My husband really like this recipe! The only thing that confused me was the "stuffing." I changed the recipe to 3 servings, and the amounts it called for were so little I did not think it was enough. I did not stuff my filet as I don't like crab, but my husband said it was good. Also, my sauce looked like the picture until the last steps where you deglaze the skillet and add all the other items. It ended up very thick and "greasy" looking. I don't know what I did wrong, but it still tasted awesome. I took the suggestions to start the sauce right away, and use consomme, and everything took about 2 hours. Would definitly make again!

This was really good! I followed most of the suggestions, and it turned out great. My husband is the only one who likes bleu cheese, and he asked me to make it again. It is now one of our favorite meals. Careful with the pepper, one time it turned out too peppery!

My husband is not a big fan of shrimp, but when I asked him how this was after a few bites, he said,"Excellent!" I wrapped these in bacon and ended up broiling them. I agree that some of the flavor disappeared, and I marinated them for almost an hour. This recipe is a definite keeper.

Yum! These are classic. My husband loves eggs, so these were a hit! Will save to my recipes!

I changed this recipe a little based on what I read in reviews and what I had on hand. I added grated and shredded cheese to bread crumbs (as I did not have fresh), along with garlic salt and powder, onion powder, salt, pepper, crushed red pepper flakes, parsley, oregano and a some of a Tuscan mill blend that I have. I dipped the chicken in egg and then the bread crumb mixture. My husband bought these boneless chicken breast pieces that were smaller and thinner. I baked them for a half and hour, thinking they would be done, and served with whole wheat penne pasta and mushroom/olive marinara sauce. They were not cooked, so definitely leave them in longer like the recipe says. I ended up throwing them in the microwave since everything else was done. My husband ate almost all of them and loved it! He said they tasted like chicken tenders (go figure). I wasn't sure if he would like this because he is training for a marathon and doesn't carbo load like a lot do. It's a definite keeper!

I followed the suggestions, and mine still came out a little closer to rare than medium rare. The pastry was also a little underdone on the top inside. I think this was because of the mushroom mixture. I will try to make it a little drier next time and add crumbled bacon pieces. I think this would also be good just wrapping the beef in the pastry. My husband loved it and we had plenty of leftovers for his lunch the next day (we only used 2 tenderloin fillets and that made plenty). A definite hit at our house!

followed most of the suggestions, like less oil and sugar, and to add brown sugar and nutmeg,left skin on...i used my favorite honeycrisp apples and am not impressed with this. it is a little flavorless. mine baked in the 9x13 pan and was done at 40 minutes. not sure what else would make it better, maybe the applesauce and butter suggestions. at least my hubby likes it, not sure i am making again.

I made these because my husband fell in love with raisin-filled cookies that we bought at a farmer's market in Pennsylvania years ago. Those did not have a slit in top and seemed puffier. My husband said these were a little tasteless, and although similar that they were not the same. I had a hard time getting them to stay together, and I also had a hard time getting the bake time right (after a few batches I found 14 mintues was right for my oven). My husband insists that they are good, but I gave it a 3 because I don't like raisins and the dough actually tasted better before it was baked. My husband said it tastes like a "pinzelle?" (some sort of cookie his mother made when he was little). If anyone has a recipe more similar to the ones that we got at the farmer's market I would love it (or how to make this one more flavorful). Overall, I felt a lot of work went into these for mediocre cookies.

I thought this was so-so. Read the reviews. I read only the top part of the ingredients, not realizing there were more below (I guess it printed weird). The funny thing was, what I was adding to make the recipe my own is what was listed below! I did not have white pepper. I added some lime juice, etc...I think that the blending may be the key (I just mixed mine like some others did). They marinated all day, the flavor was ok, but I'll take plain ol' salt, pepper and garlic on my steak anyday over this.

I am giving this recipe a 3 purely based on taste...it tasted great! I followed many of the suggestions (used the mandoline and soaked in cold salt water, layered with cheese, added spices, etc), and after 60 minutes it was still undercooked! I used a 9x13 lasagna pan, and felt like I only had enough sauce for 3 layeres (I changed the recipe size to 8, since I got potato happy on the mandolin), and the potatos were curling and wouldn't lay straight. There was definitely too much liquid, even after resting. Can anyone suggest what I may have done wrong? Smaller pan maybe?