These really were awesome. I tried different approaches ... I rolled them out really thin, and they were too flaky...when I rolled them thicker they tasted better. Then with just the last two I made thumprint cookes and that was the best of them all ... I'm sorry I didn't try that at first! The dough in this recipe is yummy ... very plain but thats because you're supposed to use powdered sugar. I could see making these using different cut outs and frosting them, too. A really good base for a lot of ideas...

Yum! Just took my last batch out of the oven... these are really good. Didn't use Jif (sorry, Jif) but other than that followed the recipe exactly. SO good... not "too" anything... not too sweet, not too peanut-buttery, not too bland ... JUST PERFECT! My new favorite PB cookie recipe!

We really enjoyed this. I used pork chops out of a large package which I had used half of the night before. The chops, using the recipe from the night before, were dry. This recipe made the chops fall-apart yummy and not at all dry. We doubled the sauce so we would have enough to pour over rice (we ended up having way more than necessary) but, according to others' suggestions, did NOT double the soy sauce. Had a slight Korean BBQ taste. Will definitely make again!

These were good but I wish I had added some herbs ... they were quite plain. I will make them again adding some pepper, parsley, and using butter flavored shortening.

I am rating this 5 stars because it was really good, but I am going to do some things different next time. I used fresh dried bread (instead of stuffing cubes) which resulted in a more "mushy" texture than I like. I like seeing the individual cubes of bread, so next time I'll use Mrs. Cubbison's stuffing (or is it dressing? The big ones...) cubes. The only other thing i'll do is reduce the poultry seasoning by a tsp. It seemed to be the main taste and so a little reduction will help, I think. Also, I chopped the apples a bit small and they totally disappeared. Next time I'll do bigger chunks. Other than that this is a great recipe and I'll definitely try this again!

Like another reviewer I changed the servings to 8 so that I needed only a 8oz package of mushrooms. I diced them as suggested and sauteed them in the sauce pot with the green onions in the butter first to soften them and then added one can of beef broth. Once the broth started to boil I added the amount of Wondra (not regular flour)suggested, a little at a time, continuously stirring. I added just a few dashes of salt and pepper. The sauce turned out DELICIOUS! The ONLY thing I'd do differently next time is to either cut the mushrooms smaller (maybe use the food processor) OR cook them even softer before adding the broth. Nevertheless the taste was great and this was a super-easy sauce which tasted like I had cooked it for hours! YAY.

I'm being kind by giving this recipe 4 stars because I think my proportions were off somehow. I fried with the lite coating of breadcrumbs on top as suggested. Instead of then baking the patties with mushroom soup on top I baked them without the mushroom soup and added a homemade mushroom sauce when they came out of the oven. They were a bit dry and like I said, I think my proportions were off (too much oats?). Because I like the idea i'm going to try to make this again paying better attention to what i'm doing, and I will bake with the mushroom soup (or the sauce) on top. This meal DEFINITELY needed a green counterpoint ... definitely will be serving with a nice salad next time.

This recipe was very good. After reading others' reviews I did 2 cans Mexican flavored stewed tomatoes and 2 cans regular stewed tomatoes ... and I'm sorry I did. I WILL make this again using the 4 cans of REGULAR stewed tomatoes. The only other thing I did different was to add a large can (28 oz?)of tomato sauce instead of the 14 oz. I think the end result was perfect ... not too thick, not too loose. Served with homemade corn bread, chopped onions, shredded cheese and a dollop of sour cream. YUMMY!

My husband made this tonight per my instructions, doing the water/broth change as suggested by many others. I also had him put in a half of a kielbasa which amounted to 7 oz, not 4. There was DEFINITELY not enuf liquid in this "soup" (which was more like a lentil stew) so for sure nexst time I'll add more broth (10-20 oz more) and theres no reason why to not add the rest of the kielbasa. I also will cut the kielbasa in bigger pieces ... the recipe said "chopped" and my husband took it pretty literally and did chop it into pretty little pieces. I loved the spinach flavor (used 2 bunches of fresh). Lastly, even with just the little bit of red pepper flakes it was pretty spicy, so if you have little kids you might want to leave it out altogether. All in all this was pretty good and with some tweaking the recipe could be great.

When I made these I mistakenly added the sauce INTO the stuffing mixture, so I then opened another jar for putting on top. I'm also not a big fan of pork sausage, so I mixed 1/2 sausage and 1/2 turkey. I don't think these changes were big ones, and I was satisfied but not crazy about the results. I served the leftovers tonight, still had one left after we ate. I'll probably look for another stuffed zucchini recipe.

