Used me mums British recipe, forget the mustard! Use a flaky pastry crust, sausage links cut in half for bite size rolls, 425 for 25 minutes is all you need.

After baking, I dunk them in my favorite blended sauce and put them back on the rack. Then back in the hot oven for 5-7 minutes to let the sauce caramelize a bit.

I used a 3lb 4oz boneless rump roast and 3 cups water in my 6 quart instant pot. Along with the potatoes and onion I also added some celery and carrots for additional flavor and color. Since I added some extra water, I also bumped up the flour to 1/3 cup and used my own steak and roast seasonings. 1 1/2 hours was perfect, any longer and it would have fallen apart trying to pick it up.

Kid doesn't like mushrooms, so I used a can of beef stew and decided to also add a can of no beans chili. Cooked up the tater tots nice and crispy while I was browning 2 pounds of ground beef. Added the ground beef to the chili and beef stew and then added a couple of handfuls of egg noodles and simmered it until the noodles were al dente. leveled out the mixture in a casserole dish and covered the top with the tater tots, pressing them down slightly. Sprinkled about 2 cups or so of grated medium cheddar over it all and put it in the oven at 400 for 15 minutes to melt the cheese. We all loved it and now they call it 'Cowboy Casserole"

Followed all directions and also substituted Worcestershire for soy sauce. I found no problem adding the flour early as the 3 cups of broth diluted it well. Also I used beef bone broth (homemade) in place of chicken broth. At the end when the noodles are added I also included one cup each of frozen peas and frozen corn. This way the kid gets his veggies. Turned out FANTASTIC!!

After dividing the dough in half, I rolled it out flat and rectangular. Then I rolled it from the end rather tightly and let it rise the final time. Add another 15 minutes to the rise and the tightly rolled loaf rises without huge air holes and won’t tear as easily when putting on spreads. I also used only 1/4 cup sugar and it tastes great!

FAT CONTENT IS KEY! I have made this recipe several times now and always ended up with HUGE cracks. I have been tweaking this recipe and finally got the Perfect cheesecake! What I did was lower the temp by 25 deg and used whole sour cream, not the light or fat free stuff, THEN I also ditched the whole milk and instead I used Half and Half. Now I have a perfectly smooth cheesecake and no slightly brownish edges from over cooking. I did leave it to cool in the oven for about 6 hours. Now I can present a perfect cheesecake without using fruit filling on top to hide the cracks! - sorry, but I really dig cheesecake so this makes my day!

I also added the extra banana, vanilla and cinnamon. It came out perfect and moist!

One of my all time favorites! I immediately roll out the dough onto non stick foil that is floured. Then I score the dough for bun size and let it rise covered with a cloth for an hour. Spritz with water, bake, and let the magic happen!

Sprinkled cheese on top. Also added an egg to the dough. Next batch I will let it rise a little so they will make good sandwich buns.