For having never made ravioli or pasta before, I thought this recipe was easy and super yummy. I added ricotta to the inside mixture and made the pasta with whole wheat flour. The recipe called for the right about of water for me (maybe a tsp extra than I needed, but I made up for it with flour). I drizzled the cooked pasta with olive oil, mozzarella and a teensy bit of seasoned salt. I will use this recipe again, maybe tweaked a little - but it's a great starting point.

While this isn't the best fried chicken I've ever had, it was perfect for what I needed! I was out of eggs and cornstarch and buttermilk (what kind of cook am I?) so that pretty much ruled out all of the other recipes. We tossed them in bbq sauce and dipped in ranch as a football game appetizer. I double dipped between milk/crumb mixture as many reviewers suggested, and there was plenty of breading after fried. Yum!

Everyone that tried this (and that's a lot because I've made is so many times - about 10 loaves this summer- because of a bumper crop of zucchini's in the garden this year :) ) has said it tastes just like their mom's. Because I've made it so many times, I've made a few mistakes..one of which is cooking it too long (and another not long enough, ick). This bread is pretty sensitive to drying out - so keep an eye on it and take it out as soon as a toothpick comes out clean. I don't make it with raisins or nuts, don't like either in bread, and it's plenty tasty without it.

I wasn't sure about the chicken marinade, but it was so good in the stirfry! I marinated it all day and it was quite tasty. I added eggplant chunks and squash fresh from the garden, which was nice. I will definitely make this again!

I used my fry daddy and flour tortillas, used seasoned salt mildly after I pulled them out of the fryer. How is this not a recipe? I woudln't know how to cook chips, quite honestly. This was awesome, and buy "baked chips" if you want healthy, these are yummy.

These pork chops were SO moist, though I needed a knife for some bites, most of them really did fall apart off the bone. My husband doesn't LOVE onions (thought I do) so I picked his off when I served it, and he still liked the flavor a lot. I marinated the chops before- because I didn't know exactly how I would cook them - in worsteschire (sp?), honey brown beer, a little soy sauce, a splash of bbq sauce, garlic salt, and seasoned pepper. This was super yummy and I will probably make it again! I would recommend if you are serving anyone that doesn't appreciate cooked/sauteed onions, pick a different recipe...but for the rest of us, this is so good!

Really a good, refreshing recipe. I took it to Thanksgiving (I was in charge of appetizers) with Annie's Fruit Salsa, Amy's Creamy Cilantro Sauce, and Carrot Surprise (no one was really quick to catch my 'colors of the season' theme, lol) but everyone loved all of the dips on various chips - and this one wasn't the biggest hit, but I was asked for the recipe. It wouldn't be my top choice, but I will definitely make it again when looking to make several dips.

All I have to say is, it tasted like cream of chicken soup. I don't consider this cooking, and I wish I could find a better pot pie recipe on this site.

I have to agree, at some point this is just a slightly - graduated school lunch meal. I was so excited to wake up and make these for my family, only to receive half eaten uglies back with a funny, "sorry love" kinda face. Barbeque for breakfast? Oh and there's onions? It's a great idea, but I would substitute every one of the ingredients next time I make it. I ended up eating these for lunch everyday for a week just so they wouldn't go to waste.

I agree with a previous reviewer...be careful with the Tahini. I had never cooked with it before, and yowsa that is some sticky, bitter stuff. The garlic (and I would consider myself a garlicaholic) was spicy and only slightly mellowed after several days - I'm going to keep looking.

Really yummy and super easy. I will not be so skimp on the sauce next time, though. I sauteed some of the onions with the chicken and added them inside with the fresh ones. I froze it and had it a couple weeks later -- exactly what I was looking for as a quick meal!

I LOVE roasted garlic, it's not a novel concept. But if we are rating this recipe, it is ALL wrong. The temp, the time, the seasoning. Cook for a lot longer at a little bit higher temp. I am at 6600' altitude and 1 hour didn't do it. It takes a good hour+ to have soft garlic. I used a ramekin with olive oil covered in foil - 40 m at 250 and 20 m at 300; still a little ripe. This recipe needs work.

These were really tasty, tender, and juicy. I used thin cut NY strip steak b/c it was on sale and flank steak is kinda pricey. The butcher said it could substitute fine. I recommend taking some antacid before you eat it though because DH and I both had some mean heartburn afterward ;) Have already bought some more meat to make again! Yum!

Sooo good! I don't think I added as much garlic as called for, even though I consider myself a garlic freak, 8 cloves just seemed like a lot. This was sooo good, I used just the sauce on premade beef ravioli (allergic to shrimp). I froze the leftover sauce (probably a good 8-10 Tbs) and am hoping it will keep well because I can't wait to have it again.

I am at 6400 ft elevation so I had to make a few tweaks. I lessed the baking soda by about an 1/8 tsp (eyeballed), added 2 T extra flour, and let my eggs get to room temperature, and upped the baking temp to 370 for 12 minutes. I also added the 1/2 t cream of tartar as another reviewer suggested. The cookies turned out great- better than other recipes I have amended for altitude. Will make again- thanks!

Meh, it really did taste just like meatloaf. I was skeptical as others..because the recipe is very similar to my own meatloaf recipe- only to be justified. I never would have thought to broil a meatloaf though, so it sped up the process and I may do that again. I might not have been as dissapointed if these had been called mini- bacon wrapped meatloafs...but they are called something misleading. I probably won't make these again.

This definitely has potential, but I didn't love the flavor. I added fresh steamed brocolli and carrots (chopped) and frozen peas because that's what I like in my pot pie. I used 98% fat free cream of chicken and the same of cream of mushroom. I would leave out the mushroom next time and use two c of chicken...I just didn't like the mushroom flavor even though I normally like mushrooms. I would also change the soup to low sodium so I could control the salt and add some seasoned salt, celery, or garlic salt. As one other reviewer noted, it was a bit soupy...I would leave it be for a few minutes after it comes out of the oven so it has a chance to firm up. I might try this again...but for now I'll stick with Marie Callenders, sorry (*ducking*).

This is so good! As good or better than any Chicken Parm I've had in any restaurant. It's so juicy and so simple. As several reviewers said, be sure to pound the chicken to an even thickness. Also, it really does make a difference how good the sauce you use is. Make sure the sauce is flavorful and this is a sure bet. Left overs were good the next day, too.

How can you go wrong with all these ingredients? The jelly was an interesting but yummy addition. My husband, who doesn't have quite a sweet tooth thought it was too sweet. I wish frozen meatballs were cheaper, I'd make it more often.

Ick. I wish I'd eaten my homegrown kohlrabi raw.