We made this recipe exactly as posted. We really enjoyed these stuffed peppers. I liked them much better than a meatloaf type mixture. Thanks for sharing the recipe, it's a keeper!

I had some fresh blueberries in the freezer so I decided to make blueberry muffins. I found this recipe to be wonderful. The muffins were light and fluffy and I got 30 muffins out of a batch. I added 3 cups of blueberries instead of 2, but that is the only change I made. My husband said he liked them better than the last ones I made, and that was a recipe written by a famous Food Network Chef!

My husband and I made these rolls for Thanksgiving dinner. We had to add a lot more flour because of the stickiness of the dough. I thought they were a little dense, but they we both thought they were good. Everyone at dinner seemed to like them. They were easy to make. Thanks for the recipe, Sherlie!

I made these the other night to go with stew. It was a really hot, dry day so they didn't cook up as big as they could have. I've learned that with baking, the weather has a lot to do with how your baked goods come out. They were, however, excellent! My husband thought they were wonderful, especially with honey. This recipe is a keeper. Thanks for sharing!

Way late review - I made this for Christmas Eve dinner 2007! Well, better late than never. This was excellent. It was gobbled up, the meat was perfect! I doubled the sauce as others suggested and I'm glad I did (although I forgot to add the tomato paste). Next time I will try to remember to add the tomato paste, although it was great without it. Thanks for sharing this recipe, it's a keeper!

This recipe sounded like it would be wonderful... and it didn't disappoint us! It was awesome! I used 6 pieces of bacon as other reviewers suggested, and I added a little more butter when making the mashed potatoes. Other than those two small changes, I followed the recipe. This dish was a nice change from the normal cabbage and potatoes cooked in with the corned beef. I can't wait to have leftovers. Great St. Patty's day meal, thanks for sharing!

Absolutely wonderful taste. I put the frosting on red velvet cake cupcakes I made to take to work for Valentine's day. Thanks for sharing!

I had lots of broth when I cooked the bone and ham, so I used 2 20-oz packages of split peas, 2 onions and 2 carrots (that was about a cup of carrots). I sautéed the onion and carrots together in a little bit of olive oil and added them to the broth once I removed the fat from cooling it all night and heated it up. I threw in the peas, and the ham, and because I had used left over honey-baked ham, I added a dash of Worcestershire sauce a teaspoon of thyme, a dash of Cholula hot sauce and 3 bay leaves to cut the sweetness a little. I heated it up a little bit, but had to stop due to unexpected company. Today I started it back and put it on low on the stove and left for about an hour and a half. Well, luck was with me, because I accidentally have hit the button on the stove and it was on High the whole time I was gone! I thought for sure the peas would be stuck to the bottom of the pot – but all that happened was the peas broke down and the soup was done! I did run the immersion blender around a little just to make sure most of it was liquidated. I can’t believe how lucky I was, and also because this soup is GREAT. Thanks for a great recipe!

My husband and I (ok, mostly him) made this toffee for Christmas. It was easy to make and is delicious! We followed the directions with the exception of adding a teaspoon of vanilla. I took a few pieces into work and gave a few pieces to my mother and saved the rest for Christmas - everyone loved it. My husband has made toffee for years, so when using the candy thermometer he only took it to 285 degrees; he confirmed doneness by the color and the water test. The toffee was buttery, creamy and crisp but not super brittle, almost melted in your mouth! Thanks, FunkySeaMonkey, for sharing this recipe.

I was making this recipe for a friend who just had surgery. After I filled the container that I was taking her, there was enough for my husband and I to each have a bowl. My husband tasted it, looked up and said this is a keeper! I never thought I would be a fan of chicken chili, but this is fantastic. Because we’re giving it away, I didn’t add any of the suggested toppings, I just didn’t have any in the house, but it was wonderful without any! I couldn't find tomatillos, so I added diced tomatoes it their place. That was the only thing I changed. This is going to be a new staple in our household, and the fact that it's healthy is a real plus!

