We had this tonight for dinner and even have leftovers for a sandwich tomorrow. We felt this could have used a little more in the flavor department--like adding some herbs to the sauce mixture. It probably could have used only one tablespoon of oil for the sauce because the onions give off liquid. And it could have used something to hold all the sauce together more (maybe some Italian bread crumbs?). Mine did not look like the photos. I think if I were to make it again I would not bread the chicken at all. All those ingredients (flour and panko) kind of rejected the flavors of the sauce and didn't let it show off what could have been! This has possibililties, so I will try it again.

We loved this sandwich! Because I used a six pound chuck roast from Costco, I made 1 1/2 the amount of ingredients for the liquid mix, going a little short on the soy sauce. Otherwise, I followed the recipe exactly. After eight hours on low in my slow cooker, this was done to perfection. I broiled the inner part of the rolls with butter and shaved Parmesan and then loaded on the Swiss cheese and meat. We ate them with a combo of Inglehoffer horseradish and Philippe's mustard (from the famed restaurant in LA, home of the legendary French dip). The au jus from the meat was just perfect after skimming fat from the top of the pot. I would put this sandwich up against Philippe's any day! Yum!

Here's another five-star review for these delicious cupcakes! The recipe made 24 regular-sized and 8 mini-sized cupcakes for me, and the frosting was spot-on perfect! Another reviewer said hers were done in 22 minutes, so I checked mine at that time, and that was perfect (the minis took a couple of minutes less time). For the frosting, one large orange produced the right amount of zest. It's funny how when I buy any fruit with rind now, I always pick it out with zesting in mind! These are delicious cupcakes! UPDATE: This recipe makes about 75 mini-cupcakes and look perfect using an M1 tip to squish on a dollop of the frosting! Check for doneness at about 15 minutes.

This is a good utilitarian sandwich roll. I did add an extra tablespoon of sugar to the recipe to get what I was looking for. I crowded the small-sized rolls close together because I wanted to be able to slice them horizontally for Easy Ham and Cheese Appetizer Sandwiches like my friend Anita used to make. This recipe worked well. Thanks for the recipe.

Our dear friend Anita (now passed) always brought over enough of these delicious sandwiches every New Year's Day to serve an army. We have always loved hers, and so I have been trying to duplicate her version of them. This is about as close as it gets. We like them with more ham and cheese than called for, though. I made these with Soft-N-Fluffy Hamburger Buns from this site, crowding the rolls close together so I could slice them horizontally like Anita did! So yummy!

This is a delicious meal worth repeating. I had wild salmon from Costco that was skin-on, so when I BBQ'd it I only did just the skin side down. I finished it off with a little more of the glaze under the broiler to get the top done, too. I admit that I used 1/3 cup olive oil, and then, because I was a little leery hubby-wise, I only used half of the 1/3 cup using molasses and the other half of that honey. It really did need salt and pepper. I will make this again and marinate it a while before cooking it, and I will use the whole 1/3 cup using molasses next time. I think I will also add a little of the lemon juice to the mix. When you think of it, I really didn't change the ingredients much in the recipe because the mixture is a good one. Thanks, Naomi!

We were looking for something that was healthy, and this certainly fit the bill. I followed the recipe exactly except that I used only two chicken breasts (one package from Costco's boneless, skinless, chicken breasts) and cut the ingredients for the topping in half. My parmesan cheese was actually Trader Joe's Shaved Parmesan, Romano, and Asiago Cheese. I do believe that the chicken could have used just a tad more seasoning (at least pepper), and it really did cry "Capers!" to me throughout my preparation. And for sure I'd add the capers to it next time. There certainly will be a next time. I was just trying to stick to the recipe as stated since I knew this would be one of the first reviews. This was very yummy! And we WILL have this many more times in the future.

This was very tasty. I used two packages of Trader Joe's Empire brand ground turkey (very reliable). Because we have a problem with GERD with some members of this family, I cut back in half the chili powder and red pepper flakes and left out the chili pepper, the liquid smoke (personal preference), and the hot pepper sauce. I only used about half the packet of chocolate mix (just couldn't make myself add the whole thing). For myself I added medium hot salsa. I could have added more corn. We served this with cilantro, sour cream, and chopped green onions. My family said that this is a "GO" for a second time around. This is the first time my family liked ground turkey in a chili!

OMG! Over-the-top delicious! Please DO use any and all non- or low-fat ingredients you can because you won't be able to tell much difference. I certainly hope that you like SWEET when you make this because it is decadently that! Just follow the directions and give it plenty of time to set (at least 8 hours). The caramel sauce just slowly oozes out, just as if to dare you! YUM!

