This was a great recipe, but I did agree with other reviewer, ...after browning pork chops well in onion and garlic on stove, I baked them, covered in foil 45 minutes...mixed the can of cream of mushroom w/ 1 can of milk and poured that on top....also, instead of salt and pepper, I lightly sprinkled sides of chops before cooking with barbecue seasoning, and added a dash o soy sauce while browning...very good

great, just added brown sugar, and used zesty dry italian seasoning...was wonderful ...thanks

Excellent recipe~thanks...used sunflower seeds instead of sesame...very light asian flair...oh, and I marinated the chicken breasts in asian dressing all day, and cooked it on the stove, before slicing it to mix in w/ pasta...seved aside asian vegetable blend.

Good recipe.... added a couple dashes of salt after tasting end result, as well as a tablespoon of brown sugar. I thought this would be a lot better based on reviews...toddlers didn't care for it, nor did husband...sorry that i could not give a more positive rating.

This was very good...first time I used red wine in cooking anything...white, yes...I always used cream of mushroom soup after the roast has started to fall apart. I thought I would try something new since I had red wine on hand, and no mushroom soup. Nice/pleasant surprise. I added the entire pack of onion soup mix. I also browned the roast in a cast iron pot, after stuffing in w/ garlic, salting and peppering it, and adding a bit of worstershire sauce.

This recipe was okay...wish I could say more. I wanted to give it a shot, as a switch from the way we normally cook gumbo... But, sorry but still believe the roux is key to a perfect gumbo in our home. For those that have never made a roux or gumbo, please try this method: use equal parts canola or vegetable oil and flour (we use 3/4 cup)... on medium low heat, constantly stir oil and flour in cast iron pot or magnalite pot...NEVER leave it, and NEVER try to rush it... Stir until the roux becomes a color of a penny or mahogany color, and then add your onions (2 chopped yellow) and green pepper, with a teaspoon minced garlic. Also, we don't like the consistancy of chopped celery, so we use whole stalks for flavor. Also, boil your chicken night before, and debone to have ready if you like. We use a whole cut up chicken or whole chicken, drain it and use tbe broth for gumbo. When making the gumbo Do NOT cook the COOKED chicken that long in your gumbo!... as others have said, nor the shrimp! After sauteing your veggies, and adding your broth, then chicken... allow to cook for about 30 minutes on medium low heat...add shrimp (and fresh parsley :) and allow to cook another 30 minutes.

This was really very good! I used italian dry seasoning mix / blended w/ the flour instead of cooking it in italian dressing, and browned meat in olive oil. I really liked finding this recipe because only other way i made stews (being from south louisiana), was with a roux to start. This was much easier and just as delicious! Thanks... oh and i added a bit of cumin to the meat as well as worstershire sauce after it was browned, as well as a bit more salt and a teaspoon of dry cajun seasoning, 2 tablespoons parsley to the stew after adding the vegtables.

Unfortunately, I wasn't able to grill but used the sauce to flavor the chicken before cooking it in the wok, with asian veggies. I added a few shakes of chicken boullion granuals and two tablespoons of brown sugar...look forward to basting with it on the grill next time.

Very good scampi recipe, but I did think that it was a tad bland as some other reviewers. Maybe being from South LA, I am used to more spice/seasonings. I added 1 Table spoon dried Cajun seasoning,as well as a spash of hotsauce.

first pizza sauce I made from scratch, and I certainly have no complaints...rich in flavor, and loved by the whole family...thanks for sharing.

very good...but 1 short of 5 *'s in my humble opinion...thanks for the recipe!

GReat recipe! As is! I made french toast bears and dinosaurs instead :)

Very good, and can not think of any changes or additions..was good just as is :) ty for sharing recipe.

Very good.:) For our tastes and a suggestion: Up the brown sugar just a bit, and add a few teaspoons of liquid smoke. Also, if you haven't tried jack daniels brand dijon mustard, I think it is wonderful, and was very good in this recipe.

This recipe was amazingly easy and quick to make, while still tasting like it would have taken much more effort and time. Thank you! I had chicken breast (bone in) marinating in the refrigerator from the day prior, in teriyaki pineapple marinade, planning on grilling. I think that this helped with the salt issue others mentioned, because it was a thicker cut of meat. But, since the weather was not appropriate for a cook out, looked for another recipe, found this one. In addition to bacon and cheese, I sauteed some mushroom pieces in the frying pan with the remaining teriyaki sauce left behind, after browning the chicken. I put the mushrooms a top the bacon pieces before baking in the oven. As for what I served it with, I boiled spiral pasta until al dente (with two chicken boullion cubes in the water, instead o f salt). After removing the cooked chicken from the pan, I.Served the chicken atop the pasta, sprinkled sunflower seeds on it, and with a side salad w/ asian dressing...DELISH.

Excellent...only had banana pudding and it was wonderful...compliments from all who tried it. I also poured sweetened condensed milk on top instead of the other topping.

This was really a very good soup. Only thing I didn't like about it, and what is keeping me from the 5th star was the grease from cooking the meatballs in the prepared soup. Next time, I will brown them on the side and add them to the soup, to dispense the grease. BUT! my sons and husband really enjoyed it...good meal for my twin toddlers. If others are interested: I added a cup of V-8 juice to the soup, and also added 1 teaspoon yellow mustard, as well as two teaspoons of brown sugar to the meatball mixture. Next time, I will add diced potatoes instead of the pasta.

did it in the microwave, and didn't use the vanilla because I didn't have any :)...love the easiness as much as the sweetness. I poured it over the Chocaroon Cake by Star Pooley. Thanks :)

Beautiful presentation, and cake. It was fun to make and deliciously enjoyed by all. Thank you. I did use the Easy Chocolate Bundt Cake Glaze by TUNISIANSWIFE on top :)>

Excellent....have not said this about any other recipe...would not change a single thing! thanx! oh, and if you don't have ketchup on hand, just use tomato sauce and a little extra sugar :)