Excellent recipe. Followed the recipe exactly, except using tilapia, which is what I had on hand. May try adding a bit of lemon zest the next time. But, definitely a keeper. Drizzle with just a small amount of butter if you want to avoid the soggy bottom.

Good, cake-like textured cookie with many different possibilities for variation. I used Pumpkin Spice pudding mix and added caramel bits & raisins. Perfect for Autumn. Tasted like little mini pumpkin cakes. Could have used a bit more spice though. Can always add some next time.Using a small cookie scoop, the recipe made approx. 6 1/2 dozen cookies. They're thicker than I expected - especially with using a full 1-cup butter. That's a lot of butter. It should have been a flatter cookie with that much butter. I think it may have something to do with the high temperature. Would like to try again, decreasing the oven temp to 350. A good cookie for folks who like their cookies soft.

WONDERFUL. I was going to buy pumpkin pie spice at the store yesterday. But it cost $5.49 for a tiny 1 oz. jar. I thought that was outrageously expensive. This mix was right on the money -- and used what I already had in the spice rack. Ingredients were the same as listed on the jar at the store. THANKS FOR SHARING!

Excellent and frugal recipe. My mom used to make spaghetti using the mix, and everyone loved it. I used the mix recipe, but with a twist. I browned grown beef, onion, green pepper, and fresh garlic. Stirred in 1/4-cup of the mix, 2 cans tomato paste & 4 cups water. Let it simmer while I cooked spaghetti. Turned out great -- and cheap too. My kind of recipe.

I was pleasantly surprised by this recipe. I have never made a "quickie" chicken pot pie in my life. I always cook mine from scratch. But I was looking for ways to use up some leftover chicken and a refrigerated pie crust purchased from the "reduced" section at the local grocery. I stumbled across this recipe. So, I thought "Why not?" This is one of those recipes that should be entitled "chicken pot pie your way." As with all recipes, I tweaked it a bit to make it my own. And this one turned out fabulously. After reading the reviews, here's what I came up with: Mixed soup with milk in a large bowl, per some reviewers. Added a generous splash of white wine, 1 chopped onion and 1 potato,cubed.Followed by the leftover chicken (cubed), and frozen mixed vegetables until the amounts looked right. Many people complained that the recipe was bland, so I seasoned the filling with poultry seasoning, salt & pepper. Spooned it into the bottom crust in a deep dish pie plate. Topped with the 2nd crust and cut 4 vents. Baked, covered with foil for about 30-35 minutes. Removed the foil and brushed the top with a beaten egg. Returned to the oven for another 15 to 20 minutes, or until it was a pretty golden brown. Even with the changes,the dish cost under $5. A great way to stretch my budget. Thanks for sharing.

Made as directed the first time and enjoyed it. Later, I made it again, with a few tweaks. I prepared a box of instant stuffing mix and spread into greased 9x12-inch baking dish.Grilled the chicken, and arranged over stuffing. Then mixed 1/2-cup barbecue sauce,1/4-cup of the drained pineapple juice with the cranberry sauce and spooned over the chicken. Then, baked as directed. Turned out very nice. Very economical dish.

These taste very close to the ones available at a local buffet. I thought the onion was a bit overwhelming -- next time I'll cut back to maybe 1 or 2-teaspoons, finely minced. I made two batches -- one with crab, and one without. Either way they tasted good. You MUST squeeze out all the air and seal well, or the filling will leak out. I think if you stuck a pin in the middle of each one before baking, the filling wouldn't leak out. I sprayed with butter flavored cooking spray before baking. They would be awesome if deep fried.

Pretty good stuff. I did add a little salt to my dough. Having trouble separating the plastic from the tortilla? Hold the tortilla (with plastic on both sides) in one hand and gently peel the plastic away from the tortilla (NOT the tortilla from the plastic. Then flip tortilla to the other hand and repeat.

Being pressed for time, I only used the dough part of this recipe and did not use a bread machine. However, I was able to serve my guests warm, delicious cinnamon rolls in under 1 hour -- from start to finish. I simply mixed the dry ingredients together (including the yeast)in the KitchenAid bowl, then added the wet ingredients (after melting the butter & warming the milk). While the mixer kneaded the dough, I applied baking spray to the pan. Rolled out the dough, spread it with butter and sprinkled it with brown sugar, cinnamon and some raisins. Rolled & cut with dental floss (which I learned from other reviewers) and placed in the pan to raise for about 40 minutes. Baked as directed. While the rolls baked, I washed up the utensils used. After removing the rolls from the oven, I spread half the rolls with canned chocolate frosting and the other canned "whipped" frosting. The whipped frosting was good, but cream cheese frosting would have been awesome. Since they were delicious using all these shortcuts, I'm sure they are amazing using the bread machine method, allowing the dough to develop more.

