"The corn cooks perfectly and retains a fresher taste. I had never cooked corn on the cob this way until last evening -- and I'm Iowa-born, so you know I've probably cooked my share of corn over the years! The best part: the corn silk comes right off! Less mess and better taste. What's not to love?
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"A hit!!! Don't short change yourself by using prepared mashed potatoes. The deeper flavor of a real baked russet and the beautiful way the potato skins form a "crust" underneath the potato filling is worth the extra time and work. As written, it seems that that there are too many potato skins. I used that to my advantage and formed a side cru""

"This is a beautiful dish -- flavorful, colorful, and so easy to add to a buffet table. Served this last night at our annual Christmas party. I used spiced pecans and a champagne vinegar b/c it's what I had on hand. Delish! The bonus: I know that the leftovers today will taste even better after the flavors have had a day to blend.""

"STUPENDOUS flavor. Thanks to the last reviewer, I served this with twice baked potato casserole (Emeril's, not Paula's) and with a version of the green beans and feta. Those are both wonderful recipes, too, real keepers, but this beef has such FABULOUS flavor it stole the show. We grilled this and I also reduced the sauce as suggested. Cannot ""

"RAVE reviews from our Christmas dinner party last evening -- chose this as our appetizer to serve around the fire pit. Picture 14 guests bundled up around a fire, clutching their cups of this delicious soup! Can't wait to taste the leftovers on day 2. Very easy to alter this to make low sodium and low fat. Used low sodium chicken broth and fa""