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"This did not work for me. It was heavy, dense, and not cake-like. Tasted pretty much the same baked as unbaked, just more solid. It looked too good to be true and it was."
Oct 17, 2012 on Food.com
"This was excellent, with a few changes. Scaled it down a little, cooked the meat longer to tenderize (you need to taste it to judge, and added mushrooms with the carrots. I used 1/8 C hoisin and found it just right. I think more would overpower. The other secret addition for complex flavor was a few anchovies. Everyone loved it and I ate the..."
Oct 21, 2011 on Food.com
"This is the way my German-descended mother did it when I was a kid. It took some searching to find this utterly simple and delicious method. The others I tried weren't cooked long enough or had too many ingredients. The meat falls apart and the sauerkraut is really cooked down, almost like a condiment. Mom served it with mashed potatoes and mi..."
Jan 21, 2011 on Food.com
"I have not made this, but I have a couple of comments. I was born in Buffalo.Good idea on the rolls. The roast could probably use some more seasonings for flavor, maybe look up italian roast beef for ideas. Beef on weck is served with the beef jus, not gravy. Make sure the horseradish isn't the creamy stuff and pile it on! YUM!"
Feb 1, 2008 on Food.com
"Should be 3 and 1/2 stars. This was yummy comfort food and as simple as it gets. I halved it and I think you could use less juice. Undercook the mac a little so it doesn't get mushy."
Nov 10, 2007 on Food.com
"Delicious. I might cut the sugar back to one cup if I try again, as it was very sweet."
Nov 5, 2007 on Food.com
"This is classic and close to mine. I don't bother with onions, just more raw garlic sprinkled in the layers. I layer the cheese too. Sometimes I use regular and sweet potatoes together, it's a nice contrast."
Dec 25, 2006 on Food.com