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I use this recipe as a base. I omit the onion soup (too much sodium) and use a sleeve of Ritz wheat crackers crushed instead of the saltines. I cut down on the amount of catsup, and increase the brown sugar a bit. Instead of a loaf pan, I use an 8x10 and make it thinner for even cooking. Something about that topping - tastes a little like bbq. yum.

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Famous Chicken Francaise

Reviewed: Apr. 21, 2011

I followed the recipe and had the same problem with the coating becoming soggy and lifting off the chicken. The other problem I had was that once the chicken was browned, simmering it longer in the sauce made it tough. If I were to make this again, I would use thinner cuts of chicken, make the sauce separately, and pour it over just before serving.

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Baked Whole Cauliflower

Reviewed: Jun. 30, 2009

Wonderful, easy, and delicious! I "steamed" the whole head in the microwave to save time, but it cooked unevenly and took too long. Next time I'll go with the chicken broth suggestion. The coating was delicious, and I'll bet it could be used on a variety of other veggies too. Thanks!

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D's Famous Salsa

Reviewed: Jan. 22, 2009

This salsa was great and so easy to make! I must admit I was a little leery about using canned tomatoes. I have made the full-on version (blanching and peeling tomatoes, etc.) but decided to give this recipe a whirl after reading the reviews. It actually tasted better than the recipe that took an hour and a half to make. I'm making it again this weekend for a get-together.

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Brooklyn Girl's Penne Arrabiata

Reviewed: Apr. 17, 2008

I thought this recipe was excellent! We like spicy food and the pepper flakes gave it just the right amount of zing (but not too hot!). Yum. It was easy too!

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