Eyeballed all the ingredient amounts, subbed lemon juice for lime, subbed italian seasoning for oregano, cut way back on the seasoning amount, and the family LOVED it!

Sooo much better than using goopy cream of mushroom soup. The only change I made was to use 5 cans french cut green beans. I'll make this again and again.

This was good. I used the idea of topping with biscuits instead of using pie crust.

If you've never had Brunswick Stew, this is a good stew, but not as good as the Brunswick stew I grew up with in the south. I only used 2 cans of creamed corn and still found it be way too sweet. If I make this again I'll use a spicy BBQ sauce vs. a sweet hickory smoked. Update: Froze the leftovers and nobody touched them for months; had to throw it all out. What a waste.

This came out DELICIOUS! Hubby was still raving at breakfast this morning about how good they were last night. Very very easy to make, I didn't find it time consuming at all. We preferred toasting the bread first with half the olive oil. Next time I'll try the suggestion of cheese on the toast, then topping with the tomato mixture - it did tend to get a little soggy in the middle even on the toasted bread. The cheese would make a great barrier between the bread and tomato juices.

Update: I made this from memory (and surprisingly got all the ingredients right), but I just melted the butter with the sugar, didn't heat it til it the sugar actually dissolved. BIG big mistake! Make sure the sugar dissolves. Original: I made a few changes and I thought this came out GREAT! First, I melted the butter, sugar, and maple syrup in the microwave in the pan I intended to bake it in - one less pan to wash!. I reduced the sugar even further to 2/3 cup and found it to be perfect. Didn't measure the Triple Sec, probably double the amount tho. I followed Josie's advice and didn't use French bread and didn't let it sit. I actually used leftover hamburger buns (did not cut off crust and placed crust side down). This was even better later in the day and just reheated in the microwave. I'll definitely make this again!

Hubby was skeptical, but after dinner announced this recipe was a keeper! After browning the chops I let the pan cool a little so it wouldn't turn the honey and butter into caramel, but I obvioubly didn't wait long enough. As soon as I put the honey in it immediately turned dark brown and thick like caramel. I added more butter and honey after it cooled and just a little maple syrup to thin it out a little. I don't think I used a whole 1/4 cup pecans, still plenty even after adding addtl honey & butter. Very, very good!

We ended up removing the breading and just ate the fish; however, it was good on the onion rings. On the positive side, the batter fried up to a beautiful golden brown and did not soak up a lot of grease. Negative - the batter never crisped - as others have said, too bready or too soggy. If you're looking to make crispy batter-fried fish this isn't it.

I've been making these for years - simple to make and simply delicious! Great as a side to fresh fruit for breakfast.

I made 3 kinds - blue cheese, almond, blue cheese & almond. I am a huge nut fan, love the crunch they deliver to any dish, but I preferred the blue cheese version best, followed by the combo, and last just the almond. I do wish I had been more generous with the blue cheese, though. I sprinkled VERY little brown sugar across the top, but would've preferred without - the date provided enough sweetness. These were ok, but I don't think I'll ever make these again.

This is the real deal, folks! The family loved them and all agreed they were just like the mall pretzels. Followed the recipe exactly, except the second rise because I forgot.

I made this many months ago, and have made it many times since. It's a great recipe for quesadillas, but find myself using the pico de gallo recipe much more - topped on nachos or baked chicken, or simply in a bowl served with tortilla chips. Thanks for the recipe!

Update: I made these again and they were not good. I finally figured out I used 3/4 stick of butter - not 3/4 Cup of butter. Big difference, learn from my mistake. They weren't so bad we couldn't eat them, just extra dense and little too crumbly. I wonder if that's what others did who have complained of them being too dense or crumbly. Original: Wow! So easy and so good! I must say that I had a hard time believing anyone could "shape doough into a log" and "place logs on baking sheet." My dough was more like a wet batter, but I managed. I almost decided I must've forgotten a cup of flour and needed to put more in. Thankfully I didn't because the final product was out of this world. I didn't have hazelnuts on hand so subbed with 1/2 chopped pecans and 1/2 chocolate chips. Left them in the warm oven as others suggested.

For lo-cal and lo-fat, definitely a 5 star recipe.

Followed the recipe exactly as stated, but without the salt and celery seed for no other reason than I forgot. :) The whole family loved it and I'll definitely make this again. And FYI -I did not end up with soggy bottomed biscuits like some others have. Update: made this again, in a hurry, the biscuits were perfectly golden brown so I took it out of the oven about 5 minutes early - guess what - soggy bottomed biscuits. Lesson here is to bake them the full amount, maybe a few minutes more, no matter how golden brown the biscuits look.

This was ok, but I don't think I'd make it again. Putting it under the broiler the last few minutes is a must.

I normally read ALL reviews before starting a recipe, but for whatever reason I read a couple and decided to make the recipe as is, but bake in the oven. To begin, I did not drain or squeeze the zucchini and it was like trying to make patties out of cake batter - it just didn't work. I ended up using a ton more flour just so they'd hold their shape. The end result was just not all that good. I won't make this again, I'll attempt the "Zucchini Patties" that someone else suggested.

I'm not a big cookie fan. To me, a cookie is a cookie. They didn't blow me away, but they were very good cookies. I will admit I've had chocolate chip cookies that were dry, didn't spread, too sweet, or too crisp, etc. and these were none of those.

This was good, but not great. I would have preferred many more peppers. Also, don't let the name fool you - there was absolutely no similarity between Chile Rellenos at a Mexican restaurant and this dish. It should have been called Mexican Scrambed Egg Casserole. Perfect for a brunch for the ladies, but not for dinner at my house.

This was just ok. I used my favorite *homemade* BBQ sauce and winced when I added the dressing, sugar, and w. sauce. It watered down and changed the flavor of a perfectly good BBQ sauce! So many of the reviews say "use a good sauce", but let me also add to definitely use a bottled sauce that might need some extra "zest", like the italian dressing, sugar, and w. sauce. The chicken was moist, it wasn't too runny after I shredded it, and I added more BBQ sauce at the end - it needed it to make up for the watered down tasting sauce it cooked in. I might make this again in a pinch, with a bottled sauce.