I thought these had good flavor and were easy to make, my husband thought they were good, but a bit salty. I didn't realize I was out of sherry so I changed the gravy and used a can of cream of mushroom soup and some water instead and that was good. I let the gravy cook with the meat for about 15 minutes on low to just get the flavors blended. I think the saltiness my husband tasted came from that soup. Next time I would go strictly by the recipe or use low sodium soup. Otherwise, a good fast recipe for those days when you're just looking for comfort food. Served with mashed potatoes and corn.

I hate to give any recipe a bad review, but we just didn't care for this. We both felt it was way too salty and salt was the first flavor I tasted. I didn't think it was too spicy, and thought the spice level was ok. I did scale this down for 8 servings, so it is possible the measurements may have been slightly off, but I did follow the recipe as written. We both felt this tasted southwestern, which wasn't really what we were looking for. I may try this again in the future, but I would reduce the amount of salt by at least half, and perhaps add a very small amount of sugar or brown sugar.

We thought this marinade had a really great flavor, and my chicken came out moist. I do think that it was a little salty for our tastes though, and if I make this again, I will leave out the additional salt and use low sodium soy sauce. I added a few shakes of red pepper flakes to add a bit of spice which really livened it up some. Other than the saltiness this was great.

I made this recipe exactly as posted and I thought it was awesome! Unfortunately, my boyfriend felt it was a bit too sweet and too mustardy and only rated it a 3. He said he didn't hate it, but he would not ever ask for me to make it again. I will make this again if I am only cooking for myself, but that doesn't happen very often. This does have a very high fat content with all the ingredients, but it sure was tasty!

This was really good. I made it "as is" the first time I served it, with the B.L.A.T wraps off this site. I made it agian today with just a few tweaks. I used a little bit more feta, as we really love cheese, and I finely minced 2 garlic cloves and added that as well. I forgot to buy fresh parsely, so I added some fresh basil instead and that was GREAT! We love salads that have bold flavors and the addition of the fresh garlic adds a very bold, and just a teeny bit of a sort of spicy flavor that we love. Otherwise I didn't change anything, this recipe is great for those who don't care for the standard boring macaroni type salads with mayo. Thanks for the recipe!!!

I made this the first time as is, and it was definitely good, but I made them again today and decided to add a bit to them. My changes: I used 3 slices bacon instead of 2, add thinly sliced red onion, a handfull of shredded cheddar cheese, and a few fresh baby spinach leaves to the original ingredients. It was SO good! I am going to make these again next week and try using grilled chicken as well as the bacon, I think these would be outstanding that way. My sweetie devoured these!

As is this sandwich is fairly good, but with some simple tips it can be great. You should drain/rinse the sauerkraut, and warm it up either in a skillet, or in the microwave. (If you want the kraut to be much more prominent tasting dont rinse it, but still warm it up). Also warm up the corned beef. This ensures that the entire sandwich is hot all the way through without worrying the breaad will burn. Also use deli style corned beef sliced very very thinly, and put on as much as you feel is right. Slicing it thicker makes it slip out of the sandwich when you bite into it. Shaving the meat makes it easier to eat without losing the meat. Reubens were invented here in Omaha where I live, and the standard is to use Thousand Island (or Russian) dressing..but I digress. Use a high quality dressing. I use 2 slices of baby swiss-one on each side of the sandwich. Assemble in this order: dressing, cheese, sauerkraut, meat, another slice of cheese, and on the 2nd slice of bread another layer of dressing (use as much or as little dressing as you prefer). Use butter, and cook until browned and crispy. Excellent!

I made this recipe for some beef enchiladas and they turned out wonderfully. The first time I have ever made my own sauce, but I'll never buy canned sauce again. lol, I bought canned sauce just in case I screwed this one up, or it turned out horribly, but we didn't need it. Ended up giving the can of sauce to my mom :D Oh yeah, I did add a little extra pepper because we like spicy. Yum!

The method of cooking this sandwich is right on, but a true Reuben is made with Corned beef, and not pastrami. For those who don't like the tang of sauerkraut, you might want to drain it well, then saute it for a few minutes in a little butter or oil (maybe like a teaspoon of oil) just until it starts to get a little brown. Let the kraut cool a bit then assemble the sandwiches. Reubens are wonderful! I've also made these with turkey, and roast beef. Haven't tried ham yet, but that would probably work too.

This was a great recipe. I read the reviews, and followed the updated recipe by the original author. It turned out great, although it was just a tiny bit gritty after being processed. I will just make my own homemade beans next time, instead of using canned to avoid that. The only changes I made was to use a little bit less salt and lemon juice. I used the juice of a half lemon, and about 1/4 tsp salt and approx. 4 tbsp Tahini. I can't imagine this tasting authentic with peanut butter. My bf and I ate it with some pita bread I grilled with olive oil and it was awesome. It will be a new staple in our home. Thank you for the easy, affordable, delicious recipe!!

mmm This was really yummy. I followed all the directions exactly as marked, even the cottage cheese, which I normally dont ever use in my lasagna. Ive always just used mozzarella/provolone, no ricotta or cottage cheese. I think next time I might leave it out too, just because im used to not using it, but it was excellent as it was. One of the best lasagnas ive had. Thanks for sharing!

Great casserole! It really tasted alot like a reuben sandwich. I substituted Pumpernickel, that I put on the top of my casserole so the bread wouldnt be mushy, then sprinkled some shredded mozzarella on top. I cubed some swiss cheese with the meat, sauerkraut and dressing and mixed it together rather than layering. I like an even mixture and this turned out great. I used about a half bottle of 1000 island dressing too. Thanks for the great recipe !

Wow...I have tried tons of recipes off the site, but this is the first time ive ever actually taken the time to review one. This was wonderful! I was caught in a rush, and I didnt have time to go get fresh asparagus, so I substituted mushrooms that I sauteed with the onion, garlic and butter, and chicken broth for the vegetable broth, and it still turned out fantastic. I added a bit extra garlic but otherwise followed the directions exactly...This is a definite keeper, Thanks for the great recipe!