I used 8 small/medium sized sweet potatoes, which I think came out to about 4-5 cups after mashing. I still used the same recommended amounts of sugar, etc... and this dish was still quite sweet. I added extra pecans for the topping, and also added extra pumpkin pie spices. Even though I would have preferred it to be a little less sweet... and due to my spice additions, it tasted more like pecan pumpkin pie than sweet potatoes... it was the hit of my pal's Friendsgiving Potluck party.

Meh, not bad. I would never mistake it for fried chicken, though. I mixed the spices and some extra ones into the sour cream, and used rosemary flavored potato chips instead of cornflakes. The flavor was good, but as usual with baked chicken pieces (I used only drums with the skin removed) all the flavor was on the outside - leaving most of the inside meat kinda blah. I also ran into the problem with blood from the bones looking kinda black and unappetizing... but there was a trick somewhere in the comments to remedy that. I might try this recipe again with breast tenders, since the pieces would be small (more outside flavor) and the sour cream really keeps the meat nice and moist...

Delicious fudgy yummy. I wanted something baked and chocolate that didn't need milk in the recipe. They also took more like 35-40 minutes in the oven, not 25. Only change I made was using two pieces of baking chocolate, 'cuz I only had two, and used cocoa powder and applesauce to make up the other two pieces. Had to eat these with plain water, but they were so good it didn't matter.

Good base recipe. I've been using the yellow cake directions and adding extra ingredients like blueberries or oranges (current faves) and spices to switch 'em up. The fruit flesh adds dietary fiber, and also reduces the amount of fats needed to moisten the cake. I like butter best, and replace the shortening in this recipe with it. TIP: easy way to "cut in" butter without the expensive butter cutter tool... use a frozen stick and grate it on a cheese shredder.

Serviceable, ordinary cake by directions, only AWESOME with addition of spices... which is why three stars. It's a basic yellow cake recipe (compare it to Cake Mixes from Scratch on here, it's close!) with natural orange flavor and a glaze. Biggest deviation I made was NO GLAZE. It's just extra sticky sugar calories, and I just wanted a nice "snacky" orange cake. Minor(?) changes I made was substituting the 1/2c orange juice with four whole (peeled, separated and mashed) clementine oranges, and bumped up the amount of zest (I used the zest from all four clementines). All that fruit pulp (hooray for dietary fiber!) meant that I could use less oil... yay... lower fat too! Only a splash instead of a 1/2 cup. ESSENTIAL awesome-ness changes... add SPICES! I added cinnamon, nutmeg, clove and Cardamom, which a lot of folks may not have in their cabinet. (I bought my first jar a few weeks ago - it's expensive, but delicious in any fruit flavored bakery item, and pork, of all things!) Pumpkin Pie Spice mix or Allspice would also work. Boy, did this cake turn out well! The BF and I ate half the bundt as evening (dessert) snack. If we hadn't restrained ourselves - we would have eaten the whole thing!

Very good recipe. I did not have "stir fry sauce" either, but there is a recipe here called Asian Stir Fry Sauce, which is made of some ingredients already used in this recipe, plus a few more that folks would likely have in the pantry. When adding "flavor ingredients", I'm not much of a stickler for measuring, and add according to taste - so for the folks who say this recipe is bland... quit measuring and just add some more of the flavor ingredients! The lime, ginger and garlic are the good ones to beef up in this one. I slow cooked my boneless pork chops in a covered pan on the stove in the marinade, and served them with soba noodles and Asian mixed baby veggies. They were moist and delicious.

I did make some changes, a few suggested by other reviewers, and basing my rating on them, so I apologize to the "rating purists"... but I think this recipe would be pretty good even without the changes. Ingredient changes: 1 can chicken broth and 2 beef boullion cubes instead of water, 1 can sliced potatoes plus the water for the cubed fresh potato, and the biggest change was using the Herbed Dumplings recipe found on this site instead of the biscuit mix. I also cooked the meat with the onions and garlic, and added some worstershire sauce and red wine.

Perfectly awesome! I made these to go in the Beef Stew with Dumplings recipe on this site, and it was SO GOOD! To be fair, I never actually measure spices when adding them to recipes, I just shake 'em in, 'cuz I know how much I usually like. Biggest thing to remember when cooking the dumplings in a soup or stew... do NOT uncover the pot for at least 12 minutes after adding the dumplings - or they'll be gooey and gross.

