I followed suit with the reviewer who dirtied only one skillet to cook the rice and beef. I sauteed 1/2 onion, and a few cloves of garlic for 10 min. I removed and browned meat(used the beef, pork, veal mix for better flavor) draining all the gross grease and returned the tasty onion mixture back again. I then added the 2 cans of tomato sauce, worcestershire sauce, rice, salt, pepper, italian seasoning, and a dash of paprika, and 1 cup water like the other reviewer suggested(dont think it really needed all that water-maybe half) and let it simmer for 20 minutes. Toward the end I added in some shredded cheddar cheese(love cheese). I stuffed red, orange, and yellow peppers and placed in a casserole dish on top of tomato sauce and baked as directed. They were good but I tend to like a little more rice in my stuffed peppers so next time I will add a tad more rice..otherwise these were very enjoyable.

I eat biscuits or rolls with dinner every night and these are by far the tastiest biscuits I've had in awhile. I have never made my own biscuits from scratch-always from a mix and I will never make from a mix again. SOOOO good. I can't wait to try again to get em as big as the picture. I did use butter crisco and agree with others 1 cup of milk is too much and 3/4 wasn't enough..Just in the middle of the two is perfect! GREAT SHARE..THANKS!

I never heard of pastitsio and I am not Greek at all- but I was having a party and someone recommended this off of the community board as a good dish for a large crowd. Well I am glad I made it-sooo delicious. I used the meatloaf mix(beef, pork and veal) instead of all ground beef and used only 1/2 of a large onion and 3 cloves of garlic for the meat sauce. For the cream sauce I did use 2 cups milk and 1 cup heavy cream-hey it is a fattening dish already-why not completely clog the arteries! And made the rest as stated-although I did forget the final sprinkle of parmesan cheese at the end-oops no big deal. Made the night before and just cooked the next day and it was so worth the efforts. Lots of compliments and lots of people wanting the recipe. THANKS!

I really was a little skeptical about trying this using the hot fudge topping as an ingredient-but I am glad I did. What a great frosting. I used heavy cream instead of milk and I used Dove-dark chocolate topping and it was so yummy. I put it on the "fabulous fudge chocolate cake" recipe from this site and WOW what a chocolate fix for a chocolate lover! I agree with another reviewer that it doesn't set up well on a hot day with high humidity-so I stuck the whole cake in the fridge after I iced it and it set up well. I took it out 20 minutes before I served it and it was great..Try and make a day or two in advance because chocolate anything tastes better a few days later when the great chocolate flavors come out!

I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used more unsweetened chocolate-more like 6 ounces(I used Ghirardelli-spend a little extra on a better quality chocolate-it makes a difference) and I only used 2 cups brown sugar- and also I used 1/2 cup sourcream and a 1/2 cup heavy cream instead of one full cup of sourcream. I baked in two 9inch pans for 43 minutes. I used buttercream fudge frosting from this site and it was soo yummy. Always make chocolate cake a day or two in advance because chocolate cake taste better with age-the great chocolate flavors come out.

Absolutely love these cream puffs. Make the day of-not good the day after-they don't hold up well. I make them all the time. I do 1 1/2 cups milk and 1 1/2 cups heavy cream for the pudding filling. To die for-I could eat the whole bowl without the puff shell. After I fill the shells I melt together 1/2 cup semi-sweet chocolate chips and 2 tsp or so of veg shortening and drizzle over the tops(dunk a spoon in the chocolate and drizzle back and forth over the puffs-better to put on wax paper for easy cleanup) and then sprinkle on conf sugar. People have questioned if I really got them at some fancy NY bakery (insult to me but proves the recipe great) You'll get compliments all day long....

Great base smoothie recipe though I only used 1 banana(bananas are a high fat fruit) and used fresh blueberries instead of frozen. I did skip the soy powder and have tried out several different flavors of yogurt and love vanilla, cherry vanilla, and mixed berry the best. I love adding ice for a thicker smoothie and a handful of almonds as well. Very healthy and can easily suppliment a meal.

This is my favorite smoothie combo-strawberry/banana.(a handful of fresh blueberries are great in it too) I leave out the milk and use an entire small container of vanilla yogurt. I also add 10 whole almonds for some healthy fat. Very good for the health conscience.

Great idea and kids love them. I would def fill them 2/3 the way up the cone-any less and they wont rise enough. I ice and put mini m&m's on and the kids love them. Sugar sprinkles are so fun as well. If you want to get fancy you can ice half chocolate and half vanilla for a twist cone effect.

These def are the ultimate brownies. Very rich and yummy. I double the recipe and bake in a 13x9 inch aluminum tin for 35 minutes at 350-and they come out perfect. If you really want to impress- make a brownie trifle with these-leave out the icing and do a layer of chocolate mouse(Hersheys chocolate mousse recipe on this site) and a layer of homeade whipped cream(2cups heavy cream, 3/4 cup sifted confectioners sugar and a squirt of vanilla-whip in chilled bowl with chilled wisk or paddles)! ABSOLUTELY to die for! If you don't have honey on hand for the icing you can use 1tsp light corn syrup and I always add 1-2 tbs milk to make it a nice consistency.

