Ok so I had never made pancakes before from scratch figuring the boxed mixes were quite fine. But then I had some buttermilk left over from another recipe,had some time to spare on a rainy Saturday morning and I decided to try my hand at these. Well, I will never use a mix again! These were delicious. It's just me so I cut the servings down to 4 (one third of the ingredients). Other than that I followed the recipe exactly. I did let the butter cool completely before adding to the other wet ingredients and I let the wet ingredients sit for about an hour prior to mixing.(as suggested by other reviewers) I was also very careful not to over mix. The pancakes were sooo light and incredibly fluffy.Delectable even without syrup. Easily the best pancakes I have ever had! The recipe does yield a lot though because even after I thirded it, I used a 1/2 cup measuring cup and still ended up with 5 large pancakes. Watch the heat too if you are using an electric stove..medium heat was too high and scorched my first one..

This dish was so simple and surprisingly good! I added some Parmesan cheese at the very end and it was delish.

Ok so I followed other reviewers' recommendations for this one. I did marinate the chicken over night in dried seasoning,garlic powder and the juice of one large lemon. I then pounded the chicken breasts.To fry, I dipped in the flour mixture(to which I also added basil),then in the egg one then back to the flour one. This worked out well until the end when the breading started to fall off when I was transferring to a dish. So I made the decision to then make the sauce and not bother to put the chicken actually in it.So while the chicken went into the oven at 240 to keep warm,I used a can of chicken broth and the juice of one whole lemon. The sauce was still bland and VERY lemony so I added black pepper,minced garlic and some dried Italian seasoning, let it boil down. I did add some corn starch to thicken the sauce then just poured the sauce over the warm chicken. I liked the flavour of the chicken a LOT. The sauce was just so-so. This one definitely won't go into regular rotation though.

Really good,easy recipe! I used 5 whole boneless,skinless breasts which I just cut open length wise using a sharp knife. I stuffed in the crumbled feta..just eye balling it and rolled the chicken in the Italian breadcrumbs. I sprinkled a little Romano cheese over them then sprayed them with cooking spray. They were crunchy outside,tender and juicy inside and so very delicious.

This recipe was very good! I used Penne because I had no macaroni on hand and subbed shredded Swiss for the Mozzarella which I also didn't have. On the advice of other reviewers, I used two 14.5 oz cans of diced tomatoes with the juice and also a little butter. It wasn't dry at all. Very cheesy and very delicious.

So very easy and so very delicious. I used chopped onions and minced garlic and a 14.4 oz can of pink salmon and it turn out great! I also used linguini instead of spaghetti cause I thought a more sturdy pasta shape would be better.Add a green salad for a quick week night meal.

I loved this recipe even though I did change a few things. I used fat free sour cream cause that's all I had. The cornbread mix I had was only a 6.5 oz pack so I used smaller cans of corn accordingly. After mixing it all together, I thought it was a little runny so I added a teaspoon or two of corn starch. I also added a small can of green chillies,finely chopped onion and a Mexican bland of cheeses. Pinches of salt and pepper went into the mix and I topped with some of the cheese. It took about 55 minutes for it to get browned but the result was nothing short of amazing. I will now use this as my go-to corn pie recipe!

I liked this recipe though I did tweak a little. I too used white wine and added splenda because I had no grape juice. I used regular onions as well. After making the sauce I poured it over the chicken and baked for about 5 minutes. I did end up with a lot of extra sauce...the recipe yields too much for 4 breasts. All in all a decent recipe which I would probably make again

This was too easy to taste this good. The only change I made was using regular onions instead of shallots. I came together in no time at all and it got rave reviews. Delicious!

This was a really easy recipe that tastes like you slaved away all day. I used 6 breasts cause that's all I had. I also had half of a pack (4oz) of fat-free cream cheese and some shredded cheddar cheese left over from another recipe so I just divided the cream cheese in 6 equal slices and placed inside the sliced breast as the recipe describes.I then eye balled the cheddar and used it up equally. I used a prepackaged breading mix so I dipped the breasts in melted butter then into the breading. Using the same butter, I then added the garlic and lemon juice and let the garlic cook a little bit then drizzled it over the chicken. Mine took about 50 mintues to bake in the 350 degree oven. I got no oozing of the cheese and the breasts were tender and juicy and delicious.

