I really liked this recipe. My husband thought it tasted like tomato soup but said it was ok. I have to agree; it was somewhat reminiscent of the Campbell's soup. I used bacon in place of pancetta (couldn't find it) and tomato sauce with garlic and onions. Good for a quick meal.

I'd give this 3.5 if I could. I thought these tasted good but I didn't like the presentation. Leftovers even turned pinkish in color. Definitely would not serve these to guests. I doubt I'll make them again because my husband and 3-year old weren't even that impressed with the flavor.

I'm torn on whether to give this 3 or 4 stars. 4 stars to me is "very good" while 5 stars should be saved for those dishes that are simply superb. I'm giving it a 3, sorry. My husband really liked it but I thought it was just ok and that it was missing something. I did make it stovetop as opposed to in the microwave. I think nut encrusted chicken browned in a pan and use the mandarin orange sauce for a topping would have resulted in a much tastier dish.

This was delicious and the whole family loved it! I did add a little flour (about 1 heaping tbsp.) to the nut mix, just to ensure sticking. I doubled the sauce mix and will probably triple it next time. I didn't use the lettuce leaves (assumed it was more for garnish) but will use a nice spring mix or romaine leaves next time. I'm sure this would make a great salad.

This deserves five stars because it's very good but it also gets points from me for being quick to make. I don't know why you'd have to dice the butter, however.

This was very good. I didn't have crackers so I used ground oatmeal. I used half whole milk and half skim for a richer gravy. I added some Kitchen Bouquet (aka browning sauce) which I felt gave the gravy a more appetizing color and also added to its flavor. The next time made this I used fresh sauteed mushrooms which I felt was definitely better than the jarred/canned variety. Even my 15-month old self-proclaimed vegetarian loved this! We'll be making this over and over.

I had to give this recipe 3 stars because I felt it was just average. We liked it but wouldn't rush to make it again. I substituted peas for the bell peppers just due to family preference. The sauce is, however, very versatile and you could use broccoli or pea pods too. I also added garlic salt as others suggested and still felt it could use something else. It definitely has potential and I will try it again and tweak the sauce a little.

These were good but next time I'd try a different recipe. I think the sweetened condensed milk diluted the cheesecake flavor I love so much.

I was skeptical considering how little ingredients the actual meatloaf contained. But it was excellent as written. It reminded everyone who ate it of really good cocktail meatballs in the form of a loaf. I would definitely make this again. It's much easier and much quicker to prepare than my usual meatloaf, which my husband said couldn't be beat. Well actually, it can't, but the speediness of this recipe makes it worth it.

This was very good, tangy; and I don't even care much for mustard. But we like G's Flank steak marinade better - not that this is a contest.

I don't understand all the 5-star ratings. While it was ok tasting, it was nothing I'd rush to make again soon. I'd suggest turning this often to prevent burning and making sure it is very tightly closed. If I did make this again I'd add some cheddar cheese.

I didn't think my husband, a meat and potatoes guy, would like this salad at all but he loved it and so did I. Quick, easy, nice to look at and wonderful to eat. I served the pasta cold over the salad and I poured the dressing over individual salads so we could enjoy the leftovers without soggy greens. Shredded parmesan would be a good addition. Can't wait to eat the leftovers tonight! Made this again onloy this time with chicken. Just as good. I marinated chicken breasts in some of the Ceasar Vinagrette salad dressing and then grilled.

This was excellent; much better than we thought it would be. Even my picky 3-year old gobbled it down. I substituted Cr. of Potato for Cr. of Mushroom and added fresh green beans (slightly cooked) and a little soy sauce. I put the cheese under the tater tots so the tots would be crispy. Quick and easy too. What more can you ask for when you have a busy family life.

This was good. I too added a can of cream of mushroom soup which I felt was a necessary addition. I substituted the egg mixture for a toasted bread crumb topping (2 tbsp. melted butter & 1/2 c. bread crumbs). The second time I made this I subsituted sharp cheddar which I preferred over the swiss.

This was very good. Don't make the mistake I did and not read the instructions. I threw all the parsley in the sauce and had to pick it out because it was too potent. I used the amount of salt the recipe calls for because the crushed tomatoes I used were salt-free. While the remaining tomato products had salt, I didn't think it was too salty at all. Everybody raved about it.

This was very good but I will try it with tenderloin next simply because it's a more tender cut.

This was very good albeit very rich. Next time I will cut the sundried tomatoes to ½ cup and substitute mushrooms for the bacon, just due to personal preferance. I didn't put in as much green onions as it called for and I left out the red onion altogether - just didn't feel it was necessary. I also put in more Asiago than what was called for - probably doubled it. Because it's below zero outside, I used a cut up rotisserie chicken instead of grilled chicken and it was fabulous. This is reminiscent of my favorite at the Olive Garden Restaurant, the portobella mushroom ravioli. Next time I substituted some of the cream for milk and I like this better; not so heavy.

This was a great way to make ham and perfect for a cool, fall evening. I also cooked the ham first, removed it from the pan and then cooked the apples. I also added chopped pecans. Everyone, even my picky 2 year-old loved this. It gets five stars not only because it tastes great but it's so quick and easy too. I used a full 1/2 cup of maple syrup and didn't find it too sweet. NOTE: From what I've read, Grade B maple syrup is actually higher quality than Grade A. I always buy Grade B now as I find it a little less sweet and syrupy.

Even after reading the rave reviews I was sceptical, but this was really, really good. Even my picky 2 year-old loved it. I did however, use a 20 oz. frozen pkg. of Amy's Organic Mac n Cheese (to make it less junkfood-like), a whole lb. of ground chuck (made using the instructions on the pkg. of taco seasoning), and more crushed tortilla chips and cheese than what the recipe called for. I felt this hamburger/noodle ratio was great. I topped it off with mild jalapeno slices which I definitely recommend for a great flavor. Then, top off the finished product with sour cream. Mmmm, mmm, good. Even the leftovers were delicious.

This is very good but it's the sauce that's the star of the show and there is not enough of it for six servings. I will definitely double the sauce next time. You certainly don't have to make these into rolls (mine never turn out good and I lose a lot of cheese). Instead, cook pounded chicken breasts and when the sauce is done, return the chicken to the pan, top it with ham and swiss and put the cover on until melted.