"I had a craving for goulash, and since my favorite goulash restaurant (Amedeus in Lake Oswego, Oregon) is over 500 miles away, I gave Tyler's a try. It was awesome! i cut down on the beef broth, left out the potatoes and added a bit of red wine. To replace the potatoes, I made Tyler's spaetzle and served it on top of the goulash. I can't wait to m"

"Thank Claire, for showing me how easy it is to make one of my favorite side dishes! The browned butter at the end was inspired. It took a littler muscle to push the batter through the colander holes, but that's what I have a sous chef (aka hubby) for."

"Great recipe. We weren't that fond of the collard leaves, but we loved the meatloaf part. Now, this is my go to recipe when I'm making meatloaf. Sometimes I use 1/2 ground sausage and 1/2 ground chuck. It goes great with a little salsa poured on top."

"I love this recipe. We make it all the time. I like to switch up the herbs depending on what the main course is. Rosemary, sage and chives go great with roast. Despite a couple of missteps the first time, we misread the cooking temperature and amount of time ithe batter needed to set, this turned out delicious. We made these with our corned beed a"

"I used a mix of Swiss and provolone cheeses and it turned out great. It alsow reheats very well.