This is delicious! I used refrigerated pizza dough, precooked crumbled bacon, a shredded cheese blend and leftover garlic mashed potatoes. Only thing I didn't use was the sour cream and that's because I don't like it. This would be a great breakfast/brunch dish!

Holy cow, these are great! I scaled it to 10 servings and the only thing I did differently was at the 10 serving level it called for 1/4c + 2t garlic, but I only used a little less than 1/4c roasted garlic. It was just perfect for us because we don't like it overpowering. Otherwise did everything else exactly as stated. It is definitely not something I would make often because of the calorie/fat content, but when I do I know I'll enjoy every bite!

I had high hopes for this but it just did not do it for either myself or my husband. I made the recipe as written but maybe should have modified as other reviewers did. Since there was nothing on the noodles and the sauce didn't seep down in very well they were dry. Also, I don't care for sour cream but thought maybe when added with the cream cheese it would change the flavor a bit but it didn't and my sour cream loving husband didn't like it either. I think if you added butter or some extra sauce to the noodles that would fix the dryness issue, but if I ever made this again I would omit the sour cream mixture entirely, maybe adding ricotta instead if I wanted.

I've never made Mexican rice before but I have to say this came out perfectly, and although it does have good flavor I think it was missing something, just not sure what. I would give it 4 1/2 stars if I could but since I can't I'm rating up and giving it 5 because of the ease of the recipe, that it came out great, and will just add some additional spices next time around. Great recipe!

This was delicious! My hubby thought it was a little on the strong side, but he's not a huge garlic fan so it didn't surprise me. I only had 1 bulb of garlic so I just 1/3'ed the recipe and it came out great. The only thing extra I added was a sprinkle of Oregano. And I didn't have a loaf of bread so instead I used a good quality sliced sourdough bread. Just a thought for the folks that said that their garlic burned, I wonder if they were roasting cloves, not bulbs? It's pretty hard to burn a whole bulb of garlic. I had mine in for 40 minutes and it was just fine.

Wow, this is fabulous! I didn't have enough potatoes on hand but it was still awesome even with less. Great recipe, thanks!

This was soooo delicious! I followed the recipe exactly except I left out the water since I used an oven bag. My turkey was 14 lbs. and was done in 3 1/2 hours. It browned beautifully in the bag so I didn't even need to baste it, and it was so moist. I boiled the neck and giblets in water with a few carrots on the stove while the turkey was roasting and then used the reduced broth as an addition to the turkey drippings (put thru a gravy separator) to make gravy. This was the best turkey I have ever made. Thanks so much, I am stuffed! :)

This was very good. The only thing I would do differently next time is to lower the heat to medium because my garlic did get brown. I lowered it when I saw it starting to turn color but it was too late. It didn't affect the taste though, just wasn't as appealing to the eye.

Yum yum yum yum yum! This was great. Instead of cooking the chicken I used a store bought roasted chicken and took the skin off. I didn't have enough but it still turned out fine. The only other modifications I did were to cut back to 1T of oil, use Mexican oregano instead of regular, and I only used about 3T of chili pepper because we don't like really spicy food. This amount was perfect for us. The broth tasted just like restaurant Posole...the only difference was the chicken instead of pork but that was just as good or even better!

This was fabulous. I have never made bruschetta before but have had it many times, and I have to say this was the best I have ever had. I made only slight modifications to make it less fattening. I only used about 3T of olive oil, only used about 1 1/2T of the vinegar, and because I was taking this to a party I toasted the bread ahead of time and skipped the cheese on top since it would have been inconvenient to use the oven. I also put it on sliced cucumbers and rounds of jicama that I had cut out with a cookie cutter and that worked well too, especially the jicama. YUM!

I'm not from Texas so don't know true Texas chili, but to me it had more of a stew consistency. It's so good though that I don't care what it's called! The only modifications I made were in the spices because we can't eat really spicy food. I only used 2T chili powder and 1 1/2t cumin. I also only added about 3/4t of salt. After the 90 minutes was up it seemed somewhat soupy and very greasy on top, so I ladled the liquid into a gravy strainer to get most of the grease out, and then added about 2T more flour mixed with some water. It thickened up nicely and was the perfect consistency for us. Very, very good recipe!