These were really good. I added 2 cloves of garlic as was suggested, for a total of 4 cloves, and I used almost all of a 16 oz bag of spinich. I also put two splashes of worchestershire as per another reviewers suggestion (but didn't taste it) and added salt and pepper. The taste of these were really good, however they were a bit dry. I am definitely going to make them again, with an aim toward them being not so dry. Lastly, I served with buns and ketchup and onions like a burger ... the first one I ate I ate on the bun, and then I ate a second bunless... bunless is DEFINITELY the way to go... the subtle tastes of the spinich and feta were lost amidst the ketchup/bun/onions, therefore, the next time I will try with tzatziki sauce as recommended. I think the labeling of these as "burgers" does them injustice! I gave 4 stars, hopefully next time I'll be able to edit and give 5!

I am obviously in the minority, but I wasn't crazy about this dish at all! The chicken pan started to dry out and at first I added more olive oil ... that too ran out and since I didn't want to keep adding oil, I added chicken broth which definitely helped. I just didn't like the blend of flavors. Strangely, my 9 year old daughter said she "loved it!" Sorry.

This was good! I have never had tuna casserole before but this sounded good so I thought I'd try it. Luckily I had just picked up weird sized 16 oz cans of Cr. of Mush, so I used two of those and at least a can of milk, a little at a time to get a creamy texture. Then I made the following changes: Tripled the onion, added a handfuls more of cheese, some more peas. Other than that I followed the recipe and the results were really good!

Boy oh boy, this was good! I used "Texas Toast" style bread (white bread, very thick slices)and to be honest, I didn't measure the cream cheese ... just smeared it on each side of the bread. The I added ham and pineapple, buttered the bread and grilled it like grilled cheese. OMG! SO SO good. A GREAT way to use up ham. Very filling, too!

Wow! I'm so glad I tried this recipe! I never would have if it weren't for all the rave reviews. I followed the recipe exactly (except I did brush on a small bit.. really just a medium-sized pat .... of melted butter on the top instead of "pour" on melted margarine) and it was SO good! We ate a third of the pan a few minutes out of the oven, and it was great, and then had some the next morning after it had sit in the refrigerator and it was even better! The finished product reminds me of a cheese danish. It definitely was NOT too sweet (oh yeah, I didn't use all of the 1/4 sugar/cinnamon mixture, but I did use most of it). TRY THIS! YOU WON'T BE SORRY!

I had this dish at a pot luck and I fell in love immediately. I made it at home ... the only thing i'd do differently is to change the pasta .... it was too hard to mix the angel hair and it all seemed to clump up. I WILL be making this again but will use a different type of pasta ... probably mini-pene. Other than that, it was delish and easy!

Well, i'm obviously in the minority here ... I was NOT impressed with this meal .. probably because I'm not the biggest bean lover. My husband said "well, not EVERYTHING you make can be good." Hmmph. There were no instructions as to how to cut the escarole and so I left the leaves whole ... big mistake! If you're going to make this I would suggest cutting the leaves up in slightly bigger than bite-sized pieces. I also felt the bean to escarole ratio was wrong .. too many beans! I used two large heads of escarole ... maybe if I had chopped the leaves it would have seemed like there was more escarole because the escarole DID seem to lump up in the middle of the pan. DEFINITELY use more garlic. I used 3 cloves AND garlic powder and it could have used more. Also, at the suggestion of relatives who *love* this meal I served it over penne pasta. Apparantly this is the rage in Italian restaurants on the East coast. I don't know, living on the West coast myself (and since I LOVE Italian food I doubt that even if I did live on the East coast I would order beans over yummy cheesy saucy pasta at a restaurant!). All in all, I won't be making this recipe again.

This was delicious. I served it with Peanut Butter Noodles on this website which was a bit of a mistake because both recipes have VERY strong/rich flavors... nevertheless, these chops were superb and I will definitely make them again..... maybe with some plain white rice (for the sauce) and a salad with a miso dressing for an Asian flair. Oh, the sauce went from thin to a bit over-thick quickly, so watch out for that .. .espec if you are wanting something to pour over rice. Maybe, if making rice, I'll double the sauce so there's enough to pour over the rice. The sauce was really yummy and reminded me SO MUCH of the food I get at my yummy local Thai restaurant. EDIT: Made this again, (no red peppers for us!) tripled the sauce and made rice. Tripling gave me a bit too much sauce, doubling would probably be perfect. Poured the sauce over the rice with the onions/cilantro/peanuts. Still a delicious recipe.

Wow, this was great!!! I followed the directions exactly except what I thought was "chili paste" in my fridge was actually "Red Hunan Chili Sauce." I used 2 tsps of the Chili Sauce and it was GREAT! The perfect amount of Thai spiciness ... next time, however, I'll add the sauce AFTER taking a bit out for my 9 yr old daughter as it was too spicy for her. I used Udon noodles which were great. All in all a DELICIOUS dish and one that we'll make again and again.

These were quite pretty, however I must admit I was disappointed. They were dry and kind of tasteless. I have subsequently looked further on Allrecipes and seen similar recipes with more butter and spices ... and I would suggest you look elsewhere too. A good concept but just not a great recipe.