I took some of the reviewer's suggestions (bacon grease, kosher salt, butter) and thought that this was great. If you don't do some upgrades it can taste a little bland. I couldn't stop eating it the first time that I made it.

THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind - it doesn't get any better. I use butter and also sift - it makes a difference in the texture for sure. You could also put in a bit more anise. grazie!

I had my doubts about this recipe, and I used the yellow mustard but also added some honey to cut the taste of the 'straight up' French's. When it was nearly done I nearly died because it looked like pork chops in yellow mustard. No different. I knew that my husband would take one bite and know that it was yellow mustard on pork. To my surprise, he liked it and said he couldn't quite figure out what the taste was. I thought he was crazy because it seemed obvious to me. He really liked these, I was not quite as impressed.

This was a great way to coat fish!! It turned out great! All I had to do was tell my kids that it had pretzels on it and they were all for it! I added a bit more seasoning and ended up crushing a little more than I had initially. I thought that it was super!

Have made this recipe for 2 years now after failing at traditional toffee recipes. I love it. So does my husband and neighbors. The changes that I made are this - I make sure that I boil the sugar and butter for a few minutes until it starts to darken and morph into a pre-candy stage. Also, I cook the whole thing for 8 -10 minutes before adding the choc chips. Then I just pop it in (even with the oven off) to melt the chips. I burnt it the forst time that I cooked it for 5 minutes. Too hot for chips at that temp.. It does take a while to set. I always put mine in the garage or porch (in the winter). IT will help speed the process. Not the real thing, but close with tasty results!!!!!!!

What a great drink!!! I only put about 1 oz. of Cointreau in mine since others said that it turned out too sweet. I thought it was fantastic - and the health benefits of pomegranite juice are so unbelieveable that this has become my favorite - ahead of the ever-popular cosmo. Cheers!

Very good tasting stuffing! I loved it. The only note that I wqould make is to add some broth for sure before baking (or maybe even a beaten egg?) because mine didn't stick together at all (it was really loose)

a very healthy alternative to pesto (spinach is so good for you) but not exactly the same thing. I liked it as a spinach sauce-type thing but a pesto it is not...

very good recipe! My husband, who normally doesn't like marsala, thought it was great! So did I! Just be sure to pound all veal before breading so that it will truly be tender!

Wow - this was awesome! I did not make the cheese sauce (too much work so early in the morning) or use shrimp - but followed the recipe - adding only some fresh chive to the eggs - and it was rich and lovely. I had some crab that my husband brought home from Alaska and we were saving for a special occasion. It is always a risk making something for the first time when using expensive ingredients. All I can say that the crab was not wasted on this dish - it was perfect for showing off the decadent nature of the seafood. It was lavish and heavenly. Many thanks for a great recipe!!!!!!!!!

I have tried unsuccessfully to make cheese potatoes for years. THey tend to be too greasy or not cooked enough. THis was awesome and I will use it every time. Everything is better Pittsburgh-style!!!

this was a great recipe, perfect for using the bluberries that weren't so sweet to start with. The color is beautiful and the taste was refreshing and not too cloying. Thanks for the great recipe!

I thought that this was a great way to cook cabbage - a great way to get my husband to love it also. I used bacon grease (gasp!) initally with with chicken broth (and added butter at the end! - double gasp!) but it made for a vary tasty side dish, and if that is how I get my family to eat it, so be it!I would love to know what "true" fried cabbage is, since other reviewers said that it is not this same recipe. Any input?

My family loved this more than I did, but it was so easy and with rave reviews, how can i not rate it well. I also thickened the sauce with flour, and added some mustard for more taste. I thought the dish was a little bland. I was worried that the pork would look anemic and pale w/o browning beforehand, but it looked fine. I just would spice it up a bit with some more flavor.

Awesome! Tastes just like a hoagie. Hard to stop eating!!! We ate in a bread bowl. Would not use so much mayo - fine with less. Awesome!

I searched this morning for a recipe that I could make for breakfast with only limited ingredients and I found this. I was skeptical as I was making it, that it would turn out bland and hockey-puckish. I was surprised. I made mine in muffin cups and used a leftover can of white frosting for the topping instead of choc sauce. My kids really liked it, and it was easy and did not require a lot of ingred. I would make it again (in fact, they made me promise that I would make it again!) Thanks Aimee!

I thought that this recipe was an odd choice as an entree as written. It seemed really soupy and awkward as a main course.I definately recommend putting it over rice or egg noodles, and if so, keep the chicken in bigger pieces so it seem like a dinner and not a lunch. I also added a splash of sherry. That being said, I thought that it had a great taste and strangely enough, put it over mashed potatoes and thought that it was perfect comfort food. I was sad when the leftovers were gone.

Very good (even without the coriander)with steak!

Loved this chicken - only reason that I gave 4/5 is that the sauce was wayyyy too salty. And I am a saltaholic. Maybe the soy I used, not sure. Once I reduced, it was inedible b/c of the sodium. I used a tiny portion and added water, and just LIGHTLY brushed it on top when I grilled. I loved the result - flavorful and somewhat healthier than with all the sauciness.

I give this 4 and a half - very tasty and easy prep. I love a chicken thigh, they make everything better. I used boneless, skinless thighs - still tender and flavorful w/o bone. Great easy recipe, thanks!