I changed things up a bit for my family's tastes and what we had on hand. I sauted about a tsp of minced garlic in oil for about a minute, then I added 2 cans of chicken broth and a little over a cup of meatless spaghetti sauce. I also added some dried basil, pepper, and a couple shakes of dehydrated onion flakes. I let it simmer for a few minutes, then I added 1 can of drained garbanzo beans and ½ can of drained black beans. I pureed the rest of the can of black beans with some of the soup and then stirred it into the soup (it helped to thicken and improve the texture and colour of the soup). I let that simmer for another ten minutes, then I added a couple cups of a frozen pasta-veggie blend (mini bow ties, peas, carrots, corn). Ten minutes later, dinner was done and made extra-tasty with some parmesan. It was very similar to minestrone and quite delicious. Thanks for sharing, Cindy!

My husband is very appreciative of this recipe. He is from Georgia and loves his sweet tea. I, on the other hand, put almost no sugar in my iced tea... So he asked me to make this for him. I did a half-batch as I don't have a huge pitcher, and I used 3/4 cup sugar instead of a cup. At first he said it wasn't sweet enough, but after it sat in the fridge for an hour or two, he said it was much better. I tried it... and almost went into sugar-shock. And I love my sweets! Well, he can enjoy it, and I'll enjoy my hot tea. :) Thanks for sharing, LoveCats2001!

Great! I wanted to do something stew-like for my family, and this was a good choice. I took liberties with the veggies (I used some frozen peas and broccoli, and I used diced fresh carrots) and I used a pound of chicken that I cooked on the stovetop in a little oil and then cubed. I forgot the Parmesan cheese and I omitted the parsley. It was really tasty! I added a little chicken bouillon to the sauce as it needed salt, and to save on dishes I prepared and baked it in a large oven-safe pot. Even better the next day! Thanks for sharing, Marilyn!

Very good. I usually use a different recipe, and I usually use lard. While lard makes for a lighter, flakier pastry, the flavour of lard is usually kind of gamy. I might do a half-lard, half-shortening blend next time, but it was a very good crust for our pumpkin pie. Thanks for sharing, Jan!

Amazing. My first attempt at from-scratch stuffing and I will never go back to the boxed stuff. I used a loaf of homemade wheat bread that I had in the freezer (it was 1½ pounds) and followed the rest of the recipe, and I added around 1/3 cup chopped walnuts. I baked it in a 9x13 pan and it fit perfectly. My stuffing came out a little crispy on top, but that's my fault. I meant to add a little broth as it was cooking. It was so excellent! Thanks for sharing, Carlota!

Beautiful and wonderfully peanut buttery. I followed the directions exactly and was thrilled with the results. Thanks for sharing, Nickie75!

I followed the recipe (although my turkey breast was around 8 pounds) with the addition of maybe 1/4 cup chicken broth in the bottom of the slow cooker. I cooked it on high for around three hours and then on low for around four hours. The gravy that the broth and juices made was lovely, but the turkey had a funky flavour to it. I'm not sure if the slow cooker sort of intensified the turkey taste (in the same way that we don't like the flavour of ground turkey) or what, but it was off-putting... It may have been our turkey, though it's a well-known brand I've purchased before without problem. I don't think I'll do it again with turkey, but definitely with a chicken! Thanks for sharing, Ms. Sally!

Very good! I added a little olive oil as recommended and I skipped the glaze. I made a quick garlic spread out of pre-minced garlic and Country Crock and I used this for garlic toast on one loaf. Very good! Thanks for sharing, Janet!

I'm sure people who enjoy pumpkin soup would love this, but we had never had it. I made it because my daughter heard about pumpkin soup at school and decided we needed to give it a try. It was weird and not great... I tried saving the huge pot of soup by adding brown sugar and additional spices as recommended; unfortunately, while they improved the soup, it was still unappetizing. But I don't regret trying! Now I know that we'll keep pumpkin in our pies and cookies. :) Thanks for sharing, Emmi!

I've made these twice in the past month. The first time, I crushed a box of gingersnaps and added some melted butter to make the crust. The second time, I followed the directions and used a pound cake mix. I much prefer it with the gingersnap crust. The pound cake became a rock in the pan; a tasty rock, yes, but still a rock. The gingersnap crust gave it that little something extra to make it extraordinary. Three stars with the pound cake, five stars with the cookies. Thanks for sharing, Angie!

