This was so good and easy, too! The changes I made were to use cheddar jack cheese (what I had on hand) and I doubled the soup/milk (using one can cream of mushroom and one can of cream of chicken). Oh, and I did season the chicken first with paprika, garlic & onion powders, parsley & pepper. I put it under the broiler the last 6-8 minutes, at the suggestion of some reviewers and it browned perfectly. Next time I would mix the bread crumbs (I did user less) with the melted butter first. Even my husband, who is not wild over creamy recipes, really liked this and had seconds. :)

I tried a couple other alfredo sauces on this site (marked 4.5 stars+) and this one was the best. Scrumptious! I made it once on its own, and mixed it twice with homemade marinara for a pink sauce. It is great! I only used fresh parmesan all times, as I didn't have romano on hand, but eventually I'll try it with that, as well. The only thing I did differently was add black pepper and a little garlic powder. :)

I'm not sure what I did wrong, if anything. This recipe only gets one star because there's no option for 0 stars and because my husband didn't think they were terrible. They burned right off the bat, but the ones in the middle were sitll mushy. I have a newer, state-of-the-art oven. I followed the directions, even tweaking the temperature a bit at the advice of the other reviewers (making it a bit lower). The seasoning suggestions sounded not the greatest, so I stuck to olive oil, sea salt, pepper, and a pinch of cayenne pepper. The seasoning actually tasted ok, but clashed horribly with the flavor of sweet potatoes. I ended up throwing away the burnt ones, giving my sweet-potato-loving husband the mushy ones, and cooking regular fries for myself and my kids. Not good. I will not make this again.

These were okay--I followed some reviewers' suggestions and added cornstarch to the sauce, as it was VERY thin. It got a little too sticky. Also, it was very overwhelming in flavor--too lemony and sweet. Otherwise, a nice change from our regular breaded chicken. With a few changes, this could be a good recipe.

These were pretty yummy--I also used pineapple cake mix, as per some reviewers. It was a little time-conusming cutting the pineapple rings to fit, but next time I'll follow some of the reviewers' suggestions and use pineapple chunks or crushed pineapple. There must be something to make these look a little more aesthetically pleasing. They only lose a star for presentation. They tasted great and were perfect at our baby shower luau. :)

That was really yummy--I scaled this recipe for 25 people and it easily served as a sidedish at a picnic for over 40. The only changes I made were to add a little bit of sugar to the dressing, eliminate the ham (for the vegetarians), and add some yellow, red, and green bell peppers and whole balck olives. Everyone loved this salad; it was a nice change from the usual oil and vinegar pasta salad that we usually do, and it was not heavy like the supermarket mayo-based pasta salads. Great recipe! :)

Good base for an easy chicken gravy--needs improvement, however. Most importantly, CUT DOWN the poultry seasoning. It was WAY too strong. I also used milk (following suggestions from other reviewers) instead of water. I think I'll try less cornstarch and maybe bouillion+water in place of the broth next time--probably more flavorful. The consistency was okay, but the flavor was a bit off. Worth experimenting with due to the ease and availablity of ingredients already found in the cupboard.