Was ok, nothing spectacular.

You are right! They are the best! Thanks!

Excellent!!! Thank you!

This is better than pork sausage! We love it as is! Thank you!

Very good per recipe! Thank you!

Wow!! This recipe is as good as money! My wife is from the south and she really loved these grits!! Thank you!

Made per recipe!! Very good! Thank you!

Definetly a 5 stars!! Made as recipe! Will make again with no changes! Thank you!

Very good! Added a few personal items which I use in stew. Venison was very tender, almost like beef! Thank you!

Excellent!! Made per recipe! Thank you for posting!

Made these as is, except I used home made sauce. They were very good a quick and easy week night meal! Thanks

For me this recipe didn't work. The flavors are GREAT, but it separated out into a layer of chocolate, layer of pecans and layer of the corn syrup mixture - which made the consistency a little odd when I was hoping for more of a fudge/nut flavor. I would recommend melting the chocolate first. The Bourbon however is a MUST.

These were pretty good. I would have liked them a little sweeter but I would make these again, super easy! Thanks for the recipe.

made it today these Cornish Hens are tender and fall right off the bone.

I hope this is helpful to those trying this for the first time. This is a pastry and should be made with butter-not margerine-or spreads. Butter is from cream, margerine is from soybean or corn oil and a spread contains up to 50% water. There is a huge difference in using butter vs. margerine, and an even bigger difference if you use a spread. The success of this recipe depends on using butter. Those reviews that recommend adding more flour are likely not using butter and are also likely to have a tougher pastry as a result of adding more flour. This recipe is perfect as written and these pastries will melt in your mouth if you make them as directed. Refrigeration will firm up the dough so you can cut out your pastries. We make these at Christmas and special occasions and use holiday cookie cutters. You can roll the dough out using powdered sugar (don't use flour-it will make them tough), but I roll out dough on wax paper on my cookie sheets, adding no powdered sugar if possible. I return it to the fridge to firm before cutting out the shapes with cookie cutters and place them on the baking sheet. Do this quickly as the butter will return to room temp and be difficult to cut. If this happens, return to the fridge till firm and continue cutting out cookies. After baking, then sprinkle with powdered sugar or drizzle with a glaze. I've never used a jelly or jam as they are thinner than the solo brands of fruit fillings. This will be a 10 star pastry for you.

Fantastic! And super easy! Tasted like I worked on it for days! I did add a diced up potato. Man I can't tell you how great this was!

This was a very good recipe. Please double the sauce! I halved the meatball recipe and I still needed more sauce. Thanks for sharing!

This was good however, I like my Alfredo with more flavor. It diffidently needed thyme and basil. While it was cooking I thought it was way too thin. Then I added it to the pasta and it immediately thickened....almost to much. So be aware it might look thin but more than likely it won't be once added to the pasta.

mmmmmmmmm, so yummy! To the cinnamon and cloves I also added 1/4 tsp. ginger and allspice. The ginger was so good in this bread. It did turn out a bit on the dry side so I think I'll try adding oil as well.

Perfect Comfort Food! This was a great, hearty meal for a cold, snowy winter night! I used 4 thick cut pork chops and doubled the amount of sauce. Instead of the wine, I replaced it with chicken broth. I baked first for close to 40 minutes, covered with the sauce and baked for the additional 30 minutes. The pork was so tender! The gravy was delicious and we spooned it over homemade mashed potatoes. Great recipe!!