Let me just say that I HATE baking. :) I don't have the patience so I hardly ever do it and I'm not very good at it. But it looks like I may be doing it more often. I just made these cookies and my husband ate 4 in the first 10 minutes out of the oven. He swears they're just like the best bakery cookies he's ever had. I followed the recipe exactly except I used 2 Tablespoons of vanilla. I used parchment paper on the cookie sheets (easier clean up), an ice cream scoop worked really well in measuring them out. I did refrigerate the dough for an hour or two before baking. The First batch came out perfect, they looked like a magazine cover. The other ones that had more time to come to room temperature didn't look as nice and spread out more. So my only tip would be to keep the dough in the fridge until you're ready to put it in the oven.

Pretty good for a week night meal. I used boneless skinless breasts, that was the only ingredient change and I started them out in the skillet but then transferred to the oven at 350 for about 20 minutes (like another reviewer- I am also afraid of undercooking chicken). Will make again, maybe with a little more seasoning salt or pepper next time. I think this coating would make excellent chicken fingers.

This was unbelievable! I added white vinegar at the suggestion of other reviewers and I used a 2 pound piece of tenderloin because that's what I had on hand. Other than that I followed the recipe exactly. My husband (who is Puerto Rican) loved, loved, loved it. Said it was great and totally authentic. Will definately be making again and again.

My husband (who LOVES pork chops) didn't like this at all. I used zesty italian and low sodium soy sauce after reading some of the other reviews. Not a good flavor combination. Sorry but won't be making this again.

My husband loved this. I thought is was ok but based on the other reviews I was expecting more flavor. I didn't realize I was so low on Dijon mustard so I ended up using half dijon and half regular yellow mustard. I will make again and follow recipe exactly.

Made this twice now. The first time I used tenderloin and it was unbelievable! The second time I used a cheaper cut and didn't really like it - it seemed less flavorful, almost greasy and didn't like the fatty texture. The leftovers ended up in the trash since no one wanted to eat them. I have to disagree with those who say a cheap cut is just as good. I think the tenderloin makes it a five star recipe not to mention it's healthier with tenderloin.

Loved it! Easy and flavorful. Only made one minor change - I didn't have any alfredo sauce so I used one of those dry mixes in the envelopes.

Was just ok. Had very little flavor. Didn't eat the leftovers

Very good but I wouldn't say it's the best. I left out the fennel (I can't stand fennel) and also left out the onion - I don't know, i like onion but to me it doesn't belong in lasagna.

Very good! We were craving tacos but didn't have taco shells or tortillas, his dish satisfied the craving! I scaled it down to fit an 8x8 dish since it's just the two of us. Other than that the only thing I changed was I forgot to put in the sour cream so I just served it with a dollop on tops and garnished with sliced green onions. Will definately become a regular in the menu rotation!

Love it! And it's a great way to use up odds and ends (peppers, olives, sausage, pepperoni, whatever you have). For everyone who thinks the biscuits were not done or need to be pre-baked - try baking the casserole at the temperature indicated on the package of biscuits. he package I used said 400 so that's what I baked it at and it came out perfect!

Pretty good. Instead of egg I used melted butter with Worchestershire and dijon mustard.

Very, very good. Made exactly as stated except I didn't measure the garlic, just minced one clove. Kinda tasted like spaghetti and meatballs but without all the prep work. Will definately make again, next time I may try with sausage or a mix of sausage and ground beef. Thanks!

Very good! Husband is always asking for pork chops so I made this for our anniversary. As others suggested, I dredged it in flour, salt and pepper mixture before dipping in the egg wash. I didn't have garlic on hand so I put a liberal amount of garlic powder with the bread crumbs. Will make again, next time will use fresh garlic. Thanks for the recipe.

Husband liked these but I thought they were just ok. I will try them again but maybe a little differently. I would use sliced provolone or mozzerella next time - I think that would make it quicker, easier and less messy. Also might be better with refrigerated pizza dough. I normally like crescent dough but didn't care for it in this recipe.

This was a good weeknight dinner. I used shredded hash browns and left out the soup (didn't have it). It turned out just fine without it. I also used sliced american cheese (didn't have any cheddar). Overall it was good but the potatoes could have used a little something extra (pepper, paprika?). Thanks! Will make again