This was very good. Due to the high cost of maple syrup, I substituted about half with honey. I also added a little cornstarch/water to thicken it.

Sorry, but we didn't care for this much, surprisingly.

A very good recipe for crispy oven baked fish. I substituted Old Bay seasoning for the Italian and added a couple dashes of garlic salt. I took another reviewer's suggestion and cooked it at 375 for 30 minutes. It came out perfect.

This was good but I was hoping the granny smith would give it a little more pop. The fruity taste was rather subtle. I may add some craisons next time. Otherwise, a very good sandwich.

Sorry but this didn't do it for me. It tasted too much like Miracle whip which I find awful. If you like a creamier, more mellow tasting tartar sauce, go elsewhere.

This was very good. It had a mild flavor which was fine with me. I'm just glad I found a good casserole recipe that doesn't call for any canned condensed soups! I did add about 1/3 cup mayo, as suggested by another reviewer, and decreased the milk a little. I also added some chopped bacon, shredded cheddar, and chicken bouillon to the sauce mix. I par-steamed fresh broccoli and I'm glad I did. The addition of slivered almonds on top was wonderful. If anything, I would add a few shakes of garlic salt next time to the sauce.

This was absolutely delicious and easy! I used the Rondele brand. I never really cared for it much as a spread but it's GREAT as a filler for chicken.

I have to agree, combine the taste of this chili with its ease, it deserves 5 stars. IMO, some of the simplest recipes are also the best. The only thing I did differently was that I used two 24 oz. cans of stewed tomatoes instead of four 15 oz. cans. Topped the bowls with shredded cheddar, sour cream and crushed tortilla chips...mmmmm. I will also freeze some for chili cheese dip later on and for taco salads.

My husband and I really enjoyed this. I did, however, simmer the beef for a few hours to make it more tender and added a few shakes of herbs de provence. I also decided to add some steamed, chopped potatoes and carrots at the end which I'm glad I did. I made up some more gravy to add to the mixture as well. With these changes, it becomes a five star recipe, IMO.

Not sure what it is but these are exceptionally delicious. Definitely one of my favorites.

This is soooo good....so addicting. I didn't layer it...just threw it all together and nobody seemed turned off by the color. It was gone before I knew it. However, I think it tastes much better with tortilla chips than with the crackers.

I was looking for a recipe that didn't use cream soups and this is the recipe I've been looking for! However, I substituted sirloin and fresh mushrooms. I think I'll leave out the mustard too next time. Just a personal preferance.

I'd rate this a 3.5 as written but it easily turns into a 5 with the addition of brown sugar, about 2 tbsp., maybe a tad more. Of course, this is a matter of personal taste but I love a sweeter sauce.

This is an excellent alternative to the packaged seasoning variety. I was looking for a homemade and authentic tasting taco meat but without the artificial taco seasoning packets you find at the grocery store. I did puree the tomatoes and didn't add as much cumin, just due to personal tastes, and I forgot to add the cornmeal. Delicous and my kids loved it too.

This was very good. I'd give it 4.5 stars (I rate 5 stars for exceptional dishes only). I took another reviewer's suggestion and used half & half and it was plenty rich. I would definitely cut the amount of pasta in half. I had absolutely no problem using a whole buillion cube and I doubled the Asiago cheese.

Delicious! We all loved these including my two and five-year old. Used apricot preserves instead of pineapple preserves. Added a little shredded cheddar too.

I thought I followed this to the tee but I just didn't care for it. I've had much better in restaurants. I did, however, try thickening the sauce with a little cornstarch and water, but in the end, I just didn't care for sauce's flavor. Perhaps a cheap Marsala was the culprit.

This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family. EDIT: I've made this numerous times. Along with I said above, I use regular sliced white mushrooms and I simmer the mushrooms with vidalia onion (in place of shallots) in chicken stock - equal to the amount of water listed in the recipe. when the mushroom are cooked through, I add the other ingredients according to the recipe. Much easier and very tasty. 1/2 lemon is not enough and a whole lemon is too much so I'm somewhere in the middle with how much I add.

I really liked this. My husband thought it was good, but was not as impressed as he thought he would be.

I thought this was pretty good. My husband and 4-year old were a little less thrilled but didn't dislike it. I cubed the pork and substituted about 1/8 cup of maple syrup for the golden and thought it was plenty sweet.