This was a good, average dish. In fairness, I did not have fresh herbs so used dried which undoubtedly affected the taste. There was a lot of salt and pepper added by individuals at the table. Also, the potatoes did not crisp up. Next time I will use fresh herbs and try others' suggestions regarding drying the potatoes, putting spices under the skin, draining the liquid halfway through the baking time, etc.

As written, this is ok -- a good basic recipe, but kind of bland, which is why I only gave it 3 stars. To perk it up a bit, I followed others' suggestions, by adding taco seasoning to the meat & baking the chips at 350 for about 8 minutes. I prepared 6 separate plates. On top of the chips, I thinly layered the beans (which were heated first) & meat. I topped that with nacho cheese salsa warmed in the microwave, then mild tomato salsa, chopped green onions, sliced black olives, some chopped tomato, shredded cheddar cheese and a dollop of sour cream. I served extras of the chips & toppings on the side, along with hot sauce and sliced jalapeno peppers for the more adventurous. There were no leftovers! Next time, I will add shredded lettuce to the mix.

These sure live up to their name! They are UGLY! My only problem was I followed other reviewers' suggestions and sprayed the muffin pans with cooking spray. I had a terrible time getting the dough to stay put and hold its shape. It kept slipping around and shrinking back down into the tin, so I washed out the muffin tins and started over, lightly greasing them with shortening. This worked perfectly. Though not very pretty, they disappeared quickly. Folks were looking for more long after they were gone!

This is a great recipe that you can doctor according to the tastes or those you are cooking for. I try to make the recipe as written the first time & base my rating on that. I gave it 4 stars because it is fine as written: easy & good tasting. The second time I made this for my small group and wanted it to be a little more special and flavorful. I added onion powder, salt & pepper, freshly grated Parmesan cheese to the meat (omitted the onions as they tend to make the meatballs fall apart & some folks don't care for the texture). I made fresh bread crumbs, mixed them with Italian seasoning and added them last to the meat. I lightly mixed the ingredients and shaped the meatballs, put them in a roasting pan in a 450 degree preheated oven and immediately lowered the temperature to 350 degrees, then baked them for 15 minutes. I placed them on paper towels & gently patted the tops with another paper towel to remove excess fat b/4 adding to the crock pot with the sauce. To the sauce I added garlic powder, grated Parmesan cheese, about 1 T. white sugar to balance the acidity of the tomatoes, parsley flakes, and Italian seasoning. An hour or so before they were done, I checked the sauce and added more Italian seasoning, garlic powder, salt & pepper and grated Parmesan to taste. I stored the crock in the refrigerator overnight, reheated it the next day and served the meatballs on rolls with a variety of peppers, pickles and sides.

This was certainly very easy! Although somewhat bland, the meat was tender. As others suggested, I used a pork butt instead of ribs and cooked it on low for about 10 hours. It rendered a LOT of fat. I refrigerated it overnight and easily removed the fat after it hardened. Instead of bottled, I used a homemade ketchup/vinegar/brown sugar/ground mustard, etc. BBQ sauce recommended by a previous reviewer. Maybe the bottled would have been better. I wound up having to do a lot of adding/adjusting of ingredients to get the taste right. I had to thicken the sauce a bit with about 1/4 c. of instant potatoes. This was also probably the result of my using the butt roast instead of ribs. All in all, this is a good starter recipe that can be adapted to individual tastes.

The prep time on this is misleading as it doesn't include the 90+ minutes to prepare the pumpkin puree. This is obviously no problem when using canned, which I did. I followed the rest of the recipe exactly. It yielded 18 normal sized muffins that were moist & tasty, but just average. I will make them again using some of the other reviewers suggestions for substitutions/additions (nuts, raisins, applesauce for the oil, etc.) that make for a healthier, more interesting muffin.

This was fabulous! I did not have the poblano pepper so followed another reviewer's suggestion & used a small can of fire roasted green chiles. I added this to the sauteing peppers (red, green & yellow for added color) & onions a few minutes before they were done, then put in the remaining ingredients. At the end of the simmering time, I added some ground black pepper, a small amount of salt and a few shakes of hot pepper sauce to suit our tastes. The soup really was delicious as written and needed nothing else. However, intrigued by others' suggestions, at this point I added a can of southwestern style corn (couldn't find frozen). This made the soup very thick, almost like a stew, so I threw in an additional 14 oz. can of chicken broth and let it simmer for about 10 minutes longer. I ladled it over nacho chips in individual ceramic soup bowls with handles and topped each with shredded Mexican cheese. It was hearty enough to satisfy as a complete meal (a couple of the "boys" did have seconds!)with fresh fruit compote as dessert. I will definitely make this again -- and again!

This is a great recipe! Easy to put together and good tasting with some tweaking. It fills the kitchen with an irresistible aroma that makes everybody eager to sit down and eat! I substituted ricotta for the cottage cheese because that is what I had. I rated it only 4 stars because when I taste tested the filling, I found it to be very bland. I added salt, pepper, garlic powder and Italian seasoning to spice it up a bit. I served it with garlic bread, tossed green salad and sliced peaches sprinkled with a little nutmeg for dessert. Thank you, Jennifer, for an easy, impressive, mid-week dinner!

