This was exactly what I was hoping for. I made the following additions. I added a pinch of salt, 1/4 tsp real almond extract, 1 tsp cinnamon and sprinkled the tops with white sugar. They are just sweet enough and perfect when you want something quick and satisfying. Note: if you don't have dark brown sugar you can use light brown with 1 T molasses (ratio: 1 cup to 1 T molasses), Make sure you press down nice and firm with the fork if you want those deep indentations. DH and son loved them. Half are gone before I've finished writing this and they just came out of the oven.

Reviewed On: Oct. 29, 2011

Really good recipe. I use less salt since I'm on a low sodium diet. I also add a little trick I learned when I lived in Mexico. Just a tiny pinch of unsweetened cocoa powder. You can't taste it but it really adds something. iI double the garlic and onion powder and don't use the crushed red pepper since my son doesn't like it spicy. I also add a little cornstarch so the sauce gets a little thick.

Reviewed On: Feb. 24, 2010

Cooking temp was too high on the beef and the Yorkshire Pudding was a disaster. I used non stick muffin pan and the puddings stuck to the sides of the pan and all we got were doughy tops. I pride myself with being a competent cook and would not make this again. Sorry.

Reviewed On: Feb. 2, 2010