We loved this. I did change a few things after reading a few other reviews. I only added 1/2 the jalapeno pepper, I reduced the salt to 1 tsp in the marinade, and 1/2 tsp in the sauce. I used 1 tsp of garam masala instead of cinnamon in the marinade. I doubled the sauce recipe and added 3 teaspoons of the garam masala to what was already called for. I also marinated the chicken 30 hours; I was going to just marinate it all day, but something came up and we were unable to cook it that night, so I just cooked it the next night. It was tender and delicious. We grilled it on the barbecue and served it over rice with Naan. Thanks for sharing this recipe! 5 Stars with the changes!

We had this for dinner tonight, and it was delicious! I changed a few things, using ideas from the other reviewers. I made this in a smaller dish because I used fresh Anaheim chilis and didn't have enough for a 9 x 13 pan (I under-estimated the amount of peppers that were in a 7-oz jar). I also added one more egg, did not use the 1/2 cup milk (again due to the smaller size dish), and switched the tomato sauce to enchilada sauce. My husband and I really enjoyed this casserole. Thanks for sharing!

I cooked this in my rice cooker, so I didn't fry any of the ingredients first. It was very eash to make. The rice needed more liquid, it was a little undercooked. I added some more stock and cooked it a little longer, which fixed it. I used a mild salsa, I added a half a bell pepper and half a small can of black olives. My husband said more tomatoes would have been good, too. Overall, we really did like this rice. I served it with tacos. Thanks for sharing this recipe.

I followed the recipe exactly, and we really enjoyed it. The flavors all blended really nicely and the sauce was a great compliment for the Souvlaki we had barbecued. (I used the Souvlaki recipe on this site.) I might try to add some cucumber next time, although we loved it the way it was! This recipe is a keeper, thanks!

I followed this recipe exactly and we absolutely loved it. The meat was tender, and very flavorful. I marinated it for a little over 3 hours, and then grilled it on the barbecue. We served it with Jasmine rice and Tzatziki Sauce using the "Tzatziki Sauce I" recipe on this site. We couldn’t have asked for a better meal. This is a keeper!

Very cute idea. I'll be serving them at my Super Bowl Party tomorrow! I used vegetable flavored "light" cream cheese, and they tasted great (we tried a few). I had some trouble with the beaks; it may have just been the olives themselves. I started searching the can for only firm olives, and it worked better. I put all the beaks in the heads before I did anything else. I put the cream cheese in a baggie, cut off one end, and piped the cheese into the olive, and that worked really well, and did not make a big mess. Once I got the hang of putting the cream cheese in the olive, it went quickly. They are so cute, thanks for sharing this recipe!

This was very good Jagerschnitzel. We made this with veal, used beef demi-glace instead of the bouillon, and fresh mushrooms instead of canned. It was delicious! My husband, who was stationed in Germany when he was in the Army, and said this Jagerschnitzel was as good as any he had there. Thank you for sharing this recipe!

I tried this cake because of it's unusual name, and also because my husband loves Mandarin oranges and pineapple! This cake was very easy to make, and turned out fluffy and moist. I didn't change a thing on this recipe except placing a few Mandarin oranges on top for decoration. I can't wait until tomorrow, since other reviewers said it was better the longer it sits in the refrigerator! Thanks for sharing this great cake recipe.

My husband made this bread last night. He didn't change the recipe, but he did put hot water in the bread maker pan to warm it up prior to making the bread. The crust is flaky and crispy, and the inside is soft and delicous. Good consistancy throughout the entire loaf. Thank you for sharing this recipe!

I made this for dinner tonight, it was my first attempt at homemade Mac and Cheese, usually it's my husband that makes it from scratch. I didn't use the bread crumbs, but I did top it with the paprika. We thought this was very good. I used sharp cheddar cheese, mild cheddar cheese and fresh parmesan cheese, which came out to a little more cheese than the recipe called for. My husband said I can make the Mac and Cheese from now on! Thanks for sharing.