"I used my homemade sauerkraut for these, squeezing out as much liquid as possible. I also added 3 oz. cream cheese cut into little cubes. I cut down on the mustard a bit because it seemed like a lot. The balls held together perfectly - I used a large scoop, then rolled them into balls. I refrigerated them for about an hour, then did the flour,"

"Made this in a fluted tube pan - presentation is nice. Followed recipe as written, used Pink Lady apples and the taste is very good. The spice level is almost too much for me, but very suited to those who love a good spice cake. The frosting makes it extra yummy. It was great to have with a cup of tea in the morning!"

"This is a great, simple frosting. I did find it necessary to add more cream as it was too thick otherwise. I also added 1/2 tsp espresso powder to give it that really powerful chocolate flavor and depth. It does well in a piping bag. The recipe also is not really enough for a cake or 24 cupcakes, so next time I will double it. "

"This is a good meatloaf - moist and flavorful, but it seems like something is missing in the meat. The ketchup on top makes it yummy, but I would add a few more flavorful ingredients to the meat next time. Ina is my favorite foodnetwork chef and I always go to her recipes first.

"I love sweet potato chips, but never made my own. These are so wonderful with the rosemary/garlic salt - they are so good I pulled my mandoline back out and made more because I was eating them as I made them and knew my husband would never even see them if I didn't make more. Didn't try beets, but may do that this summer with garden fresh beets. Try them - they're so good.

"This is the best recipe for pork loin. The result is juicy, tender and all the vegetables with the fresh herbs and apples put it over the top. I followed the recipe exactly and the only thing I might add next time is parsnips or fennel along with the other vegetables. I served it along with mashed potatoes made with carmelized onions. Such a great meal - I would serve it to company.

"Great recipe for a cold, snowy day. Served this over polenta for a real comfort meal. Used a Ravenswood Zin as this is what I use for short ribs - it always adds the right flavor for braised beef or veal. I did not add the lemon - not a fan of that flavor in osso bucco - but otherwise followed the recipe. Very good flavor - recommend with a smile.

"Just made these for dinner for hubby and I. Followed the recipe exactly except used fennel herb instead of chervil because I have it in my herb garden and it has the anise flavor to accent the breadcrumb topping. We used bluepoint and choptank salt oysters - both were very good, but the bluepoints were just a touch better. Bought an oyster knife to make life easier. Love how the panko topping gets browned and remains crunchy. Did not make the mignonette sauce, but just squeezed lemon. Would be proud to serve this to guests and even happier to eat them all with hubby again!!