Excellent. I will never need to make a corn syrup pie again.

I made this for a friend's family and didn't get to taste it, but it smelled and looked wonderful! I sauteed half an onion with the sausage and left out the can of mushrooms...oh, I also added some cheese, salt, and pepper to the egg mixture. Layered the tater tots, sausage, then eggs. Will definitely make again, this time for me!

We liked this a lot! Katie was absolutely crazy about it. John thought it was "good". He doesn't tend to like citrus tastes as much though. I thought it was very good.

BEST cake ever. Yum!

I made this recipe up for the Paula Deen Recipe Roundup Contest. Let's hope it has a chance of winning! Everybody who tastes it says it is delicious. I love it, and I don't even like bananas. John likes it a lot, and he doesn't care for either citrus or sour cream taste. So, that just shows you how good this pie is! Rich, creamy, and yummy!

Very good, but you do have to make sure that you get enough liquids into the mixture.. follow your cake box instructions. Mine said that I would need 1/2 cup oil (which I used), 3 eggs (same as this recipe), and 1 1/4 cups water. So, I mashed 3 bananas, poured them into a measuring cup, and then filled up with water to make the 1 1/4 cups. Otherwise, I think it would have been a little dry. I also poured in about 1 cup of mini choc chips, and then made it into 22 muffins rather than a cake. They took 19 minutes to bake in my oven. No icing needed. They were light and airy, but just moist enough. Delicious!

I'm giving this 4 stars instead of 5, because per previous reviews, I halved the amount of salt, and I think that was the right decision. Instead of the 1 tsp of seasoned salt, I put in 1/4 tsp of seasoned salt, and 1/4 tsp of regular salt. That seemed to be just the right amount. I made this into a dip with 1/4 cup buttermilk, an 8 oz container of fat-free plain yogurt, and about 1/2 cup of light mayonnaise. It was very good!

This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire.

Very good! I only had time to marinate them for 2 hours, and they still turned out delicious. Like other reviewers, I broiled them for the last couple of minutes to crisp them up a bit. Our family of 3 ate up the whole batch for supper. My 3 year-old loved them!

This was incredibly delicious! I used 1 1/2 cups of walnuts instead of the 1 cup of pecans (because they were much cheaper). Wonderful! Make sure you whip up a huge batch of fresh real whipped cream to go with this pie. Worth every fattening calorie!

Very, very good! I did make a few modifications: per previous reviews, I increased the milk to 1 cup; I also decreased the sugar to 1 Tbsp. I used garlic salt instead of regular salt. And, I threw in a little parsley and added a little bit of shredded provolone cheese in addition to the cheddar. It was moist and cheesy and flavorful, and not crumbly. I will definitely make this again!

Yum, yum, yum, yum, yum!! This is delicious. I used about 1/3 cup cocoa and only approx 1 cup sugar, per some previous review suggestions. I also didn't have any evaporated milk, so I just used about 10 oz of 1% milk instead. It worked out great! I just kept cooking and stirring until it was very thick and fudge-like. Wonderful chocolate pie!

We love this recipe, and we're not big meatloaf-lovers. I substituted spicy Cheez-Its for the crackers, and used parmesean for part of the cheese. Very tasty! I used the whole package of soup mix and it wasn't too salty for us. It does get greasy, so it's good to drain the meatloaf a few minutes before it's done cooking. I also made a sweet'n'sour glaze off of one of the other recipes on this site, and it was delicious!

Yummy! These were great. I used about 2 Tbsp of olive oil and 2 Tbsp of butter, and only 16 oz of mushrooms. I also omitted the tarragon, as I didn't have any. They were wonderful anyways; my toddler couldn't get enough of them!

Absolutely delicious! I even used some cool whip instead of whipping cream. It really is better if you chill it overnight though. It took a long time to set up.

Very easy, and very yummy. This is the only way I make breaded chicken now. I substitute a little garlic powder for the garlic and it's just great.

Very, very tasty. It was a little soft, and instead of going to the trouble of trying to roll it into a ball, we should have just put it in a bowl and used it as a dip. It's great with the Honey Graham sticks.

Very good. I did scale down the recipe by about half, using 4 pieces of bread, 8 eggs, and 1 lb of sausage in a 8 x 8 in pan. It took 45 minutes to cook, with the last 5 minutes uncovered. I used hot italian sausage, pepper jack cheese and a dash of tobasco sauce, and it had just the right amount of "kick".

Yum! Wonderful recipe! I did add some italian seasoning and garlic salt to the breading mix, and the breading mix did turn out to be way too much, but otherwise, everything was great!

O.K. I changed it a little bit: I stirred together about 2 Tbsp dijon mustard, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1 Tbsp lemon juice, and a pinch of onion powder. I used this sauce to spoon over the salmon rather than just the plain dijon mustard. I also used non-fat butter spray rather than butter. It came out fabulous! The tender salmon and flaky phyllo dough made for a delectable dish. Yummm!