Fabulous recipe! I made these to pair with an Epcot Food & Wine recipe for Durban-spiced Chicken with Spicy Honey-Mustard Sauce. The fritters were a perfect match. Very tasty and very easy to make. I did fry them in olive oil instead of vegetable oil, but left the rest of the recipe the same as written. I drained them on paper towels before serving which soaked up a lot of the oil. Also, by making them small and having the oil at the correct temperature, they don't absorb a lot of oil. The addition of the curry is wonderful giving the fritters a nice taste without them being overpowering. Will definitely make these again. Thanks for the keeper recipe!

Wonderful recipe! We've been making the Guinness Corned Beef recipe from this site for years and finally decided to add a different side to it besides carrots and boiled potatoes. I followed the recipe exactly as given and it was perfect. We added just one bunch of green onion as the recipe calls for and didn't think it was too much at all. After reading the previous reviews I was wondering if others had added the whole rubber band wrapped amount sold in the grocery store instead. I think if I had added that much it would be way too much. I did add some green food coloring for St. Patrick's Day as someone else suggested and it added a nice touch and added some great color to the plates. Thanks for the keeper recipe!

This was my first time making cabbage other than slaw and this recipe was pretty good. I did make some changes that were recommended by previous reviewers. I halved the amount of broth, sauteed some onion first before adding the broth, added a little natural bacon & the bacon drippings, and added a little natural sugar. I think next time I would leave out the broth completely and saute the cabbage in a little olive oil. Without the sugar and the bacon, I think the cabbage would have been a little bland. Otherwise this is a pretty good recipe and a good way for those not familiar with cabbage to be introduced to it as a side dish.

I'm sorry, but I just did not care for this recipe as it is written. It is very quick to make, but following the recipe, there was hardly any orange taste. I left out the red pepper flakes because my family doesn't care for anything too spicy, but I added everything else exactly as written. I had to add almost 3/4-1 cup of orange juice to the beef/sauce mixture to taste any orange flavoring. Definitely not what were are used to having at the local Chinese restaurants. We paired this recipe with one of the authetic egg roll recipes on this site in order to get our veggies in because there are none in this recipe. Some broccoli on the side would have been good with it. Unfortunately, we were so unimpressed that we won't be making it again to see.

Thank you for the wonderful recipe!! I followed the recipe as closely as I could based on what I had on hand. I followed one of the other reviewers suggestion of blending only one can of soup and then adding the other and it gave a very nice texture to the soup. I also added al fresco sweet red pepper chicken sausage cut up and a bit of shredded four cheese Mexican blend cheese. The sausage added a little kick to the soup and the cheese made it a little creamier. Absolutely wonderful and amazingly quick. Mixed with a fresh garden salad and you have a complete meal.

I was truly disappointed in this recipe. It isn't the most inexpensive recipe around with the addition of crab meat, and after having spent the extra money on the crab and then the souffle being inedible, it was a major disappointment. I followed the recipe exactly as it is written. DH and DD love seafood, but even they didn't care for this. The crab paired with the tuna was just way to fishy tasting. I used solid white albacore for the tuna so the fishy taste didn't come from the tuna. I also used a premium brand of crab meat so I think it was just having the two together made it just too overpowering. It tasted more like eggs with fish sauce all over them. I really wanted to like this recipe, but we'll never make this again. Sorry.

This was surprisingly great. I'm not usually a fan of curry, but DH has been requesting more Thai-like recipes so I thought the pairing of coconut milk and curry would satisfy him. The recipe is very easy to make. I didn't have to alter a thing and it came out great. Even my 11 year old liked it. We paired it with brown rice and it was a perfect meal. Thank you for the keeper recipe!!

These were absolutely wonderful! My 11 yr. old daughter helped make them so it is pretty easy to make and kid-friendly. We did have to make sure they weren't larger than golf-ball sized. Those that were larger fell apart. The sauce is superb and paired with brown rice and a green veggie it is perfect. DH is pretty picky and he asked to have these again. Thank you for the keeper recipe!

Wonderful recipe! Super quick and easy. I doubled the recipe so there would be enough sauce for the pasta. I used dry tortellini and raviolini from Sam's instead of fresh, baby portabellas for the mushrooms, regular cream cheese, freshly grated Parmesan cheese and skim milk. It didn't taste too rich for us and made a perfect main meal. It seemed like we had a lot more spinach than what was shown in the picture, but it was still wonderful. I love the addition of the cherry tomatoes. They give a nice fresh, sharp taste that cuts the creaminess of the sauce. Thanks for the keeper recipe!

