This is very tasty turkey, BUT...I will never cook it in the Crock Pot again!! I'm sorry, I just have to have a golden brown bird. I will peel back the skin and sprinkle the recipe ingredients on top along with minced onion and garlic, which I also added to this recipe. Then I'll pull the skin back over the flesh and bake. The only thing the crock pot really saves, I think, is energy. It's just as easy to throw the breast on a baking stone and throw it in the oven.

This is very tasty, I followed the recipe exactly. But how can you go wrong with all that garlic?! I served it with onion pasta from this site.

I followed this recipe exactly except I added a couple of tablespoons of ketchup, and I made the mixture into meatballs which I baked and then mixed with brown gravy and served with mashed potatoes. The meat is very tasty, but I don't know if I'd like it as a hamburger, I'll have to try it and see. But the flavors are very good.

I do like this salad very much, but I used only 12 oz. of macaroni, added a big spoon full of sour cream and followed the recipe exactly otherwise. I found the salad to be very dry. I added an additional 1/4 cup of mayo thinned with about a 1/2 cup of milk and that was okay. I think next time I will also add a little vinegar. The flavor is very good, but needs a little kick.

This is okay, I don't love the balsamic vinegar flavor. I like the Deviled Chicken Breasts from this site MUCH better!

My friend makes this and uses assorted peppers, usually one red, one green and one yellow. Of course I also add a sliced onion when cooking the peppers! I like it, but find it to be a tad bland. Excellent if you are a pepper and cheese lover!

This is pretty good, I think it is actually a little bland...I have a feeling it will taste much better as leftovers.

This is very good, I made the following changes: use more olive oil, and cut the chicken into smaller sections, coat with bread crumbs, cook thoroughly. Remove chicken from pan and set aside. Saute 1/2 chopped onion and sliced fresh mushrooms in chicken pan until tender. Add the remaining ingredients, I omitted the lemon juice and used a spicy honey mustard. Let the sauce simmer for a couple of minutes and serve over the chicken. This way the chicken doesn't get mushy. It is very good....I will add capers next time.

Okay, the only difference between this recipe and my own is the marinating in buttermilk, egg and garlic powder. Does that step make them better? I'm not sure. I still found some pieces very tender, and some very chewy....I have a love/hate relationship with chicken! It was good, but I feel like the marinade needs some other flavor infusion besides garlic, I'm just not sure what, maybe additional italian herbs. I didn't double dip, and I don't think they need it, more bread crumbs and less flour and the breading is perfect, do let the coated chicken rest for 10 min. before frying. So what's the bottom line? Well, this is a good recipe, but didn't knock my socks off. 3.5 stars when hot, and 4 stars when cold!

These are very good, not quite as good as some I've had in restaurants, but still very good. I used Leanne's sauce recipe...still not quite right, maybe add a pinch of sugar. Worth making again and again.

This is my recipe except add 2 more small avocados, and use 1 teaspoon of seasoned salt instead of 2 of regular salt. Awesome. PS - Guacamole should NOT be smooth!

This sauce is pretty tasty. I omitted olive oil, flour, and half the meat. I used ground round and sausage. I also slow cooked in crock pot for 4 hours. This is one of the better spaghetti sauce recipes I've tried, but it's still not "the one".

3 C. self rising flour, 4T. sugar, 2 eggs, 1 C. milk and 1 lb. ricotta cheese...these are the ingredients for a truly awesome zeppoli batter!

This is very tasty, I used italian seasoning because I was out of basil, I did add a pinch of minced garlic. I only used 1 tablespoon of oil, and about 2 tablespoons of butter, and only 3/4 cup of water. This is much better than the previous 3 pasta recipes I've tried from this site!

This is the fudge recipe that I've been using for over 20 years. I don't add the nuts, and I don't beat it like mad, I simply stir until melted and smooth, spray pan with PAM, then chill. Perfect every time.

I agree with McSnick, but I will try again and add some rosemary, butter, lemon zest, and maybe even more cream cheese.

This sauce, and the meatballs, fell flat. I'm still looking for an excellent recipe.

This pasta is pretty good, a little bland. I had no success with the heavy cream, still thought the pasta should be creamier. My grandmother made a similar recipe with water chestnuts. I will make again.