So easy, and good enough for company. Everyone loved it. Our priest (who was over for dinner) even asked for the recipe. I browned the onion as well as the roast. I also added two packets Italian and Ranch mix, since my packets were 0.7 oz., and used water because I didn't have any beef broth on hand. But, I forgot to add extra water, so the gravy turned out salty but still good. I'll use water next time too, since it was very flavorful and I'm afraid the broth would increase the saltiness again. Check your pressure cooker's cook time. I had to cook a 4 lb. roast on high for 60 minutes.

Very easy and delicious. My 6 year old did most of the breading for me. I omitted the curry because we don't like curry. I cut the chicken breast into nugget-sized pieces, made extra breading, and baked at 425 for 20 minutes. I didn't bother to turn it halfway through. The breading came out so crunchy it was like panko flakes and the chicken was highly flavored. We all loved it, even the picky eaters. Next time I may omit the parsley and Italian seasoning, just to make it that much easier and I think it would still be plenty flavorful. Thanks for a great, easy recipe that will definitely go into rotation.

Very easy and delicious. My 6 year old did most of the breading for me. I omitted the curry because we don't like curry. I cut the chicken breast into nugget-sized pieces, made extra breading, and baked at 425 for 20 minutes. I didn't bother to turn it halfway through. The breading came out so crunchy it was like panko flakes and the chicken was highly flavored. We all loved it, even the picky eaters. Next time I may omit the parsley and Italian seasoning, just to make it that much easier and I think it would still be plenty flavorful. Thanks for a great, easy recipe that will definitely go into rotation.

I didn't get to taste it--made cupcakes for a cupcake walk--but my children who did raved about it, and keep asking me to make more. The batter flavor and consistency reminds me of my favorite chocolate sheet cake recipe. I used it with the Chocolate Cookie Buttercream Frosting from Allrecipes--minus the cocoa--and I can vouch that the frosting was delicious! :-)

I wanted a buttercream frosting with no shortening (blech!). I omitted the cocoa since I wanted vanilla, and estimated the milk based on consistency. I doubled the recipe for 24 cupcakes. It came out delicious! This will be my go-to frosting from now on. Easily adaptable to many flavors.

Wow! The whole family loved this one. I've made it 3 times in the past few weeks. I use the 3/4 c. oil and 1/2 cup applesauce as recommended. I also use 3 tsp. of pumpkin pie spice instead of the cinnamon. And I top it with molasses spice cream cheese frosting. Yum! Thanks so much for sharing. I had a pumpkin bread recipe I liked, but this has taken top place in the rotation.

Excellent. I chose this recipe when I needed a last-minute dinner idea. I used chicken strips and baked them for 22 minutes at 400 degrees. Turned out perfectly. I dredged the chicken through twice (don't recommend--a bit too oily) and added a bit of seasoned salt to the bread crumb mixture. It was tasty and juicy. Next time, I will marinate the chicken in the oil mixture for awhile, and toss in some more seasoning. This recipe is delicious as-is, and is also ideal for a little personal tinkering. I give it 4 stars for taste, but add a star because it is so easy and a real crowd pleaser. With less than an hour from start to table, this recipe will definitely go into rotation. Thank you!

The whole family *loves* it.

Quick and easy. Only change I made was to use 2 Tb. of corn starch, as others had recommended. I used frozen blueberries and found it very sweet. (This, from someone who likes to eat sugar straight.) I loved it, but it would've been too sweet for some. Since blueberries can differ so much in regards to sweetness, I'd recommend starting with about 2/3 c. of sugar then adding more to taste. I put it on fat free, sugar free cheesecake pudding. Sure, it's not *as* healthy, but the family loved it and we got those good antioxidants, too.

Loved this recipe. I used chicken and marinated it for 36 hours. I don't even care for steak sauce, but it was great in this marinade. It had a rich, slightly smoky flavor that the whole family loved. A keeper!