Very quick and easy recipe. I've made it a few times now and it always comes out perfect. We use large shrimp and leave out the cayenne. In order to save time we also just broil the shrimp instead of grilling on the outdoor grill. Wonderful paired with rice with pineapple juice mixed in and a green veggie. Thanks for the keeper recipe!

This is a wonderful cake, but next time I will leave out the vodka completely. Way too strong with the amount listed in the ingredients. I felt like I was drinking a shot of vodka instead of eating cake. Otherwise, without the vodka, this cake is delicious. Very moist and tasty. I couldn't really taste the coffee liquor because of the overpowering taste of the vodka, but I wouldn't increase the amount of the liquor, only omit the vodka as stated before. I did check after the stated cooking time and the middle wasn't finished so overall I did have to go for 55-60 minutes as others have said. At that point, though, it was perfect. I also left off the glaze since I felt the glaze would be too strong for my daughter to have.

I found this recipe while doing a search for a quick breakfast with ingredients I had on hand. I was very surprised at how wonderful it was. Preparation was very quick and easy. I was a little nervous right before putting the apple in because the dough was seemed too dry. Once I added the apples, I didn't think they had mixed very well because of the dryness of the dough, but everything worked perfect. The addition of the apples made the bread very moist and tasty. I did double the amount of cinnamon and cloves so it was very flavorful, but using the amount stated in the original recipe would probably be fine as well. I also had to bake it for an additional 20 minutes, but that could be a result of the oven I was using. Thanks for the great keeper recipe!

Super easy & very tasty. I added parsnips and used unpeeled Fingerling potatoes I had on hand. I didn't add salt or pepper since there was plenty in the onion soup mix. The only thing I would change is to remove the visible fat from the roast before cooking. The roast I used was only 2.5lbs, but there was a ton of fat. Easily skimmed off the top, but next time I remove it before placing it in the slow cooker.

This is a really tasty and easy recipe. The only change I made was to put the chicken on a vertical roaster instead of leaving it in a dish to bake. Also, it might help to put the butter on the chicken first and then add the spices. This way the spices will adhere to the chicken better. Overall, the chicken was very tasty and the orange soda makes a nice glaze. THanks for the keeper recipe:)

I was somewhat disappointed with the recipe but I think it was because of the changes I made. I made the changes that were listed below, adding 1 cup of salsa instead of 1/3 and adding 2 cups of cheese. I used Pace Thick n'Chucky Salsa, but adding a cup was way too much. The bottom crust wound up being soggy with so much liquid. Next time I will decrease the amount of salsa. The additional cheese was nice, but really unnecessary. This is a very easy and quick recipe, but I think I will stick to the way it is written next time.

Awesome, extremely quick recipe. I followed the recipe exactly as written and it came out perfect. I wouldn't change a thing.

Wonderful dish! I followed the recipe with just a few changes. First, the beef was left to dry in the refrigerator for 24 hours just because I wound up not being able to cook it on the same night. Second, I cut the amount of vegetable oil down to 1/2 cup. This seemed to work fine for us. I think using 2 cups would be too greasy. The beef wasn't crispy throughout, but was crispy in areas. The sauce is fabulous! Usually DH likes to have a lot of sauce, but since the sauce covers the beef, extra isn't really needed. I also substituted the broccoli for yellow and orange peppers strips and the whole dish was a winner. Thanks for the keeper recipe!

Great keeper recipe! I made these exactly as the recipe says and they turned out wonderful, even to my picky family. The only thing I didn't do was add the savory because I forgot to do so. I don't think it altered the taste that much. The BBQ taste was not overwhelming and just added a nice addition to the flavor. You could definitely still taste the tuna. Making the patties small as the recipe calls for helps keep them together well. We used these in wrap sandwiches and they were a healthy, quick dinner.

Thanks for the awesome keeper recipe!! This was so easy to make and so delicious! I did add cut up mild Italian sausage because the rest of the family wanted the addition, but I think this would be fabulous without it. Otherwise we prepared this according to the recipe and it is definitely a keeper. We did use multi-grain rolls. Perfect like it is. Thanks again!

I thought this was very good and very easy to make, but I would make some changes the next time. I used canned chicken, but I would use regular cooked chicken next time. I would also decrease the amount of raisins since it seems like there were way too many. I had to increase the amount of Miracle Whip otherwise it would have been extremely dry. I also included halved grapes. Overall, the family thought it was a good recipe. I might also try using a different dressing besides the Miracle Whip.