Yummy! I used this recipe combined with the one on the side of a 1 lb can of crab. So I ended up using 1 cup of breadcrumbs,1 whole egg and one egg white.I used the lite Mayo as well. Old Bay is not available where I am so I used another brand of seafood seasoning then added a little salt,onion powder,parsley and some black pepper.I baked them at 375 for about 30 minutes,flipping them after the first 20 mins. Mine didn't break apart at all and I ended up with 9 medium cakes.But very nice and full of flavour especially after they sat for a while and soaked up the flavours. I also made a sauce of mayonnaise,dijon mustard,hot sauce,worcestershire sauce and seafood seasoning which complemented the cakes so well.

This recipe was easy and came out really well. I cut up about 4 breasts after first seasoning them with salt and pepper. For the curry paste, I used a whole 6 oz jar of yellow curry paste and kind of eye-balled the chutney so it was nice and spicy. It was already very saucy then so I only added a 14 oz can of diced tomatoes. Very yummy and definitely going into rotation from now on.

I loved this recipe. I didn't leave it overnight but it still turned out really well. I added in Romano cheese and topped it with more Romano and Italian breadcrumbs prior to baking. I left it at 350 degrees for a full hour to make sure the garlic didn't taste too raw and it got a really nice crust on top.Really nice and easy!

Very easy and very delicious cake. I also used the entire 15oz can of pumpkin and only 1/2 cup of sugar. Even so I found it was a little sweet and next time I will try even less. I used 2 egg whites and 2 whole eggs,eye-balled the cinnamon and added nutmeg as well. The cakes were very light and not too pumpkin-y. I will be making this again!

The best pumpkin bread recipe on this site is Down East Maine Pumpkin Bread,imo. That's the one I save for the holiday baking. This recipe I wanted to make now to satisfy a craving for pumpkin bread. I am on a diet though so I had to modify. I used only 1 and a half cups of sugar and substituted 1 cup of applesauce for the oil. I used two whole eggs and two egg whites and added 1 and a half cups of whole wheat flour to 2 cups of white flour. I also added 1/2 tsp ground ginger to up the spiciness a bit.I read the chocolate chip bit wrong and 2 cups were in before I realised!They were the normal size ones too! I figured what the heck and still tossed in the walnuts. The bread was amazing! Very moist and delicious! I imagine the full fat version must be even yummier but I loved mine. It was chocolatey due to my error but I still tasted all the pumpkiny goodness.I also used 2 9" loaf tins because I don't own three and they turned out fine. I will make this one again.

This dish was ridiculously easy but yet so delicious. I added some spinach after the first layer of pesto and also some minced garlic cause I am a garlic fiend. It was soo yummy and even better on the next day when microwaved. This is definitely going into the rotation...

Surprisingly good! I had some spinach to use up after making t he Spinach Parmesan Chicken from this site and I also wanted a dish with less than 200 calories. This one was perfect! I used whole wheat pasta and fat free cream cheese. I used canned diced tomatoes and added minced garlic and onions. The smell while it was cooking was amazing. I definitely will be making this one again.

Really good! I used a teasoon of Tarragon Dijon mustard and added a teaspoon of minced garlic and sauteed in the butter. I admit I left the potatoes for almost an hour as I got distracted and they were still delicious! Not at all burnt. I thought the honey gave just the fainest hint of sweetness..perfect.

I did not want to saute the chicken so I put the breasts in a baking dish greased with olive oil cooking spray.I sprinkled black pepper and garlic powder over them. Then I made the sauce as directed and poured it over the chicken. 45 minutes in a 375 degree oven and the breasts were juicy and tender. Absolutely delicious!

I liked this one a lot. Very simple yet delicious. I added onion and garlic powders to the breadcrumb mixture which kicked the yummy factor up a notch. Note,however, that even slight overbaking will cause the chicken to dry out a lot so stick to the 35 minutes.