Simply wonderful. I did a 2/3 batch (4 cups apple juice, 1 cinnamon stick, three shakes of nutmeg, 2 TBS honey, 1½ TBS lemon juice, 1½ cups pineapple juice) and I added 5 allspice berries and 4 whole cloves to the pot. Instead of studding and baking the orange, I sliced a fresh orange and put two slices in the pot. Very good, nice for a cold day! Thanks for sharing, Michele!

Simply amazing. I did about a half-batch of the sauce and I used six slices of half-inch-thick ham. I scored both sides as directed and just let the ham simmer in the sauce for five minutes per side in a pan on the stove. Excellent. The sauce tasted pretty nasty before adding the ham, but it was great after cooking on the ham and spooned onto stir-fry veggies. My daughter couldn't get enough! Thanks for sharing, Doreen!

Yummy! I was out of amaretto, but I mixed about 3/4 cup of milk and 2 TBS Hershey's syrup. I heated it in the microwave for about a minute and then added about 1/3 cup of my Original Irish Cream (from this website). Very decadent! Next time (probably tomorrow after trick-or-treating), I'll try adding some praline liqueur that I have. Thanks for sharing a yummy and boozy treat, Galatea!

Really good. I used bacon grease instead of lard, and I cut way back on the pepper. Oh, and my cube steaks totalled a little over 1½ pounds. I found that the breading got a little soggy by the time the gravy was ready, and the gravy kept thickening (even with adding over ½ cup of water to thin it out) while I got the dinner plates ready. The steaks were awesome (although not so crispy) and the gravy was good (although a little goopy), but it was very yummy with mashed spuds and brussels sprouts. Thanks for sharing, LikestoCook!

Fun! I actually made these several times ages ago, and I forgot to review them. :) Instead of slicing the potatoes, I used my vegetable peeler to peel off slices. I then followed the rest of the recipe. They turned out awesome! Be sure to stir the slices a bit once you put them in the fryer so they don't clump up. Thanks for sharing, Almalou!

Not bad. Like others, I had lots of zucchini around, and I was tired of making zucchini muffins. I doubled the recipe but only used 2 TBS of oil. I also used a 26-ounce can of spaghetti sauce and a can of diced tomatoes. I omitted the sugar altogether. It was good, but much better when I used an emersion blender to puree some of the zucchini up. I might make it again, I might not. Neither my husband nor my daughter were thrilled, but I did find it a nice change. Thanks for sharing, FABA!

Pretty darned tasty! I used maybe ½ tsp cinnamon (allergies in the house) and I added a few shakes of nutmeg to make up for it. I also used only 1 cup of oil. I used more like 3-½ cups of carrots; and, as suggested by other reviewers, I used Cream Cheese Frosting II. It was fabulous and moist and gone in two days! Oh, and it took around 45 minutes at 350 for a 9x13 pan. Thanks for sharing, Autumn/Fall!

I got a pile of zucchini from my friend, so my daughter and I made these before going to school. It took maybe ten minutes to get the batter ready. I used just over ½ cup sugar, around 1/4 cup oil and 1/4 cup applesauce, and I ended up adding some more milk because the batter was so thick I couldn't stir it. I used around 1/3 cup white chocolate chips and no nuts. Two tiny zucchini gave me around 1-1/4 cups shredded, so I threw it all in! Mydaughter couldn't believe it was that "yucky" vegetable! Thank you for sharing, Janet. This is one of the better zucchini bread recipes I've tried!

Exactly what I wanted for dinner tonight. I sauteed ½ an onion, 2 carrots, no celery, and a can of sliced mushrooms in about a tablespoon of bacon grease. I poured the can of tomatoes, 1 TBS Italian seasoning, 2 tsp beef bouillon and 5 cups water in my 3-quart slow cooker set on low. When the veggies were tender, I added them to the slow cooker with some salt, pepper, garlic powder, and a can of garbanzo beans. I let it cook for around three hours, and then I set the cooker to high and added 1 sliced zucchini and about a cup of broccoli florets. I let it cook for another hour, then added about a cup of seashell pasta. 30 minutes later, it was done! I used the emersion blender to puree a little of it to thicken it somewhat, and it was fabulous with shredded cheddar and a teaspoon of plain yogurt. Thanks for sharing, Peach822!

Very tasty, but a bit difficult to eat. I did a third-size batch (with one pound of ground beef), and I took the suggestion of using some of the sauerkraut liquid with a little water instead of broth. Our fresh onion was getting old, so I used maybe ½ tsp onion flakes instead. The taste was much like a cabbage roll (delicious!) but it needed sauce or cheese or something to keep it from falling out of the bun. My husband inhaled it, so I'll definitely make it again! Thanks for sharing, Laurie!