This was very good! I'm reviewing this recipe only for the meatballs. I used a different recipe for the sauce. I made it as written except I baked mine at 400* for 20 minutes. Then I added them to the sauce. I was very skeptical about using so much parsley and oregano, but they complimented each other very nicely. This recipe is even better than the meatballs from the famous Rao's Restaurant in Harlem, N.Y... I think I'll use this recipe from now on! And that's tough for an old-fashioned Italian girl to admit!!!

This was pretty good. I made some changes so that it wouldn't be bland. I added salt to the egg mixture and I quadrupled the cheese. I also added chopped hard salami and I topped it with chopped green onions. This made it very tasty! I also liked Cindylou's idea of using a knife to loosen the quiches from the pan and then using a spoon to help remove them. I didn't have a problem with sogginess. Maybe it was because after grating the onions, I squeezed out the excess liquid. I also increased the cooking time about 10 minutes.

This was very good! I was looking for something different from the same old same old, and this fit the bill! I made it as written except I added seasoned salt. This was very easy and much quicker than baking them in the oven! I will surely be making this again!

I couldn't stop eating these when they came out of the oven! I like really soft biscotti, so I didn't bake them twice...I don't think I could of waited that long anyway! These are so good warm!Thanks Sueb for the recipe!

I think the reason so many members thought this was bland was because it has way too much milk! I agree with the member named Sweetjam...this is enough cheese sauce for a pound of pasta! I also agree to add salt and pepper. I had a problem with clumping and I don't know why! I omitted the breadcrumbs and baking step. I added chopped green onions on top for more flavor. I think if I try this again, I would use 1/2 the milk and make it hot before adding it to the cheese mixture.

I made this as written except I used the dipping sauce as the marinade and added 3 cloves of minced garlic, 1/4 cup of honey and pineapple chunks, then baked it at 375* for 20 minutes, instead of grilling. I poured everything over white rice before serving. This was pretty good!

This was very good but I agree with the member named Cookies...its very dry! I think next time I'll add more milk or maybe I'll add apples to give it some moistness. I will definitely make this again...very easy!

These are so cute! My family loved them! Its a lot of prep and detail work, but its worth it! I highly recommend using a pastry bag because when I used a sandwich bag, the bag got a blow out! I made scarfs out of jarred roasted red peppers cut into very thin strips. I also flavored the cream cheese with dry ranch dressing as suggested by others. These are so cute that you hate to eat them! They do taste good though! Tastes just like penguin!

This is 5 stars if you let the beans bake til hard and crunchy! This will take over an hour. Check them every 20 minutes and shake the tray to let them dry evenly. I seasoned mine to suit my own taste. I coated the beans with the olive oil then sprinkled them with seasoned salt, garlic powder, onion powder, a pinch of cayenne pepper and about 1/2 tsp. of smoked paprika. With these seasonings and baking them til they were hard and crunchy, made this taste like you were eating crispy fried chicken skin! So good!

This was very good! I used 2 cups of flour as suggested by other members but I think it would of been better as written because this made the mixture a little dry. I crushed the pecans because it didn't seem to be enough to cover the entire pan if they were left whole. I would consider this to be a candy because of how sweet and rich the bars are.

I can't believe I had to make a change to this one...its only 2 ingredients!!! Lol! But here goes... I made this with 2 parts sugar to 1 part water. I'm using this to make Limoncello Martini's and thats what the martini recipe said to do! Turned out great! Tastes just like sweet water!;)

I always use the following ingredients to season the batter so that blandness is never a problem...2 cloves crushed garlic, 1 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. baking powder and a pinch of cayenne pepper. Add enough water to this mixture to make a slightly thick batter. Mix thoroughly. Dip the calamari rings into this batter then coat with plain (unseasoned) breadcrumbs. Then deep fry (in small batches) for 1-2 minutes at about 375*F. Serve with marinara sauce.

This is basically the same recipe thats been in our family for generations...except we add 2 tbls. shortening, 1 tsp. vanilla extract, 2 tsp. baking powder and 2 tsp. whiskey when making the dough. Instead of forming the dough into balls we roll out the dough and cut it into thin strips. You can fry this or even bake it. Both ways are just as good! We coat it with honey and sprinkle with non pareils. We always make these for Christmas!

Instead of chili beans I used kidney beans. I had to add the following ingredients to give the chili more flavor. Salt, cumin, cilantro, chili powder, bay leaf, garlic and some dry red wine. This helped to make it a delicious mild type of chili. I served it over polenta with shredded sharp cheddar cheese.

This is a very good Italian cookie. I thought it wouldn't be sweet enough because there isn't much sugar in the recipe, but it did have a nice sweetness to it. I used a Chianti wine (very dry) and I rolled the cookies in turbinado (raw) sugar instead of granulated sugar. My cookies were slightly purple before cooking. Then they turned a nice golden brown while they were baking. The taste reminds me of a really good sweet bread. This is a very unique cookie and I'm glad I tried it!

This was very good! I made some changes to make it lower in fat. I used 1/2 corn oil and 1/2 applesauce instead of butter. I didn't have any molasses so I used lite pancake syrup. I also used dark brown sugar instead of white. I doubled the spices as suggested by another member and I agree that it needed it. I also agree to bake it for 45 minutes instead of 1 hour. It was perfectly moist enough. It sliced up beautifully. I topped it with my own recipe for a spiced drizzle.

This was very good! I didn't want to make a large amount of this recipe so I used 1 cup of chocolate chips, 1 cup of crushed chow mein noodles and 1/4 cup of chopped walnuts instead of peanuts. I omitted the butterscotch chips. I used a heaping coffee spoon as a measure and dropped it onto a parchment lined cookie sheet. I sprinkled it with grated coconut. This made 15 pieces of candy.

White chocolate and pretzels are always good, especially when you add in cranraisins! Sorry Eagle Brand...I didn't use your sweetened condensed milk, because I didn't have any. The candy was great even without it!

These were the best Buffalo wings I ever made! My entire family loved them! I took the advice of "Ladybug" and coated the wings in a mixture of 1/2 cup of flour and 1/2 tsp. garlic powder. This worked great in keeping the wing sauce nicely coated on the wings. I also took the advice of a reviewer named Jen and used half the butter and added honey (3Tbls.) to the sauce mix. I only used 1/2 tsp. cayenne pepper and I'm glad I did because it was just spicy enough without being to over-powering. I didn't have any problems with too much grease in the pan after baking the wings. I baked them on parchment paper for easier clean up. The baking temperature and times were perfect. I served the wings with "Ranch Dipping Sauce" a recipe from this site. I'll be making my wings like this from now on!

This was very salty, so I added more mayo and plain yogurt. It was a perfect dip for the "Buffalo Wings III" recipe, that I made from this site!