I love this recipe and so does everyone in my family (including my three year old, who asked for seconds AND wanted leftovers the next night). I get off of work at six, so during the week I like making dinner that doesn't take an hour to cook but is delicious. This fits perfectly! It's very easy to make and I can have dinner on the table in 30 minutes.. Just make sure you keep stirring the gravy. I use Adoba seasoning in place of poultry seasoning, bread crumbs instead of crackers (no patience on my part to crush crackers) and use dehydrated minced onion. I keep the patties on the shorter cook side and to keep them warm, I put them on a plate with a paper towel and store them in the microwave (about the only thing my microwave gets used for) while I make the gravy. I passed this along to one of my best friends, who loved it so much she told me to just give her my recipe collection for Christmas. Also, I rarely use a recipe that I don't tweek to some extent. The modifications I mentioned above are minimal at best, especially for me, but I basically stick to this recipe exactly. Try this recipe. You won't be dissappointed.

Reviewed On: Oct. 6, 2009

I followed the recipe for the most part, but followed other reviewers' advice and cut down on the milk. I only used a cup as I like really thick alfredo sauce. I also used minced garlic instead of the garlic powder. I don't generally rate reviews after I alter the recipe, but I have to say that when done right, this sauce was amazingly easy. You really need to keep whisking and I brought the consistency up before I added the cheese at the end. I whisked in the cheese until it was melted and used fresh cracked pepper. It was great stand alone but then I sauteed smoked sausage and roasted red peppers. I added the sauce and the sausage/peppers to the cooked pasta and mixed well. It was served to my fiance, a couple of friends, and a picky three year old (I gave her noodles and sauce and had to remove the sausage and peppers from hers). Everyone loved it. Personally, I use recipes as a jumping point, but if you are a novice cook, then follow the recipe first and then tweak to your tastes. I come from an Italian family, so I personally always use fresh garlic, pepper and cheese. I have "shaky cheese" as my daughter calls it, but I use it as a topper and not a mix in to my recipes.

Reviewed On: Sep. 12, 2009

This is a very simple cole slaw. I am using to top NC style pulled pork bbq sandwiches and needed a slaw to whip up on my lunch break from work. It has the perfect taste and texture for what I am using it for. At first, the color kind of set me back (I'm from VA, cole slaw is white there), but it will go well with the vinegary bbq. I followed another reviewers advice, used a bag of the preshredded cabbage and halved the recipe. Perfect. I added maybe another tablespoon of mayo to thicken it up a little, but other than that the flavor is great. It will be amazing once it's chilled. For the record, anytime I make a salad (potato, macaroni, pasta, slaw) it always needs to chill for awhile. If anyone is trying this recipe without chilling it first and giving it a bad review, then try it again and let it sit for awhile. The flavors need to blend.

Reviewed On: Aug. 14, 2009