This was good, BUT: noodles just don't line up and cook right, if you place them 4 across...also, not nearly enough sauce OR veggies...next time I will have to almost double both. In the end, roasting the veggies was a very nice touch, when I previously just threw them in raw...a nice, different flavor. I ended up doubling the ricotta and mozzarella, also, as we are big cheese lovers!

Absolutely the best beef stew I've ever made - and the easiest! I will double next time, so we can enjoy it for another day - this winner was gone in one sitting!

please, please, if you must use shortening, use the butter flavored one from Crisco - every bite tasted like fried fish, or something.

Absolutely amazing! I prepared for a holiday gathering my finace and I were hosting, and more than once, after the first batch was gone, I heard "That hot cider tasted really good! Is there any more left?" (naturally, I made another batch). I used only 1 cup of Captain Morgan Spiced Rum, and it turns out perfectly, even for those not used to alcoholic beverages, but enough so that you can tell there's rum in it. Some people don't like the addition of the butter pat at the end, but I feel it truly completes this beverage. I'll be making this all winter long, now - thanks!

5 stars for simplicity AND taste! I took advantage of a sale on boneless chicken breast, and I'm glad I did! The two other packages will come in handy when I make this next time, since one package wasn't nearly enough for us! I served with buttered egg noodles, and used slightly less than the whole package of dressing mix, but next time I will try with white rice and will use the entire package of dressing, in addition to throwing in some fresh broccoli during the last 45-60 minutes. Thank you!

I rated this 5 stars, because on its own, it truly is THE BEST as a basic starter chili, and leaves so many options open for variation, depending on one's own mood and tastes. WHAT I CHANGED: 1 lb. gr. turkey; 2 cans beans, rinsed; 2 cans Red Pack diced tomatoes with chilis. I also doubled up on chili powder and added a couple shakes of cilantro and Old Bay seasoning, for a unique, balanced flavor. Cook all in a crock pot for an hour on high and about 3 hours on low. I'll never make chili any other way again, after revamping everything I knew, thanks to this very simple, very crowd-pleasing treasure!

Wow, wow, wow! First off, this is excellent as it is - the sauteed onions are a real unexpected treat, for those eating this, unaware of its ingredients! I don't really need "spicy" in my cornbread to be honest, so as is, this cornbread is sweet and perfect! However, I do recommend increasing the quantity of hot sauce, for a spicy flavor. I could easily eat this as a meal - thank you so much for sharing!

My family didn't care for this at all.

This was my first Quiche attempt, as I am sensitive to eggs, and I was NOT disappointed. You just wouldn't believe how nicely the crescent rolls works out for a crust! It looks funny while you're lining the pan and draping the ends over the top, but the end result is absolutely perfect! This is very easy to make for anyone. It's even good heated up the next day - thank you!

I never liked crabcakes before, but decided to try these (I really liked the use of Old Bay seasoning and just about doubled the amount recommended). These are surprisingly easy to make and so very tasty! The aioli sauce is a MUST - it really accentuates the flavor. I've made these with both canned and frozen crab, and I will make next time with live crab - it should be ridiculous!

These were a wonderful variation from same o'-same o' veggies; I used to think the only way to get a good mix on bits of veggies left over after the bulk of them were used for their intended recipe, was to throw in a stir-fry, but this blows that method away! Changes I made: used canned new potatoes (all I had at the time), sliced fresh mushrooms, zuchinni, baby carrots (took the longest to cook), sweet onions, broccoli and half a green pepper. I added a little more EVOO, once I saw the volume of veggies I had; I also mixed in some minced garlic, because we are a BIG garlic family! Cooking time was spot-on, too...thank you!

Absolutely quick and easy! I used it for the pepperoni bread recipe on this site, and it was fabulous - thank you!

I made this tonight using a pizza crust recipe from this site; I used a mozz/cheddar mix shredded cheese, and much more than 1 cup - easily two; used almost an entire 6 oz pkg of pepperoni, and threw in some fresh sliced mushrooms. We didn't have italian seasoning, so I just sprinkled some basil, oregano and rosemary over the layers, instead. I also mixed in some garlic powder with the beaten egg and brushed on inside and over the top. This rolled up nicer than expected, i was extremely pleased. Topped with a sprinkle of parmesan, basil and oregano and BAM! What a hit this was - we also served with marinara for dipping, which really made it, in my opinion. Thank you!

These were delicious. I used all lobster meat for New Year's eve get together, and it worked out very well. One 7 oz can was more than enough, and I did use a pre-seasoned seafood stuffing mix, but followed the rest of the recipe to a "T". I think it was just slightly bland though, and would like to try it again with the addition of minced onion and maybe some other herbs? I also used the chopped stems in the stuffing, and I agree it added to the moistness and general body of the stuffing.

The sauce was not quite right on these...it could have been my own fault because I used tabasco instead of hot sauce, though, so I gave it one extra star than I normally would. I will say that the wings fried up nice and crispy, and in my second batch I tossed the fried wings with some bbq sauce and they were awesome!

I was looking for a gingerbread cookie recipe that did not require molasses, and settled on this one while substituting maple syrup for the molasses - they were excellent! Very soft, they actually stayed soft for two days! Thank you, we will make these again as a cookie jar filler.

These were a wonderful distraction from ho-hum dinners. I got one out of three teenage girls to agree. Tasty, but a lot of work would be the drawback to this. I will make again when I have more time. These were still wonderful going back and reheating the next day, for lunch at work too.

NOTE: This review was accidentally put under Grilled Pork Tenderloin - I forgot it was the Tangy that I ended up going with. My kids HATE pork, and they loved this. That makes two successful pork dishes I've prepared from this site! What can I say? If I can hit another winner with the One Hundred One Year Old Pastry Recipe from this site, today, I'm setting All Recipes as my home page!! This pork tenderloin was exremely flavorful, both with or without the extra sauce for dipping. Highly recommend.

Just made this recipe tonight, because I have 3 daughters who all dislike pork chops, but I'm determined to add them to our dinner rotation! 2 out of 3 loved them, including myself. Those same two even commented (without any knowledge of what this recipe claimed to be like, beforehand)that it tasted "just like steak". I would not totally agree, although I can see where that review comes from, as my 3rd daughter said they were "alright, but tasted like everything else we marinate" (ie: steak). I thought the lemon juice added real zing, and admittedly I bumped up the quantity to about 1/3 cup, as 1/4 cup, once poured in the bag, did not seem like enough for 4 very thick, bone-in chops...I'm very happy I made that adjustment, and I have succeeded in adding pork chops, once again, to my list of routine dinners at home! Thank you for sharing, it's wonderful.

The possibilities are limitless with this cake. I am making it for the 3rd time, tonight, and this makes the first time I followed the recipe to the letter. My first attempt had me caught without chocolate pudding, so I used the only thing on hand: pistachio! I held my breath, but the pistachio gave a nice, nutty, refreshing taste to the cake - and no, it did NOT turn green! My second attempt, I used a chocolate ganache recipe to drizzle and topped with maraschino cherries; The reaction from people on this cake is astounding! A real crowd pleaser, no matter what the crowd. I'll try it with a white chocolate glaze for my assistant's birthday, tomorrow - bravo!