This got rave reviews at my house. I did toss in some diced Italian sausage that I had leftover from earlier in the week. Wow!

This was really great! I liked this recipe because it wasn’t loaded with salt. I even used low sodium chicken broth, and there was still plenty of flavor. I used canned mushrooms (that’s all I had) and I used sliced almonds that I purchased already roasted and just tossed them in before serving the dish. I loved the crunch and chewiness of this dish and it went well with the lamb chops that I served. My daughter said, “This tastes like Thanksgiving!” This recipe will go into the regular rotation.

I doubled this recipe to make the Peach Pie the Old Fashioned Two Crust Way from this site. Wow! I had perfect results. I used my food processor to mix the butter, salt and flour. I only put the dough in the fridge for 20 min - any more and I was afraid I might not have been able to roll it out. This was so easy. Thanks!

I made this pie with 1/3 C Splenda and 1/2 C Brown Sugar Splenda instead of sugar. It was fabulous! I baked the pie in a heavy 8” round ceramic baker on the lowest oven rack and followed the temperature instructions exactly. The bottom crust was crisp and flaky just like the top and my filling wasn’t runny at all. I too used the Butter Flaky Pie Crust recipe from this site. It’s really worth the little extra effort. Thanks for the perfect peach pie recipe!

I baked this in a tube pan (not the angelfood pan) and it turned out wonderful! Like most others I added my favorite spices: ginger, cinnamon, nutmeg, and pumpkin pie spice. I also used the 50% less sugar yellow cake mix. Excellent!

I keep this salad dressing in the fridge all the time. I leave out the salt (DH is on low sodium diet)and it's still wonderful! This recipe really is a savior for us. Thanks!

This is by far my favorite biscuit recipe, and I've tried others without the success I have with this one. Last night I added crumbled cheddar cheese to the dough and brushed the biscuits with a mixture of garlic powder, butter, and parsley flakes before and after baking. This recipe will make "to die for" Cheddar Bay Biscuits! Try it.

My family was talking about these for days after I made them. These are 10 stars!

Oh YUM! This is so good! Don't miss making this easy marinade/glaze, it's also great using it as a stir-fry sauce over veggies. Just simmer it as preparing for the glaze, and pour some over your stir-fry. Heaven!

This is my first time making Hot Cross Buns. I don’t have a bread machine, so I just used my Kitchenaid mixer and let them rise once in the bowl and once in the 9x13 pan. Also, I didn’t have any cardamom so I substituted cinnamon. The next time I make them I’ll make sure I have the cardamom, because these were delicious! For the optional fruit, I used brandy soaked raisins and candied cherries and pineapple. So yummy!

This will be my new go-to wheat bread recipe. It's a very simple recipe with no milk or eggs. It's a light fluffy loaf rather than a heavy dense loaf. Perfect for sandwiches. I had to change the recipe to fit what I had on hand. The only changes I made was using 3 C King Arthur White Whole Wheat Flour, 3 C Bread Flour (I didn't need the whole 7 C of flour), and added 3 TB Vital Wheat Gluten to get a wonderful rise. This bread is fabulous! I love that it’s low sodium!

This turned out great. Just like MUSIC_MINX, I boiled the navy beans twice and discarded the water. Also, I used a ham hock, since I reduced the serving size to 4. I’ll be making this again. Beans are so good for you! Thanks for the recipe, Pat.

This recipe made candied chicken, and not in a good way. I thought I might like it if I reduced the sugar. I love sweet and sour chicken, and lots of other sweet chicken recipes, so after reading some of the other reviews, I was willing to try it. I always taste food during the cooking process for flavor. I found I had to empty half the juice and add more red wine. It was still too sweet. I think the main problem with this recipe is that there is no balance of flavors. I used a Burgundy wine, but I think something much drier would be needed. For those of you who try this and find you don’t care for it, I was able to salvage the chicken by cooling it, chopping it up, adding onions, celery, low-fat mayonnaise, and salted peanuts for chicken salad.

I love recipes that can be improvised, and this is one of them. I used refrigerated pizza dough and divided it in half to make two different Stromboli. I made one with Italian sausage and pepperoni, and one with Italian sausage and pineapple. I also added diced onions and red and green bell peppers to the sausage while sautéing. After assembly, I brushed them with garlic butter before baking. The baking time and temperature was perfect! This is a great “sit in front of the TV” meal!

I doubled the sauce using 4TBS flour, 3C beef broth (made from bouillon) and left out the sherry. Also, I didn’t have onion powder, so I just minced some of the onion that I was using for the gravy and threw that in the meat mixture. I made 4 large oval shaped patties, and served this with the corn and mashed potatoes. Hubby said, “Tasty as tasty can be!” We'll be having this again. And soon!

I use pretty much the same method as breadguy. But I add my salt later with the flour additions. Also, I use quick rise yeast and add 1 TB vital wheat gluten to the flour additions. (Vital wheat gluten helps improve the rise and texture of bread) Some tips for telling when your dough is kneaded sufficiently, is the dough should feel slightly tacky - like the back of a “Post-It-Note”, and forms “blisters” under the surface of the dough. With this recipe, I let it rise twice in the bowl. The extra dough rising allows the bread to develop flavor. Peg, this recipe is great! Thanks so much for sharing it!

Whoa! This stuff rocks my world! I usually make a half recipe for when I serve Blue Cheese lettuce wedges. I also use fat free sour cream to try and cut some calories. But whatever you do, don’t even bother with low fat mayo. It’s got too much sugar in it, and spoils a good thing. Using fat fee sour cream will make it really thick. All you have to do is thin it with some milk. Also, I never have dry mustard, so I just use a little tiny dab of prepared mustard. Thanks William. This is da bomb!

Okay, this recipe is amazing! What I love is that these simple ingredients are usually in your pantry and freezer. I took some liberties with this recipe and it still turned out 5 stars. I only had 1 – 12 oz can of evaporated milk. I used 4 oz in the meatballs and used the remaining 8 oz in the sauce. I didn’t have breadcrumbs, so I threw a hotdog bun in the food processor and got about 2/3 C crumbs and used all of them. I also added 1 egg to the meat mixture. Using my KA stand mixer for combining the meatball ingredients makes for short work. I refrigerated the prepared meatballs prior to cooking because it helps to firm them up, but just frying them with a cover on your skillet which allows them to steam firms them up also. For the sauce, I used 4 tsp of granulated beef bouillon with 2 C water and the 1 C evaporated milk. I seasoned the sauce and thickened with 3/4 C water & 3 Tb flour. Finally, I added a pinch of ground allspice and a pinch of nutmeg to finish the sauce. Wow! Thanks so much Emily! This one is a keeper!

Thank you so much Ann for this recipe! I have never been able to get the timing of all the components of a boiled dinner to work. Your recipe did it for me! No mushy potatoes (I used red potatoes because that’s what we like), no overdone cabbage, no soggy carrots, and the brisket was perfection! I added the spice packet that came with the corned beef and some extra caraway seeds. Divine! Thanks again.

I haven’t made Irish Soda bread in at least 30 years. I just didn’t have the desire to, since the last recipe I used wasn’t very appealing. I tried your recipe, Penguin Lady, because of the beautiful picture you took of your bread. I put mine in an 8” cake pan because I don’t have a 9” pan. Wow! It was big! Really beautiful too, just like yours! I made the bread exactly per your recipe. I think next time I’ll reduce the raisins to 2 cups, just to save on the cost of ingredients. I can hardly wait to try this in the toaster for breakfast! Thanks so much for taking the time to submit this, it’s to die for.