Fantastic! Made the dough and filling the day before to save time and refridgerated it overnight. I made four calzones, baked on my pizza stone, and served with homemade pizza sauce.

Good and easy, though I changed it a bit based on what I had on hand. I wanted to make a cinnamon cranberry bread to get rid of some dried cranberries. I used those instead of the raisins. I only had bread flour so used that for all the flour. I baked it for 30 minutes on my pizza stone that was preheated in the oven. Mixed up some butter with brown sugar and cinnamon to put on that. Delicious!

Good healthy meal! I baked 2 chicken breasts in the oven ahead of time and chopped up. Seasoned with garlic salt, pepper, and chili powder and stored in fridge until ready to use. Used turkey bacon since that's what I had on hand and cooked until starting to crisp. No mushrooms since I don't like them. I added the chicken with the tomatoes and cooked for about 10 minutes since the chicken was cold when added. I think that this added some extra flavor to the chicken as it heated through with the juices from the bacon and veggies, and the chicken was not bland as others had said.

I blended the sun dried in with the basil and oil in the food processor to get them finely chopped. I preheated my pizza stone in the oven, rolled the dough into a ball, and baked in the oven for 35 minutes. Make sure you watch it so that it doesn't get too dark. If using sundried tomatoes packed in oil, at least half the oil. It's a bit greasy if you keep the same amount of oil since some stays on the tomatoes. I think I'll also add some garlic and parmesean into the food processer when mixing the basil and tomatoes.

I just made this on my stove and think that it's just ok. Though it's nice and soft, it does not taste like naan that I'm used to eating. I think that the buttering on both sides is a bit excessive (tastes like so much butter) and I think next time I'm just going spray the pan with butter flavored cooking spray and leave it like that. I'm also going to try adding the baking soda to see if I can get some bubbles next time since that mgiht change it. I'm going to make some Chicken Tikka Masala tomorrow and eat it with that so hopefully it will taste better that way. It is very easy to make and so much cheaper than buying the naan in the store.

This was ok. Made as is with flouring the chicken as suggested by other reviews. I thought it was a bit plain and could have used some extra seasonings to give it more flavor.

These are good. If you are planning on using Hershey's Hugs instead of kisses, only heat for a minute. They melt quicker and and get too gooey if you leave them in as long as you normally do for the kisses.

This was good. Being lazy I just estimated measurements and didn't measure anything. I used plum tomatoes since they were on sale at the store. I also used dried seasonings since that's what I had on hand. I used left over french baguette that I had in my freezer. I first toasted the pieces I wanted in the toaster oven to thaw them out and get a little crunchy, then made the bruschettas and heated as specified. Turned out to be a good lunch, and I have extra bruschetta mix in the fridge for lunch tomorrow as well.

Quite simple and tasty. The only changes were to eliminate salt (I rarely put salt in any recipe) and use 1/4 cup plain fat free yogurt and 1/4 cup fat free half & half in place of the milk/cream. I like having a heavier consistency to my curries and want to eliminate excess calories so I've found this is a good mix to replace heavy cream without making it too thick. Only change I would make next time is to double the sauce. The potatoes soak up a lot of the sauce and I'd like to have more so I can put it over my rice. I might also add some frozen peas just to get a veggie in there.

Very good appetizer for Thanksgiving. Made meatballs and sauce as is the day before. I then put the meat balls in my slow cooker container and poured the sauce over it, covered with plastic wrap, and heated the next morning before people arrived.

So yummy! Used this as an appetizer on Thanksgiving. Even though my parents have told me that they don't like brie, they really enjoyed this. Made as is without almonds (I don't like them). I do recommend baking this in a dish that you will serve it with. It's impossible to transfer it when it's done cooking.

Very good! I made this as is using Pillsbury pie crusts. I loved the crust on top from the butter/sugar mixture. I would have enjoyed the apples to be in more of a sauce on the inside of the pie so I think I might double the sugar mix and add half of it to the apples next time.

This was good. Though it would be a great side dish, I used it as a base for veggie burritos with homemade guacamole, tomatoes, cheese, and sour cream. However, I think that the next time I'm going to eliminate the cumin and possibly the cayenne pepper. I want something more like the rice and beans I've had in Latin America and the cumin was a little overpowering, and I like the good black bean flavor. It's a good base to modify as you wish.

This was only ok. I was looking for a recipe to use up some plain yogurt I had in the fridge and make a dip for baby carrots so I'd eat more of them. I was not a fan of this on the carrots even the next day, but it tasted pretty good on Snyders sourdough pretzels.

I make these from time to time, except I use bologna instead of ham. I find it much better even though I don't like bologna on it's own. If you spread the cream cheese on well enough, you don't need to secure with toothpicks since it stays in place on it's own.

Review is for sauce only. Sauce was absolutely great and so simple. Since I don't like mayo at all, I did 1/2 cup of sour cream, otherwise made as is. Delicious on our prime rib roast both the day it was made and for sandwiches later.

Absolutely delicioius. Made as is (minus the salt - doesn't need any at all) except that since I don't have a grill, I used my Foreman for the chicken. I served on rice and naan. I like to mix the sauce, chicken, and rice on my plate and then pile it on my naan and wrap the naan up and eat it that way. It was a medium on the spicy scale, which is perfect for me. Enough to give a bite to the dish but not too much that it overpowers any other flavors. Changes for next time: 1) I'll pan fry the chicken to brown and then continue to cook. It was a big mess trying on the Foreman since the marinade got brown and there were big brown dried out pieces of what used to be marinade on the chicken that I had to cut off. 2) Eliminate the jalopeno pepper and add a little more cayene to keep the spiciness. The jalepeno flavor was weird since that's not something normally used in Indian cooking. Even though I cut it into as small of pieces as possible, I still would taste it if I had enough of it in a bite.

This was good. Since I realized that I didn't have butter, I made the roux using 1/4 cup oil and 3 heaping tablespoons of flour. I couldn't find 4.5 oz. package of wild rice so I used 6.2 oz. package of Uncle Ben's Quick Cooking Wild Rice. When I added the cream mixture to chicken/rice mixture, my soup didn't get as thick as I hoped after 10 minutes so I mixed another heaping tablespoon in a little water until it dissolved and then mixed it in to the soup. I cooked it for a bit longer than specified in the directions (probably about 30 minutes total) to get it to thicken. I added a sliced carrot when I added the cream mixture in. I did wish that they were cooked a little longer and that there were more. I'll definitely make this again, but for the roux use 1/3 cup oil plus 4 or 5 tablespoons of flour and add 2 sliced carrots to the chicken broth right away.

This was weird. The parmesean would not melt even though I cooked it a long time (~30 minutes). I used cheese that I had grated myself about an hour before using it so I thought the fresh cheese would be good. The butter also started to separate from the cream cheese and milk. Whenever it wasn't being stirred, the butter rose to the top. I've made better alfredo so I won't try this again.

This was only ok. The only changes I made were to cook as per the crescent roll instructions and decrease the butter to 2 tbsp since it seemed like way too much to use 6 tbsp. The crescent rolls came out perfectly, but I wasn't a fan of the mixture inside. As much as I love garlic, there was an overpowering garlic flavor and there was just so much cream cheese instead of chicken. UPDATE: Made again with following modifications and really enjoyed it (****). (1) Doubled chicken, precooked it in the oven (35 min at 350), shredded it, and then sauteed with onion and garlic for a few minutes for flavor. (2) Only used one clove of garlic. (3) Used 4 oz. cream cheese. (4) Did not use any butter. (5) Baked in oven as directed by package of rolls. Only needed 2 pkgs. to make the rolls.