Oh man! Oh man! Oh man! I made this for a friend for her birthday without ever making it before hoping from the reviews that it would be wonderful. There was no reason to be nervous! What an amazing cheesecake!!! I wrapped it the sides and underneath the pan with foil and baked it in a waterbath then let it cool in the oven for an hour followed by an hour on the counter. Then I let it chill in the fridge overnight. I have all kinds of requests for individual size cheesecakes now. Thanks for a wonderful recipe that could be served in a restaurant!

I've been making this cake for almost 10 years, and there are rarely leftovers. I hadn't made it in quite a while but decided to make it for this weekend. However, I knew I was forgetting one ingredient so I looked on allrecipes. You can find anything here! Anyway, I've never mixed or warmed the condensed milk and caramel. When the cake is still warm I poke holes using the handle of a wooden spoon and I pour the milk over top. After the milk soaks in I pour a whole jar of Mrs. Richardson's butterscotch caramel topping over top. I then put it in the fridge overnight and top it with the cool whip and toffee bits (found in the baking aisle by the chocolate chips) just before serving. I also toss a few mini chocolate chips on top if I have them. Amazing cake!

This is just an amazing recipe! I tweaked it a bit because I wanted it ready when we got home from church, so here's what I did. I left out the MSG because I don't have it, and I didn't use any meat tenderizer either. I didn't have tarragon vinegar so I used rice vinegar and dried tarragon. I also used dried parsley rather than fresh. I marinated the meat over night, but decided in the morning to cut it into large cubes. I browned the meat on the stove to give it a headstart cooking and then put it in the crockpot with any juice that had accumulated in the pan. To the crockpot I added a large onion cut into large pieces, baby carrots and green beans (I gave frozen beans a head start on the stove just enough to thaw them). I turned the crockpot on high (time was about 4 hours) and went to church and came home to an amazing scent. I baked crescent rolls to go with it too. My husband and kids raved about the meal. We set knives out for the meat, but not one of us used it because the meat just fell apart. I have barely enough for hubby's lunch tomorrow. Next time I think I'll cube the meat and then marinate overnight to give even more flavor. Thanks for a great recipe!

We had 10 adults and all their children over last night for dinner, and I wanted to do something different with the chicken on the grill. I found this recipe and with so many great reviews I figured I wouldn't be dissapointed. I wasn't!!! This is truly amazing! Everyone was raving about how good the chicken was! I followed the ingredients exactly, and I marinated it for about 3 hours. I even used foil on the grill, but I don't think I will next time. It seemed to slow the cooking time way down compared to how long it usually takes on my grill. Thanks for a wonderful recipe! We had potato salad, baked beans, fresh veggies and pasta salad with it, and it went great with everything.

My friend made a potato salad that my family loved, but she doesn't follow a recipe so I only had the ingredients she used. I gave this 5 stars because this recipe was the closest I could find and I followed it somewhat for measurements. I cubed the potatoes before boiling them, and I used vidalia onion instead of green onion. I only used mayo since I didn't have sour cream, and I eliminated the parsley and celery seed and used dill since that was what my friend used. I also added some Hormel real bacon bits. My 7 and 8-year olds can't seem to get enough of this when I make it, and my husband who "doesn't like bleu cheese" raves about it.

I gave this 5 stars because my family loved it when I made it last night (I did make a few changes though mostly because I already had an idea for a soup I wanted to make and I was just looking for something similar to see what seasonings were used). Things I did different were that I added an 11.5 oz can of V8 juice, eliminated the potatoes and cabbage and added 3 stalks of celery, a diced up zucchini and about a cup of fresh green beans. I also added a can of cannellini beans and a can of mushrooms. I didn't use the whole peppercorns but used fresh ground black pepper, used dried parsley rather than fresh, and didn't use marjoram or celery seed since I didn't have them. I also added garlic powder and basil. To the meatballs I added Italian seasoning because I was concerned they wouldn't have enough flavor compared to the rest of the soup. This is a very good soup, and you can use whatever veggies you like or have on hand, and I think it would probably turn out good with anything you add. I loved the fact that you cook the meatballs right in the soup making for a one-pot dinner. However, I had a lot of grease, so I think next time I'll make the soup a day ahead of time and then remove the harden grease before reheating the next day. I just had it for lunch, and it's even better the next day!

I just finished making a batch of these cookies. YUMMMMY! My three-year-old son "helped" by pouring in the ingredients. I read through the reviews already listed and adapted some of the ideas given. I used 1 1/2 cups milk chocolate chips and 1/2 white chocolate chips, and I also added a small amount of baking powder. Just like most people said, they had a slight crunch on the outside and soft and chewy on the inside. I've never been able to find a recipe that I liked -- my husband and I both like them soft rather than crisp. This is the only recipe I will use for chocolate chip cookies! Thanks so much for sharing it!