I made this recipe exactly as written and it turned out beautifully. I used some fairly inexpensive Zinfandel wine and the flavor was just lovely. I gave these as gifts with labels that told users to serve it over pork or cream cheese. Many of the recipients told me how much they enjoyed the jelly and I agree that it was tasty served over a pork tenderloin. Great, easy, inexpensive gift!

These little sammies are fantastic! I think they are by far the best when made with the King's Hawaiian slightly sweet rolls. I do as others have mentioned and just slice the tops off the whole pack of rolls, build my sammies, put the top back on, wrap in foil and bake. After they come out of the oven, I pull them apart. I've always had this recipe with the poppy seed mixture INSIDE the sammies and I think it's much tastier than putting it on top. I do brush the tops of the rolls with melted butter after they come out of the oven as I thinks that adds just that extra bit of flavor. I gave this recipe 4 stars since they want you to put the mixture on top and you miss all the flavor that way. No matter how you decide to make them, try these out because you will LOVE them and everyone will rave!

I love this recipe. I didn't crush the crackers fine enough the first time and it made the coating too thick in places. On all subsequent uses, I've crushed the crackers to a fine dust and it makes a beautiful, tasty layer of crust. The cooking instructions are perfectly stated as well so don't hesitate to try it as written. I don't eat gravy so I can't attest to that part of the recipe so my rating is strictly for the steak itself.

This cake was pretty decent and went over like gangbusters at my Book Club meeting. I reduced the sugar to 1 1/2 cups and added 1 tbsp. of orange extract resulting in a lovely, nice citrusy flavor to offset the blueberries. It was dense, moist and very sweet. I considered it to be more cake than coffee cake but that's not a bad thing by any means. Try it as you'll really like it!

I've made these dozens of times and they remain the best scones ever!

If you like pumpkin and apples, this is the recipe for you. I made a couple of changes - I only used 1 cup of white sugar and 1/2 cup of brown sugar. I used the whole can of pumpkin puree and about 3 cups of apple, partially shredded and partially chopped. I also used brown sugar in the streusel. Instead of muffins, I made this into a bundt cake with the streusel in the middle and baked for about an hour at 350 degrees. I then drizzled a glaze of 1/2 cup powdered sugar, 1/2 tsp. vanilla and 2 tbsp. milk over the baked cake. This was a very autumnal recipe and it was quite popular at my afternoon tea.

I only gave this 3 stars because I had to bake it for over an hour for it to be done which played havoc with my afternoon tea schedule. The flavor was good. I made several variations to the recipe based on previous reviews - used 1 tbsp. butter and 1 tbsp. olive oil to saute garlic and onion; used only 6 oz. of shredded cheddar cheese; no additional salt because the feta was so salty; only used 1/2 cup of milk and only used 1 egg plus 4 egg whites because I don't like the flavor of egg yolk. Definitely put this in a deep dish pie plate and allow plenty of time to bake. It is a good recipe with tweaking. It tastes just like spanokopita (Greek spinach pie).

This recipe was fabulous! I will admit that I was skeptical to say the least but it came together so quickly and easily. Be patient as you stir and don't be discouraged if it seems too watery because it thickens up quite nicely as it cools. It was a huge hit at my afternoon tea. I'm planning to put small jars of this in my Christmas basket so I will obviously be making this again!

Great and easy recipe. This is great to throw together when you need a quick chicken recipe. Lots of flavor and easy to prepare. What could be better?

My husband grew up in Chicago and I made this recipe for him so he could have his beloved Italian Beef sandwiches. Unfortunately, this recipe was a big dud. While it was very tender, it has almost no flavor. I'll keep looking for a good italian roast beef recipe because this is not it.

Super tasty and easy recipe. The asparagus had great flavor. We will definitely make this again!

I made these for a barbecue. The flavor was good and the clean-up was easy. I sprinkled about a teaspoon of cajun seasoning over these before baking and it added quite a zip. I gave 4 stars because most of the cheese stuck to the foil even though I had liberally sprayed it with Pam.

We really enjoyed this recipe. The steak was quite tender after cooking all day. I added extra pepper and served over sticky rice. I will definitely make this again.

This recipe had no flavor. I even made it a second time and doctored it up with salt, pepper, and assorted herbs and it was still tasteless. We also didn't care for the texture. We do like highly seasoned food so this is obviously not the recipe for us. Those that like their recipes bland will probably enjoy this.

There was something distinctly unpleasant about the combination of the spaghetti sauce and the processed cheese food in this recipe. Kids might like it but I can't imagine many adults would. I will not be making this again.

Great consistency and texture. One of the best rolled dumpling recipes I've found. I like to add lots of pepper and a couple of pinches of parsley for some color and additional flavor. Fabulous with the "D'best Southern Chicken and Dumplings" recipe from this site.

Great base recipe. Definitely needs more heat to be truly cajun. I add 2 to 3 tsp. of creole seasoning when I make this. I also use chicken or seafood stock instead of the water for more flavor.

The sage flavor was overwhelming and not pleasant. I'll stick to using sage for my poultry.

These were not something to write home about. They were just OK, not particularly flaky or tasty. I thought the butter was too much. I won't make them again.

I don't even like applesauce yet really enjoyed the end product from this recipe. I gave 4 stars because I needed to tweak a couple of things. I doubled the recipe but used 12 apples instead of the 8 called for in the doubling. I used the same amount of water, only 1/4 cup of sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. I coarsely chopped the apples, added all ingredients to a big pot, slapped on a lid and let everything cook for 25 minutes. I stirred once, let it cook another 10 minutes with the lid off to let it boil down some and then used my immersion blender to get it to the right consistency. I've given jars of this stuff to 3 people and they all swear it is the best applesauce they've ever had. For reference, I used Red Rome and Golden Delicious apples I picked 1 week before.