The sauce for this recipe is definitely restaurant quality. I cut the chicken into pieces and sprinkled them with salt, pepper and cayenne as other reviewers suggested then sauteed them in the butter and oil. When I removed the cooked chicken I cooked the onions alone until almost the end then added the minced garlic so it wouldn't burn. For the sauce I didn't have heavy cream so I used 1 cup milk, 1 cup half and half, one cup parmesan cheese and a sprinkle of paprika for color with 2 tablespoons of cornstarch for thickening. On the side I made frozen chopped broccoli for anyone who wanted to add a vegetable to the sauce. This is a recipe I'll want to make often.

I add a tablespoon of strawberry jam to mine. The other idea of using strawberry cream cheese sounds good too.

I didn't have shallots so I just bacon wrapped the steaks and sauteed onions and mushrooms in a frying pan. I would never have thought to put olive oil on the steaks so thanks for the tip and the recipe. Delicious.

I made this with a Duncan Hines chocolate cake, baked, cooled and cut in chunks. Used 2 chocolate instant puddings with 3 cups of milk instead of the 4 per the packages. I used Heath bar toffee chips that can be bought in the supermarket and Cool Whip. I didn't use liqueur. It was a big hit over the holidays and barely any work to make. I'll definitely make it again for a summer barbeque dessert.

Easy to make and delicious. I gave the fudge as part of Christmas gifts and everyone loved it. The only addition I would make to the recipe is to say that the mixture should be cooked in a dutch oven. I had it in a saucepan and when it boiled it rose up and was about to run all over the stove. I had to quickly fetch a big dutch oven to finish cooking it.

My fruitcake started to burn after 35 min. in the oven so I put it on a lower rack. The entire middle fell after that. I may have added the ingredients before the mincemeat was cool enough but for whatever reason the fruitcake was an overcooked on the outside, caved in middle disaster.

My regular recipe calls for molasses instead of white sugar and since I was out of molasses I ran to Allrecipes and found this. This recipe is delicious. Since I'm used to the sweetness of molasses I added a squirt of honey in addition to the recipe ingredients.

This was very good and easy to make. The only differences I made in the recipe was using almost a teaspoon of roasted minced garlic and about 2 tsp. of cornstarch to thicken the sauce a little. I also added shrimp and used angel hair pasta.

Only using 3 pieces of chicken I halved the recipe. I used jarred roasted minced garlic and baby carrots along with the celery and onion. I didn't have to remove any butter after browning the chicken and the vegetables sauteed very well in under 5 minutes. The sauce thickened while the chicken finished cooking and was a delicious alternative to the bland juice from chicken and dumplings.

I didn't use the celery or onion and added a squirt of yellow mustard and some relish. The hot sauce really makes these eggs the best. For half a dozen eggs I used about 7-8 drops of Louisiana Hot Sauce.

I threw the sauce away. Even skipping the salt and using garlic powder instead of garlic salt it was way too salty.

Like another reviewer suggested, I doubled the recipe for the sauce. I decreased the lemon juice two tablespoons since I like the sauce sweeter. The first time I used a glass baking dish and the sauce stuck so the second time I foil lined the dish to make clean up easy. I used 1lb. boneless ribs. Before baking Ipierced the meat witha fork and marinated the ribs with meat tenderizer, onion powder and garlic powder. After baking uncovered 40 min. I uncovered them and brushed the sauce on then cooked for an additional 10 min. They were tender and perfectly cooked. I would check them with a knife at 1 hour to see if yours are done. Next time I'm going to pre-marinate them with the spices and half of the sauce to get the flavor of the sauce through the ribs.

I used a pet ritz pie shell and pre-baked it. Using another users suggestion I shredded a third of a block of sharp cheddar and shredded a block of Helluva Good Monterey Jack cheese. I used a can of lump crabmeat and a can of premium red crabmeat and 7 drops of Franks Hot Sauce. I forgot to add the parmesan cheese but it didn't need it. I baked it for 45 minutes then left it in the turned off oven 30 more minutes. It came out perfect and tasted delicious. I gave half of the pie to a friend and he was going to just taste it and ate the whole half a pie in one sitting, it was that good.

I followed other reviewer suggestions and coated the loaf pan with a sugar/cinnamon mix. I used 3 very ripe bananas and that's all it needed to get a good flavor. I also added chopped walnuts to the banana/sour cream mix. It took almost an hour to finish baking but well worth the wait. I'll definitely make this my go-to recipe for banana bread.

I made this for dinner tonight and it was delicious. I split the chicken breasts so they would cook faster. 35 min. was perfect for them. I added a little cayenne pepper to the plain bread crumb/parmesan cheese mixture and topped the chicken with shredded mozzarella the last 5 minutes they were cooking. I'll definitely make this again.

This is a very good recipe and easy to make. I haven't made mussels since Mamma Rizzo sauce went out of business and this is a great replacement for the sauce, although not as spicy. As another user mentioned it did need salt. I also added garlic salt to get the flavor of additional salt and garlic. I served it over angel hair pasta. I'll definitely make this again.

I made this tonight and thought it was just okay. The sauce was bland so I added italian seasoning, garlic powder and a bit of sugar to cut the tomato sauce acid. Using bacon instead of ground beef for a pasta dinner was a good idea and it was a quick and easy meal. I probably won't make it again though.

I only used green pepper, celery and onion in my macaroni salad and as other users suggested I cut the sugar to 1/2 cup. It seemed too sweet until I added a squirt of yellow mustard, then it was perfect. I refrigerated it overnight and it was delicious for our barbeque the next day.

I sifted the powdered sugar first since I've previously used unsifted sugar and couldn't get the lumps out. I needed less than the 1/4 cup of water to get the right consistance for my tube pan cake. The icing has a shiny look and a fabulous taste. This will be my new favorite chocolate frosting! If you're making a layer cake I would double the recipe.

This is a delicious recipe. I used a glass baking dish for the boneless ribs. I put meat tenderizer on the ribs and let that soak in while I made up the sauce. I ran out of honey at 1/3 cup and omitted the baking soda. As another reviewer suggested I added a sprinkle of cornstarch and I heated the sauce a little to melt the brown sugar and cornstarch before pouring it over the ribs. Every 20 min I flipped them over and the last 20 min I cooked them uncovered. The sauce was thick and bubbly. Next time I'll try the 1/2 cup of honey but I really don't think it's necessary, I just want to see what the taste difference is. I'll definitely make this again, mabe do a large batch for a party as something different than the usual barbeque style ribs.