Excellent potato salad. I personalized mine with 2-tablespoons sweet pickle relish and a dash of celery seeds.

The word "sturdy" caught my eye in the name of this recipe, so I tried it -- twice. The recipe failed both times. The first time, I whipped the cream cheese a very long time until it was light and fluffy. The finished result had a consistency of Cool Whip (with a much better taste), but was definitely NOT sturdy. So, I tried adding a bit of additional sugar to stiffen up the mixture. It immediately disintegrated into a gloppy bowl of sweet cream butter and buttermilk. Being a glutten for punishment I tried again. The 2nd time I added an envelope of whipped topping mix. Again it failed, never reaching any kind of "peaked" consistency. I wasted a quart of whipping cream and a pound of cream cheese. Normally, making whipped cream from scratch requires absolutely fat-free bowl & utensils. So, a recipe that combines cream cheese & whipping cream defies the odds. But, with all the good reviews, I thought I would try it. I wonder about those reviews. Where do they live? I live in Florida. Perhaps that's the difference? Although I do agree, it would make a great dip for fruit.

Easy and tasty. I would have given it a 5-stars, but I thought 3/4-tablespoon cayenne pepper was way over the top. The cayenne pepper was decreased to 1/2-teaspoon. I didn't make kabobs, but formed mixture into meatballs and broiled them instead. I bet this mixture would make some awesome burgers -- or sauteed and spread over a pizza.

This recipe is a staple in my home. It's so versatile. I add poultry seasoning when making noodles for chicken soup, and add garlic powder & basil when making noodles for use in Italian dishes. And for the occasional kid-friendly treat I divide the dough into 2 to 4 batches, and add a different food color to each batch. Serve cooked noodles with butter -- and watch the children go wild. (Haha. Children are so easy to please.) I can offer some insight to making great noodles: Don't add baking powder, as some folks have suggested, unless you like a really thick (more dumpling style) noodle. Working the dough too much, and not adding butter or oil will result in tough, rubbery noodle. Divide the dough into batches, and roll each batch. This helps in rolling the noodles very thin. The thinner the better (unless you're making chicken & dumplings). Happy cooking!

Other reviewers were correct about decreasing the amount of soy sauce. I decreased it by half, and still found the chops to be very salty. I will probably make this again, but with adjustments. It did go very well with the Restaurant Style Fried Rice (also on this site).

Excellent and easy. This was my first time making fried rice. I added chopped onions and freshly minced garlic. I was glad that I waited until I purchased sesame oil before making the dish. Other reviewers are correct -- don't omit the sesame oil as it really does make the dish.

Excellent recipe. My husband loves flan, so I make it frequently. I added the extra egg per many reviewers. I feel this was a mistake and won't be adding it the next time. The easiest way to caramelize your sugar is in the microwave. I'm surprised more people don't use this method. I use 1-cup sugar & 1/4-cup water. Pour into glass pie dish and stir. Microwave, at 2-minute increments. It will eventually caramelize -- just be patient. After the first 4 minutes or so, begin to watch it closely. You may have to stir, gently, with a wooden spoon once or twice to evenly distribute the sugar. My microwave did the job in 7 1/2 minutes. After cooling on the counter, I refrigerated overnight. Unmolded the next day. Beautiful results. Thanks for sharing!

Try it BEFORE knocking it. This is an EXCELLENT recipe! Produces a nice, creamy white rice pudding -- very similiar to a name brand product in the grocery store. It is not "eggy" at all. I followed the recipe as written, with the exception of adding the eggs. Be sure to temper your eggs before adding them to the hot rice mixture -- or you will end up with scrambled eggs in your pudding. Thanks for sharing Erica. If you are using leftover rice, be sure to watch your measurements! You'll need to double the amount of rice.

Excellent recipe. Few ingredients & simple to make. To keep the batter fluffy, wait until just before baking to mix the wet & dry ingredients. I made "Chicken & Waffles" -- a white gravy thick with chicken. My husband grew up in Amish Country, so I decided to surprise him with my own version.

Excellent recipe. Would have been 5-star, except for the instructions. I didn't dredge the pineapple slices -- I applied the cinnamon-sugar mixture with a shaker instead. I also used regular milk, and sprinkled the almost finished slices with dessicated coconut. mmmmm The next time, I'm going to make pineapple-banana-mango kabobs using the same method. Thanks for sharing.

Followed directions exactly as written. Came out perfectly. Just like the eclair filling used in bakeries. Watch your milk mixture closely. As soon as it has lots of tiny bubbles, it's time to add it (SLOWLY)to the egg mixture. Also, Remove the cream from the heat as soon as it begins to boil, or it will get too thick as it cools.