My dilemma was whether to make this a four star or a five star rating, but I'm giving four stars because the dressing wasn't quite right for me. It was perfect until I added it to the salad, and then it got lost. I added at least another tablespoon of the white balsamic vinegar, and that seems to make a big difference. Next time I'll start out with a third of a cup of vinegar and just a little less oil and go from there. The directions for the rice and pasta were right on the mark. I used dried cranberries rather than currants just because that's what I had, and my corn was fresh. I used 1/4 cup of red onion, and I added a little more salt (I used kosher). An addition of about 1/3 cup of toasted slivered almonds is perfect with the rice. These are, for the most part, minor changes (though it sounds like more) for this gorgeous salad. I will definitely make this again! UPDATE: I made this again and upped the vinegar to 1/3 cup, the Dijon to 1 tablespoon, and the salt and pepper a lot! I added almost all the dressing to the warm rice and pasta for several hours before adding all the rest of the ingredients for the last several hours. I owe SUCCESS to my friends on the Recipe Exchange, who graciously aided me in my efforts! :)

We loved this. Like others, I mixed the milk, egg, salt, and oatmeal and let it sit while I prepared the rest. I added half a small chopped sweet onion and a little pepper. I divided the mixture evenly into my 12-muffin-tin and shook a little garlic powder over the top. Then I spooned about 2 teaspoons of the catsup sauce over the top of each "muffin." I put them in the oven, and after about half an hour, I took the then-meatballs from the muffin tins, tossing out the grease, and put them upside down on a foil-lined pan. I covered them with the rest of the catsup mixture and returned them to the oven for the remaining cooking time (about 20 minutes more). These were so great! I'll make up some more tomorrow and freeze them for a lazy-day dinner later on this month! Great recipe! Thanks!

You have to know going in to this recipe that it will be sweet. That's the point, isn't it! This recipe very nicely covered 35 of my Sweet Vanilla Cupcakes in mini size. I'm glad I followed MySweetCreations's advice and used a piping bag (well, a quart-sized Ziplock freezer bag) because it just made it easier to handle. I'll be glad when I get better at decorating so they look more professional! My granddaughters are going to LOVE these!

This is definitely a five-star recipe! I hesitated because I am not totally enamored of mango, but my Recipe Exchange friends told me this would be a good way to give it a second chance. I followed the recipe exactly, christening my new springform pan! By the way, a cup of raspberries is about a 6-oz container. I wish you could have seen my seven-year-old granddaughter bite into this yummy cake! She closed her eyes, rolled her bite around as if she had tasted a little bite of heaven, and begged for more. Need I ever say anything more?? UPDATE 8/21/10 This freezes very well. I just took out the half I saved wrapped in foil and then freezer-bagged, and when I heated it in the microwave, my hubby kept saying, "Mmmmm!"

This was very tasty. I did cut back on the amount of tilapia--only two fillets from a Costco package--but the rest the same. I would change the oil and butter ratio next time (even with more fish)--maybe 3-1 butter. We only had French bread to soak up the sauce, and I think it would be good to cook some pasta with the remaining sauce and add a little butter to it. I did let kosher salt and pepper sit on the fish for a half an hour before cooking time. The juice from a lemon should be about 1/4 cup. Thanks for a nice recipe.

I baked a half turkey breast on the bone from Trader Joe's using this marinade. I put some of the marinade under the skin in the beginning and then brushed more on as it baked. I did have to cover it towards the end of the baking time because it started to burn (I was glad I had put it in foil in my pan!). That was not the fault of the recipe--that was because it takes a long time to bake, so MY problem. Other than that, this was tasty and a nice change of pace for us. My leftover turkey will make great sandwiches for lunch! Thanks for the recipe1

This was recommended to me on the Recipe Exchange this morning, and now, after eating several slices slathered with butter, I can add my five stars to this one. I pretty much did what tat2whttrsh did except that I used 2 cups of all-purpose and 2 cups of white whole wheat flour, and I added raisins to the filling. I know my hubby will love this toasted tomorrow morning. I'm also wondering if maybe this will change my granddaughters' tastes regarding raisins! Thanks, Nuggets, for recommending this to me!

This review is based on the marinade because I didn't make the salsa or relish--yet (I do have all the ingredients). What an excellent flavor this meat has! I froze a little more than half of the meat (flap steak from Costco) so that I can grill it for the rest of my family later this next week. I may go short on the soy sauce next time, but that is just a personal preference! I didn't add the salt, but it could use a little. I think salt from soy sauce and sea salt are different. The saltiness is evened out anyway when other ingredients are added to the tacos. Thanks for this recipe!

This is really delicious! I wouldn't change a single thing! You could change the amounts of the salsa ingredients (ie, more cilantro, more onion, etc) but you don't have to! This was very good!

These are really tasty cookies. I usually use my little zester that has five holes on the end to zest my lemons or limes, but for this one I used my microplaner. That's the best way to get the lime distributed throughout the cookies. This is kind of like snickerdoodle/butter cookie meets real flavor! These are a very tasty change from the cookies I normally make! Thanks, Valima!

The batch is gone--only minutes from the pan! Hubby ate two, so that means it's a successful winner here. My son's family did in the rest within moments of my arrival at their house. I like how easy they are to throw together! Thanks, Dianne!