This was very good but a little bland. I even used crushed garlic parmesan crostini for the bread crumbs thinking they would lend more flavor but they did not. I will probably make again but add some herbs and spices to make it more flavorful. I also might add more tomato sauce because as the meatloaf cooks some of it slides off into the fat that is rendered.

These were very good. A nice change from primarily chocolate dominated cookies. I only made 1/2 a batch because I didn't have the full amount of ricotta and I still got 36 cookies out of the batch. They came out very light and just slightly sweet, with a nice hint of vanilla. I was going to make two kinds of icing, one with lemon and the other with almond extract, but when I took the bottle of almond out of the cabinet I found it had evaporated so I had to ice them all with lemon. It was very nice, although I think I may use real lemon juice next time instead of the extract because the lemon did not taste as true as it could have been. One last note, I had no problem with my icing completely drying. I did a light coat though so that may have been why.

I prefer to bake food rather than fry, but once in a while you just gotta go for it! These were really yummy and so easy to make. I used panko crumbs in place of the seasoned bread crumbs, so I seasoned them with a little season salt, black pepper, garlic powder and cajun seasoning. I eyeballed the seasonings and realized while eating them that I had added a little too much salt so will cut back next time. I also didn't have egg substitute, so I used 1 whole egg and 1 egg white. I used defrosted breast cutlets that were the perfect shape for this recipe and did not pound them out. I also used more oil to give it that deep fried crust rather than just pan frying. They cooked up beautifully and the panko really gives it a better crunch than plain bread crumbs. They were nice and moist on the inside and I dipped them in two different sauces...a ranch mixed with hot sauce and a honey mustard. I will definitely be making this again!

Made these just now and my dog loves them! I tried them myself just to see what they tasted like, and from a human perspective they were a little too floury and bland, but I'm sure in the canine world it doesn't matter much! I didn't add the salt because the bacon has so much salt in it already, but I did finely chop up 1 piece of bacon and added about 1/2 cup of cheddar cheese, and I also flattened them with the bottom of a glass. And lastly, since after tasting them I thought they were bland, I decided to baste the top of each one with some leftover bacon grease, like icing! Great recipe, and in moderation the ingredients are not bad for your furry friends!

Yummy, yummy! Colorful presentation too. I added extra basil because that is my favorite herb. Fantastic and simple.

I made this last week and it was pretty good! I didn't use as much butter as called for as per other reviews, and the only thing that I did add to it was more pasta. I boiled the macaroni first, and when I put it in the pot of cheese it looked like there was all sauce and no pasta, so I boiled a little more and put it in. Not a good idea. :( It looked very soupy at first but once I added the extra pasta it wasn't nearly as creamy and by the time I baked it it wasn't creamy at all. It was still good, but I wouldn't add the extra again. A nice change to mac and cheese and I will be making it again!

Although I usually make a recipe exactly as it states the first time around and then tweak it in the future if I want, I found myself modifying this from the get-go. Boiling chicken in plain water isn't very flavorful, so I added some chicken boullion granules, pepper, oregano, basil, garlic, and pasta seasoning. I mixed the cheese mixture together, and I didn't add the full amount of cream cheese as per reviews (but I think it would have been ok with all of it), but I added more mozzerella. After I shredded the chicken I mixed it with about 1/3 cup of the pasta sauce. Then I mixed it with the cheese mixture. I also made extra chicken and noodles so I could make 3 layers. Added more cheese on top as well. I love chicken lasagna, but I think I prefer the kind with a white sauce instead of red. Overall though it was pretty good and I would make it again.

This was good although when I made it exactly as stated all I could taste was garlic. I added more lemon and oil but the garlic was still overpowering so I ended up adding some fresh squeezed orange juice to sweeten it up a bit. That seemed to help. I guess it depends on how large your clove of garlic is and mine were fairly large so next time I will use less. I made it at camp as a dish to share and everyone said they liked it so I will be making it again.

I am a complete potato head and this was just delicious! I used 12 potatoes varied in size and 5 cloves of garlic due to previous reviews stating the flavor was too subtle. I also added a little more milk and butter than called for to make it creamier even though I left it somewhat chunky. I couldn't get enough of them, and made a potato pancake with the leftovers in the morning for breakfast. Thanks for such an outstanding recipe!