WONDERFUL!!! What a hit! I changed just a few things just like in someone before post. I used boneless skinless chicken breast just because we prefer these. I made recipe as it said until you put it in the oven. I put the chicken in a oven dish, added HALF the stock and just a drizzle of the Balsamic, covered and put in oven. I put the remaining stock and 1/2 cup of Balsamic in a pan on stove. I boiled until it reduced by half. I then added 2 tablespoons of butter and 1 tablespoon of spicy mustard. You probably could use a dijon like someone else had suggested, its just what i had on hand. I mixed that to thicken it a bit, poured it over the chicken, and let it cook for the remaining 10 minutes. This is a "make'er again", for sure!! Thank you.

Wonderful go to meal. I make this on a weekday night. It is great quick and hardy meal! I changed it just a bit. I add more noodles, 1 Tbs Worchestershire sauce, 1Tbs brown sugar, 15oz or more of prepared tomatoe sauce. Everything else is perfect.

Delish!! These are perfect as a side dish to any meal. We like our food spicy, so I add oil that is infused with red pepers. All I do is saute for a few minutes my red peper flakes in the oil and let it cool. Its great to give your food a little kick without really changing the flavor.

This was a great dish. Very surprising how good it tasted. I did as past reviews said. I half butter. I added a 1/2 tsp. of salt, 1/2 tsp garlic salt, 1 tsp of curry, 1/8 peper, red peper to taste. MMMMM very good. Will make this again and again.

I cooked the potatoes in the microwave for 6 minutes or so before the oven. I reduced the oven temp to 350 and the time to 20 minutes since they were almost done coming out of the microwave. I had to cook a pork chops at the same time. It made it easy to have everything done at once. It was a quck way to have these great spuds. I added garlic salt. Yum Yum!!

Great meal. We added a TBS of chilie powder, and a little hot sause. We added pasta noodles instead of rice. Added some chopped onions and green peppers. Instead of Mozzarella cheese we used Chedder. Great left overs. This is something quick to throw in a week day mix.

I'd give it 5 stars but I changed a few things. I added a can of mushroom soup. I added 2 tbs of Worcheshire and season the beef with salt, black pepper, garlic and onion powder. I only had corn on hand and that worked just fine. I cooked potatoes just as said but added cream cheese and cream to make it more yummy! I have done this in the past and did not have enough potatoes. I used a packet of instant and a few potatoes that I did have on had. Worked out just as good. My husband LOVES this meal. Its a HUGE hit at our house. He even eats the left overs, and he NEVER eats left overs! Its almost better the next day.

I made this dish on a cold night. I had a 2 lbs of sirloin steaks. They werent the greatest cut of meat. I had no idea what to do since it was too cold to gril. I pulled these out FROZEN threw them in a pot of water (just enough to cover it) with the same amount of bullion cubs. Boiled about 2 hrs until tender enough to shred. After shreding beef and returning it to the pot, I cut up some potatoes threw them in and cooked about 15 or so mins til done. I added a bag of frozen veggie mix (Carrots corn peas green beans) and cooked a few mins. Added garlic powder, black pepper to taste and the cornstarch. I put it in a 13X9 pan covered with the pie crust and baked until crust was done. Delish!! Impressed the heck out of the in-laws!! Thank you!!

These were great! Its something different than the regular BBQ ribs. I was looking for something new and I sure found a winner! I didn't use the full amount of honey for fear it would be too sweet. I was slightly under the called amount. I used spicy brown mustard, because that is what I had on hand. I used a 1.5 teaspoon of cayenne. Seasoning was perfect. I did not bother adding 1/2 salt because the cajun seasoning can get pretty salty. I figured its easy to add than take out. I made the sauce in the am. Let ribs sit in it through the day. Threw them in the oven at 300 degrees for 3 hours give or take. I had them covered with foil and took it off last 45/30 mins. It made the sauce thick and great. My husband loved it and is asking for it again. I think this was a real winner and will be making this again.

This is such a great change on the normal pork loin. I did not have parsley, so I used dried. I did not have yogurt, so I used sour cream. I am sure you could leave it out all together and it would be just fine. It turned out wonderful. My husband really enjoyed it. I baked it in the sauce, covered. Then took the cover off towards the end to brown it up a bit and reduce the sauce. I served it with mash potatoes and some of the sauce on top. You'll be mopping up the drippings with each bite of pork!

This was really good. I added a little diced garlic because we like it. The red wine added a great taste to the dish. Very good!

I reduce the salt to 1teaspoon. I also added some chopped or crushed rosemary to the mix. It adds such a great flavor. Just a dash, it can be over powering. Be careful.

Fantastic bread! Love what the sour cream does to the bread. It is so moist, with a creamy taste. Delish. This will be my go to banana bread recipe from now on. I did not change a thing and followed the recipe exactly. It made two loafs for me, probably 3 for anyone else. One was a regular bread loaf pan and the other was a 9X9 square. I added 1/2 cup of chocolate chips after I poured the first loaf. Mixed and poured in the 9X9. I put tin foil on the last half of cooking so it wouldn't get to brown. Great twist. My 2 year old can't get enough!

I only gave it 3 stars because I had to change so much. It was a great start and I really like the red wine vinegar. It was just alright as is. I added a lot more seasoning and two tablespoons of dijon mustard. That gave it a really good flavor. Instead of soy ( I was out) I used Worcestershire sauce. I cooked the roast with just one Tablespoon of mustard. Tasted it and decided it still did not have enough flavor. I removed the juices and put them in a pan and added more seasoning and more mustard and a few more dashes of worcestershire sauce. I sprinkled a little roasted dried garlic and onion powder as well. I also used corn starch. It was a good start and will make this again, just using my extras. I also threw in some potatoes and carrots and a onion.

This was great. I added dijon mustard to the mix, about 1TBS. I love the extra tang it gives. We love mustard though. Doubled the sauce and served with red potatoes. I did not add carrots. It didn't sound like it fit. Frankly it was a week night and I did not feel like chopping. Turned out wonderful! -- Also did this with a whole loin 2 lb. Browned it, poured sauce over it, covered cooked at 325 for 1.5/2 hours took top off top, cranked the heat to 400 got a little crust and reduced sauce.. Yum!!

This was great. I kept the bacon grease and browned the pork in that, it was a little low so I added butter. I added bread cumbs to the seasoning. I covered the pork in Dijon mustard then rolled it in the bread cumbs seasoning mix, added bacon and in the pan, then into the oven. It is a keeper!! Nothing could be better mustard bacon and pork!!