I LOVE making and eating cookies and these were suprisingly good. Although I did use butter instead of margarine (that could be why people are getting flat cookies-I don't like using margarine-plus why skimp when it's a cookie) and I ALWAYS need a squirt or two of vanilla in any of my cookies. These had a nice and different crunch with the cornflake ingredient and they were very yummy! Will def make again. I also made half the recipe and that was plenty of cookies.

Great cookies. Makes a ton of cookies. 40 giant ones! I used 2 1/2 sticks butter and 1 cup of peanut butter instead of margarine(next I will try with all butter). Also I dropped by 1/4 cupfuls onto ungreased cookie sheets and baked at 325 for 15-16 minutes and they were perfect. Larger cookies like these need to be kept in airtight container. Mine didn't go hard. Very delicious and full of so many great flavors with crunch on edges and soft in the middle(overcook and they will be hard in the middle- that's why take out at 15 minutes). Can't wait to try and add some coconut or maybe some milk chocolate and semi sweet mix next! I used old fashioned oats but next time I will either blend them first or use the quick cook ones-because they were a little crunchy in the cookie. Good share-THANKS.

As always I marinated my chicken in buttermilk all day to get the moistest chicken possible(If none on hand 1 cup milk 1tbs vinegar). I also only used 5 chicken breasts and didn't cut the sauce in half so that I would have plenty of extra sauce to put over my rice. I put chicken in dish and on each side put chunks of peppers and onions and cooked for like 30 minutes. 1 hour is way too long and you'll be stuck with pretty dry chicken. With the extra sauce the red/green peppers and onion cooked up beautiful. I also only used 1 cup brown sugar and that was plenty sweet. Delicious-delicious meal served over white rice.

Very Very good. I love the parmesan flavor that it had. I have made asparagus a few different ways in the last week and this def was a keeper of a recipe. I would only bake for 12 minutes if you like them to have a nice crunch to them though. Beyond that they get mushy. THANKS!

Not bad. I did as others suggested and left out the can of tomatoe sauce and in its place I used a tiny can of tomatoe paste. Made the sauce a nice consistency. I did add red pepper flakes and some sea salt and hungarian paprika for a bit more of a kick. Maybe I'm not head over heals for a strong curry taste and this def had that. But I did love the tomato with the coconut milk. I will make again and maybe cut back a tad on the curry. I must say I did eat through a half a loaf of bread dipping it in the extra sauce so it intrigued me in some good way.

Excellent recipe..be wary if you are health conscience though!! Very fattening.. Treat yourself-you are worth it! I used 2 cups heavy cream/milk instead of half and half in the egg mixture(all I had on hand)and only used 6 eggs and made it the morning of-I just let the egg mixture soak for like an hour or so-turning halfway through to let both sides get a good soak- before topping with the butter and brown sugar mixture and I didn't even pour all of the butter mixture on top of it. Very sweet and very yummy. No butter or syrup required to have with these. Kinda reminded me of a cinnamon bun! To those giving bad reviews because of the sogginess-that's what baked french toast is suppose to be like- make it on a skillet if you are looking for stiff and crispy french toast.

Good sauce..I left out the sausage(didn't have any) and added some chopped up sweet onion with the garlic and extra red pepper flakes and less parsley(1/4 cup seems to me to be way to much). It had a nice kick to it. My husband loved that. I also doubled everything to have extra sauce and one night had it over spaghetti and the next over cheese tortellini. Both were delicious. I wouldn't suggest this if you don't enjoy that extra kick in your dish though-cause this def has that!

Very good and a very easy way to not overcook your asparagus-which is so easy to do. I took others suggestions with the sauce and swapped the amounts for the soy and balsamic(1tsp soy, 1 tbs balsamic). I also doubled the sauce which I really don't think you have to do because I didn't use it all in the end-and I had alot of asparagus. I did brown the butter and it gave it such a nice taste with the sauces but next time I want to try just using melted butter not browned beacuse I think the brown butter overpowered the great flavors of the soy and balsamic. But I must say it was still soo delicious that there was none left. Really worth a try-you wont be dissapointed.

This was such a different and great recipe. What a suprise with all the different kinds of ingredients. For the crust I did 2 sticks melted butter, 1/2 cup plus 1 Tbsp sugar, and 3 cups crushed pretzel to make it one and a half the desired amount. I like a thicker crust. Did spray the pan with Pam and baked 10 minutes and it was perfect. The only other thing I did different was to use fresh strawberries for which I covered the cream cheese/cool whip layer with and poured the gelatin over them. I did let the gelatin set in the fridge for a half hour before pouring over the strawberries. People did want the recipe. I love suprise recipes that are fabulous!!

Ok these were great...It takes alot for me to give a chocolate chip cookie a five star-I've tried many-and these did it. My only change was to use regular salted butter and I omitted the salt out of the flour mixture(which I didn't sift). I also just softened the butter not melted it to cream with the sugars and did the rest as stated. These are really big- and crispy on the outside and chewy on the inside. A definite keeper. Who would of thought there was a recipe that compares with Toll House! If your cookies are getting hard it's because you are not keeping them in an air tight container. That is a must for freshness. If your cookies are flat it's either you are using cheaper sugar(tends to be more gritty) or you are not mixing each stage long enough. Let the butter and sugar cream for a few minutes-then add eggs and let that mix for a minute or so and then add flour mixture gradually. Thanks for the share!