"I use fat free greek yogurt and canola mayo to cut down the fat."

"This was the best brisket I have ever had!. I made a 3 1/2 lb center cut, removed most of the fat and cut the recipe in half. I added a Tbs. of Worcestshire sauce and a Tbs of cider vinegar, otherwise I followed the recipe exactly. I did bake it at 325 for 2 3/4 hours. Once I removed it, I used an immersion blender as someone else suggested and"

"As the same with others, I omitted the gorgonzola only because it can be overpowering and some people dislike it. I added more fontina which melts beautifully. I also baked it in a large casserole dish and topped it with seasoned, buttered panko crumbs.

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"This was excellent. The addition of the pasta water makes a big difference. You should definitely slice the garlic and be careful not to let it burn. Also, as with most of Ina's recipes, I cut the salt down significantly.

Another good recipe by Ina!!!"

"This was fantastic. I didn't add the prunes but followed the recipe as is. The gravy was rich and thick, the carrots were tender, the onions added sweetness and the meat was tender. This is the first pot roast recipe where the meat did not come out stringy. Excellent! I served it with egg noodles. "

"This was a good recipe. I didn't think it made enough dough but was surprised at how it rose in the oven. I substituted dried cranberries for the dried apricots and used less butter and used Splenda brown sugar instead of regular. I let them cool 2 hours before slicing, refrigerated them overnight and brought them back to room temperature. Exce""