These are pretty good, but I've had better. They're a bit dry for my taste.
I'm sure my techniques need some work, since this is an unfamiliar dish to me, but I personally found these greasy.
Five stars isn't enough...this is beautiful and delicious. Personally, I like to use multi-grain bread crumbs for that extra crunch and finish them in the oven (last 1/2 of cooking). Use the smokiest ham (I used triple-smoked) and layer plenty of Swiss in there. A masterpiece.
I personally detest asparagus, but these were incredible! A great accompaniment to potatoes. Not to mention this is super easy.
I made this for guests along with Chicken Cordon Bleu II and Prosciutto Wrapped Asparagus. They were top-notch! I sliced a little Parmesan over them during the last 10 minutes. Neither I nor my guests thought the herbs clashed at all.
I've made this one twice, with two totally different results. The first time was excellent, the second time not so much. Unless you're absolutely certain you have enough of each spice/sauce, go with a bit more. And use lean ground beef, or the resulting grease will make a less attractive meal.
These aren't as good as my mom's, and they seem to always wind up a little on the dry and ugly side. Good flavor, though.
Nothing to say but WOW! Don't change anything. These are AWESOME and my wife is equally adept at making them.
Like most Cuban food, a little short on flavor. Kick it up with some Sazon and the black beans are better.
This is always a winner. We make it every Christmas for brunch and it's a hit. A word of advice, though...don't even attempt to cut the fat on this one, or the result will be gluey and not nearly as good.
Top notch! Ya gotta make your own crust to get the full effect. This is time-consuming but absolutely delicious. My son had TWO pieces (of deep dish pizza)!
Eh, this was all right. Nothing special, but a good budget meal.