This was an exceptional recipe! I doubled the sauce, this way there was extra to serve over angel hair. I don't know how people could say it's okay to omit the white wine! That would be like leaving out sugar in a cake. The white wine is what makes this recipe! I also added freshly chopped parsley to the sauce at the end. Instead of bouillon granules I just added some chicken broth. And the final change is that after I browned the chicken roll ups, I baked them at 350 for about 15 minutes. Meanwhile I made the sauce and then added the roll ups back to the pan and simmered them in the sauce for 5 or so minutes.

My neighbor gave me a huge bag of rhubarb. I was sick and tired of making the same old boring strawberry rhubarb pie, so I thought I would give this recipe a try. It came out so moist and delicious! The only thing I changed was to use 3 cups of rhubarb, add 1/3 cup of Quaker oats to the topping, and add a tsp of cinnamon to the batter. This recipe is a keeper!!!

I followed this recipe exact....and while the mushrooms were edible, they were nothing to write home about. I ended up doing a lot of "doctoring up" to get them suitable for company.

This is such a delicious cake topping! I made a "Too much chocolate cake" from this site (but instead of a bundt pan I baked it in a greased and floured 13x9). As soon as the cake came out of the oven, I poured this topping on. It is delicious and just the right amount of sweetness. The only thing I changed was added a Tbs. of flour (I didn't have cornstarch).

I needed a quick veggie dish, and this one fit the bill perfectly! I used 2 packages of the veggies, and doubled everything accordingly. As per other reviewers, I used cream of broccoli soup and cheddar french fried onions. I don't think it matters what kind of cheese you use - I had mont. jack so I used that instead of cheddar. I seasoned the mixture with garlic salt and pepper. Next time I think I'll saute some finely chopped onion in butter and add that for extra flavor. Will definitely be making this again!

This was my first attempt at making marsala, and it came out perfect. It tasted better than any marsala I've had at a restaurant. I changed only a few things. First, I added garlic to the butter and olive oil. Once I browned the chicken, I removed it and set it aside. I then added probably 4 cups of freshly sliced mushrooms to the butter/oil. As the mushrooms were simmering I added a little over a cup of marsala wine. I didn't use any sherry. I then added a full can of chicken broth and about a cup of heavy cream. I seasoned the sauce with garlic salt and pepper. Then I added the chicken back to the pan and let everything simmer for about 10 minutes. The sauce was the perfect consistency - not too thick and not too thin. I then served the whole dish over angel hair. There was plenty of sauce to go around - plus enough leftover to serve with the leftover chicken the next day. This will definitely be a staple dinner in my house!

This is a great and easy recipe! I did change a few things, as per other's suggestions (and some of my own). First, instead of using brownies, I used leftover "Too much chocolate cake" (a recipe from this site). Then I had frozen raspberries that I had picked over the summer. I put those in a bowl with some sugar. As the berries unthawed it created a raspberry syrup. I drizzled this syrup over each layer of cake. For the pudding mixture, I made my own whipped cream to add in instead of the cool whip. I beat 1 cup of heavy cream, 1/4 cup of confectioners sugar, and a splash of vanilla (and then folded it in). For the cool whip layers, I used french vanilla. Then, right before I served it, I strategically placed the raspberries on top. Not only did it taste great, but it looked amazing too!

This is the best chicken recipe I have ever made! I used one 5 pound chicken instead of two. I used all of the spices called for, except I did not have white pepper. I just used extra black. I melted a stick of butter in a small sauce pan and then added the spices. This made a thick "sauce" that clung to the chicken (I spread it on with a pastry brush). I also stuffed the chicken with lots of chopped garlic and a big onion, cut into rings. I then stuck the chicken in the fridge for about 5 hours. The result is an amazing, moist, flavorful chicken that smells great while cooking!

I stuck pretty close to the recipe as it is written. I didn't have any feta on hand, so I left that out. I also added about 5 slices of crispy chopped bacon which gave it a nice flavor. And I reduced the milk to 1/2 a cup. The end result was great! It was just moist enough without being soggy.

