"LOVE THE BACON RECIPE. You must MUST cook it over low-ish heat, as the sugar burns easily. I recall Alex mentioning this during the show and SHE WAS RIGHT!

ONE SUGGESTION: Unless you have a pan that evenly distributes the heat, I suggest you place the bacon on a cookie sheet (foil first, for a super easy clean up) and bake 325 degrees. You"

"THIS ROCKS! And - this tastes FANTASTIC on CHICKEN, too. I've been marinating chicken in these exact ingredients (except the pinch of chile pepper) and it always gets rave reviews.

Suggestion: PLEASE MARINATE OVERNIGHT if possible. This gives more time for the lemon juice to break down the protein fiber & makes a really good meal, superio"

"This is a fantastic recipe. The SECRET to SUCCESS IS: the correct dish. I searched high and low....I tried several different gratin dishes... .and I found the BEST DISH: it's a medium sized salad plate with a modest lip, at Crate & Barrel. White.

Seriously - this is THE DISH that makes the recipe turn out perfectly. The diameter is 8""

"My sincerest thanks to Mario for this recipe, and to the divine being who lead me to search for a recipe using ground veal. THIS.RECIPE.ROCKS! It's a keeper. Make it today; you will not be sorry. ""

"I liked it a lot. YES it is a bit salty... HOWEVER, if you make it as written, it is meant to be a condiment ~ another layer of the sandwich. So the salt level WORKS when you have the meat plus two pieces of bread. As a bite, it absolutely works. I did use kosher salt as we do not have table salt in the house, and I believe kosher salt""

"This is a standard in my home. I increase the liquid ( + herbs etc.. to keep it all balanced) to be sure we have enough of the "sauce" for the meal, plus more. Leftover sauce can be used in many ways, including as the liquid for rice, or polenta, the next day. Mmmmm! Super flavorful. This is a very simple, straightforward recipe and I.Love.It. ""

"Made the wine sauce - - super easy and tasty. A great "go-to" recipe for beef, when you don't have a lot of time. "

"I followed the recipe the first time and while they were pretty good, the pitas did get a bit soggy in some parts. Next batch I (1) doubled the garam masala, to really taste it, and (2) baked it on a rack. You don't need to turn them over when you bake them on a rack. Still place it over a cookie sheet to catch the bit of liquid that drips out of the pita packet. Next time I won't put oil on the bottom side, just on the top.

Five stars as it is an easy, tasty item that you can tweak to really satisfy your taste buds. Next time i might also try pork or ground lamb. Mmmmm!