Very good! I omitted the honey because sweetness is meant for sweet rolls not an entree. I also omitted the red pepper flakes. Anchovy paste is wonderful and I use it in my Caesar salad dressing. I doubled the recipe and added 1/4 cup white wine also.

Awesome! The directions lacked stating how far to set the rack below the broiler. I set mine to 5" below the broiler. Thanks CookinGirll!

WOW! Thanks Kate for this awesome recipe! I only used 2 chicken breast halves but kept the remainder of the ingredients the same. I shook the chicken strips with 1/2 cup cornstarch in a bag and let them rest for a few minutes before frying them in a preheated skillet with veg oil. I used Sriracha sauce (rooster sauce) for the hot sauce. I served the chicken and sauce over hot steamed rice. I served Green Bean Amandine on the side (recipe from this site). Next time I'll serve a side green salad with "Famous Japanese Restaurant Style Salad Dressing" from this site. A must is to have watermelon slices on the dinner table. Watermelon cools the tongue and cleans the palate.

Thanks Kimbers for this base recipe. Although I found that the sauce (Italians call it gravy) was too thick. I made a number of changes to this recipe which required me to name the recipe as Bolognese Sauce II.

This is great! There is no need for 1 cup flour and 4 eggs. a 1/2 cup flour and 2 eggs are sufficient. I added a 1/4 tsp cayenne pepper when making the gravy. I served this with potato pancakes and fried eggs.

Very good recipe but I could only give it 4 stars because of the saltiness. I omitted the salt and made 1/2 the recipe. I sauteed the onion and celery before adding to the rest of my modified version of this recipe. See my posted recipe named "Country Ham and Potato Soup".

Very good recipe but I could only give it 4 stars because of the saltiness. I omitted the salt and made 1/2 the recipe. I sauteed the onion and celery before adding to the rest of my modified version of this recipe. See my posted recipe named "Country Ham and Potato Soup".

This is a good recipe as a base. I had to tweak this recipe for more flavor. Increased the amount of onion to 1 cup onion wedges, replaced the bell pepper with 2 cups broccoli florets, replaced the broth with 1/2 cup water and the seasoning pkt from the oriental flavor ramen pkg, replaced 1 tsp of soy sauce with 1 tsp oyster sauce. Added 1 cup fresh bean spouts and 1/2 cup bamboo shoots.

This is a good recipe as a base. I had to tweak this recipe for more flavor. Increased the amount of onion to 1 cup onion wedges, replaced the bell pepper with 2 cups broccoli florets, replaced the broth with 1/2 cup water and the seasoning pkt from the oriental flavor ramen pkg, replaced 1 tsp of soy sauce with 1 tsp oyster sauce. Added 1 cup fresh bean spouts and 1/2 cup bamboo shoots.

I, like Brook, subbed Miss Betty's Super Quick Dinner Rolls in place of the biscuit mix. I don't like sweet tasting meals so I omitted the sugar and the carrots and added some fresh sliced mushrooms.

Not bad. I don't like ranch salad dressing thus I omitted it. Next time that I use this recipe I will use my crock pot instead because the meat always turns out more tender that way. The au jus was delicious though without the ranch dressing mix.

YUM. Thanks Swizzlesticks! Just wanted to add that 3 medium potatoes = 1 pound or equals 2 cups shredded potatoes.

The only thing that I did different was to use 2 fresh garlic cloves that I minced. I added the garlic and the onions to the meat mixture before pan frying. I served it with macaroni and cheese on the side.

I subbed plain yogurt for the mayo and the sauce was really good. I pan fried the tilapia and omitted the cajun spice. The sauce is great with grilled salmon also.

Thanks Leesah for this GREAT recipe! These wings are awesome! My family dislikes wings swimming in Buffalo wing sauce because of the mess. This recipe has the full Buffalo sauce flavor w/o the mess. Everyone raved about the wings! Great bar style food w/o the expensive bar prices! IMPORTANT – crack all of the wing joints first. I always rinse and thoroughly pat dry any meat before dredging them in flour and I refrigerate them for at least an hour before cooking them, I do the same with any meat that has an egg wash. Doing so ensures that the breading won’t get soggy and will remain on the meat during the cooking process. I refrigerated the wings for 90 minutes after dredging them in the flour mix. I followed the rest of the recipe instructions and baked them with the wing tips (yes, I like the crispy skin on wing tips) facing up at 400°F for 30 minutes, flipped the wings and baked for another 30 minutes till they were nicely browned and crispy. I served the wings with Bleu Cheese salad dressing, celery sticks and carrot sticks. I served the choice of beer or iced tea as beverages to accompany this dish. Yummo!!!

A very nice base recipe. I tweaked it a lot and created a new recipe for it. Look for "Decadent Cannelloni" recipe soon that I will submit.

This was awesome. I tweaked it a little by adding 2 celery stalks with leaves which flavored the gravy nicely. I used 1 can of cream of mushroom soup, 1 can of cream of broccoli soup and a ½ cup of beef broth. I cut off all of the fat from a cross rib roast, tenderized it all over with a multi-blade meat tenderizer tool and browned the meat in a preheated skillet over high heat for only a couple of minutes per side. The meat was melt in your mouth tender and the gravy was delicious. There is no need to mince the garlic, just crush the garlic cloves with the handle of a knife and peel the husks from the cloves. No need to chop the celery either because you won’t be eating it, it’s just added for flavoring the meat and the gravy. I used the leftover meat and onions with some raw diced potatoes the next day for making roast beef hash and it was excellent. Thank you Erica for posting your recipe! Note: A multi-blade meat tenderizer tool is a must for tenderizing lower grades and cuts of meat. It breaks up the tough fibers in the meat. Use of a tenderizer tool also allows more marinade to penetrate into the meat. I have the Deni brand that has 49 razor sharp blades in a 2”x2” square pattern. Unfortunately I haven’t seen them in department stores. I had to buy mine on the internet. Jaccard is another good brand of a meat tenderizer.

This was awesome. I tweaked it a little by adding 2 celery stalks with leaves which flavored the gravy nicely. I used 1 can of cream of mushroom soup, 1 can of cream of broccoli soup and a ½ cup of beef broth. I cut off all of the fat from a cross rib roast, tenderized it all over with a multi-blade meat tenderizer tool and browned the meat in a preheated skillet over high heat for only a couple of minutes per side. The meat was melt in your mouth tender and the gravy was delicious. There is no need to mince the garlic, just crush the garlic cloves with the handle of a knife and peel the husks from the cloves. No need to chop the celery either because you won’t be eating it, it’s just added for flavoring the meat and the gravy. I used the leftover meat and onions with some raw diced potatoes the next day for making roast beef hash and it was excellent. Thank you Erica for posting your recipe! Note: A multi-blade meat tenderizer tool is a must for tenderizing lower grades and cuts of meat. It breaks up the tough fibers in the meat. Use of a tenderizer tool also allows more marinade to penetrate into the meat. I have the Deni brand that has 49 razor sharp blades in a 2”x2” square pattern. Unfortunately I haven’t seen them in department stores. I had to buy mine on the internet. Jaccard is another good brand of a meat tenderizer.

Awesome seasoning recipe! I used it for a taco salad that I make with browned ground chicken, lettuce, tomatoes and Frito chips and then topped with French dressing. The light sweetness of Catalina French dressing adds a nice twist of flavor to the salad. Rave reviews from all. Added note: add 1/2 cup water with the taco seasoning to the browned meat and simmer for 5 minutes over low heat before using in any recipe.