Prepared this as Thanksgiving for Two. I also made extra stuffing since I had wheat allergen Vegans coming to visit (used olive oil instead of butter). I'd never roasted any kind of whole bird before trying this recipe. Roasted them breast side down in one of those plastic oven bags, and they came out VERY moist! Maybe a little too moist though, next time (if there is one... Cornish Hens are kinda expensive) I'll take them out of the bag toward the end to crisp up the skin - which was actually soggy, gross, and thrown away... but that was my fault, for not following the directions. Aside from my skin mistake, the flavors and meat were hit the spot delicious.

Don't hate me 'cuz "technically" I changed the recipe! I REALLY wanted to give it FIVE! I made the Enchilada Sauce (another recipe on this site - it's a mole type of sauce with chocolate in it and no tomatoes), used three fresh green chilis and half an orange bell pepper in place of the canned chilis, and only had flour tortillas on hand. Oh my GOODNESS this was SO DELICIOUS! My BF came home from work the next day and heated up the leftovers for himself straightaway! The only meal he ever does that for is my lasagna...

Just like the premixed packets from Old El Paso, and it's all stuff in my spice cabinet anyway. Thanks for saving me the trouble of remembering to keep the .79 cent packets on hand.

Only four stars because I never actually measure spices into sauce, I just add & taste and repeat until I like it. The only ingredient change I made was using a heaping tablespoon of unsweetened cocoa powder 'cuz I didn't have any baking chocolate. Used this with the Cottage Cheese Chicken Enchiladas found on this site, and that meal gets five stars definitely because of this sauce! ?Como hacen usted dice DELICIOSO?! The dinner was surely a winner! The BF came home from work the next day and heated up the leftovers for himself immediately. The only other meal he does that for is lasagna...

Easy, beautiful and delicious! I had a couple plums sitting in my fruit bowl that didn't look so fresh anymore, so I wanted to cook 'em somehow. I didn't know what the heck a clafouti was - but it's custardy fruity pudding. I liked the eggy part a lot, and next time I'm going to have some more of it. I'd scaled down the recipe to two servings, which used less than one egg, so I used one medium-small egg. I'm also going to try more fruits!

It definitely is a sweet main dish, so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes, no mace, cranberries, or apple juice... so I used cardamom, dried dates and apple cider. For a prettier presentation, slice the squash into french fry shapes, and leave the apples in wedge shapes. All the cubing is ugly and a lot more work...

Mmmm... so good! Went the quickie route and substituted 3 cans sliced potatoes, a can of cream o'mushie soup and 5 boullion cubes with five cups water. (Instead of fresh potatoes, mushrooms, broth and cream) Still delicious and it only took about 45 minutes from start to finish. Amazing deliciousness...TRY IT!

TOO MUCH FILLING! Word of warning, folks... 16oz of soft cheese is two-thirds of an entire 9-inch cheesecake! This is a neat idea to use ready-bake crescent rolls though. It doesn't matter what kind of cheese you use - regular cream, ricotta, cottage, marscarpone or any combo thereof. (Heck, cheddar and ham would be good!) I halved it using 4oz of cottage & 4oz cream cheeses, and there was still way too much filling for it to be a "danish". It was even more so when I added some raspberry jam. Tasty, but too much! A good quickie if you're really craving some freshly baked goods or need something to bring to a potluck or bake sale. Next time I'm only going to make a quarter the filling, then top and fold each rectangle of crecent roll individually.

Delicious! I made this to use on the easy pizza crust recipe on this site. There's nothing like the smell of handfuls of fresh basil! The only thing that could have made this recipe easier for me is if I had a decent sized food processor instead of a mini thing.

Pretty tasty and easy too! I put some italian seasoning in it, and topped it with the Pesto Sauce recipe on this site, baby bella mushrooms, pepperoni, some leftover Newman's Vodka sauce, and plenty of mozzerella. Next time I'm going to brush the crust with melted butter before topping it, this bread-y crust was a little too flour-y. Usually, I'd rather order pizza, but I thought making it myself could be a good way to use up leftovers from other meals. Taco or BBQ chicken pizza anyone? If you're not fortunate enough to live in in an area of the country that has decent take out - you'll be a million times happier eating this pizza than lousy greasy chain delivery.

Yum! Made a few alterations for convenience, like using ready-minced garlic, dried parsley, fresh baby bella mushrooms, fresh chopped onion, fresh bell peppers instead of asparasgus, and cream cheese instead of marscarpone. Also added a little parmesan. A winner!

I added some thyme and extra wine to the sauce, used about a 1/3 cup bottled lemon juice, two boullion cubes with water instead of regular broth, flour instead of cornstarch and ignored the backward dredging 'cuz I thought it was a typo. It came out awesome and I don't think the baking after frying is really neccesary. Served it with asparagus and wild rice. YUM, keeper!