I changed things up to make do with what I had on hand. I had 1" thick chops, so I coated them with a mixture of flour, salt and pepper. I used olive oil rather than bacon drippings, to brown the chops on all sides. (I did all this in a cast iron skillet.) After browning the chops I removed them to a plate, and made the sauce. I used a very sweet (dessert) wine, so I eliminated the need to add the sugar. I also substituted dried parsley for fresh. I had some canned mushrooms here (which was disappointing; I would have preferred fresh). None the less, I drained them and made them the last addition to the sauce, before adding the chops back in and spooning sauce over them. I popped the skillet in the oven for 30 minutes. In hind sight, I would have only popped them in for 20-25 minutes. Overall, this rendition of the recipes was quite good!

Love it! Love it! Love it!

This is a good basic recipe, but the two times, I've made it, I've also altered it - hence the three star review. Both times I've made it, I've increased the salt to two teaspoons and decreased the sugar to 1/4 cup. This last time I also chopped up a hand full of herbs (basil, oregano, savory, parsley, thyme and chives) in a small food processor and drizzled 1/2 cup olive oil over the herbs as they chopped. This mixture was substituted for the 1/2 cup corn oil. The herbed bread turned out delish! Also, I will say that I've been using a very young starter and am looking forward to it aging a bit, and providing more tang.

Needed a good frosting recipe to use with a boxed cake. This recipe was a good starting point. I've only given it 4 stars, as I did not follow the recipe exactly. I followed others' advice and used half butter and half shortening. I also cut the amount of sugar. Had I made a whole batch, I would have only used 6 cups . . . but since the recipe halved well (and was plenty for a boxed cake) I only needed 3 cups. Thanks for a good starting point! Will make again.

I've been searching for a recipe that ressembled my mother's . . . and this came incredibly close! I did use butter flavored Crisco, which I think was the difference. Next time I will try it with regular Crisco, instead. I boiled the dumplings in my famous "Dirty Chicken Broth," along with three chicken breasts, which I later shredded. The broth thickened up nicely . . . and in my part of the world, this is what we call Chicken Pot Pie . . . no pie crust, please. Thanks so much for helping me ressurect an old childhood favorite!

Super Tasty!! I followed the advice of others and sweated out the eggplant. Just diced it into 1" cubes, laid the pieces on paper towels salted them and laid more paper towels on top for about an hour. Then rinsed with cold water and patted dry. Worked out perfectly. The only other changes I made: We used whole wheat penne pasta and romano cheese (freshly grated). I also never measure when I cook. I don't know how much cheese I used, but I'd lable it 'plenty.' Delicious dish!! Thanks for sharing!

I think with some modifications this recipe would be worthy of five stars. I'm giving it a three, because the sodium content is ridiculous and that was just with the teriyaki sauce - I didn't add sea salt. That just screams HIGH BLOOD PRESSURE!! Next time I will try marinating in half the sauce and use half the lemon for juicing. I will follow others recommendations and pan sear the tuna without adding the teriyaki sauce to the pan.

Based on past reviews I was really hopeful with this recipe. I just didn't think it had enough flavor to warrant the calories. I did try it a second time and used half Ritz crackers and half fried onions. I pulsed them in the food processor - then added more garlic salt and pepper. I also pounded the breasts thin - adding more surface space to the chicken, thus adding more 'crumb coating' , which means more flavor. Pounding the chicken means you only need to cook for 20 - 25 minutes. Rewritten this way, I would give the recipe 4 stars.

Like another/other review(s) my "sauce" turned out more like hardened taffy on top of the chops. If I can figure out how to prevent this from happening, I'd love to make them again - the flavors were excellent.

Quick, easy and yummy. I pounded out our chicken breast - nice and thin. Used worcestershire sauce instead of steak sauce (it's what I had on hand). And I marinated in a zip lock for approx. 1 hour. Like others I had extra to use as dipping sauce.

Excellent! I sprinkled some garlic salt over the turkey burger as it was browning. I also used m own, infamous spaghetti sauce instead of the canned tomatoes that this recipes calls for. This was like "lazy girls lasagna!" Thanks for the idea!

At first, I was very skeptical about this recipe. How messy would it be? Would the popcorn burn with the extra microwave time? But, I was craving that salt/sweet thing . . . so I thought I'd give it a try. No mess, no burn and DELICIOUS!!!! Will make over and over again. Thanks for the GREAT idea!

This is a GREAT recipe!! I made just a few minor changes . . . I only used about a half of an onion, chopped. I also didn't have dill. So I omitted it and added some fresh lemon juice. To embelish the lemon I replaced the pepper with lemon pepper! SUPER TASTY!! Thank you!!!!

My grandmother literally came off the boat from Italy. She is one of those grandmas, whose hands can perform magic in the kitchen. If you are Italian, you know what I mean. This recipe can fool them all!!!! I used Roasted Garlic Instant Mashed Potatoes (Betty Crocker, I think). And I made a Three Mushroom Cream Sauce with lots of freshly grated Romano Cheese on top. What a crowd pleaser!! Five stars are not enough! Thank you.

This recipe was very good. Just one word of caution . . . if the prepared sauce you use already has onion in it, you may want to cut back on the other whole, chopped onion that the recipe calls for.(unless you like to be overwhelmed and aren't kissing anyone for a while!) Otherwise, this was excellent! Thanks!

What a rich and wonderful dessert!!

WOW!!!!!!!!! Need I say more? What a fabulous dish! My husband and I made this yesterday while we were "iced" in for the day. We did make two slight variations, though. First, we used 2 lbs. of turkey, instead of the 1 1/2 that the recipe calls for. We also added a little garlic salt, only because we used homemade chicken broth which is usually less "seasoned" than store bought. This is my new favorite in the chili department!!!! Thanks for the recipe.