Great recipe! I didn't have the sausage, but made it without it and it was still very good. Can't wait to try it again with the sausage!

Five stars for being good and so, so easy! Perfect for a busy weeknight. I covered mine with foil for 40 minutes, cooked uncovered another 10, added cheese and cooked 5 more minutes. Great served with Spanish style rice and black beans!

This was a huge hit at our house! I made some minor adjustments: First, I boiled a whole chicken for 1 hr. 15 min. I removed the chicken from the broth to cool, then cooked the celery and carrots in the broth. I added a clove of garlic with the onion. After the flour mixture had thickened, I added a can of cream of chicken soup, a cup of canned peas, and the other ingredients, mixed everything and then poured into a greased 13x9 baking dish. I put the pie crust on top and brushed with egg whites. (No soggy bottom crust this way!) I put foil around edges of crust in the last 10 minutes to prevent burning. Delicious!!! (My only complaint - I used Pet Ritz crust and it was too sweet. I will try another brand next time.)

Delicious! As with any salad, after mixing everything together, you'll want to taste it and tweak it. Personally, I wanted a little less sweet pickles and a little more mayo and horseradish. I also used larger shrimp and chopped them into smaller pieces. Shell pasta is a great choice. I'll make this again, for sure!!

My daughter made this for German heritage day at school, but my family loved it so much that we make it often now! The key to having a moist cake is to wrap it tightly before it cools completely. I let it cool in the pan for 10 minutes, remove from the pan and allow it to cool 25 - 30 minutes longer - and then I wrap it tightly in foil. The next day you will have a moist and delicious cake! I also cooked it 5 minutes less (1 hr., 10 min.) when a long wooden skewer came out clean.

Really good! Only change I made was to double all ingredients except the salt. I had to broil these due to the weather and they were still delicious, but I'm sure they would be even better on the grill.

Considering how easy this dish is to prepare, I'm rating 5 stars. Perfect weeknight meal. I used plain bread crumbs with added seasonings. I had thick chops, so I halved them lenghwise to make thin chops which were perfectly done in 20 minutes. Also broiled for 2 minutes at the end to give a little extra crisp. My kids preferred these to fried!!

My kids love soft cookies, so this recipe is perfectly pleasing for them! The only change I would make would be adding an extra pinch of salt. Also, I was so afraid of overbaking, I UNDER cooked my first batch and they collapsed. You actually do have to let them start to turn very light brown at the edges and "peaks". These also hold up better if you make them on the small side (heaping teaspoon). Cool for 2 minutes on the cookie sheet before putting them on a wire rack to cool completely. This is my family's new favorite!

I made these with premade phyllo shells from the grocery store, so I'm only rating the filling. It was extremely easy to make, but the pancake syrup ruined the taste. The syrup overpowered the other flavors even though I drizzled only a tiny bit over them. Sorry, but I will not be making these again.

So easy! Very good! Can be piped into mini pie or tart shells as well and topped with an almost endless variety of toppings (graham cracker crumbs, different pie fillings, chocolate shavings, caramel syrup, cupcake sprinkles, chopped nuts, candies, etc.)

Perfect! I drizzled this over rice krispie treats (cooled overnight first) and put them in individual bags for a school bake sale. They were a big hit. I was worried about the sauce hardening enough to bag them, but it was just right! I think this would also be great for dipping strawberries.

I was prepared to give this 4 stars - mainly because of the use of jar sauce. But with the tons of compliments from the kids and hubby, changed it to 5. So simple - very yummy. (I used tomato and garlic flavored sauce.)

Really good! I cook a whole chicken, adding an onion along with the celery. Reserving 3 cups of broth, I use 2 cups of it to cook 1 cup of rice and add the remaining cup to the casserole. (This makes the rice really rich and delicious.) I ended up with more chicken and rice than the recipe calls for, but, as others reviewers added, I felt that it was better with more. I also left out the celery salt and used saltine crackers instead of butter crackers. Just a few tweaks and this was a delicious dish!

Delicious! And, for the best chicken salad sandwiches ever - leave out the grapes and water chestnuts, then serve with lettuce on 12 grain bread. These are better than any restaurant!

Great recipe! Keep in mind, this is quite a bit of prep, but it's worth the effort when you have the time and want to impress. I can't wait to make it again. For a variation, I intend to make a spicier version by adding some chili peppers and omitting the celery.

5 stars for super easy and really good!

This is not what I was expecting of "bean soup", but it is absolutely delicious! I following the author's notes (reviewed on March 24) and the only thing I would change would be to only use one bay leaf, if any. The flavor came through a little too much. I also used diced tomatoes with jalepenos and this was good. This requires a huge pot, takes a long time, but worth the extra effort if you want a "better than ordinary" soup!!

I used a whole chicken, cut up. After 45 min., I had to start cooking the pieces even though they weren't completely "doughy". Next time, I'll prepare at least 2 hrs. prior to frying. Also, to get the right temp. on my stove, it was a little hotter than medium (dial at 6). My first batch took almost 20 minutes to brown and were a little tough. The second batch, fried at the right temp., were much better - crispy on the outside, juicy on the inside. Does need a lot of extra "spicing up", but overall a good recipe. It probably requires a few times to perfect. (I also found it easier to blend the soup mixture in a large bowl, throw in all chicken to coat, and then allow the chicken to drain for a few minutes on a wire rack placed over a baking pan.)

My entire family loved this! Followed directions exactly except adding bread crumbs. A tad bit dry. I will try adding just a little more milk next time. Otherwise, perfect!

I would highly recommend this recipe for professional looking decorated cookies! The icing dries enough to stack them easily, but it's not rock hard like some. When adjusting for consistency, I increase the milk only. I've learned that adding more corn syrup makes it gooey and it won't dry. Also, it's important to note that, if you're adding sprinkles or other decorations that you want to stick to the cookies, you should add after icing a few cookies at a time because the icing dries very quickly. If you wait until you've iced the whole batch, your sprinkles will just slide right off. My only change is to use vanilla instead of almond extract. This is the only icing I use, and I'm the designated cookie mom for all my kids' class parties. Perfect Recipe!