Very good. I used leftover saffron risotto. I used the risotto cold out of the fridge and I think because of that I didn't even need to add anything (egg or breadcrumbs) to the rice when forming the balls. They held together beautifully. Just rolled them in egg wash and breadcrumbs and fried them up. Reheated really well too. Just be warned, these are very very filling. I just about ate myself sick.

Put a couple of pinches of saffron in the chicken stock (that explains the almost neon yellow looking color in the photo). I've made risotto tons of times using the regular method (add stock, stir, add stock, stir, repeat for 45 minutes) and was a little nervous about attempting to cheat. I don't know how I managed it but this came out even creamier than my usual risotto. **Delicious** I'll be making risotto far more often than I used to. Please note, it took much longer than 12 minutes... more like 35. But as long as I didn't have to stand there and stir, and it came out better than my traditional risotto it's a keeper.

Great recipe!! I made some changes but I'm sure it would've been 5 stars as written. I used a bit less of the Worcestershire and onion powder and a little more soy sauce and hot sauce. I also added a couple tablespoons of honey and brown sugar and a teaspoon of red pepper flakes. I used a bottom round roast, trimmed it of fat and sliced it myself (after putting it the freezer for a couple of hours). My oven only went to 200 degrees and then to warm. I stuck the thermostat halfway between and propped the door open an inch with a chopstick. 4 hours later I had the best beef jerky I've ever eaten. My boyfriend agrees. It's definitely -much-cheaper to make it yourself and I'm sure you can do all kinds of crazy stuff with the seasonings. A little time consuming but well worth it.

Prebaked a Pillsbury crust for about eight minutes, used ranch dressing (i just don't like blue cheese)and much less than what was called for, not even half the bottle. Seasoned and grilled one HUGE chicken breast, cubed and stirred into 4 Tablespoons hot sauce and 4 Tablespoons butter. Topped with a cheddar mozzarella blend. Cooked for another 10 minutes. Boyfriend and I both enjoyed it. He dipped his in dressing as well.

Very yummy! Made with the optional ingredients and used about 1/3 cup of veggie oil. Baked for 15 minutes. Other reviewers said it perfectly when they described these as addictive and I didn't find them to be too salty at all. Will definitely make again.

Pretty good, with the addition of at least a cup more liquid. I did another 1/2 cup eggnog and 1/2 cup milk. I also added some cinnamon and a tsp vanilla. There's no way I could've made anything with the measurements as they were listed. The maple syrup did bring out the eggnog flavor as others stated. I'll make again.

I've been making these for a couple years now. They are the best!! They totally mess up your pan and smoke up your kitchen (I do them in a pan on the grill sometimes to avoid this) but as another reviewer stated, they are worth every bit of it.

Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. I use only 2 thick cut (an inch at least) chops, half of a boxed pork stuffing mix, and an entire can of low sodium beef stock (about 2 cups). I put a little salt, pepper and garlic powder on them inside and out before stuffing. Also, when I have time I brine the chops for a couple hours before stuffing (a little salt and sugar dissolved in a large bowl of water and let the chops soak). 15 minutes on each side simmering with the pan uncovered has worked perfectly for me. The stock reduces down quite a lot and any bits of stuffing that sneak out really do help to make it a gravy as other reviewers stated. I serve them with roasted rosemary potatoes. As the chops are so huge I can usually only finish half of one and they are just as good the next day.

I use a frozen deep dish pie crust. Flash bake it for 10 minutes at 350. Add an additional egg and use 1 cup half and half. Sauteed a minced clove of garlic with the onion. Add salt, pepper and a little thyme. 8 slices bacon. I've tried it with Swiss and Cheddar and both are good. Cook at 350 until set and a little brown and knife comes out clean. Fanstastic!! Reheats really well too.

Yummy!! I am usually a bit hesitant to try a recipe that doesn't have a number of reviews but I went out on a limb on this one. It was well worth it. These are really good. I used more than a couple drops of hot sauce (more like a few dashes) and was afraid it was going to be too much. Nope, just right. Perfect balance between sweet and salty with a little bit of heat. Also, I let them cook closer to an hour and moved them around on the pan every 15 minute or so. Made just about 2 cups (2 pumpkins worth) last night and between my bf and I I'll bet they'll be gone by tonight. Now, if I can just come up with a reson to buy more pumpkins....

