I followed the recipe minus the onions as we aren't big fans and I didn't have any on hand. I felt the patties were pretty bland. I couldn't really taste any one distinctive flavor yet all of the flavors didnt seem 'melded' together. Not sure what it needs but it does need something.

Pretty darned good! I did make some variations...I did not use ham. Instead of ham I added an extra cup of sausage and chicken breast. After cooking it it looked a little too thick for our personal tastes. I like it hearty but not so thick that there isn't any "sauce". I added 24 oz of chicken broth, and 16 oz of tomato sauce to give it a more tomato-ish base. It went over really well and there were barely any leftovers! (It makes a LOT!). I am giving it 5 stars even though it was pretty time consuming to chop/cut all of the ingredients.

I love the Muffuletta sandwiches at Jason's Deli. I made this recipe for a family of 5. All of who like olives but none have had a Muffaletta before. They only variation I did was that I added the oil to the olives and made it more of a "olive salad" which I had made in the past and which you can find a recipe for online. I also heated the sandwiches in the oven before adding the "olive salad". I thought this tasted pretty good, but unremarkable. I'd make it again if I had all of the ingredients on hand but it isn't something I'd make for company because it didn't "dazzle" me I guess. :)

I had high hopes for this recipe. I followed the recipe with no substitutions. I made one with the graham cracker crumbs and one with some crushed oreo crumbs (the boxed kind). I served it with the graham cracker sticks. I ate more of it than anyone else but nobody seemed really interested in it. I kept wondering what I might have done wrong since all of the reviews were so high. I then realized that I don't really like cookie dough unless it is just that - dough! (ie I don't like cookie dough ice cream etc). Maybe that is why I didnt care for it. I don't know why nobody else was thrilled. I won't be trying it again.

This is a good recipe. I did add more cheese. Make sure that when you are cooking your flour mixture that you stir stir stir and get it as smooth as possible. This might be why some reviewers thought it had a 'grainy' texture. I also increased the velveeta to give it a more 'cheesy' consistancy. I cooked it longer than specified just to get the golden top results but it was done within the specified time. I also didn't use the bread crumbs as that is not our personal preference. I have one recipe that I like better so I won't give this one 5 stars, however, this recipe is cheaper and easier to make.

These are GREAT! You'd never imagine something so simple could make such a difference in your salad! I didn't have enough of the bread specified in the recipe so I used everything I could get my hands on! ha ha I used french bread, rye bread, Texas toast and swirled pumpernickle. All of them turned out AWESOME. The Texas Toast I think worked out even easier than the french bread. The bread is thick and easier to cut into cubes. I cut all of my bread while it was frozen which helped it keep its shape. Now, anytime I have a piece or two of a loaf left I just pop it into the freezer until I am ready to make croutons. I may have ended up using more butter/garlic but I might have easily tripled the recipe. ha ha These are very good, pretty easy and if you line the pan with foil, fairly easy to clean up! My mom BEGS for these croutons. The first time I made them she ate a salad everyday for a week! :)

This recipe is a good base. I added sauteed shrimp as well. I agree that the pasta is hard to work with! You'll need to either leave in a tablespoon or so of the pasta water (as other reviewers stated) or maybe serve up the pasta and then just top it with the feta/tomatoes rather than trying to mix it in. I think the recipe is off when it calls for a "bunch" of cilantro. Unless in Texas a "bunch" is bigger and better than other areas! ha ha I used about 1/8th of a bunch which once chopped was a small handful. This recipe reminds me of the beginnings of a sun-dried asiago pasta recipe I got off this site and love.

I liked this dish a lot. Something different from our regular nightly routine. I think the recipe is mis-quoted on the tomato quantity. That would be a TOMATO stir fry and you wouldn't see or taste anything else. I used one 8.5 oz jar and it was great. I'd suggest adding a little more shrimp if you want a meat-ier dish, but it is still good. I am not giving this 5 STARS because there is a BIG problem when you put this all together. You end up with a large pile of pasta and all of the other ingredients don't "mix" with the rest. I'd suggest either leaving a tablespoon or so of the water you boiled the pasta in with the pasta after you drain it (a friend told me this would work but I haven't tried it) OR take the easy way and just don't mix it all in. Serve up the bowl of pasta and the top it with the shrimp/tomato mixture. This tasted really good but presentation was off.

I changed the recipe a little and for that I am keeping this recipe at 5 STARS because I can't imagine it getting anything but BETTER. I didnt use the bacon. I increased the asiago cheese to 1 cup and used additional sun dried tomatoes to "finish the jar" and I also used the oil from the tomatoes when sauteing the onions. I used an extra cup of heavy cream (operator error!). This dish was needless to say REALLY rich! With the changes I made it was a little thick and cheesy but delicious. The only thing this effected was that it wasn't picture perfect. Next time I will use the right amount of heavy cream and probably use part milk as other reviewers stated. I probably won't use the tomato oil to saute the onions. It tasted good but altered the appearance some. I'd like for a dish to be delicious AND appealing to company! Very good recipe.

