DH and I LOVED this marinade recipe! It has just the right flavors...and I followed the recipe to a "T"! I cooked the chicken on the grill until it was 165 F internal on my stem thermometer... moist, JUICY, full of flavor and perfectly cooked through. (BTW, the ONLY reason that chicken, esp. breasts are DRY is because they are OVERCOOKED.) DH commented several times during dinner how much he liked the flavor of this chicken! I used regular old Kikkoman soy sauce and it was just fine... I served this with my own published recipe "Mediterranean Bean Salad" and it was a perfect combination! Thanks for the recipe!

My family loved this soup. I added a little cilantro to it to give a little more flavor and it was great. This soup even freezes great!

All of my friends love these biscuits!! There is never any left over when I make them.

This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the dough the same day... it will taste MUCH more authentic if you follow the directions as given... it can even go a little longer than 16 hours without a problem. Be sure to preheat your stone and oven for at least an hour... and to make the "brick oven" experience even better, I have a second stone on the rack above so that heat is generated from the top, too. Thanks for this great recipe!

This was good, but a little bland. I always try to follow the recipe as written the first time so that my review is of the recipe, not my modifications. Next time, I will add more onion, some cabbage in with the fried onions... and layer it into the casserole instead of just on top. In fear of dryness noted by other reviewers, I prepared the mashed potatoes as per the box instructions, including adding the milk. NB: for those who like and use the "no boil" lasagna noodles... that's all I had, SO, BEFORE I started prepping anything else, I put the noodles into a heat-safe dish and poured VERY HOT water over them and let them sit for the entire time I was preparing the rest of the ingredients. I then used them like cooked noodles and it was perfect!! A little tweaking and this recipe will be REALLY good, but as a side dish, not a main course, which the name "lasagna" implies.

My family loved these biscuits! My husband and I both agree that they are so delicious! They taste like my grandmother's biscuits and it took her an hour to make hers.

I made this for some friends and my family and they where all gone in a day! These blondies are very rich but nobody could eat just one! This is definitely going to become a normal desert for parties and gatherings.

I am half Lithuanian, so decided to give this recipe a try! I made this as a side dish for our ribeye steaks last night, as written for the ingredients, but added one extra step at the end... it came out of the dark, well-greased pan with a soggy bottom, and I still had the fat from frying the salt pork in the frying pan. I heated it up and fried squares of the potato cake until they were crisp on the bottom, just a couple of minutes. THESE WERE EXCELLENT! Crisp on the exterior, CREAMY interior, with a hint of onion and the salty pork! I served with salt, pepper and a dollop of sour cream. DELICIOUS! Today, I called my 100% Lith mom and described them to her. She said that her mom used to make them, called "Koshie", and they often left out the salt pork so that they could be their Friday (meat-free)meal. They also had them often during Lent. What I described to her was exactly what she remembered from her childhood! FIVE STARS!! Thank you... I will be making these creamy, delicious potatoes often! (Mom says the leftovers are good crisply fried for breakfast the next day!)

I'd give these 10 stars if I could! I had to make some changes based on what I had on hand (no time for a trip to the store!) and they were still excellent! My changes: ground pork for matchstick cut BBQ pork, fresh bean sprouts for cabbage (about 3/4s were added and cooked, the other 1/4 were added at the last minute for more crunch). I was making potstickers for this meal, too... they had cabbage and pork... and I needed to use the bean sprouts. These were better than any I have ever purchased! And I do have a jar of MSG, so added that, as well. (My only editorial comment is that SOME people need to get over the "authentic" part because MSG is not 300 years old! Family recipes are adapted over time and MSG is a good addition. We should just be glad that the recipe was shared with us!!) My husband loves potstickers but these are MUCH quicker and easier to make, so I fill him up with these and make potstickers as a side dish! Thanks for sharing this great recipe!! IT IS WONDERFUL!!

Let me say first that we really liked this recipe... it's good comfort food. But, I'm giving it only three stars for two reasons: 1) it didn't step up and knock my socks off...DH didn't rave and say "make this again soon!" but he said it was good. And 2) there is NO WAY this serves 6 people! There is not much meat on oxtails, it is mostly bone. I started with 2.21# and with the mashed potatoes and the gravy (which was good) it just served the two of us. I will admit that DH is a big eater, but I am NOT so we even out. If the amount listed was for two people, I would raise it to four stars, but for novice cooks who don't know, it's very misleading, hence one less star.

This is SO good! I tossed the anchovies in with the garlic and they broke down quickly! Also, I was rushed for time, so I added a can of diced tomatoes, which worked just fine. IMHO, it could use just a touch more red pepper flakes. Don't worry about the amount of olive oil... it's just fine, especially if you let the whole platter sit for a few minutes after adding the sauce to the pasta. This is excellent with a nice red wine! Enjoy!

I'd give this 10 stars, if I could! We LOVED this! The only deviations from the recipe were 1) no need to drain the sausage and set aside b/c there was not enough grease to worry about, so I just tossed the onions and (extra) garlic in toward the end of browning the sausage 2) deglazed the pan with the beef broth