BEST MUFFINS I'VE EVER HAD!! (nevermind ever made). These are fantastic! I don't even really like pumpkin but these are so good. Only changes were to add a few pinches of nutmeg to the batter, melt the butter and add it to the dry ingredients for the topping and to use an additional tablespoon of flour and brown sugar in the crumble topping. I cooked them at 375 for 21 minutes. I brought some into work and am getting tons of compliments. Next I'm going to try a blueberry cream cheese and maybe a carrot cake cream cheese muffin. I would think all I have to do is substitute a blueberry muffin or carrot cake muffin batter for the pumpkin batter. Also, it isn't too time consuming if you get three bowls out, get all of your dry ingredients measured out and then go down the line, adding wet ingredients and mixing up each one. Couldn't have taken me more than 15 minutes to put together.

I've been making this for 4 years now and I'm finally reviewing it. Great recipe. I make double the amount of sauce and serve it over pasta, use all marsala (no sherry) and add a couple crushed/minced gloves of garlic before adding the wine.

Yum. I wanted a good basic cabonara, without onions or peas or shallots, etc. and this completey hit the spot. However, I did add a little garlic. It's a great comfort food.

Wow...I've attempted chicken pie before and had terrible results but not this time. Delicious!! I made a ton of tweaks, so many that I'm not sure if what I made is really the same recipe anymore. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter, 1/3 cup flour (whisked together and cooked for 2 minutes), 1 and 3/4 cup chicken stock, 3/4 cup milk, salt, pepper, celery seed and fresh thyme. I wanted to be sure I had tons of gravy. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I cook up a chopped onion, 3 ribs of celery and 3 shredded carrots in some butter. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I threw all that in along with a can of peas. Now I had enough for two pies. I put 1/2 the filling in the freezer for next time. Used 2 deep dish ready made crusts. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all, giving it an egg wash and cutting some holes in the top. Cooked at 350 until golden.

Great recipe!!! Texture is perfect. They came out with a just little crispness on the outside and super soft and chewy on the inside. I made a few changes (can't help myself)... I'm not too crazy about cloves so instead I used a couple pinches each of ground clove, nutmeg and allspice. Also I made a Brown Butter Cinnamon Glaze to drizzle over the top. It was 1/2 stick butter over medium heat until slightly browned, remove from heat and add 1 and 1/2 cups confectioners sugar, 1/2 teaspoon vanilla, cinnamon to taste (not much, maybe 1/8 to 1/4 tsp.) and about 2 tablespoons water (just enough to get it to drizzle consistency). Then just drizzle over the cookies and let it harden. YUM!!!

I was skeptical about using canned tomatoes but it turned out fine. Great basic recipe...made some changes...used 3 14.5 oz cans of diced tomatoes, (2 plain, 1 with chiles), used a whole onion and 2 cloves of garlic, lime juice instead of lemon, no hot sauce, added a red bell peppper in addition to the jalapeno and definitely salt. Make's a full blender's worth (3 full jars so you can share) Best part is you can just rough chop everything and pulse it a bit, stopping to stir the bottom up every so often. Takes 10 minutes to make. It's a keeper.

This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass).

THE BEST!!! Looking through the old recipes in my recipe box I see that I started making this in the summer of '03. And I still make it often today. I'm not a huge fan of pasta salad but this is really really good. The only change I've made is that I usually leave the cashews out. Don't want to risk someone at a party having a nut allergy. For the chicken, I usually use the "Cajun Chicken" recipe from this site and grill it on my foreman. I make it the day before and have even made quadruple batches on a Friday night to cover all the BBQ's over a long holiday weekend. It's expected of me to bring it at summer gatherings and people actually seem disappointed if I don't.

I'm not too sure about this recipe...although I made some changes and that may have been where I went wrong. I sliced the potatoes rather than cube them and also added a little cooked ham and a bit of cheese. I used a can of cream of mushroom soup and the called for amount of milk. Here's where things got strange...it took over 2 hours to cook. I even used an oven thermometer to make sure it wasn't my oven that was the problem. I don't think I'll be making this one again.

I was surprised at how good this came out. I made it at a family gathering as an alternative to the ribs I made and didn't expect it to be such a big hit. The spice mixture seemed strange to me but tasted great. Something to note...a previous reviwer was concerned about heating the oil in a pan over med. high heat...this recipe is for grilling. The oil is for the marinade. You need to pull the chicken out and discard the remaining oil. Tonight I'll be trying the recipe out on my George Foreman. I'm sure it will be as delicious as it was on our gas grill.