe and added a tablespoon of maple syrup, rolled them into balls and froze them until I needed them. I drizzled with a small amount fo warm maple syrup once I transfered them to the serving platter.

Great recipe that I have made various way several times. I like to add a 1/2 cup shredded Mexican blend cheese and substitute the Italian sausage for Chorizo. When I do use Italian sausage, I usually add a a few tablespoons of shredded parmesan or asiago cheese and a tablespoon of basil pesto or sun-dried tomato pesto for a little extra kick.

I've made a similar recipe for years for all family holiday gatherings. The only variance is that slice the date lengthwise and fill it with honey walnut cream cheese before wrapping with bacon. Don't overstuff and be sure to broil them slit side up. YUM!!!