An excellent recipe, the only change I would make is to grate the onion to mix it more evenly with with the meat. Also, why salt then garlic salt? Maybe a grated clove of fresh garlic and then 3/4 tsp kosher salt.... We left out the hot pepper(s) because our young son was eating them as well. We simmered in sauce once cooked to add flavour to the sauce. Loved the tenderness and texture.

Tried this recipe for tonight's dinner and loved it. I followed it as written except added olive oil instead of butter. I had to sprinkle some flour on the counter to work with it as it was a little sticky. It had an excellent crisp crust with an airy, chewy interior. I baked it at 425°F for 20 minutes on the middle rack of the oven on a 16" perforated aluminum pizza pan. No need to par bake as it's the perfect amount of dough for a 16" pan.

I sliced the potatoes on a mandoline, used half and half cream, and didn't have provolone so I left it out but added extra cheddar. I had some leftover cheese sauce from a mac and cheese dish I had prepared earlier so I added it as well. It was baked in a 9x9 pyrex dish. As written the heat and timing is off, the potatoes were still al dente after an hour and a half. The completed dish was swimming in water/separated milk fat, even with the addition of my leftover mornay. The flavour was good, the potatoes were a messy, liquidy glopfest.

I thought the marinade was great. I used it on 2 1/2 pounds of top sirloin. I found the amount of basil and parsley to be a waste as most of it gets left behind in the bowl and washed down the drain, not to mention the dried herbs absorb the marinade and rob it from the meat. I will use less next time as I don't think 3 Tbs of basil, and 1 1/2 Tbs of parsley is really necessary. I will also reduce the lemon juice to 1/4 cup as it didn't overpower but was on the verge in my opinion. I used Sriracha pepper sauce and left out the additional minced garlic because this sauce contains garlic. I didn't use white pepper as I'm not a fan, instead I used black. It needs a little something, perhaps a little coriander.

I loved this recipe, I used prepared shells from a local store which made the recipe really easy. I used 6 apples, three Courtland and three Royal Gala apples and it was a liitle too much. The top crust separated and overflowed a little onto the pan I had placed it on. The only changes I made were adding 1/2 tsp of cinnamon, a few grinds of fresh nutmeg and a tsp of vanilla to the caramel sauce.

I love this sauce, it's so easy and very good. It is on the sweeter side so cut back on the honey if your preference is for a less sweet sauce. I really like it on pizza and meatball subs as well.

I think it's an excellent, flavourful pizza crust that crisps up nicely on a pizza stone or perforated pizza pan at 425°F-450°F for 15-20 minutes. I make the dough in a bread machine on a dough setting so it's super easy. The mixing and rising are taken care of while go about other things. I find it's enough dough for two 12 to 14 inch pizzas. I couple it with the recipe for Exquisite Pizza Sauce by Angie Gorkoff on this site and I'm off to the races. Both recipes are easy and very good.

A very nice sauce. I choose not to use liquid smoke and cayenne. Instead, use a heaping teaspoon of chipotle powder. You still get the smoke and the heat with this simple substitution.

I'm not usually a banana bread fan but I had a few ripe bananas I'd frozen for just such an occasion. I had a slight issue as the bread overflowed my small loaf pans, so I'd advise against filling anywhere approaching 3/4 full. I made three muffins in large muffin tins using leftover batter and they turned out beautifully. Other than my ugly loaves, the recipe was a winner. As an aside, the overflow that baked onto the baking sheet I used tasted amazing. It had gone crisp and I called the bits banana bread cookies. ;)

This is a great recipe and tastes very close to a commercial goetta I've had many times in the Cincinnati area. It is a long process but worth it in the end. When you cook it it should be sliced thin and cooked over a low heat until crisp on the first side, this will help keep it from falling apart. I also don't fry it in oil but use a dry, non-stick pan. I've found that adding oil causes it to fall apart.

I made a this recipe earlier in the summer and made a couple of modifications. I used a 50/50 mix of regular cornmeal and flour, 2 tsp of baking powder and used onion powder instead of minced onion. I followed the instructions as written and they turned out well. My girlfriend liked them more than me however. I thought they tasted fine but couldn't get over the corn bits from the creamed corn. I'll try to find a recipe that omits the creamed corn. I liked that they were a little on the sweet side as this is my preference. They also reheated well in a 350°F oven the next day.

I made modifications to this recipe right off the bat, so I'm giving it 3 stars. I added a tablespoon of lemon juice, 1/2 a cup of shredded mozzarella, a shallot instead of onion, substituted 2 cloves of garlic for the garlic powder, added a tablespoon of horseradish, and omitted the salt because of the added cheese. I used toasted pita triangles instead of the bread bowl. I found it to be a little oniony, otherwise it was great! Next time I'd try the recipe with onion instead of shallot and cut back to maybe 3 tablespoons of minced onion. I didn't have Old Bay so I can't comment on its benefit. Because I didn't use the bread bowl, I cooked it for 30 minutes in a casserole dish.