Sorry, didn't care for this one. Just wasn't sweet enough for us. I served it over cheesecake, but even with the sweetness of the cheesecake, the sauce was just too tart.

Excellent! Loved the tomato juice in this. I did a couple packages of Williams chili seasoning and ommited the chili powder. Still added cumin and oregano. Used chili seasoned tomato sauce and chili beans. Very good chili.

Very easy and very good. Loved the "gravy". I used the leafy tops from the celery, left them all in one piece and laid them across the tops of the pork ternderloins along with sliced onion. Made it easy to remove before make the gravy, but still added flavor.

Super quick, super easy, and super good!!! I doubled the recipe for three of us and we each had a nice BIG bowl of soup as our complete dinner. Since we are all on South Beach, this was a perfect dinner!

There were awesome! DH declared them the best pork chops he has ever eaten! I didn't have enough soy sauce, so probably only used 2 T (actually, I had a couple packets of soy sauce left from Chinese take-out and that is what I used!). Had a bottle of Tuscan dressing that I wanted to finish off, so 1 Cup of my dressing was that and the other cup was regular Italian dressing. I did brown the chops in a little olive oil and then sliced an onion on top, poured the dressing mixture over all, covered and popped into oven at 350 for about an hour and a half. Yummy! is right!

Years ago, I cooked roast with a recipe just like this which I had gotten from my cousin. I had forgotten about it so I was happy to have my memory jogged! I never salt meat before cooking it so I did not add salt, but added TONS of black pepper. My old recipe called for cooking at 500 degrees for 5 minutes per pound and leaving in the oven for three hours. Not sure what size roast I used. Anyway, this is the BEST way to cook Eye of Round roast. It's delicious with a horseradish cream sauce on the side!

I have to repeat what many others have said...this is a great pie crust if you are in a hurry, but too salty for a sweet filling. I read others comments and cut back on the salt for a chocolate pie filling. It was still a bit salty. I will save this one for quiche filling.

This is a great, quick and easy, recipe! I used fresh tomatoes from my garden and provolone cheese (didn't have any mozarella) and it was delicious. Next time I will try it with the mozarella, though I can't imagine it being any better!!

First bite and this pie is great, but after just a couple bites it is way to strong. I guess if you like super rich chocolate this might be good. I think I will stick to my old fashioned chocolate cream pie recipe.

I have to agree with others...this cake is NOT sweet enough and a little on the dry side. I followed the recipe exactly. I won't use the recipe again. Sorry!

This recipe is perfect! OMG, the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick, try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know, I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch, which by the way, made TWO complete meals for a family of four. I cooked one pan and froze the other.

Oooooh Yeah...this is a keeper! I can't wait to serve this to company. I used monterrey jack cheese and it was fabulous! I cooked the bacon (one slice per piece of chicken) in the microwave and crumbled it before topping the chicken with it. I sauteed the mushrooms in a little olive oil/butter mixture and removed them before browning the chicken (which I marinated with a little worcestershire and sprinkled with seasoned salt). I did not use the corn syrup per others reviews. From there I assembled as directed. Great recipe!

Made this for dinner tonight and we all LOVED it! I used chicken gravy mix since I didn't have the country gravy mix and I ended up adding about a tablespoon of cornstarch to thicken it a little more. Used fat free milk, 12oz frozen corn and Light 2% Velveeta. This is a keeper! Oh by the way, if you are on Weight Watchers like me, this is only 3 points per cup (using the substitutions I made)!

Excellent! I made these last week using fresh (not frozen) bananas and they were fabulous. Today I made them using frozen bananas and while they are still good, the first batch was far better. I definitely suggest fresh bananas! Thank you for a great recipe.

Excellent! I used frozen blueberries and it was perfect. I did cook it a little longer than stated as it didn't look done in the center. May have been due to the frozen berries. Thank you!

This is the first time I have ever rated a recipe! My husband and I loved this! I used lean ground beef because that's what I had. I'm originally from Texas and we have to have cumin in our chili! I added about a tablespoon of cumin. Other than that I followed the recipe exactly. Yummy!!!