I would give you more than a "5" rating if I could. This has got to be the best sandwich I have ever had. I am from Chicago and they are famous for their "Italian Beef Sandwiches" I have made it before but it requires slicing the roast very thin and that in itself makes me think twice about making it. But after I tried your recipe I believe I like it better. The meat shredded so easy it was like butter, I followed the other folks advice and after I made the beef I stored it in the fridge overnight and it was just wonderful the following day. My family all loved it and devoured it, they were even reserving some in their name for later (lol) I doubled the recipe because I wanted to freeze half for another time but it didn't work out that way. I couldn't stop my family from eating it. Next time I'll know better. This is definitely going on my permanent cook book of "tried and loved it meals" can't wait till I make it again. I love wonderful tasting food and easy to make. Thanks again for sharing this wonderful recipe.

This recipe is more of an appetizer rather than a dessert. The amount of cinnamon (in my opinion) is overwhelming the soup, It takes away from the melon. I would skip/or add a pinch, but thats about it. As far as garnishes are concerned, you could add melon balls or add some cream in it. Sadly, this recipe didnt go well with the guests. It was disposed of.

I made this and was impressed with it. It was easy and tasted very good. No bad after taste lingering on your palate. The rosemary and thyme just dance around your mouth. I would recommend that you try this. What do you got to loose?

This was kind of bland. Wont make it again.

This shrimp ROCKED. It had the perfect blend of spice and heat. Although it had a little to much heat for the husband. If you like it hot & spicy well this shrimp is for you.

Not bad. Will I make it again? No, I have had better.

I just love this recipe. It is fool proof. However I did add 1/4cup of applesauce and two teaspoons of lemon zest. Amazing flavor. I also needed to increase the time for my region. It took 30 minutes longer. For the last half hour I had to increase the temperature to 350*. I am in Northern Nevada. !!!

This was a very good pie. However I did not add the eggs right of way let the mixture cool before you add eggs or the eggs will cook. I also added fresh Parmesan cheese for extra flavor. You will see when you pull the pie out of the oven that there is a puddle of moisture in the middle. Put a paper towel on it to soak it up. I will make this again. Very easy recipe!! I posted a photo check it out.

Delicious! They taste great the same day, but even better when chilled overnight. They were a big hit at our employee pot luck.

These were terrific...gone in one sitting! Extremely easy to make. The only problem I had was not quite being able to properly measure the filling to batter ratio. But, that's probably my fault. Otherwise, got rave reviews and will definately make these again.

These are really good. Moist, slightly crunchy on top and the perfect mixture of banana and chocolate. I didn't have yogurt so I used buttermilk.

These were great and so filling! I had a ton of peaches and nectarines to use, so I doubled the recipe with 3 peaches and 5 small nectarines. Followed several suggestions here and added a splash of vanilla, cinnamon, and nutmeg. Didn't peel the fruit-- chopped it and threw it in the food processor to turn in to a chunky puree. It made a dozen perfect, heavy & moist but not soggy muffins. Great out of the oven with a pat of butter.