I'm not sure what possessed me to try such a thing. Why ruin waffles with bacon? Not something I'll try again. Sorry.

Yep, Yep! Just like Grandma's! My only suggestion would be to trade the cider vinegar for white vinegar. That's the only way I've ever made it (with the white) and I wouldn't change it for nothin'!

I'm only giving this one two stars because its basically the same rub as the one used for Herb Rubbed Sirloin Tip Roast. It was good, but tasted the same, even with the difference of nutmeg, sugar, and cumin. Those are some expensive spices! The amounts vary between the recipes, obviously, because one is meant for a single roast and the other is meant to be stored. Save yourself the trouble and costs of extra ingredients and stick to the Sirloin rub.

The whole family loved this one! Olive oil is just too expensive for our budget right now so I used real butter (its expensive too but we buy it on sale and freeze the extra) to mix with the bread crumbs. There were an awful lot of excess bread crumbs in the bottom of the pan. If I were to make any changes I would simply just reduce the amount of bread crumbs used. Otherwise it was WONDERFUL! Naturally it reminded us of breaded pork chops. Great with scalloped potatoes and fresh peas from the garden.

The family says four stars, but I say five! Plenty of flavor and easy to prepare.I love it! :)

These were great! Olive oil is too expensive for our budget right now so I just melted a stick of unsalted REAL butter in a bowl and coated the potatoes with it. It worked just fine. I also quartered the potatoes to make for easier serving and eating. And my oven never would crisp them so I had to turn it to broil and stir the potatoes every few minutes. It worked like a charm. Don't skip the sea salt, 'tis what makes 'em! :)

I was looking for something to cure winter food blahs and this did the trick and then some! It was wonderful! The whole family loved it and declared that it was better than any fast food chicken sandwich they had ever tried. A keeper for sure! Five stars doesn't even begin to cover how good it was. We have two in our family who aren't fond of cream cheese so instead of serving the sandwiches already done up I spread everything out buffet style and let everyone do their own. One of my crew chose to use mayo instead of the spread and said it tasted just fine. The cream cheese is what makes it, though! No complaints from this cook! Thank you for such a great contribution! :)Update: This also works great to cook and put in the fridge to use for a cold chicken sandwich in a lunchbox! Just put the breast in a container, wrap up an untoasted bun, send along some lettuce and tomato in a baggie, and a small jar of the sauce (or mayo) and taa-da LUNCH! :)

I loved the fact that I had everything for this recipe in my cabinets.Even though it was good it tasted rather dull, even after I let it sit a few hours. I added some dill and some whole garlic cloves in addition to the minced garlic and put it back in the fridge for a few hours. Then it had zing! Great tossed on a spinach/tomato/cucumber/corn salad with crispy bacon sprinkled on the top! Yum!

I was little put-off by the effort that went into these cookies. It was well worth it though! I took the suggestions of another reviewer and decreased both the brown and white sugar to 1/3 a cup and added a tablespoon of milk. I'm not sure if it helped or not but it seems to have worked out alright. When I did the first one I had trouble shaping the dough like the recipe said so I flattened it between my un-floured hands and made a pinch pot/cup formation around my thumb. I set the peanut butter ball in the indentation and then just formed the dough around it gently flattening and pressing together the dough between cupped hands,sealing cracks as best as I could as I went along. It worked pretty well. The only problem is by doing it that way I went a little heavy on the dough and now I have 10 peanut butter balls left! Doh! Oh well!:) I'm going to freeze them and hopefully they'll get used for something else. Thanks for this decadent recipe!

I've been making chicken salad like this for years! This is my go-to chicken salad recipe for sure! I bet using bread and butter pickles instead of dill to change the taste up would be interesting......

Quite tasty! I increased the recipe to feed twelve. I was worried about some other remarks about lack of flavor so I sauteed my onions along with some green pepper in a bacon grease/butter mixture instead of oil. I also added fajita seaoning and a little bit of milk to the egg mixture. A keeper for sure! Thanks!

I'm going to jump a bit ahead here and give this five stars for the ease of prepartion alone. I've not tried other starters before because they've always sounded so complicated. This was so easy! Within the first 30 minutes of mixing everything together I had a bubbly ever expanding mass of goo on my hands! Ahhh! Attack of the Sourdough Starter Monster! And its an hour later and its still expanding. I'm hard pressed to keep it in a suitable container. Next time I think I'll use a leftover plastic ice cream container instead of a glass canning jar. I can't wait until this is finished! I think I'm going to try "feeding" it as other reviewers suggested.

I liked this for the simplicity of it. I had everything I need in the pantry. However I didn't like the taste of it. It was good just not BBQ-ie enough. I added some Eastern NC style dry rub seasoning to it and that helped, though. This was good, just not what I was looking for.

Excellent! Destined to become part of our dinner rotation! The only thing I had to change were the bread crumbs. I didn't have any on hand so I just put a few scoops of Earth Grains Shredded Herb stuffing in a ziploc baggy and ran over it a few times with the rolling pin smashing the dried stuffing and viola! bread crumbs! I think this made the dish a little saltier than it would have normally been, but that was my doing, and besides it didn't change the flavor that much. I also only did three pieces of chicken and ended up using 1/2 cup of bread crumbs and 1/2 cup of P.cheese and had no breading left over. It was a huge hit served with pasta smothered in alfredo sauce and a salad of mixed greens. Thank you! Thank you! Thank you!

Tasty! I used almost three pounds of ground beef, no green pepper (didn't have one)and no canned diced tomato (we don't care for tomato chunks in chili). And it still turned out good! I didn't have any tomato sauce either so I used two 6 oz cans of tomato paste mixed with two cans of water and that did the trick! And I only used half of a large onion instead of two medium onions. There were no leftovers, which leaves me singing the praises of this dish! :)

I followed the recipe to a T, cooking times and all and I was not pleased. Sorry but I won't be using this one again.

Tasty! Though it was a little hard to spread the batter over the apples. Once it was done and flipped out onto a plate I used 1/8 a cup of brown sugar and 1/8 cup of granulated white sugar along with the cinnamon and nutmeg for the topping. Next time I'll probably add some more spices to the batter like some cloves and vanilla. Great served with sugar-free vanilla ice cream!

We've been making potato cakes for years out of nothing but leftover mashed potatoes. No flour, no eggs, nothing like that. Just the mashed potatoes. I wanted to try something different though so I picked out this recipe thinking the eggs and flour would make an already good concept even better. It was just okay though. Thumbs up for the idea, though. But I'll stick to our plain potato ways.

First time making egg noodles though I have made various other types of pasta in the past. This recipe is tasty for sure. I had a problem with thickness despite the fact that I rolled it as thin as I could without it getting transparent. I didn't dry them either. I just dropped them into a pot of boiling water and fished them out. Then I stored them in the fridge for dinner later tonight. They DO roll out heavenly and are indeed tasty!

I've never made my own chicken broth before, but after looking at what goes into a bullion cube or canned broth I decided to give it a try. I was quite pleased. I did make some changes. I used a left-over roasted chicken carcass and switched the 1 tbs of basil to 1 heaping tbs of parsley and did 7 instead of 6 cups of water. Cooked it on Low overnight for about 10 hours and disposed of all the vegetables and the carcass. It came out richly colored and tasted pretty good. And it smelled WONDERFUL cooking. I'm waiting for it to cool a bit then I plan to divy it up into 1 3/4 servings and freeze in freezer bags. No more bullion for me!