This was a delicious and quick dessert! However, I would highly recommend the following revisions. For one, I spread a whole can of apple pie filling over the cream cheese layer and then draped the remaining crescent rolls on the top. For the topping, I did not use any butter. I didn't want it to be soggy. But I did combine about 1/2 cup brown sugar with a tsp. of cinnamon and sprinkled that on top. The flavor of the brown sugar and cinnamon went great with the apples. I baked it for about 30 minutes.

My husband requested that I make a "banana split cake" for him to bring to work. I'm so glad that I decided to use this recipe! The only thing I changed was to omit the peanuts. I also made homemade whipped cream (it makes a big difference!) Using an electric mixer I mix 1 cup of heavy cream with a splash of vanilla and 1/4 cup of confectioners sugar. I beat it until it starts to get a little stiff. Anyway, all the guys loved it and requested that I make it again!

Wow-what a great recipe! I followed the recipe pretty close, but did make a few changes. Instead of carrots I used frozen chopped veggies (green beans, carrots, etc.). As others have suggested, I added 1/4 c. worcheshire sauce and two good squirts of ketchup to the ground beef. I ended up using 2 lbs of ground beef and almost a whole can of beef broth. I also seasoned the beef with a few sprinkles of onion powder (in addition to the chopped onion). When it comes to the potatoes, I doubled them and also added extra butter, onion, salt, pepper, and cheese. Then, in a big casserole dish I put the beef on the bottom, then the cooked veggies, then the potatoes. I finished it off with a sprinkle of paprika and shredded monterey jack cheese. This dish will be a new staple for our house! It smells so good while it cooks and tastes delicious!

After reading the other reviews that stated pork is potentially bad for dogs, I omitted the pork. Instead I used a 6 oz. jar of beef/macaroni baby food. Instead of water and a bouillon cube, I used 1/2 cup of low sodium beef broth. I didn't measure out the grated carrot, I just used 1 large one. I also added a bunch of fresh chopped parsley. Finally, instead of the shortening I used about 2 Tbsp. bacon grease. I omitted the salt because I didn't think it was necessary.

I scaled this recipe down because I only had 3 chicken breasts. I marinated the chicken for about 2 hours in the teryaki and then placed it in a shallow glass dish. Then I poured the soy sauce, brown sugar, etc. mixture on top (I also added a little honey and chopped garlic) and baked it at 350 for about 1/2 an hour. I also topped each breast with two pineapple rings. The chicken came out sooooooooo juicy and flavorful! There was plenty of juice leftover, so I served it over rice.

This was an overall great recipe. I made a few slight changes. For one, I mixed a package of taco seasoning with 1 pound of ground beef. Then I layered like this: 1. Refried beans 2. shredded cheese 3. sour cream/cream cheese 4. ground beef 5. salsa 6. tomatoes 7. olives 8. shredded cheese. Then I baked it at 350 until everything was warm and the cheese was melted. After I took it out of the oven I added shredded lettuce.

This was overall a pretty good recipe. I did make a few changes though. First of all, I doubled the garlic. Then I added fresh sliced mushrooms to the garlic/butter. I only used 1/2 cup of vodka which was just the right amount. For the tomatoes, I used one 28 oz. italian style diced tomatoes and one 6 oz. tomato paste. I used a little extra mozzarella and about a cup of grated parmesan and romano cheese. As far as spices go, I added some basil, oregano, garlic salt, and pepper. Then I marinated 3 large chicken breasts in bottled lemon pepper marinade. I cut the chicken in bite size pieces and cooked them separately. Then I drained the chicken and added it to the sauce. This gave the sauce some extra flavor.

I doubled the recipe and made cupcakes. They came out perfect - great texture and great taste.

I followed the recipe exact and it came out good. I liked it because it was not too sweet. It was very easy to spread.

These cupcakes were mediocre at best. They came out edible, but they were very blah. I don't think I'll make these again.

I will never use bisquick or a pancake mix ever again! This recipe was quick, easy, and delicious! As per the other reviews, I did make a few additions/changes. For one, I sifted all the dry ingredients. Normally I don't bother, but it was worth it for this recipe. Secondly I added a splash of vanilla and a generous sprinkle of cinnamon. I also only used one banana, which was plenty. You get banana flavor without the mushiness. Squishing the banana in a ziplock bag and then cutting off a corner of the bag is a great idea and works wonderfully. Overall, this was a great recipe and I can't wait to make it again!