VORCHA

This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.

This a very classy appetizer. I prefer to use fresh mozzeralla or other mild cheeses. Quite often the flavor of the cheddard will clash with the marinade. You can dizzle the marinade over the cheese, over fresh cut vegetables or save for dipping bread in.

Extremely disappointing! The meat didn't come out tender at all and the sauce had a funny taste that no one liked. I ended up dumping this out and ordering take out. I won't be making this again.

Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of bean sprouts and used garlic powder instead of garlic salt. I baked mine for 10-15 minutes, turning 1/2 way through, because I don't like dealing with the mess of deep frying.

Very easy and elegant! I recommend buying the best quality filet that you can afford, it will make a huge difference in the quality in the finished dish. I added a 1/2 cup of white wine to the lobster. To ensure the the lobster doesn't get tough, under cook it, the broiler will finish it.

Good but this needed a little tweaking. The potatoes took longer than 20-30 minutes to cook through, nearly 45 minutes. Also, at 475, the outsides ended up burnt before cooked through. To fix this, I dropped the temperature to 425, covered the pan with foil for the first 20 minutes then removed. The steam from the potatoes helps them cook through without burning.