Very pretty presentation! I altered the recipe based on prior reviews and personal tastes. I used 3 cups of cubed chicken which I sauted in a skillet with cajun seasonings, 2 c cheddar cheese (we like cheese!), 2 c of broccoli and a tad more mayonaise to compensate for the increase in other ingredients. I sauted all of the veggies and garlic together until soft. I then mixed all of the ingredients together and put in the refrigerator over night. The next day I warmed the filling up a tad in the microwave (basically just took the "chill" off). I used 1 pkg of ready made pizza dough. I spread it out over a large cookie sheet which I had sprayed with Butter Flavored Pam. I spooned all of the filling mixture onto the dough and made sure that the "overlapping" dough went on the TOP of the roll instead of the bottom. I wanted to make sure that the dough didn't remain "doughy" as other reviewers had stated. I took a sharp knife and just slit the tops of the dough in a nice 'braid-like' way and then brushed on my egg white. I baked it for the recommended amount of time and it was nice and brown and cooked throughout. No doughy-ness! :) I should have taken a picture but the smell was heaven and we wanted to eat! ha ha

I have been meaning to try this recipe for almost a year. Tonight I finally did! This chicken turned out very moist and ~garliky~ so those who are faint of heart might want to add the garlic to personal taste, however, everyone in my family is a garlic lover so we thought it was just right. I altered the recipe to serve 6. Thank goodness the computer will did this for me! I will agree with other reviewers that there might have been too much coating mixture, however, I do think it has a lot to do with the size of the chicken breasts. Mine were large so I didnt have much left over but the comments on the amount of mixture could simply be relative to the size of the chicken breasts. I used 3 egg yolks for 6 large breasts. There wasn't much left to pour over the chicken before baking but it seemed to turn out just fine. I might use an extra egg yolk next time unless I use smaller chicken breasts. I would recommend trying the recipe without adding the extra table salt. The parmesan cheese is salty enough by far. A few of my family members said the chicken reminded them of KFC fried chicken with garlic added. They said this was a "good thing". This is a great, easy recipe to do on the "go". Have your chicken marinating, make up your coating ahead of time and it will be in the oven before you put your purse down after work! :)

This is a good recipe to use up things you have on hand. In my case it was a head of cauliflower! ;) I agree with other reviewers that 30 minutes is too long to steam the cauliflower. I steamed mine in an electric steamer for 15 minutes and let it drain well. The sauce is great but you will need to adjust it to your own personal tastes -- are you a mayonaise or mustard person. If you have a preference you might want to increase your favorite. In our case we used 2 T mayo to 1 T mustard. I also added a sprinkle of grated cheddar cheese to the top because I was afraid it would dry out too much. Next time I will make a lot more sauce. My family liked it and wanted to taste more of it on the cauliflower. I am going to also try to thicken the sauce some so it will stick to the cauliflower instead of have to be drizzled over the top. Good "different" recipe.

I am giving this 4 stars but the recipe does need some tweaking. I did mix the refried beans with the meat mixture for ease of preparation. I don't think it would change the taste much doing it either way. The meat mixture tasted a little bland, which surprised me. The second go around I really upped the spices and came up with a meat mixture that was nice and flavorful. The "shell" of the chimichanga came out great. It was nice and crispy and I smothered it in queso cheese. Yum! Next time I am going to use chicken fajita meat and my mouth is watering just thinking of it. If you prefer chimichangas to burritos you might want to use fajita chicken or beef otherwise it still tastes burrito like even though the shell is crispy.

Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven family members, 6 of which like zucchini. Nobody took more than 1 bite and the rest ended up dumped. Luckily it wasn't a very expensive dish to make and I had all of the ingredients on hand. The consistancy was unflattering and the onion (even reduced) was so overpowering my family thought it was an "Onion Casserole". Usually I try each recipe more than once if I think it has potential but for my family this is a no-go.

I am not very good at cooking chicken fried steak or anything that needs to be dredged/floured and fried. I tried this on a late night when I realized I didnt have the ingredients to make another dish I had planned on. I had all of the ingredients on hand for this. I thought it was pretty easy, pretty tasty and worth keeping. I wouldn't say it was bland, but I can see that you could jazz it up some by adding different seasonings to the bread crumbs.

I thought this soup was very good! I love eating this at chinese restaurants. Yummy! I followed the recipe as directed except for a few minor things. I used 2 small chicken breasts which equaled about 1 cup of shredded chicken instead of 1/2 c. I used black pepper instead of white as that is what I had on hand. I also used two egg whites instead of one. I don't think these changes altered the taste any, just made the soup more hearty! I did make one tactical error. I added the whole tablespoon of sesame oil at once instead of adding it a drop at the time. For our personal tastes I think the 1 T is a little more than we like, so you might want to follow the directions and add a drop or two at the time. This is a definate keeper for us. Thanks!!!!!

I followed this recipe pretty much to the letter except for a couple of changes I made based on reading other reviews. 1) I peeled the eggplant first., 2) I dipped the eggplant in egg and dredged in seasoned bread crumbs and then deep fried them in my fryer for about 2-3 minutes. This was my first attempt at eating eggplant and I was pleasantly surprised because I didnt think I would like it at all. It wasn't awesome, it isn't something I'd want to eat weekly but it was good. Granted I changed the recipe some so I think next time I will leave out the breading and see what happens. Personally I like zucchini lasagna better than eggplant though. (I just recently tried zucchini for the first time and liked it).

YUM! I too followed the advise to use 3.5 oz size banana cream and a 3.5 oz size vanilla pudding instead of the 5 oz vanilla box. I reduced the condensed milk to 1/2 a can and it was still rich but delicious!! :)~ I put mine in a round bowl (IE small punch bowl, decorative bowl) and ended up with two layers. I used a whole 12 oz box of vanilla wafers. I sprinkled lemon juice on the bananas to keep them from browning. Next time I would suggest trying Fruit Fresh or something of the like. MY suggestion is this....if you aren't making this for a large family/gathering and don't think you will have gobbled it up in about two days, then don't add the sliced bananas to the dessert. Try slicing a banana and serving it on top or bottom of the bowl as you serve it. This will keep the bananas from turning brown and the dessert will last longer in your refrigerator. Good Dessert!