Kiki

I made this with a few changes... I only had 1 lb of meat thawed... I did soak liver for about 30 min..Didn't have enough flour so I also coated with corn starch... Used reg yellow onion about 1/2 lg onion, seasoned flour and gravy with seasoned Salk, pepper, paprika, garlic powder and thyme, after cooking meat and onions, I used rest of flour mixture with box unsalted beef broth, cook that down then added back the liver and onions and cooked down on summer while I made mashed potatoes and green beans... DELICIOUS

This recipe was very easy to follow.. I made a few changes, I added diced onions, diced green peppers added Basil, oregano, thyme, Italian seasoning, steak seasoning, salt, and pepper to the meat, added 54oz of spaghetti sauce, 2 cans diced tomatoes and lil sugar, Italian seasoning, Basil, oregano, s&p to the sauce mix, used 2 18oz bags of Rana ravioli one mushroom and one Italian sausage, added, Monterey Jack, pepper jack, mozzarella and parmesan cheeses all in a 13X9 dish cooked 20 min, then added more cheese on top... Delicious

I made this, but added a few other things I added can whole tomatoes, instead of oyster n crab I used 4 lbs large n jumbo shrimp, mussels, clams, kielbasa n smoked sausage n clams.. I also used beef better than bouillon sauce instead of cubes, also need to cook almost whole 1lb of bacon to yield unough bacon fat.. With the rice I added 1 cup of gumbo broth with water, added 10 bay leaves and doubled all spices I used spicy habanero pepper sauce... Also added lb scallops..Tastes really delicious... Nex

This Philly cheesesteak was delicious and I'm from Philly and have had my share of steaks, I added orange and red peppers didn't have a bell pepper, also diced one jalapeno for a lil kick and took another suggestion and added sweet onions... The garlic Mayo was awesome.. I used provolone, jack and mozzarella cheeses on top... Seasoned my steak with Brazilian steakhouse seasoning... Served with seasoned checkers French fries

I made this according to the recipe mostly but my gravy was too thick... I did add to my meat brazillian steak seasoning thyme as well as the salt n pepper and I did same to my flour mixture... After battering the meat I set in fridge for 30 min and my batter never fell off my meat during the cooking process... When making the gravy I used flour from the meat that was reserved and I used light cream instead of buttermilk... The flavors were there the food was delicious

I made this as written mostly, douubled the sauce, added ginger and scrambled eggs, a lot of honey and yet wasn't sweet at all... Needed more flavor... Next time I will season everything as I go along... I also added bamboo shoots, water chestnuts and bean sprouts...