I rated this 4 stars instead of 5 because I followed others' suggestions to brush the butter mixture on top & bottom cut sides of the rolls, as well as brushing plain melted butter on the tops & sprinkling with poppy seeds just before baking. I used the Hawaiian sweet rolls, again following others' suggestion to cut the whole package in half and separate after baking. I made half with ham & Swiss and half with chicken & provolone. I used a ham steak and rotisserie chicken which I chopped in the blender. Using chopped meat, as called for in the recipe, eliminates the worry of whole pieces of ham coming out when eating. The tops of the first batch were a little too brown for my liking. I kept a close eye on subsequent batches as they baked and laid a loose piece of foil over the top for the last 5 -7 minutes to keep them from browning too much. They were a huge success at my small group meeting with several people asking for the recipe.

This was perfect for feeding folks after church. Made the casserole exactly as directed Saturday night, took it out of the fridge & put it in the oven on "time bake" before we left for church Sunday morning. When we arrived home, the house smelled wonderful. The casserole was done and rested for the required time while we set out drinks and washed our hands! While I might experiment with seasoning and ingredients, it will only be out a sense of adventure. The recipe is perfect as is.

This was easy & pretty tasty -- not too sweet, which makes it go well with a glass of milk or cup of coffee. I made it as written, except I did not have the smaller loaf pans so baked one regular sized loaf for 65 minutes. I think it needed more bananas and blueberries. Next time I will follow others' advice and use 4 bananas. I will also increase the blueberries to 1 1/2 - 2 cups and maybe add some cinnamon.

I have never made nor eaten chicken fried steak. And, I never will again! A friend requested this. Having never heard of such a thing, I logged on and searched for a recipe to try. I'm sure it's a matter of what you're used to eating, but this was dreadful! I could feel my arteries slamming closed even before I swallowed my first bite! What a terrible thing to do to a steak! My friend ate it and deemed it "alright", but may have just been being polite. The kids took one bite & no more. They actually ate their vegetables instead. It was incredibly greasy, even after draining on paper towels, the coating only stuck properly to a couple of the cutlets, the gravy was bland and tasted like flour fried in fat. Since there were so many wonderful reviews, I will just chalk this up to a difference in tastes & perhaps my cooking it for the first time.

This was very tasty and VERY easy. I used the recipe calculator to reduce the servings to two. I rubbed the fillets with a slice of lemon, sprinkled on some dry dill weed along with the salt & pepper, covered them with the sauce and baked them for the full 40 minutes. Served with buttered noodles, steamed snow peas and decorated the plates with lemon twists. Pineapple wedges & red seedless grapes were dessert.

I have made this twice, both times exactly as written, including the red pepper flakes. The first time I broiled the shrimp & served them over linguine with garlic butter sauce; the second I used my Geo. Foreman grill & threw them into a hearty tossed salad. The hardest part was keeping people from stealing them off the skewers before I could add them to the dish!

This was delicious! I did not have the right soup, so used 1 can of cream of celery & 1 can of brown chicken gravy. Next time I'll use the cream of chicken to see if it's even better. I took the submitter's alternate suggestion of mixed vegetables and divided it into two 8x8 pans -- one for home & one for another family. I baked it covered for 30 minutes & uncovered for 10 to crisp up the topping. It was loved by all, including the non-vegetable eating kids, one who even asked for seconds.

This was bland. I needed to add so much more of the spices and, sorry to say, some salt, to the browned meat to make it spicy enough for tacos.

You can't get any easier than this! I used 3 large skinless breasts with the bones in because that is what I had. I also accidentally used an entire packet of dressing mix, but it turned out okay. The chicken was moist with a tasty, mild flavor. Everyone was able to add hot sauce to their individual liking and those who don't care for "hot" were able to enjoy it, too. I will definitely make this again.

This was very moist. The sauce was tasty. I gave it 4 stars because I needed to add spices to liven the meat up a bit: garlic powder, freshly ground pepper, ground sea salt. Because my time was limited, I baked it in a 350 degree oven for 1 hour. Next time I will definitely use the slow cooker. UPDATE: The rave reviews for this came after packing sandwiches using the leftovers. I combined a little BBQ sauce with 1 T. mayo, spread it on slices of bakery mountain white bread, topped with Boston lettuce leaves, thinly sliced tomato, American cheese &, of course, the meatloaf. It was the hit lunch of the month!

Very good as written. I did not make any changes and everyone loved it. Leftovers were cut up and put into a salad the next day.

This was a good, fast onion soup. However, to make really delicious french onion soup, the onions need to be caramelized to provide a complex, deep flavor & color. The bread should be lightly toasted in the oven -- 350 degrees for 5-7 minutes per side. Also, for a special treat, use Gruyere cheese. Grate some -- 2T or so -- into the broth. Slice the rest & top the toasted bread with it. Grated Parmesan can also be added before broiling.