Followed Doreen's recipe exactly as written and continuously basted as written. I know a recipe is great when my husband tells co-workers and family members about it. This is a keeper and a must to try.

Excellent. I omitted wine, as I didn't have any - used water instead. Added 1 teas. basil, 3 cloves garlic and more salt, more onion, minced and some black pepper. Prepared in the moring, refrigerated and served in evening. Thanks for submitting.

I found the chicken to bland. I double dipped the chicken in seasoned panko bread crumbs and as others suggested, refrigerated for 30 minutes. No problem with breading sticking. I plan to try again, but will brine the breast meat first.

With the exception of halving recipe I followed exactly. All three of us really liked recipe. Next time I'll add a little red onion as another reviewer suggested. Four star because of excess moisture. Thanks.

I usually only prepare recipes that have 50+ reviews. That's a mistake. This was absolutely wonderful. Restaurant quality or better. Like other reviewers, I made small adjustments. I used pork loin, marinated 4 or 5 hrs, used 1 red bell, 1 green bell and 1 stalk of celery. Increased the soy in sauce to maybe 1 tables. Increased cornstarch slightly to thicken sauce. Cooked veges till crisp tender and removed. Thickened sauce, then added both meat and veges back to sauce. Your husband's grandmother taught you well, thanks for sharing.

I purposely didn't rate this recipe, as I and my family found we do not like corned beef - we threw it out. Either you like or dislike corned beef.

Kelly, thank you for submitting this recipe. It's excellent - can't wait to make again. I followed your recipe exactly - it's perfect.

I have made this twice using 4 cube steak. First time I added quartered mushrooms and chopped the onion instead of slicing. Came out pretty good so I tried again. Second time I omitted to worchershire, chopped the onion and sliced 8 oz mushrooms. Seasoned steaks with salt and pepper and then dredged in flour and browned. Then I added onions and sauted until limp and then added mushrooms and lightly browned. Added two cans beef stock, salt & pepper to tasted and added 1/4 teas. garlic powder. Simmered on stove for 2 hours. Last 30 minutes of simmering, I removed some broth and blended well with 1 tables cornstarch and returned to pan and continued simmering 30 minutes. Served with mashed potatoes and sauted zuchinni. Great gravy! Thanks so much for submitting.

Excellent flavors. Followed recipe to the "T". Cooked in microwave about 10 minutes though. Next time I plan to roll in egg wash and then bread crumbs and bake in oven. Thank you for submitted - easy and delish.

My son said these were the best chicken quesadillas he's had and several hours later wanted to know if I made them with or without a recipe. My husband thought they were great. Myself I'm not a quesadilla fan. Tony thank you so much for submitting. I will definitely keep this recipe and make again. Oh, I used monterrey/cheddar blend and also one with provalone.

1st Recipe I've made that wasn't rated yet. My husband I could not eat this - guess I should have tasted before adding the dill seed and white wine vinegar. Won't make this again -but thanks for taking the time to submit.

I used 1 inch loin chops which I soaked for 6 hours in a brine consisting of 8 cups water, 3 bay leaves, few dashes red pepper flakes, 1/3 cup seasalt and tables of sugar. Used 2 onions - everthing else the same. Took longer to cook than 40 minutes, but it was worth the wait. I too removed lid during step 3. Oh, added one chicken bullion cube and cut salt way back - because of the salt water brine soak. Thanks for submitting this one!

I like this recipe and will try again. I didn't have kosher salt on hand and substituted 1 tables. of sea salt with over salty results. The skins didn't crispin so at the end I removed lid and cooked awhile longer. At very end added butter, minced garlic, parsley and pepper. Thanks for sharing Kevin.

This is now the rub I'll be using for pork. It's simple and taste great. Thanks for sharing.

There's only two of us, so I cut in half. Only thing I changed was I used tomato soup instead of tomato sauce and added minced garlic. By second day the casserole was gone. My husband who dislikes casseroles ate 3/4th's of it. Thanks so much for this great recipe. Definitely addred to my collection.

I've rated this a four because it didn't thicken and was too sweet for my taste. This is a keeper for me, however, next time I'm cutting sugar to 1/2 cup and increasing cornstarch to 4 tables per previous reviews. I've considered adding tapioca as a thickener as well - has anyone tried that? I had no problem obtaining a beautiful red color as the strawberries cooked. I also plan to use recipe for cake filling once I've accomplished the thickening. Thanks Marge for a wonderful recipe - I believe I just goofed somehow.

This was terrible. My husband attempted to eat, however, filled up on bread. I ordered a pizza. I'm sorry, it sounded good.

I found this to be a great recipe, however, I did make several changes. Using other tips I substituted 1/2 lb. italian sausage for 1/2 lb. of ground meat. Added 4-5 cloves of garlic to the meat & onions. I like a lot of seasoning and used 1 teas. oregano, 1 teas. basil and 3 teas. italian seasoning. Adding the Italian seasoning in increments until I reached taste I liked. Also added maybe 1/2 teas. garlic salt. I used 2 cans 14.5 ounce cans Delmonte Petite Cut Tomatoes, 2 8 oounce cans of Tomato Sauce, 2 8 ounce cans of water and simmered for about two hours - taking lid on and off during simmering. I used cottage cheese, as I prefer taste and used my Braun mixer to cream it. I also used 8 ounces Romano cheese and 8 ounces of Mozarella. It came out wonderful, sliced beautifully and was not dry. Thank you Rosemary for sharing. I now have a perfect recipe fitting my taste and my familys. I cooked for 20 minutes covered and 1 hour covered as another reviewer suggested.