Delish!

Delish!

These were a hit. Frosting the tops with chocolate frosting is a must, as well as filling the cupcakes from the top instead of the bottom.

These are awesome, everyone loved them! Whatever you do, DON'T drink so many you lose count!

It's just OK...made twice, not impressed. First time made exactly as written (but in a plastic pitcher) it was a little too strong. Second time I steeped only for 10 minutes and it was better but not sweet enough. Used Luzianne both times. Will look for another recipe.

This was one of, if not, THE BEST recipe I have ever made!!! I read almost all of the reviews and due to other reviewers I substituted one can of Hunt's diced tomatoes with roasted garlic, drained some of the juice, with a can of tomato paste mixed into it (instead of the tomato sauce). I used a Pinot Noir wine. I cooked for 1 hour and 15 mintues at 350 degrees, they were fork tender! Other reviewers had said theirs were tough so I would cook them as I have described, #1 recipe ever! To think I only made these because I had 2 leftover mild Italian sausage links I didn't know what to do with! Served with white minute rice.

Followed exactly except used c.o. chic and c.o. onion soups, doubled sauce (didn't need to) and I used 3 thick boneless chops. It was good, maybe a tad too much wine, I used Merryvale chardonnay, which is about $30 a bottle. Maybe depends on the wine so next time I'll half it and then add more to taste. Next time I will also cook the sauce in the same pan in which I fry the chops, and keep seperated until ready to serve. The breading just fell off the chops and you might as well not even bother and just sear them and then cook in the sauce if you do not care to have the breadcrumb coating. Otherwise keep sauce and chops seperated until serving.

Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use maybe 1 TBSP worcestshire. I ran out and used less than 2 TBSP this time and it was still overpowering. I will also cut the spices in half next time, I prefer good flavor over spiciness. Also used the oven.

Took 9 hours to get really tender, used a 3 lb. roast. Next time I will add a bay leaf and not put my veggies in until half way through. Now I know why my roasts in the past haven't been this tender, I wasn't cooking them long enough at 6 hours!

These were very dense and bland, I threw them out. I think I will take advice of other reviewers and let milk mixture get to room temp first and add some salt and pepper.

Made several times, we love it! I half the recipe because it is plenty, and I make it in my springform pan and it fits perfectly! After baking I always wait 15 minutes before removing the outer part of the pan and slicing. It gives it time to settle and it is still hot. I double the cheese, use 2 tortillas per layer(6 total), and use Original Rotel and medium taco sauce. I have eliminated the extra chilis and olives because it tastes exactly the same without them and saves me a couple bucks. Then I spend that money on sour cream, salsa, and lettuce to serve with the meal. Thanks for the 5 star reipe!

Good easy bread. I thought it was just a bit too salty and just a teeny tiny bit on the dry side but maybe I baked it a little too long - 57 minutes. I used the 3 cups flour with 4 tsp baking powder, 1 tsp salt, and 1/3 c sugar and poured 3 TBSP melted butter over top before baking. Next time I'll use the self-rising flour instead and follow the caterer's advice and let it rise about 30 minutes to produce a lighter bread, and I will decrease the salt to 1/2 tsp since I use salted butter on the top. It is very similar to Tastefully Simple's. I think TS's is sweeter and lighter, and not as salty, but it's really not a big difference at all.

Great soup! I forgot to buy sour cream so left it out and it was still terrific! I think it needs a little extra salt than called for. I used Hormel ready to use bacon bits. So easy, fast and wonderful!

Excellent! Subbed the 2 TBSP water with 1 TBSP pure vanilla and 1 TBSP imitation vanilla.

First time making banana bread. I followed directions exactly and it was not good. I went back reading other reviews and I am not the only person who thought the texture was weird and it was not like bread at all, it's more like a banana loaf as another reviewer said. It was mushy, and the outside cooked too fast while the inside cooked too slow. I baked it for 75 minutes. The flavor was strong banana taste with a hint of flour taste. I will try other banana bread recipes and delete this from my recipe box.

This is absolutely, postively, by far, without a doubt, the BEST chili I have ever had! The reason I love it is because it does not taste like chili from a can, it is like a gourmet chili stew, so delicious, complex flavor!!! It has a nice heat to it without being too spicy. I always leave out the habanero because I cannot find them, and I do not think it needs it anyway. I use 1 TBSP of wasabi powder that comes in a little can next to the Asian foods because I cannot find paste and it will last forever in the pantry. I also drain the last 2 cans of beans because it has enough liquid at that point. I also take about 1/2 to 3/4 of one of those cans of beans, and mash them with a potato masher, this helps thicken it some more. PEPPERS...According to a book of mine, anaheim peppers offer medium heat, serrano are hot, and habanero have a searing heat.

This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!!

My mom has been making "Kale Soup" for years but with Portuguese sausage, it's delicious, ours also has kidney beans in it. To thicken the broth, slightly mash some of the beans with a potato masher until most of the skins break open.

I spent $16 on a 3 pound roast and it turned out very dry. It was a top round roast so I don't know if that had anything to do with it. It felt very tender and soft before I cooked it. I think it definitely should have been cooked on low. I also didn't think the gravy was good at all, it was not very flavorful and just tasted like COM soup even though I added lots of minced garlic, some chopped red onion and used beefy onion soup mix rather than just onion. I prefer canned brown gravy to this, or the kind that comes dry in a packet that you mix with water is even better than this. I will stick to my usual way of cooking pot roast with a little water, soup mix, bay leaves, and spices. Even though we ate it, this was the worst pot roast I ever made, sorry. Tomorrow I am going to try to salvage it and make beef stew with the meat, starting over with a whole new soup base.

Great potatoes but I doubled the butter. The consistency was perfect! We ate it without gravy, but I think gravy on these would be better because the taste is very simple. Next time I make these without any gravy, I might add some other flavors to it like sour cream or garlic. Will make again and again!