I made this to the recipe and it was delicious!!! I used a bigger shoulder roast and I sliced it and trimmed off all the fat prior to cooking, it literally fell apart and was so tasty, my hubby had seconds without any bread. This one is a keeper!

This was too yummy. I actually cut the chicken down to big nugget sized and used a bit more parm and bread crumbs to coat. Its was crunch and so tasty. This is the best one I have tried yet!

This is the most amazing garlic butter anywhere. I was really worried when I made it that it was just way too garlicky, I even had my son taste it on crackers but we decided it was ok. I use this specifically to make garlic bread toasted in the oven topped with Mozzarella and its amazing. I made it a couple house ahead, put in the fridge to chill and then microwaved a bit before placing on the bread. The garlic bread I have even made. This one is a definite keeper. I can;t wait to try a pat on some grilled steaks!

This was only 'ok'. the garlic powder really needs to be fresh garlic, and for me there wasn't enough seasoning even though I added both italian season and extra pepper while cooking. It is definitely easy and the kids liked it ok, but I was only able to eat it on top of garlic bread. It also never thickened up for me and I only used 1 1/2c milk.

This was amazing, I cooked it exactly like the recipe except I bought a 4lb pork shoulder roast and sliced and trimmed ALL of the fat off before cooking. It literally fell apart and there was no fat floating on top during cooking. I woudl definitely make this again.

Great recipe. I used precooked bacon and sausage and I added hashed brown potatoes. Since I didn't have the bacon fat I cooked the eggs in butter and we ate these fresh for fathers day breakfast so I didn't freeze them. They were very easy and tasted great!

These are the best turkey burgers, I used extra lean ground turkey and they were amazingly moist and they stayed together quite well. It was raining so I cooked these inside on the electric griddle at 375 (you need to cook these slow otherwise the outside will burn before the inside is cooked) and served on buttered toasted bread with American cheese (so really they were patty melts) but they were honestly as good as any burger. My kids didn't know the difference from beef, I will be making these a lot this summer!

This was really yummy, the only thing I did different was I cut the chicken down to nugget size (as my kids prefer to eat chicken that way). Everyone loved it!

This was a good recipe and cooking 10 hours on LOW was plenty, I used chuck and it cut with a fork like butter. The veggies were really good but the meat seemed to lack a bit of flavor. You definitely need to make a gravy out of the sauce to cover the meat.

These were the best onion rings I have ever had, they would rival even the best rings at any local steakhouse. I had to play with the consistency a bit to get the amount of coating I wanted which probably ended up being a bit more beer. I also added cayenne sersoning to the batter. After they were done frying (in a deep fryer) I sprinkled them with a mixture I always have of 1/2 season salt and 1/2 garlic salt. These tasted amazing!!! The best advice I can give if don;t slice the onions too thin as they will shrink, and be warned that they will stick together so some of my batches were more like a onion loaf than rings but he taste was awseome.

I added celery, onions, garlic and carrotts to the bottom as well as butter to the breats with the onion mix. Mine needed to cook a lot longer, I think next time I will cook longer on high. Aside from that it was moist and very tasty.

This was good but very bland it definitely needs more seasoning and something else, maybe carmelized onions or something. I did double the sauce and it still didnt seem like enough. Its a nice base recipe, but still needs some work.

These are an awesome idea. I didn;t have pineapple nor time to actually marinade them so I used a thicker sauce and baasted it on them before putting in the oven and then rebasted a couple times while cooking. I also did brown up the bacon a bit before wrapping the chicken. I don;t see how the bacon will brown in only 20 minutes so this was a very important step. These tasted really good and the thick sauce on the bacon was wonderful!

These were very tasty, since I didnt have a pan that could go from the stove to the oven I just left the garlic in which added a ton of great flavor. I had to cook a lot longer in the oven since I had pretty thick tenderloin slices but it was crispy and flavorful enough! My kids even ate it!

This was really good, and after making it plenty of times now I prefer to use chuck steaks and trim all the fat off. Also, it definitely needs spices added. I used Dried MInced onion, onion and garlic powder and even some garlic salt and table salt / pepper blend. I added a little spices then let it cook and then adjusted for flavor with about an hour left to cook. Definitely serve on fresh hoagie rolls so they soak up all the juices!

These were ok, they were a bit too mushy and not crunchy as I had hoped. They also needed a bit more flavor. I may try it again using less butter and spraying the pork on each side as suggest by others. For now I would say its a 3.5 stars. It will do but not fantastic.

This was really really good. I wanted something with a bit more substance so I actually browned 1lb of ground beef and 1lb ground sausage both seasoned with italian seasoning and added that to the sauce to cook up for a while. I spooned that on the shells while they cooked for a nice meaty meal. Also one tip, if you put some of the plain pasta sauce in the bottom of the baking dish before adding the shells it works better that spray to keep them from sticking and keeps them moist.

These were pretty good. I had to add extra water and they still didnt roll as thin as I would have liked to make good pretzles so they didnt cook through well. I think I will add a bit more water next time and let it rise a bit longer.

These were relaly easy to make and tasted great. I think next time I make them I will do as another reviewer suggested and make small round cookies and dip helf in the chocolate. I found it really hard to dip both sides. Also I used a nut topping instead of walnuts since I don't really like them. These were the first of all my holiday cookies to disappear.

This is a really good base recipe however when making it, it just felt like it was missing something so I added a bit of nutmeg (about half as much as the cinnamon) and it was awesome. I was able to cook it 8 slices up on my griddle. I used thick slice bread and there was none left!