I had a big round steak that I wanted to do ~something~ with but couldn't decide what. I doubled this recipe and put it in this marinade overnight. When it was time to eat I cut the steak in half and seared one half of it on both sides in a ribbed skillet. I didn't want it to be well done. It was FANTASTIC!!! I served it with a bed of romain lettuce. The dressing I created for that was just a plop of real mayo, a small orange cut up, some slivered onions and sugar. I let that dressing weep together for about an 30 minutes while I fixed the lettuce and the meat. Thats it. It was also FANTASTIC and went beautifully next to this Ginger steak! Tonight: Repeat of last night to use up (oh darn) the other half of that steak! I can only imagine how delicious it will be after being in the marinade for another 24 hours!!!

We LOVED this!!! This was my first ever attempt to make gumbo... it tasted exactly like I wanted it to!! Beautiful recipe. I didn't have a red chili, so I used a fresh jalepeno. It was fine. I used a couple of spoonfuls of bacon grease in my roux - FANTASTIC! I didn't add the shrimp until the whole pot of gumbo was done.. then I dumped them in long enough to cook through then served it all over brown rice. HOKEY FRIGHT I am now of the belief that I CAN COOK EXCELLENT GUMBO! lol Thank you Lupe!!

We LOVED this recipe! Of course there were changes... but nothing big. I didn't have bread flour, so I added a tbsp of vital wheat gluten. My kitchen was cold and time was short, so I put the dough into the pre-warmed oven to rise for a bit. I sprayed my pan with butter-flavored spray and sprinkled cornmeal on that; then formed my crust,covered it with plastic wrap and let it rise like that until I was ready to top it. I topped it with "extra" Walmart brand (Great Value)pizza sauce ammended with garlic powder and a dash of leftover spaghetti sauce. On top of the sauce I added shredded mozzarella, a maple sausage patty diced into tiny pieces, sliced sandwich ham, finely sliced onion, dried oregano, 3 (yes three) thinly sliced white mushrooms, and a small handful of sliced black olives and a teensy bit more cheese. It was a "leftovers" pizza and it was FABULOUS!!! I was told that it was the BEST pizza that I've ever made and that there is no way that I'll ever be able to make another one as good. LOL Ahh... a challenge!

Pretty darned good... but needed ~something~. I'll make them again, but I'll tweek them somehow.

What a FANTASTIC option to take as opposed to the usual pot roast with potatoes, carrots, onions and celery. This is at the TOP of my recipe go-to list now!

This is my go-to marinade recipe for fajitas and has been for a few years now! It's THAT good! Nice work Olivia!!

Yep, those who rate this a 5 are right, cuz hoo buddy is this ever GOOD!!!

I have to give this a 4, because I don't deep-fry anything. I give them a blast with "butter spray" (Pam), then put them in the convection oven for about 15 minutes. These are GREAT when served with something sweet for dipping. I can my own plum sauce, so thats what we use. Other than the deep-frying issue... these deserve a 5 star rating. EVERY TIME!!

This is, without a doubt going to be repeated!

Excellent! Not too spicy, not too "seasoned". Browned to perfection.

Fantastic! I went the "cheap" way. I used bone-in chicken leg quarters, that I divided and stripped the skin off myself. I used fresh rosemary and cherry tomatoes from my garden. I also used some leftover Reisling from about a week ago that has been just ~waiting~ in the bottle in the fridge for such an occassion! For olives, pfft... good old black olives from the can worked great! I served this over a bed of yellow (saffron) rice that I got for a dollar at Dollar General. lol For something cold and crunchy to go with it I served it with a spear of cold cucumber that I picked this morning and put in the fridge. The last thing I put on the plate were 2 pieces of a warmed up, quartered pita. This recipe was mega easy and for me, downright reasonably priced and SUPER TASTY!

I've made these several times. I've even used fresh mulberries instead of blueberries! This is THE BEST cream muffin recipe that I've ever found! The crowns are fit for royalty!