This is a great combination. I don't use white sugar very often, so I replaced it with liquid honey. I would also suggest maple syrup as a substitute for the sugar. I served it over baby romaine with feta, sliced strawberries, red peppers, and julienned cucumber. Nuts would be great (probably slivered almonds) but there was an allergy concern this time.

This was a great recipe. Usually I make cube steaks with gravy and mushrooms but this was a fresh tasting change. I confess to using the recipe as inspiration rather than following it step by step, but I really wouldn't have had the idea without this. Like a couple of other reviewers, I used Italian seasoned breadcrumbs to bread the steaks, and prepared spaghetti sauce instead of the tomato sauce directions (red wine and herb variety, which was perfect with the beef.) However, other than that, I followed the recipe pretty directly. I don't think covering the steaks and sauce with foil would be a good idea because the breading would get mushy/soggy. I needed a little more time in the oven with the sauce and cheese to heat things through and get the cheese to bubble a bit -- roughly 10 mins or so. We served this with rigatoni and some more of the jarred sauce and a veggie. I need to up my iron in food and usually like chicken best, and this made beef very tasty and appealing to me. Thanks for the great idea.

I've made this a couple of times from the Kraft magazine. It is quick and easy, and appeals to picky kids. I was happy to find it here so that I could access it faster. Thanks!

Good basic way to jazz up broccoli.

I started by making this soup as directed, but then tweaked it after having a tasting bowl. I added celery, carrots, and some parsley and oregano to it. I also added some milk to thin it a bit. The reviewers who say it's better the second day are right! Next time, I will make it ahead. I'm also thinking of trying to modify it for the crockpot.

Chicken to die for. This was outstanding. Like most other reviewers, I didn't have any white pepper so I just used more black pepper. My chicken marinated for approx 5 hours in the fridge. I upped the temp a little to have it ready sooner -- cooked it at 280 for about 4 hours. The drippings made sensational gravy. The leftovers were delicious as well, both hot the next day, and then cold for lunch through the week.

This was pretty good butternut squash soup, and I would probably have loved it if I didn't compare it to the "Spiced Butternut Squash Soup" that is also on this website. We found it a big tangy, probably because of the wine and the apples, and it was not as thick and rich as we liked. I confess to using canned evaporated milk instead of cream (which I always do in recipes to cut some fat).

My kids made these as a Christmas Eve appetizer when they were younger. We cut each piece of dough into 5 pieces, and usually only need to use one pkg of crescent rolls that way. Less bread too. We like to dip them in honey mustard sauce.

Neat change from regular boring tuna salad. This also makes one can of tuna go quite a long way. It's good just the way it is with some lettuce and tomato rather than in a sandwich.

This seems both tasty and quite authentic. I sometimes add lettuce, or use cold pasta as well. I prefer much more feta cheese than this calls for!

There were too many different ingredients in this. I didn't have them all, so I confess that I doubled up on some (all sweet relish, only one type of mustard). The long ingredient list didn't seem worth the extra effort. I wouldn't make it again.

Very big hit at a number of different parties. I love this salad so much and often want leftovers, but there aren't any! It is lighter than the traditional version which is all mayonnaise (no yogurt) and also has bacon. This is much nicer. I usually add more broccoli than this recipe calls for as the amount of dressing is quite generous.

An easy way to jazz up dull little supermarket carrots or invigorate those that have gotten a little dreary looking in the crisper.

I've only participated in eating this, and eating this, and eating this. Highly addictive so I am actually a little afraid of making it myself and only indulge at large gatherings.

Quick, simple and tasty.

Great as a side dish or a vegetarian main dish, this also tastes good cold for lunch the next day. I like to serve it with chicken breasts. Sometimes I have used canned tomatoes instead of tomato sauce, or used all cannelli beans (they are also called navy beans I think) and there's no real difference.

Very quick to make and economical too. It is a standby during the week but you could probably serve it to company. The gravy is delicious. We like it with mashed potatoes or egg noodles.

Probably too much butter compared to other recipes. These seemed a little dry even though I baked the recommended amount of time. Everyone liked them, but they didn't have the gooey middle I was looking for. I'll try some of the other molten cakes on this site and their recommendations.

Wonderful side dish for enchiladas. I left out the boullion cube because I worry about too much salt, and only used 1/2 jalapeno as my guests don't like anything too spicy. Quick and easy to prepare!

These were a big hit. I made them with a store brand dark chocolate bar. Next time I will make the batter and refrigerate until I am ready to bake them. I was in a hurry to find a quick dessert for company so I didn't read the reviews, only the rating. I didn't use raspberries but served them with a scoop of vanilla ice cream.