These are great and easy. A lot better than the ones from a box. I will continue to make them for sure. They were light and fluffy with a good taste.

This is a hard recipe to rate. It has great potential, but as is lacks something. To correct the sauce issue I added about 1/2 cup of chicken stock. There was plenty of sauce. The recipe didn't have much taste though. Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor. I think I may try this again replacing the stock with wine. I did use fresh roma tomatoes too and the lack of flavor may have been because it is still early in the season for tomatoes. Because I am struggling to find heathy recipes I will try this one again. It deserves the chance since it is a good base.

The flavor on this pie was not that impressive. However, if you are looking for a great recipe young chefs can make this is a great one as it requires no heat. We covered ours with chocolate syrup when served.

Simple easy recipe. The flavor is nothing out of the ordinary, but it gets an extra star because the small size is great for little ones as well as fun and easy. I didn't really make any changes to the recipe other than to use wheat bread rather than white.

I think part of the problem is I am just not a sugar cookie fan. These were fun to make with my daughter though and as sugar cookies go they are good. Not worth the 1 1/2 cups of butter though.

For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate.

This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for aobut 15 minutes before flouring. I used the whole can of broth. I though the amount of sauce was perfect. If you are looking for a simple dinner that will impress anyone this is it.

The flavor of this dish is good, I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes while I served and got everyone to the table it was over cooked. I would recommend you undercook the dish slightly and let it sit.

My two year old loves grits this way. They are the best. You can adjust the seasoning to taste and I recommend you try different types of cheese for variety.

My husband loved this recipe. I however did not use the dressing called for because the reviews were so mixed. I instead used another honey mustard dressing recipe from this site. I would recommend you crush the chips very finely or they do not stick well. I put mine in a plastic bag and ran over them with a rolling pin. I also let them sit in the freezer for about an hour. I have made with ruffles, pringles and bread crumbs. Ruffles work the best.

I am not a fan of Honey Mustard dressing, but I even liked this recipe. It is perfect for dipping chicken fingers. I did decrease the mayo a little because I do not care for dressings with a strong mayo taste.

The only complaint we had about these cookies is they didn't make enough. They are everything the recipe promised if you do not over cook them. I make the mistake of cooking a little too long and so the edges of mine were crispy. I promise this in no way stopped anyone from eating them.

This is a good basic French Toast recipe. The nutmeg taste is strong, so if you don't like nutmeg I would suggest you try something else. I followed the directions exactly and my french toast turned out perfectly.

Good marinade. Tastes similar to Hawaiian style teriyaki if you have ever had that. I actually think it would be better on chicken than pork chops though and I think I am going to try that next time.

This is one of the best pizzas I have ever made. It came out crispy and chewy. The sauce has a nice flavor, and the instructions are very easy to follow. For someone just learning to make pizza this is a great recipe.

This was one of the best pot roasts I have ever eaten. The salt content is perfect, it is juicy, flavorful, and tender. I added some cornstarch to thicken the remaining juices for gravy and it was a perfect dinner. There is nothing better than a fix it and forget it dinner and this qualifies. Only change I would make is next time I will add some carrots and potatoes in the morning before going to work.

I am not sure why this is called fire meat. I put in about a tablespoon of pepper and it was hot. I can't image there is much kick with only a teaspoon. I put the sauce in with the meat originally, but all it really did was boil so I poured it off. The meat has a strong sesame flavor, but that was really all I could taste. I probably won't make again.

I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard.

I was surprised how good these chicken breats were. I didn't have any celery salt, but I think that is okay as they were already a little salty. If I make again I will try crushing the stuffing mix first as it was difficult for some of the larger pieces to stick to the chicken. I also only cooked my chicken breast for 30 minutes and they were done perfectly. Fifty minutes seems like a very long time to cook boneless chicken breasts.

These potatoes are tasty, but I am not sure they are good enough to justify the fat content. For that reason alone I will most likely not make them again. I think you can have potatoes just as rich and creamy without the added fat from the condensed milk. I will try making these again using regular milk rather than the condensed.