Great! I was concerned because it smelled "ketchupy" while cooking, but the flavor was great. I used a ton of red pepper because I like it hot. I doubled the recipe, and even then I consider that to be 1-2 servings, so plan accordingly.

After 90 minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.

Excellent. I added 3 TBS of oyster sauce, and used WW pasta. We loved it.

This was just okay. Anyone who compares it to prime rib hasn't had prime rib in a while. :)

I just made this for the first time, and it will replace my current "favorite" BBQ sauce. It's excellent. I didn't change a thing. I'll be using this a LOT. Thanks Big Al!

This is the best use of bottom round I've ever tried. I used 2 cans of soup as suggested, but didn't make any other changes. The meat came out perfect and I overate. Will make this again and again.

Absolutely fantastic. As most people, I made some changes. I added a teaspoon of cornstarch to the flour mixture, and got the perfect coating when fried. Also, only 1/2 c flour is needed for 1 1/2 pounds of chicken. I left out 5-spice because I hate the licorice flavor, and substituted ground ginger. Finally, as almost everybody seems to agree, this needs much more sauce. I used 12 TBS teriyaki and 8 TBS honey, and it was just the right amount. If you want sauce to cover rice as well, you'd need even more. Instead of mixing the sesame seeds in, I sprinkled them on the finished dish so they would stick to the sauce. Also, I left out the crushed red pepper because of the kids, but I put it on my own serving and it was the perfect complement. This will be one of our favorite recipes, and I have a feeling my wife and I are going to fight over the leftovers for lunch.

I'm still searching for a way to get restaurant-style fried rice at home. This wasn't it. This recipe is totally bland and flavorless. I usually don't change a recipe the first time I make it, but I wish I'd added ginger and rosemary. There was one positive thing I got from this recipe, and that was using day old rice. It got the texture one step closer. But still, this needs flavor.

THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.

I make a double batch of this about once a month. It's fantastic. But try this: mix this with some warm refried beans and use it as a dip for chips. Awesome.

Excellent! A keeper! I agree that it takes 50-60 minutes to become golden brown.

This is a keeper. I just realized I bought half-and-half for this, but forgot to put it in! It was still great. I reserved half the fried leeks, pureed everything with an immersion blender, then added the leeks and bacon. Also, i used turkey bacon.

Fantastic! I made this for Christmas dinner. It was perfect. I couldn't stop eating it. I'll use the leftovers for sandwiches, maybe Philly Cheese or French Dip.

Perfect!

These were fantastic. A great way to use leftover grilled salmon. I used fresh Parmesan instead of cheddar. I was worried the cakes were going to fall apart, but once they were cooked on one side, the held up great.

Fantastic! I made this with WW pasta, homemade sauce, and I left out the meat. My new favorite pasta dish...just excellent.

The name is right...best lasagna I've ever had. I used whole wheat noodles and low fat ricotta.

Excellent. The whole family loved it. I made some changes. I already had cooked shredded chicken, so instead of onion I used 1/2 tsp onion powder. Also, 1/2 tsp garlic powder. I left out the bread. Finally, I diced fresh carrots, boiled them for 6 minutes, and added frozen peas.

I was excited for these while they were cooking, but they came out terribly, terribly dry.

I've tried many mac and cheese recipes, and haven't liked any of them. This is by far the best. Perfect texture, great flavor. One thing: I wish I'd thought to put a cookie sheet under the casserole. It boiled over, made a mess of the oven, and smoked up the house.