This was awesome! I wanted to add some new veggies to our dinner menu and this let me mix it with something the kids already liked. I've made it with both onions and without, and didn't notice any major difference. I did take others' advice and use brown sugar. That made a big difference. To make it easier to handle, I cook it in a cassarole dish. You get a nice sauce which can be poured over it or your meat dish. This will be going on our Christmas dinner menu for sure!

My husband loves General Tsao's chicken and since we live in an area that doesn't have "real" Chinese food, he asked that I try my hand at making it. This recipe will NOT go into the cookbook. It is VERY salty and doesn't quite have that "Tsao's" taste. If you do choose to make it, I suggest limiting the corn starch to 2 TABLESPOONS for the WHOLE recipe and cutting down on the soy sauce (be sure to use the low salt kind). Also, pepper flakes work just fine and allow guests to enjoy their own level of spiciness. Also a little less vinegar is better.

I enjoyed this very much. It had a nice flavor, not too spicy if you add only the pepper flakes. One tip: easy on the peanut butter. Add a little at a time. I found that I didn't need near as much as the recipe called for.

We enjoyed these VERY much. Being Polish, this reminds me of my beloved perogi. I loved the combination of meat and cabbage. And the dough is great! Some suggestions: use a bag of pre-shredded cabbage (usually labeled for cole slaw, the extra carrots, etc. don't change the taste), the time you save not shredding a big head is worth the extra money; roll the dough REALLY thin as it does puff up A LOT; use your bread machine to prep the dough -- saves a lot of time and you can get the rest of the ingredients ready; roll out the dough in large sections so you can add plenty of meat/cabbage; using sesame oil to cook adds a great flavor. This one got put right into the recipe book!

My husband gives it 5 stars, but I didn't find it as tasty so it averages to 4 stars. It's even better if you follow the suggestions below of adding the veggies and only ONE cup of barley. For those that like a healthier option, be sure to use natural/organic broth as most brands contain MSG.

Tastes like a carrot cake. Nothing spectacular. I found the amount of spices a little overwhelming. Also, I only used about 2.5 cups powdered sugar for the frosting and it was plenty sweet. It didn't have that "carrot cake frosting" taste I was looking for. Just tasted like a sugar frosting. If you're looking for an average recipe, this is it. Nothing wrong with it, just average.

Pretty ordinary. I've had authentic Moroccan food and this doesn't live up to it. Pretty bland. For those wishing to try it, plan in advance to gather the large list of spices. I did like the idea of stuffing the bird with lemons and will try that in another dish.

I had high expectations for this meal. I was very disappointed. For the amount of effort that goes into making it, the return on taste isn't equal. For those that do choose to make it, 2 tips: 1. butterfly your chicken breasts 2. pound them thinly between wax paper. This will give you more room to stuff them. I had very large pieces of chicken and I could only fit a very small amount of stuffing/sauce into them -- even without the broccoli. By the look of the picture, ostrich breasts must have been used... Overall taste is good, but for this much effort, I would have expected more.

Not very flavorful (and I added extra chocolate). Very greasy and heavy. I'll keep looking for another version...

My husband has been begging me to make homemade mac and cheese for years, so when this came to my in box, I decided to give it a try. Overall, it was pretty good. I will say that the advice another reader gave to add mustard powder was EXCELLENT, although, I will add much more next time -- it's pretty lifeless without it. My recomendation is to make it with shredded cheese and to mix it up before baking so the cheese is more evenly distributed. I also tried it out in the slow cooker and it came out pretty well. WARNING -- this is not meant for an all day cook! Don't put it on in the AM before work and expect a great meal at dinner. If you want to do the crock pot, put it on after lunch on med heat and STIR. Don't pre-cook the noodles either and add a bit more liquid (I added a little more milk).

One word: SALTY! I took others' advice and only used enough blue cheese dressing to coat the pizza crust, not smother it, as the directions seem to indicate using the whole bottle. I also used only a few dashes of hot sauce, again unlike the recipe. I like the idea of the recipe, but this one is waaaaay too salty for my tastes. I actually like the local pizza joint's version better! And I'm not a fan of premade food.

I agree with previous comments that this was more like soup. I had to add some corn starch to thicken it up. The texture wasn't very good for chili. I took others' advice to add additional lime and that helped the flavor, and even with the dollop of sour cream, it was still pretty flavorless. I'll have to keep looking...

FANTASTIC! I tried a new sugar cookie recipe and they turned out ho-hum. I decided to try and save them with some frosting (right over the sprinkles). This frosting turned them from drab to FAB! It was easy to make and it tastes wonderful! It really does make a huge batch. I made 24 cookies and still had loads left. If you're just making an "average" size batch of cookies, I'd halve the recipe. I also found it easier to mix the frosting once I'd microwaved it for a bit. To make different colors, I scooped small portions out into a seperate bowl and mixed in my color, then I microwaved it for 10 seconds at a time to get the right consistency to spread. Worked great and cooled well.

My family didn't care for these. I followed the suggestions for extra butter and using lots of flour to roll, but they were still really sticky and the taste wasn't improved. They really do need a heavy sugar frosting to make them have any kind of flavor, sprinkles weren't enough.

I've always wanted to try making home-made brownies and I'm glad I used this recipe! Very moiste, tasty, and I already had all the ingredients. We use natural turbinado sugar (unrefined) in all our cooking and it came out fine.

Delicious! Something lighter than pasta and tomato sauce proper. I did follow some suggestions: added chicken to make it a meal (cooked in in the bacon grease MMMMMM), wilted the spinich with the drippings, fresh tomatoes since we have a farmers market down the street, and topped with fresh parmasean. It's being added to the family cookbook! I can honestly say Allrecipes.com has done more for my cooking than any of the tons of cookbooks I've collected -- I USE Allrecipes.com!

It was quick and easy to make! We tried turkey instead of ham/bacon and Italian cheese instead of Swiss. Not very good. Not enough saltiness to flavor the dish. We'll certainly stick with the ingredient list next time!

I thought it was very salty. My husband thought it was a great change from the usual "meat and potatoes" and regular pizza. He'd like to see it added to the family recipe book, but I'm hesitant -- until I can modify it to tone down the saltiness.

The pears were an interesting change from apples, but I much prefer the apples. It's easy to prepare and came out well, however. Just not our thing though.

FABULOUS! My husband fell in love with them. We've decided to make this our family's Christmas dinner. I do think, however, I'll add a little brown sugar to enhance the sweetness.