The best way to fry eggs! My grandma lived to be nearly 100 years old and she ate eggs cooked this way all the time, so they can't be all bad :)

Yummy! If you want to try a variant, make the "Rachael" sandwich by using pastrami instead of corned beef and cole slaw instead of sauerkraut.

I love refried beans but these didn't turn out very well. Not creamy enough, kind of gritty. And very "beany" tasting. Like pinto bean soup tastes instead of like refried beans taste. Don't know what it would need to change that.

I don't know what made this turn out so unpalatable, but I didn't like it at all. The sauce ingredients smelled WONDERFUL while simmering on the stovetop, but when the dish came out of the oven, despite looking appetizing, it tasted bad plus it was very salty. Possibly because I used "chili powder" instead of plain red chile powder. I picked the pork out of the sauce and put it back in the oven with some juice leftover from cooking refried beans and cooked a while longer, so I at least had seasoned pork to go with the dinner, but I know nobody would have eaten it in the original sauce.

If you love chocolate, make a mocha cheesecake with the addition 8 ounces of melted semisweet chocolate stirred into the cheesecake mixture! Heavenly!

Light, fresh and delicious. I tried this with a white cake rather than strawberry mix. I was concerned stawberry flavored cake would taste too chemical-like. Cheesecake pudding is excellent! It made a beautiful layer cake.

I like homemade coleslaw dressing SO much better than the kind you can buy in a bottle! I usually have a cabbage and some carrots in the refrigerator so can throw together this salad in five minutes to have with dinner. I don't add more than a pinch of the onion and garlic powders because I think it tastes a little too much like Ranch dressing then.

I remember making this over the campfire as a Girl Scout so it was fun to try it out again. My recollection is of chunk pineapple rather than crushed, so that's what I used and I liked it fine that way. I am not sure I'd like it with crushed. The packets are good cooked in the oven, on the barbecue or on the coals of a campfire (when you're out in the woods with no refrigeration you can substitute Spam for the ham, too.) I will be interested to try this with fresh sweet potatoes rather than canned, I think I will like the firmer texture.

This one got thumbs down at my house. First off, the tomatoes released a ton of liquid into the packets. When I opened the foil I was hoping for a sauce coated mixture of meat and vegetable, instead it was very watery and anemic looking. And secondly, steak sauce (I used A1) is ok for me in small amounts, but way too strong as used in this recipe, it overpowered the flavor of the other ingredients.

Easy to make. Nice buttercream texture. I was expecting a heavier (ganache-like) frosting. But it is good. It made enough to generously frost my two 9-inch layers ("Fudge Cake" from this site) and thoroughly satisfied my chocolate craving! It is August and the frosting is pretty soft, I'm keeping the cake in the refrigerator. It isn't falling off the cake like some reviewers said, but I didn't have to use any milk while adding the powdered sugar to get a smooth mixture.

This is a good addition to an antipasto or appetizer tray. I don't think the mushrooms need to be sauteed before marinating, I've done it both ways and prefer to marinate them raw. Just use a small button size and marinate at least 8 hours. One clove of garlic is plenty for my taste!

The cake and the crunch layers of this cake are delicious and I will make this recipe again. However, I think I will do something different for the icing. The use of canned icing and whipped topping results in something very artificial and waxy tasting to me. I think a whipped cream cheese frosting with the citrus zest would probably be good. Also, I made this in a 9x13 pan instead of layers, turning it out to cool on a wire rack after 15 minutes cooling in the pan and then putting it back in the 9x13 with the crunch layer on top after it was completely cooled. Very tasty and the crunchy nut layer is a prize-winner!

Easy and moist. I got this recipe ages ago from an adopted "grandma". Personally I find the chocolate chips not all that pleasing in the texture of the cake, but without them it seems a little gummy.

This is one of the few "canned cream of..." recipes that I enjoy making. Most of the time I'm just not fond of adding stuff to mushroom soup and calling it a recipe because it;s always so salty. But I really like this and it is easy to make (big bonus!).

Add a slice of mozzarella and some pizza sauce to the burger for a pepperoni pizza burger. Very tasty.

The first time I made Chocolate Chip Cookie Pie, I followed a recipe exactly like this one other than calling for 1 cup(!) of butter rather than 1/2 cup. It turned out very greasy. I also cooked it longer than 1 hour... until the center seemed set. This caused my butter-saturated crust to also be nearly burnt. 1/2 cup of butter worked out much better, the pie is rich but not oozing melted butter. I also only cooked for the specified hour. When still warm, the pie is goopy and not that good, but after chilling it sets up perfectly and tastes like chocolate chip cookies in pie form, so I definitely advise only cooking for an hour even if it seems underdone when you take it out of the oven (like pecan pie). Serve chilled with whipped cream.

Very tasty. Just like my mother-in-law made. I sprinkle the bacon pieces at the table so they don't get too soggy. Adjust the sugar and vinegar to suit your own tastes.

This is definitely healthy! To keep me going all afternoon it needs a little fat and protein, so I like to cut the veggies roughly, mix in a tablespoon of grated cheddar and add some fat-free salad dressing (ranch or thousand island). It's like a salad on a bagel and I'm not hungry as soon this way.

These are a good, meatless version of the versatile tortilla roll-up. I had to make a few modifications based on what I had on hand. I substituted a tablespoon of taco seasoning mix for the ranch dressing mix and added chopped black olives. I added only enough sour cream to make the cream cheese easily spreadable, probably 1/2 cup.

Super delicious! I've made it twice in one week. The glaze is just firm enough not to be runny but isn't unnaturally firm. For a single pie use 1-1/2 cups water, 1-1/4 cups sugar, 3 tablespoons cornstarch and 3 tablespoons Jell-O powder. Also, add 1/4 teaspoon of salt and a couple of tablespoons of lemon juice (this really adds fresh flavor). Quarter the berries to get more glaze flavor mixed through, especially if the berries aren't the ripest.