"So fabulous! I think next time I will use all hot sausage instead of half sweet/half hot. I liked the hot much better with the sweet sauce and grapes. This meal seems very special, even though it's cheap and easy!"

"I use this method every time. The key is to peel the eggs almost immediately after dunking them in ice water--- they peel much easier!"

"So delicious! The only thing I did differently was to dip the fish in egg instead of butter to make it a little lighter. Will definitely make again and again!"

"I think these are fantastic! I added melted butter (3 tbsp per 2 lb of beef) to my 80/20 beef and they were so moist. I left all other proportions the same. They were even good when my charbroiling husband grilled the heck out of them. Yuuumm!"

"This dressing is fantastic! I added an extra half cup of basil because I wanted to use it up and it made the dressing even greener. I reduced the lemon to about 2 tsp. and also added a splash of Worcestershire sauce instead of the anchovy paste. Zippy!"

"Unique and tasty. I could "crunch" the ground cinnamon in my teeth though...kind of a turn off."

"I don't care if it's authentic or not, but they really weren't very good. Not enough flavor and too much dough."

"I'm making these right now and they smell heavenly. I do feel like the recipe is written in a confusing way. Seeing that you need a "Special equipment: 1 (12-count nonstick mini muffin tin" but you should "cut out 12 circles from each crust" and another reviewer said that "I was able to make almost 12 tartlets" and it serves 4 people--- got me con"