I absolutely love this recipe. I made the recipe as-is and the result was a perfect, moist biscuit. The sweet potato really adds a great flavor, but it doesn't outright taste like sweet potatoes. I made this to use up sweet potatoes that were about to turn and knowing that made the mashed sweet potatoes pretty bland with no added ingredients like cinnamon, etc. I would def make this again. The only thing I did different was to drop the biscuits by spoon rather than cutting them because the batter was a little sticky, plus the rustic look is nice. I like my baked goods to look homemade rather than from a Pillsbury can.

Sorry, Big J Rules, but this burger recipe was a flop. Because of the weather, we made these on our indoor grate and honestly, if we hadn't the burgers would have fallen right through the grill grates and onto the charcoal. I took other user's advice and added extra breadcrumbs, and our burgers fell apart and leaked into the crevices of our indoor grill and burned even on medium heat anyways. And as liquidy as they were, the more they cooked, they turned crumbly and dry. An absolute bomb and a waste of food. The flavoring IS a good idea, I will give you that much. I would skip the egg, halve the worstershire sauce, and add breadcrumbs and maybe have a better result. An absolute disaster, people. I truly feel bad giving this rating, I've never given a 1 star out before, but this was totally gross.

This is the best recipe I have ever used to make pork chops! The flavor of the "gravy" was amazing. Unlike a lot of popular chops recipes, the sauce didn't overpower the nice cut of meat! The one problem I did have was that towards the end of the cooking time, the pan gravy seemed to be drying out too fast so I added a little extra white wine. I loved it, so did my honey, therefore, this is my new default pork chop recipe!! Thanks

I'm sorry, this recipe really wasn't the best. I used tenderizer and it still was a bit tough. If I ever make this recipe again (and I doubt it) - I would marinate the roast and then rub in LOTS of tenderizer. I was expecting something a lot better, especially for a pricier cut of meat.

This was a really easy soup recipe that I'll definitely make again with just a few tweaks. I will add some more chicken broth (maybe 1 extra cup) to thin out the broth - it was a little TOO creamy for my tastes (and I like a thick, hearty soup). Also, the roux is prone to scorching, and needed frequent stirring. Make sure you use a heavy bottom no stick soup pot to help decrease that. I like the curry and the sherry, the flavoring was different than anything I would have whipped up on my own.

My mom made these all the time for Christas growing up...so I thought they would be great, but indeed this is not the same recipe!! The batter when baked tastes too flour-y...the only savior was my strawberry rhubarb preserves and some icing made from confectioner's sugar and water...I'm sorry. I hate leaving bad reviews, but this turned out to be a big flop and I will never make them again. Oh yea, and as far as making 72 cookies?? No way...I ended up with 28 and I followed the batter recipe to a T and even used a 1-inch diameter scooper to shape cookies. An obvious error.

I tried this recipe exactly as it reads, and it was fantastic!! Next time, I'm going to take the advice of another user and try making my own crust of gingersnaps and use more of the plain mix on the bottom for a thicker layer & bake in my springform pan. I will DEFINITELY be making this again! Thanks for a great new Thanksgiving dessert.

This soup is just like what you get in the restaurant! Next time, I'll add some seaweed and a little less tofu. This a cinch to make. I can also credit the writer of this recipe with being the reason I shop in the Asian food market - it's a gold mine! The produce is amazing and the prices are great! This recipe changed my life! Thank you!

I had to give this recipe 4 stars, but with my alterations, I would rate it 5. I make this sandwich with thinly sliced, high-quality ham such as Boar's Head. I use green, pink lady, or gala apples and I never remove the peel. I then simply layer the ham, apple, and cheese on the bread (I like using bakery bread like a honey wheat), dip in egg, and grill. I would never chop the ham and add mayo - the sandwich is so delicious and so much better for you without it!

This was a fantastic recipe! I followed the feedback of another member, subbing chicken stock for the water, adding lemon juice, and a little four-water mixture. I don't think I would have enjoyed it quite so much without said changes, that's why I gave it 4 stars. I pounded out my chicken breasts before cooking, the result being I could cut them with a fork - so juicy & tender!! Serve with grated parmesean cheese. YUMMM!!!

This recipe was great! Be careful not to overdo the chops due to cooking time - ours were done long before the estimated time. The gravy was amazing, I found myself using bread to scoop up every last bite!

I'm giving this 4 stars because my guests liked it more than I did. It was pretty good, but I didn't think the flavors melded together so well. I didn't add sugar due to personal tastes, so next time instead of a dry white wine, I'll use a Reisling or Gewurtz.

I love this soup! It's healthy, easy, and delicious! Make sure you use your largest pot in the house, this makes a TON of soup!

In theory, this recipe is good. But, I made this to a T and you REALLY need a riser so the bacon fat can drip away from the chicken. I even flipped the recipe 1/2 way through, and the bacon was still soggy. I would probably like to do a cheddar and broccoli filling instead of ricotta and spinach. Also, I would finish the chicken off in a pan on the stove, just to give the bacon extra crispiness.

This is a great recipe that I've had for a long time - it's frequently used for Pampered Chef parties - I love it - its so simple and such a great standby. I've also seen variations that use yogurt and honey as the base for the "sauce" and use chopped fruits (peaches, raspberries) for the "toppings" - great for a breakfast potluck.

The only change I made was to reverse the amounts of broth & tomato sauce - that was dead on. It came out OK, but I have so many other soup recipes that are just as easy/if not easier that come out much better. Alterations I would recommend to others if you want to make it: Do not stir the ditalini into the soup - it absorbs all the broth and any leftovers are mushy pasta with veggies. Also, add some chicken or sausage to the soup. I just found it to be bland and probably won't make this recipe again. Not worth spending an hour cooking something that's just OK. Sorry.

I made the recipe exactly as is, it came out great! I wouldn't make it as a main dish, but a side to a fish (tuna/salmon). My honey loved it, too! Defintely great for company.

This is something I make again and again at home. I always use leftover white rice from a lunch I have catered every week. Most of the time, it comes with all the veggies chopped up in it. So all I do is heat up the oil, scramble a few eggs, throw in the cold rice, add sesame oil and soy sauce. I even have served this for company as a side dish and it goes over great every time. Thanks so much for this recipe - It's definitely a keeper!!

I also thought this recipe was strange, but this was the only recipe I could find on this site for the cut of meat my honey bought on sale at Costco...It turned out delicious! Not only is it great the night I make it, but we LOVE using leftovers to make steak and cheese subs...MMMM! We make this recipe all the time now! When I make it, I use no salt but generously sprinkle Tenderizer on it, otherwise it's too chewy. Thanks for a really unique recipe!

I was honestly not a big fan of this recipe. The cream cheese flavor and texture overwhelmed everything else that was going on. I took some of the advice and added 3 cloves minced garlic and more milk. I also added marinated artichoke hearts and didn't add spinach as I didn't have any on hand. I'll give it 3 stars because my boyfriend liked it, but I won't be making this again.