This was excellent! I made it exactly as written except I soaked the sliced bananas in acidulated water to prevent them from turning brown. I sprinkled crushed vanilla wafters on the top because the picture with the whole cookies on top doesn't look very appealing. My husband, who loves banana anything, ate it all gone!

I made this exactly as written except for using sliced olives instead of chopped. Everyone loved it. Even my husband who doesn't care all that much for beans. He finished off the leftovers the next day. Excellent recipe!

I reduced the amount of ingredients to serve six (I didn't have 50 people coming over) and then added a bit of chile powder. It came out great!

This recipe was very good, for what it is: Just a simple dump cake. I didn't change much; just added some vanilla and cinnamon to the apples, and since I didn't have apple cinnamon muffin mix, I used cinnamon swirl quick bread mix. It came out just fine. When I asked my husband how he liked it, he said, "It's dessert! What's not to like?" Great with ice cream.

After one hour, there was still quite a bit of liquid. I couldn't wait any longer, so I took the ribs out, put them on a baking sheet, brushed them with some barbeque sauce and baked them for 10 minutes. The flavor of the remaining broth in the pan was predominantly soy sauce, even with all the seasoning. (no offense to Mom. I'm sure hers come out way better than mine did)

I'd rate this 5 stars if it weren't for the chuck steaks and rosemary. I abhor rosemary, and chuck steaks are too tough to pan fry. I stumbled upon a 2 pound package of filet mignon marked down "Reduced for Quick Sale" for half price at my favorite market. I always have Marsala on hand to make Veal Marsala. After searing the steaks, I placed them in the oven set at 200 to keep them warm. I sauted the garlic, some shallots, and some sliced crimini mushrooms, then added 1 tsp tomato paste and let it start to brown. Added 1 1/2 cups Marsala (no broth) and reduced it to 1 cup. Added 4 Tblsp butter whisked in 1 T at a time, and finished the sauce with a squirt of lemon juice and some freshly chopped parsley. Delicious!

This was terrific! The only thing I did was add more garlic and one tsp of chile powder. Very hot and spicy. Just the way I like it. My husband was sweating, but I had two helpings and didn't come close to breaking a sweat. A definate keeper. A great ground beef recipe. The leftovers should be awesome. Will make again for sure.

This was great! I followed the recipe exactly, didn't change a thing. My husband liked it so much he tried to tell me I wouldn't like it so he could keep the whole dish to himself. By the time I got to it, half the pan was gone. Excellent recipe!

This was mediocre at best. I followed the advise of other reviewers and substituted salsa for the tomato sauce and enchilada sauce & rotel for the taco sauce and I was still underwhelmed. My husband liked it, but he will eat anything. I have much better enchilada recipes to bother making this again.

I should have listened to some other reviewers and cut back the sugar to 3/4 to 2/3 cups. This was a tad too sweet for me. I used a homemade graham cracker crust and spread some cream cheese flavored with sugar and vanilla over the baked crust. (Some of my strawberries had turned bad since I bought them. Just one day! and I needed the filler) The glaze thickened fast and turned an unappetizing Pepto Bismol pink, so I added a package of unsweetened strawberry Kool-Ade as suggested by a reviewer, and the color improved. DH couldn't wait for the pie to set, so we cut into it after only 1 1/2 hours of chilling. Very good pie! Will make again with less sugar.

I'd rate this 5 stars if I didn't have to make changes. I left out the egg because I thought it sounded yucky. I briefly microwaved the salami and pepperoni to render some of the grease. I didn't have any swiss cheese, so I substituted a good quality deli sliced American cheese. Sprinkled the meat with some oregano and sliced hot pepperoncinis to make it more hoagie-like. My husband and I really liked the finished dish. He thinks I should use some tomato sauce next time to make it more like pizza, but I think that would defeat the purpose of a "Hoagie Bake". I was looking for a way to use up a pound of dry salami I had in the fridge, and this was perfect. Will definitely make this again.

I didn't have any problem with this being too runny. Reduced the milk to 1 cup and added a dibble of vanilla, and a drop or two of orange extract to the dressing. I soaked the apples and bananas for 10 minutes each in the pineapple juice (a trick I learned on this site) to keep them from turning brown. I also added a 16 oz bag of frozen, pitted cherries, thawed, for color. I can't imagine why anyone would think this had cheese in it, the color is a very mild, pretty orange. Very good fruit salad.

I didn't have any scallops, so I left them out. I also didn't have any Old Bay seasoning, so I mixed another Tblsp of butter and the garlic with some panko breadcrumbs and some seasoned salt, lemon zest and pepper and sprinkled this mixture over the fish and shrimp. It was delicious. Halibut is $10 a pound on sale here in Las Vegas, and I was looking for a recipe that would do it justice. This was it. Next time I'll make sure I have all the right ingredients. Excellent recipe!

I followed the advise of another reviewer and added fish sauce and sesame oil. I substituted chicken broth for the water, and added more of it. First I browned the pork and chicken separately, and removed the meat from the pan. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I parboiled the carrots. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. This came out beautifully. My husband and I both loved it and I'm having the leftovers for breakfast.

This was perfect, exactly what I was looking for. I have one quibble; the recipe doesn't state when to add the vanilla. Since it was listed with the topping, I put it in after the topping boiled. I also put a tsp of vanilla in the batter, just because I like it, and it didn't seem to hurt.

Bland and tasteless. Not worth doctoring, not when I have so many other good Asian noodle recipes.

I didn't have any trouble with the wontons, I just kept an eye on them and tossed them around every 5 minutes or so, removing any that were getting dark. Next time I'll try adding a little oil to the wontons. The salad was very good. I added some seeded, diced cucumber (I had one in the fridge that needed to be used, fast). And used shredded cabbage instead of romaine. DH liked it, but said it wasn't as good as my regular Chinese chicken salad. I liked it a lot, though.

I didn't really care much for this recipe. It was ordinary at best. Not enough rice, and for some reason, the zucchini didn't taste good to me. I couldn't finish my portion, but my husband ate all of his. It's probably not the fault of the recipe, it just didn't appeal to me for some reason, even though I generally like all the ingredients.

I used brown sugar instead of white for the topping, and increased the cinnamon to 1 tablespoon. This came out very good. I like to eat this topped with "Sunday Best Fruit Salad" (from this site) for breakfast.

This was a very good salad. The vegetable ingredients can include anything you have on hand. I threw in some cucumbers which I seeded to get rid of the excess liquid. (They needed to get used up before they turned to slime) This made a lot; great for potlucks and family gatherings. Next time I will add more curry to the dressing, but then I love curry.