Tasty! Next time, I’ll use ricotta cheese though since I prefer that over sour cream/cottage cheese. I’ll also add an additional 8-12 or so oz. of sauce as I felt that it was a bit lacking. I used lean ground beef and 2 mild Italian link sausages with the casings removed, and seasoned the meat liberally with garlic powder, oregano, Italian seasoning, onion powder, and salt and pepper. I also threw in some pre-minced garlic with the meat rather than use fresh (easier!), and added approx 1/2 c. red wine to the sauce/meat mixture. Also, I mixed the sauce and meat with the cooked noodles (stopped cooking noodles two minutes before they were done since they’d cook more in the oven). My layers were as follows: 1/2 of the meat and sauce and noodles mixture, then the sour cream/cottage cheese/Parmesan cheese/mozzarella cheese all mixed together as the next layer, followed by the other 1/2 of the meat and sauce and noodles mixture, followed by Provolone cheese on top. The Provolone came out a little over-done, so next time, I’ll either cover the dish or add the Provolone during the last 10 minutes.

Delicious comfort food! They taste just like the ones my MawMaw makes. Instead of the boxed biscuit mix, I used the biscuit mix from the Never Fail Biscuits recipe from this site (minus the butter and milk, of course :). I also had to add two eggs to get the balls to hold together (and yes, I used raw sausage that had set out for a bit and I mixed it with the other ingredients very well). There was NO way that I could form them otherwise!! I baked the sausage balls on a cooling rack that was set up on a baking sheet; I can’t imagine doing it another way as there was quite a bit of grease that had dripped down from the sausage onto the baking sheet. Definitely grease the cooling rack well or the sausage balls will stick. I will definitely make this again!!

Wow, these were really soft! Maybe too soft, in fact---I put a few cookies on top of each other on a plate and they stuck together and formed a big glob of cookie! I used butter rather than shortening, so maybe that’s why. I don’t use shortening though, so maybe next time I’ll add a bit less butter and see if that helps. Tasty though!

Great---just the right amount of fantastic flavor! I used Dijon mustard and microwaved the potatoes first so that they’d require less time in the oven. Don’t be afraid of the word “tangy” in this recipe—it adds wonderful and surprising flavor to the dish!

Great! I replaced the butter with evoo (used maybe 3 T. or so) and added a little water to slightly thin out the sauce. Like another reviewer, I tossed about half a bag of frozen stir-fry veggies in with the chicken to marinate. I cooked the dish covered at 375° for 15 minutes, then uncovered and cooked at 350° for 30 minutes. Hubby and I both loved this!

Like others have commented, the fish itself is ok, but it’s the dill sauce that really makes the recipe. For the sauce, I used light mayo, light sour cream, and dried dill. Nice, easy dinner for a weeknight.

A delicious autumn cookie, great for the holidays! My husband and I loved these! Thanks!

Really simple and good! Dont' put the baked chips in a closed Ziploc bag; I did and the moisture from the oil on the kale chips caused all the chips to become soft again. Yummy!

Wow, these were good! My changes: I spread some butter (well, margarine) on the baking dish rather than wait for it to melt; I also added additional seasonings such as salt, pepper, garlic powder, and rosemary. I left the potatoes in the oven while I was waiting for my main course to finish and I technically cooked them a little too long; they came out crispy on the outside, but soft on the inside. My husband and I thought they were great this way, though. Simple, easy, and delicious.

I made this to get rid of some Italian sausage in the freezer. It looked just like the famous restaurant’s version, but for some reason, it tasted nothing like it. The only changes I really made (other than using kale like the restaurant does) were to use turkey bacon and low sodium chicken broth; could this have been my problem? The soup didn’t taste bad, but it didn’t taste like the restaurant version, either. Hmm, might have been my fault… Well, anyway, I probably won’t make this again since I rarely buy Italian sausage as hubby is not a fan. Thanks anyway! :) UPDATE: I tried the soup after a night in the fridge and BOY, WHAT A DIFFERENCE!! I think the flavors from the sausage needed to mix with the broth; that’s what was missing from the taste. Now, the soup tastes GREAT and VERY close to the famous restaurant’s version! I most certainly will make this again, but I will let in sit in the fridge a day or two before serving—the difference is amazing. Thanks for a great recipe!

I put everything (and some added garlic powder) in a Ziploc bag and shook to coat. Simple, easy, and tasty!

Great and fast! I added sliced yellow onion, used pre-minced garlic, used frozen mushrooms, and cooked for 15 minutes rather than 30. Thanks!

A great bread for the autumn and winter holidays! The spices can definitely stand to be doubled though. There were a number of opinions with regard to the amount of sugar to use; I used one cup white, one cup brown, and approx. 1/3 c. molasses. Next time I will add an additional 1/2 c. of brown sugar as it wasn’t quite sweet enough (I don’t have a big sweet tooth, either). I substituted most of the oil with applesauce, but I think a 50/50 ratio would work better next time. Also, I made one loaf and a batch of muffins with this recipe, but I wasn’t thinking and baked them both for 75 minutes at 325°. The muffins shouldn’t have baked anywhere neat that long! They were still salvageable though, but not quite as soft as I’d like them to be.

Great recipe! You do have to play around with the corn syrup and milk amounts to get the right consistency, and if the icing sets a while it tends to become dry, but it’s nothing a little extra liquid can’t fix. I’m looking forward to decorating Christmas cookies in a few months!

These cookies really spread out when I baked them, so be sure to leave lots of room! Also, to avoid altering the shape of the cookies, it’s a good idea to cut them out on parchment paper (not the same thing as wax paper), remove the area between the cutouts, and transfer the parchment paper directly to the baking sheet; I tried moving a few by hand and they stretched out so much that their original shapes were almost unrecognizable.

I put the marinade ingredients in with the frozen chicken while it thawed. I substituted marjoram for tarragon and added some parsley and a few dashes of cayenne pepper. I cooked it in the oven at 375° for 30 minutes. This had a good, unique taste and came out very moist.

Great! I added liquid smoke, used honey barbeque sauce, and reduced the brown sugar to half the amount listed because of the sugar/sweetness in the bbq sauce. I also didn't have enough Italian dressing, so I used what little I had along with some Caesar Italian. I shredded the chicken after one hour on high and about 4 1/2 hours on low, then added it back to the slow cooker and cooked on low for 40 more minutes.

Delish! I used half prepared mustard, half Dijon mustard, reduced the paprika by at least half, and doubled the basil since I had no parsley. Very good!

Good recipe. I used dried oregano, pre-minced garlic, and olive oil. I left the skin on (always do) and microwaved the cubed potatoes before putting them in the oven at 350° for 45 minutes (that was the time and temperature the chicken I was also making had to cook at). Nice flavor.

Yummy! I did make quite a few changes, but this recipe can be absolutely fabulous, so it gets five stars. My changes: cooked chicken in slow cooker with chicken broth and herbs then shredded rather than cubed it. Sautéed garlic, onion, and pepper together. Added cayenne pepper and cumin to the sauce mixture. Omitted the water. Substituted salsa for the tomato sauce (but only used half the amount called for), substituted chopped chilies for the green pepper, substituted red enchilada sauce for the taco sauce, and used a Mexican cheese blend instead of cheddar. Next time I’ll save a little bit of enchilada sauce to pour over the enchiladas after they’re done cooking. Great recipe, thanks!