This was absolutely delicious but like other reviewers, I sauteed the garlic in a little olive oil before adding it to the mix. This dish combines many of my favorite flavors. Thanks, Christine!

It took a little longer to throw it all together, but once you start eating it, it's hard to stop. The eggs have to boil at least 10 minute, I followed the recipe to the letter and the eggs were still raw when I shelled them. But the the taste makes it a keeper for my family. Thanks.

I made these just as the recipe suggested, except that I doubled the amount of chocolate and didn't bother with the frosting. To be honest, I didn't get as far as the frosting, as my Labrador Retriever helped herself from the kitchen counter while the cakes were cooling and snaffled 6 before I realised. My family and Rosie the dog thought they were great!

This was so easy to do, and really delicious!!! Thank you so much for sharing! It is a cookie I will make time and time again!

I had to change it a wee bit due to what I had on hand. I made it with hoagie rolls, omitted the green pepper as I didn't have any, and I used Gouda and Swiss cheeses. The steak I used was good quality, so I just simmered it with the broth/wine etc for about 30 mins. The sandwich turned out great - meaty, melty, rich and delicious. Thanks!

I had this for lunch but it was so filling, I doubt I'll be wanting any dinner tonight. The only changes I made were to cook the chicken on the Foreman grill, and I microwaved the bacon. Next time, I will omit the barbeque sauce - it didn't complement the Ranch dressing well. Other than that, this is a great sandwich. Thanks, Dan!

PACKED WITH FLAVOR! I followed the recipe nearly to a T except I used Italian seasoned bread crumbs, 1 tbsp of rosemary instead of 1.5, 2 cloves of garlic instead of 1 and only 1/4 tsp of salt. If you are using seasoned breadcrumbs, I think you can omit the salt altogether. I didn't pre-cook the onions - I just made sure to cut them finely. They were fine in the end. I cooked it for 1.5 hours. The bottom part of it was a bit mushy (hence the 4 stars) so I probably could have cooked it a bit longer. I noticed that it seemed to firm up over time after it came out of the oven. Since it had a fantastic flavor, I will try this recipe again with more modifications to see if I can get the consistency right.

I have absolutely hated tofu in the past, but this recipe has changed my mind. I agree that there is something missing taste-wise (not sure what though) but this dish has a great combination of flavors and textures. I served it over Vietnamese flat rice noodles. Really good. Thanks!

I never do steaks at home because Husband likes them medium-rare, and I always manage to overcook them. But the store had sirloin on sale sooo cheaply this week, that I HAD to buy a couple. I was skeptical about this recipe, so I cut way back on the vanilla - just a tiny drop. I also marinated the meat for about 45 mins because I was worried they would take on too much flavor. They turned out great - just the right amount of sweet and heat. I'm not sure I will use the recipe again, but it was definitely nice for a change. Thanks!

i live in england, and grew up on mushy peas. These were not to my liking. This is the way they were made in the second world war.

The omelette part was definitely better than those I've had at several Chinese restaurants. The only thing I did differently was to throw in some diced Chinese sausage. The gravy was a bit on the salty side, but definitely edible. All in all, this was a quick and easy meal. Thanks!

Turned out great and great tasting too! I added 1 tsp of vanilla as others have suggested and also used 1 1/2 cups of blueberries because that was all I had. I also used butter instead of shortening. I had no problems baking it at 375 for nearly 30 minutes. I used melted butter for the topping but next time I will use softened butter because I think the topping was crunchy instead of crumbly. Very nice overall - will definitely make again!

I'm pretty new to pho and don't pretend to be an expert on the subject, but of the few recipes for pho on allrecipes, this is the most authentic imo. Good pho is all about the broth - it should be rich but light, meaty but fragrant; crumbling a beef bouillon cube into some hot water and tossing in a sliced onion isn't going to cut it! Personally, I omit the oxtail because they're just too expensive, and I use whatever meaty beef bones I can get at the store. Like any good stock, the key is simmering it slowly for as long as you can - I aim for 3 or 4 hours. I personally don't make it with daikon, but I don't think regular radish would be a bad substitute. You can't beat pho from a genuine Vietnamese restaurant, but this is a decent recipe to satisfy a craving! Thanks!