Delicious! I made this for the first time for company this evening, and everyone loved it. I had a hard time not raving about it myself! I used 5 lbs of egg-sized red potatoes and used two shallow pans lined in foil and lightly rubbed with olive oil. As another reviewer suggested, I boiled the potatoes for 5 minutes first then sliced them and tossed them in a bowl with 1 cup of the 1.5 cups of sauce. I laid them out on the pans then lightly sprinkled with salt, cracked pepper and a bit of parsley. I baked the potatoes for about 20 minutes, basting once halfway through, then basted again before broiling one pan at a time for 5 minutes each. I basted them one last time, let the oven cool slightly, then left the potatoes in to stay warm till dinnertime. One guest commented that he could happily make a meal out of the potatoes alone. No small compliment, since my husband had made some excellent steaks as our main course. The mustard flavor is very subtle. It has a sweet, savory rich flavor that is making me already look forward to the leftovers tomorrow! Next time I will probably cut down a little on the butter. My guess is that it will be every bit as delicious with a little less fat.

Oh, man! These were so delicious, and simple too. I had a houseful of kids over and needed a simple and quick snack. This fit the bill, and I also like that it uses all oatmeal and no flour. Considering how easy and fast it was, I figured if it was tasty at all it would be a keeper. But when I bit into it--wow! It was delicious! It's now one of my favorite desserts. The kids liked it too. Very sweet and chewy. I almost wish I didn't find this recipe, because I can see it contributing to the spread of my waistline! These are the minor changes I made. I doubled the recipe and added a pinch of salt and a little cinnamon. I omitted the almonds and put it in a well-greased 9"x13" pan and baked for about 25 minutes. To make this recipe a little healthier, like for a breakfast bar, I might leave the chocolate chips off next time, throw in some raisins and perhaps substitute some honey for the brown sugar. I could probably reduce the sugar to about 3/4 cup and it would still be plenty sweet. (Edited to add: If you find the bars too crumbly, boil the butter/sugar mixture for about a minute before adding the oatmeal.)

This was a very good recipe. Even my two self-proclaimed tomato-hating picky eaters wolfed it down and begged me to make more. It was very easy and fast. I did omit the corn. The only reason I gave it 5 stars instead of 4 was because I think it would be better with some paprika and chili powder. Still, it was delicious. I suggest doubling the recipe if feeding more than two people.

Easy and delicious. I've made several pancake recipes from this site, and this is the family's favorite "plain" recipe. I omitted the chocolate chips, used brown sugar instead of white, and added a dash of vanilla.

Excellent. I chose this recipe when I needed a last-minute dinner idea. I used chicken strips and baked them for 22 minutes at 400 degrees. Turned out perfectly. I dredged the chicken through twice (don't recommend--a bit too oily) and added a bit of seasoned salt to the bread crumb mixture. It was tasty and juicy. Next time, I will marinate the chicken in the oil mixture for awhile, and toss in some more seasoning. This recipe is delicious as-is, and is also ideal for a little personal tinkering. I give it 4 stars for taste, but add a star because it is so easy and a real crowd pleaser. With less than an hour from start to table, this recipe will definitely go into rotation. Thank you!

These pancakes were just what their name implies. Everyone in the family liked them; no one raved about them. I did let the egg and milk warm to room temperature before adding them. The only changes I did, recommended by many reviewers, was to cut down slightly on the baking powder (I'd try the whole amount next time) and to add a bit of vanilla. For a really delicious pancake, I recommend The Most Incredible Pancake Bites Ever, found on Allrecipes as well.

Too heavy on the paprika. Our family of 5 agreed, we didn't *dislike* it, but neither did we particularly like it.

Delicious and easy! As recommended, I dissolved the coffee in a bit of hot water before adding to the mix, and added milk as needed for consistency instead of measuring it out. I also sifted the sugar. It would be great on pumpkin bread. All 4 kids (ages 9-5) loved it as well.

5 stars considering the little effort it required. I had my 9, 6 and 5 year olds make this one on their own! We used whole grain stuffing with cranberries and even my pickiest child thought it was good. (None of the kids had liked the stuffing when I made it on its own before.) I did add a small squirt of catsup and a splash of milk just to moisten them up a bit. Instead of pan frying I popped them in the oven for 20 minutes and served without sauce.

We liked it! It had a delicate flavor, neither too lemony nor too oniony. I estimated the ingredients. Only changes I made were: I used onion powder, and went light on it, and added cracked black pepper. We'll definitely make it again. It would be fabulous in chicken salad.