For all those 11 hundred and 71 who thought these sounded good enough to save this recipe, you should make them! They are very good! I thought 2 tsp salt and the amount of cayenne would be too much:not at all. The only issue was, like others, I also needed to double the flour/spice mixture to do a double breading. Great recipe!, but will try to bake instead of fry, and see if they can still be nice and crispy, with less fat.

We made these for a Christmas snack and they sure went fast. We followed suggestions to add some brown sugar, vanilla, and cooked a little longer. We used pecan halves and almonds. This will be a holiday tradition from now on. Thank you, for a crunchy, not too sweet, and delicious recipe!

Perfect recipe and a very nice unique flavored bread. I have hand made bread a few times. Working with this dough was easier than I thought it would be, even though I have Carpal tunnel problems with my hands. I think I would prefer adding raisins and an icing topping to make this a sweeter bread, as it seemed a little "flat" tasting. Or maybe a little more salt would compliment the wonderful Cardomon flavor.

I read the reviews and halved the garlic and onion powder, as I thought I wouldn't like that much, and I omitted the bacon entirely. Turned out fabulously, delicious and exactly what I was looking for: more than just fried potatoes and yet not so rich as the usual cheesy potato recipe. Thank you, Old Crow for a "keeper" recipe that I will use often, just with a few preference changes.

This was terrific. The family all liked, even though I added shrimp and more veggies to it. I added more tomatoes (canned diced), chopped spinach, peas, red onion and a ton more fresh basil. Like some reviewers, I thought there would not be enough "sauce" so I just used 1/2 the pasta. Still had 4 nice servings for us. Thank you, for the recipe, DEBNJAMES and, "Virginia Mom" for suggesting (on the AR Echange) a new recipe that I will make again and again.

These failed for me TWICE. I thought I cooked/melted the caramel a minute too long the first time, so I tried again. Second time i watched very closely and the caramel was still way too chewy/hard. And, the chocolate never really set up well. The next day, they still melted to your fingers. I think I would add some wax or something. I am looking for a better recipe. Sorry.

Peanut butter cookie and chocolate fudge... WOW. Absolutely perfect recipe, and indulgent taste.. Hand-down-the-recipe-to-the-grandkids good. DO follow the recipe exactly because it is spot on. It says 1 inch balls for a reason: larger... and they overflow the mini-wells. And do *immediately* use your melon baller to push down the cookie shell: or the cookie gets too crispy to push down and just cracks. And, 15 minutes was right on, for my oven. I found that gently twisting the cookie after the 5 min worked perfecly for removing intact. THANK YOU debzy! This one is good enough for gifts. And thats coming from someone who is very picky.

I love florentines, but they are usually so high fat that I don't make. This has less than HALF THE FAT of most (see "Chicken Florentine Casserole" on this site)and more fiber. I will be making this one often. I made exactly as written, and family enjoyed the flavor and didn't even suspect there was cottage cheese (I used lowfat) in it. Thank you Chris523, for sharing this lowfat, high protein, and some-healthy-fiber, terrific recipe!

Loved this! I used leaner, very thick, loin chops and added some finely chopped onion. Slow cooked on low for only 4-1/2 hours. I served it on fresh French-bread rolls with Provolone, dill pickle slices, mustard and a side of creamy, red-skin potato salad, fresh pineapple and cottage cheese, and an apple crisp drizzled with icing for an outstanding lunch. Oh YUM! Thank you, for an easy and delicious recipe, KMB233 and AR's cook Celeste, for being so helpful for sugggesting the perfect recipe, for what I was looking for. =)

Due to a recommendation, I used *1 lb*large-chopped frozen shrimp, and was so glad I did. Otherwise, IMO, there would have been way too much cream cheese mixture for only 8 oz. of shrimp. Was very good but needed some spice and I agree with using green onion to give it a fresher flavor.

The directions for breading the chicken and frying is pretty basic and delicious (although not quite enough). But the "sauce" was almost non-existent. I decided to "triple" like other reviewers. I added some chicken stock (to make up for the extra lemon and wine) and the "sauce" was too "tangy". So I added some chicken boullion granules. Still not much flavor other than lemon juice "tang", and now salt. I used a Chardonnay, so maybe the wine was too sweet (or not sweet enough)? IDK. But this "sauce" just tasted like straight-up lemon juice to us.? I think it needs butter.

As another reviewer did, I decided to make into individual "muffins" (to cook faster). Very nice flavor and paired well with my Chicken Piccata and asparagas. Thank you, "Ken in CA", (from the Recipe Exchange), for suggesting, and EGRIVNER for sharing this different (for me, anyway) way to serve rice.

Very good recipe! I had quite a mix of veggies on hand and this worked out perfectly. I made exactly as written (my farfale was high fiber though)but added a lot of fresh cracker pepper and about 1/2 tsp salt to get it seasoned where we like it. A good mix of vegetables but, you really could use a variety of veggies and this still be good. I will make again. And will try adding mushrooms and canned (undrained) tomatoes and some white wine, next time. Thanks, for a good heart-healthy recipe KathyP!

Tastes like a warm (but mashed) potato salad. Has great taste, even though I used Fat Free cream cheese. Will definitely make again. I made as a side dish for baked crispy chicken and fresh steamed green beans. Went excellent together. Thanks Valerie, for a yummy alternative to mashed potatoes!

My "gut" said not to bake at 450 for 5 minutes, and I should of listened to it. These *started* to burn on me at 17 minutes so I took them out. Maybe my oven was hotter... IDK. They were done in the middle thankfully. Also, I made these because someone gave me a homemade blueberry muffin they made, and I wanted to make some to take into work and because blueberries are in season, and wonderful right now. These were definitely inferior to the one given to me. I will keep looking for a better recipe.

Once I was at a festival... and they had Brats and saurkraut on a bun, that was very different than than I had ever eaten before. Instead of being juicy...(love those juicy Brats) the meat was lean and *meatier* instead of juicy/greasy. I found out later that by doing exactly what this recipe says to do, (poke and boil cook with onion & butter and then grill) it tasted just like that festival's. I have made Brats this way, hundreds of times (esp. for company)and will continue MOST of the time, to do so. Sometimes, I will however want a juicy (greasier)Brat instead. Anyway. Great recipe Bob Cody. Thanks for sharing... I am sure lots of people feel the same as I do: that this is a very delicious way to make Bratwurst!

Not lowfat or low cal, but definitely a way to add nutritional zucchini to a dessert. Delicious and you can't see the zucchini is in there, at all. Flavor is great and it baked up even,(no overbaked edges to get the center done) tall, moist and somewhat chewy: heavier than a dense cake. Great recipe that I will make again and again. Thanks Marian, for a delicious and *surprisingly* good brownie recipe!

I loved the unique flavor of this. The sauce was VERY nice. Paired well with a saute'd medley of yellow squash, red onion and zuchinni, plain brown rice and a green salad w/ a vinegar & oil dressing.

A recipe that I will definitley make again. Family loved the moistness of the chicken and I loved the subtle sweetness from the pineapple juice. You know it's chicken, but it *does* remind you a little of lobster flavor. I served with plain brown rice and veggie stir-fry medley w/ a brown sauce. YUM!

Very good comfort-food recipe. I much prefer 'chopping' the onion than rings, and adding extra sauce to make it really creamy/cheesey. I often add chopped ham and a little cream cheese.