So easy and delicious, good the next day too.

I decided to try this as a change from my regular chili becvause it was a little easier to make and used less ingredients. It was bland but at the same time, too salty. I will stick with my Washabineros Chili from this site. It is the very best!

Surprisingly, we loved it!!! I think it needs some veggies next time, either green beans or Veg-All mixed in with the soups, maybe add some cheddar cheese and sour cream or an extra can of soup??? I served with salad because this is nothing but meat and potatoes. I pretty much made as written except I substitued cream of chicken instead of mushroom and added minced garlic to the meat and onions. I also added the fried onions the last 20 minutes so they wouldn't burn. Like others, some of the meat did get a little dark brown (not burnt) on the bottom but I think it added more flavor to the dish and more texture too. And I like how the soups are poured OVER the tots because they did not completely cover the tots so some were crispy some were not, it was great that way! I wouldn't want ALL the tots to be crispy, it is a casserole after all! It was super easy, will make again soon with the additions and update my review!

I found this recipe in a magazine and just thought I'd see if it was on Allrecipes, and here it is! I made it twice in 3 days because we wanted more after the first was gone, and there is only 2 of us in our house! Terrible, I know...it tastes great but it's very sweet. I have no idea why they say it is not overly sweet because it is! Serving warm topped with vanilla ice cream is a must!

FYI: Do not defrost your chicken in hot water like another reviewer said, you MUST use cold water and change it every 30 minutes to keep it cold! Great spice blend, although I substituted parsley flakes for thyme. Next time I am going to rub butter under the skin of the chicken to make it jucier and I think I'll also butter the skin before adding the spices, maybe even baste it a couple times.

Good dip. It does need a dash of salt and pepper. I also substitued Rotel for the tomatoes and squeezed the juice of a lime over my diced avocados before adding them to the dip to keep them from browning and to add extra flavor. I think next time I will use only 1 avocado, half of the vinegar, and no oil.

Really tasty potatoes! I used only 1/2 the amount of cayenne and it was just right for us. Next time I'll cut the oil down some because they were a little too oily.

The recipes for Chicken Fried Chicken and Breaded Chicken Fingers from this site are both soooo much better than this recipe. I did not like how buttery these tasted, and they were not crispy at all. They seemed to be swimming in butter when I pulled them from the oven and besides tasting buttery, they were bland, kind of like how rice krispies are bland. Sorry...

Very good. I made this with lime because I am looking for a green punch to serve at a baby shower. It was really good, but I don't think it's as good as punches that use Hawaian Punch. It tastes very much like a sherbet float would if you can imagine that. Today was just a test run so I might try the Lime Pineapple Delight from this site. If color was not an issue I would go with a more punchy-punch.

A lot like Starbuck's pumpkin scones, almost a biscuit like texture. But these are actually better and waaaaay cheaper too! Soooooo good!

Good but not so good that I would want to make again. I did use my mixer to mix the dough and it worked fine.

Good dish! I love using fresh herbs but next time I'll save the $2.00 I spent on fresh basil and use dried basil instead because the red pepper flakes over power the basil anyway and you can't really taste it very much. I used farfalle (bowtie) pasta and prefer that with this dish since I have so many recipes with penne, ziti, & mosscachioli, which are all (pretty much) the same hollow tubes. I also added a few TBSP of red wine to the sauce and topped with fresh shredded parmesan cheese before serving. Will make again, but not often.

This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!!

I think it has way too much sausage so next time I'll use half the sausage and also drain the Rotel because the cheese was too runny. I may even use canned chili instead of sausage for a chili con queso dip like Chili's restaraunt.

I used 1/2 cup water and 1/2 cup OJ and it had plenty of orange tatse to it, glad I didn't uae all OJ. I also used half white and half brown sugar, it was fabulous!!!

Fanatastic stuffing! I would follow the directions exactly. When I made it for the first time on Thanksgiving, I took others advice and added extra broth and it was a bit on the wet side. I am making it again for Christmas tomorrow and will not add any extra broth, it is perfect as is. Actually this recipe is also on the back of the bag of the Pepperidge Farm stuffing. Only difference is that it states 1 cup of onion instead of 1 large onion, and 1 cup celery instead of 3 stalks. And cubed stuffing comes in a 14 oz. bag, homestyle comes in a 16 oz. bag so just use the whole 16 oz. bag if you get the homestyle kind. On Thansgiving I doubled the recipe and used 1 bag of each, cubed and homestyle, it was great!

Good cookies but I agree with Amanda that the cloves are overpowering. I'm just not a clove person I guess. In my opinion, these do not taste like Starbucks at all, these are much more flavorful and spicy. They do, however, LOOK just like Starbucks Molasses Cookies. I will continue to look for the right recipe, maybe even try this recipe again and eliminate the cloves. I think if you love cloves, you'll love these cookies. Surprisingly my 3 year old likes them!

AWFUL!!! Only change was I used 2 cups half and half. It was not creamy or rich at all. It stuck together like a macaroni loaf because of the eggs, and it was really greasy and bland.

I followed exactly but left out the seasoned salt. DO NOT skip the cooking sherry, it only costs a couple dollars and is located by all the vinegars in the grocery store. Oh, and I made 4 patties out of this because I didn't think my pan could fit 8. Will make again and again!

Similar to the sauce in recipe called Baked Pork Chops I..... only I liked that one better. I thought this was going to be more cheesy, it was not good on pasta in my opinion. I might make it again only serve it with mashed potatoes and eliminate the butter which does nothing but add calories and fat, and use milk to thin if needed. This might be better with some onions in it or mushrooms. It needs tweaking for sure. Maybe double the cream cheese? I'll experiment with it.