This was very good. Almost as good as real pizza and much easier. Would make a great potluck dish. However I will still take the time to make real pizza on occasion... :)

I did not care for this recipe.

I made as directed and it was good. Based upon my personal preferences, I will probably reduce the "red pepper sauce" (I used tabasco) as it just didn't seem to fit. Maybe the poster meant some sort of Louisiana style sauce? Other thoughts are to reduce mayo and increase sour cream. But overall, good as written.

Made this last night and served over egg noodles. It was excellent! Hardest part was turning the meatballs while browning. As the one side cooked, it flattened a bit and thus wanted to return to that side when attempting turn. Used tongs to turn but had to be real gentle to keep from breaking meatballs. One other note is definitely SIMMER. If you allow your liquid to boil, the bubbles will tend to break apart the meatballs. All in all, an excellent recipe. My wife told me that I was going to memorize this recipe as she would request it often.

Very good. Next time I will add a bit of apple juice with a touch of corn starch to thicken as the apples didn't make much on their own. I will also insure I season the pork chops to my liking before adding the apples on top. I didn't want any salt on the apples but the chop needed some. I found myself scraping off the apples, seasoning, and then reassembling. :)

Not bad. I baked in the oven. Didn't expect so much juice. Next time I will toss ingredients with addition of corn starch to thicken juice a little, much in the way apple pie is made. Seems a bit of clove and mace/nutmeg would help as well.

I made the recipe as described. Way too salty and I'm the type of guy that is always reaching for the salt shaker. My wife and I found ourselves avoiding the sauce. Next time I will try the oyster sauce on it's own and maybe even add a bit of water to thin it out. Soy sauce is simply not needed as the oyster sauce already has enough salt.

These are excellent scones. The frozen grated butter trick works great and makes this recipe easy to make! I've been experimenting with different additions. One of my favorite is dried cranberries and then drizzling and orange zest glaze after baking.

This was a nice mix of flavors and went great with a seafood lasagne I made. Next time I will try draining the watermelon in a colander before adding to the bowl. After the salty items (feta and olives) it drew lots of liquid from the melon. I'd like to try and eliminate some of that liquid before adding the olive oil, mint, and additional lime. Maybe even tossing with a light amount of before draining salt might help...

This was OK but a pain to make. Flavor was similar to the Deep Fried Pickles we enjoyed at Sanford's, a chain in the mid-West. I probably would not make again due to the labor involved vs. the "just OK" results.

Very good! I used both breasts (which I like) and thighs (which my wife prefers) and it worked well. The only change I might make is to add more mushrooms. What appeared to be a *HUGE* amount of mushrooms before cooking was not many after baking. To be fair to the poster, I didn't weigh the mushrooms I used so I may not have used a full pound.

Good flavor but rice turned out "pasty". I don't know if it was something I did or the rice I used. I used regular long grain white rice. Reheated leftovers the next day were much better. Next time I will try browning the rice first in butter/oil much like making Rice A Roni from the box.

Lots of potential. The flavor was great but there was not much sauce. Next time I will try adding a bit of milk. If that makes it soupy, I'll use more soup or less broccoli.

I used this recipe as a guide. Started with 1/2 lb. mild Italian sausage. To that I added 1/4 each of a yellow and red onion and 5 large white mushrooms sliced. Sauteed all until onions were translucent. When completed cooking, I added about 1 tbsp chili powder and 1/2 tsp Chipotle powder and tossed. I spread the mixture in the bottom of an 8"x8"x2" and covered with about 1 1/2 cups mozzarella cheese because I had some I needed to use up. I followed the rest of the recipe per instructions except I used 1 cup milk and 1/2 cup water. This came out great and I will make again. One idea that comes to mind is using smoked cheddar. Can't wait to try it! Thanks!