Yum..Yum..Yum! I would easily give this 4-1/2 stars. I was surprised how much this tasted like pierogies! As suggested by other reviewers I made homeade mashed potatoes and mixed my ingredients into the potatoes before layering with the lasagna noodles. I used a mixture of vermont white cheddar and yellow extra sharp cheddar. I also added some sour cream to the potato mix along with butter, salt & pepper & milk. I only used 1-1/4 large onion. I guess it depends on your onion size - but, 4 seems like a lot! I then layered between lasagna noodles as instructed - but ended with mashed potatoes and some grated cheese on top. I don't like to top any type of lasagna with the noodles - they tend to get too brown and "crunchy" around the edges. Really good and I will definitely make again.

Maybe it's just a matter or taste, but, for us..these were good, but, not great. Great idea..but, we just prefer a regular cupcake or a cream filled cupcake. I could definitely see kids loving them though.

All my husband kept saying while eating this was..."Oh, my heavens - that's a good sandwich!" I made the relish exactly as stated. I didn't have a problem with the lettuce wilting and it was really good. I did only use 1/2 a head of red lettuce instead of the full head. I used genoa salami, large pepperoni slices, & ham instead of the listed meats because that is what my husband prefers. Next time though - I will use the three meats the recipe calls for. It was REALLY good and I will definitely be making this again.

First time I've tried this method of cooking chicken. I really liked the moistness of the chicken - very very tender. It was even moist and tender the next day for leftover chicken salad. Next time I will experiment with the seasonings though because although the chicken had a beautiful color, it was a little bland for my taste. Usually when I roast a chicken I make an herb butter and rub under the skin. I will probably do this next time. Definitely will be making this again.

This was so good! I made the recipe as is, but, instead of using all soy sauce I used half soy sauce and half worcestire sauce. I also left out the oregano. I had a 4 lb london broil, so, I actually doubled the marinade. It completely covered the roast so the marinade really soaked in. It took about 6-7 minutes per side on the grill. It was perfectly cooked and more tasty than I thought a london broil could be and because you slice it so thin - it feeds a crowd! My husband and I actually preferred it cold the next day. We ate it on a "steak" salad, but, it would be fantastic in a sandwich or a wrap. Definitely will be making this again.

This is fantastic! I made exactly as stated except I used a mixture of mayonnaise and miracle whip. Perfect! I received tons of compliments on this and many requests for the recipe. I wouldn't have believed it - but, it does make a difference boiling the potatoes whole and then chopping after cooling. It's a little messier, but, the "dressing" seemed to soak more into the potatoes and the consistency was perfect. Definitely try this one!

I made the recipe as states, but, added some shredded cheddar cheese. I thought these were just ok, but, it was a good way to use up some leftover mashed potatoes and I would make them again but experiment with some other flavors.

I wasn't impressed by this recipe. It was good - but not great. The diced tomatoes watered down the sauce too much for me and didn't cling to the pasta like we prefer. I will probably make again - but leave out the tomatoes and just use some extra marinara. I will also just bake it in the oven next time.

I was looking for a different cold pasta salad to serve instead of my standard and this was really good and easy to put together. I used the tri-colored rotini as some other people did instead of the seashell pasta. I also used Paul Newman's Family Style Italian dressing because I had an extra bottle in the cabinet I wanted to use up. Next time I will definitely use the dressing as stated in the recipe and I am sure it will be even better. I served this with Italian Style Pork Chops and Steamed Broccoli. I will definitely be making again.

Yum - I would easily give this 4-1/2 stars! I chopped up some mandarin oranges and added it to the fluff icing along with the pineapple. I also took the drained pineapple juice, added some sugar and heated onto the stove into a simple syrup. After the cake was cooled I punched holes into the cake with a fork and lightly brushed the cooled syrup onto the layers to keep the cake moist before icing. I also iced the cake on the sides. Anyone that had a problem with the icing slipping down the sides - make sure you refrigerate the icing for a little while before using it to help the pudding mix set-up. I had no problems at all after that. Great cake!

This recipe was very simple and was good. I used hot Italian sausage instead of sweet sausage because we prefer the spicy sausage. I served it on toasted Italian sub rolls with melted provolone. I would definitely make these again, but, I think I will let the onions and peppers carmelize more before adding the white wine.

This meatloaf was just ok for us - nothing special. I used the cheese crackers as recommended by the recipe writer. We thought the cheese crackers gave the meatloaf an odd taste once cooked. Thought I would try this for something different, but, I will stick with my regular meatloaf recipe.

Really simple and really good! I am sure the recipe is good as is, but, I changed it a little to suite our tastes. I subsituted 1 tablespoon worcestire sauce and 3/4 tablespoon A-1 sauce for the soy sauce. I prepared the rest of the recipe as stated. I just fryed them in a frying pan on the stovetop, but, the cooking time was the same and they were moist and juicy. One little tip - if you find your turkey patties are too sticky - VERY LIGHTLY dust them in flour before frying. It makes them more manageable and they brown nicely.

I didn't notice a difference in taste using the flour. This was pretty bland for us and didn't get the nice crispness on the edges that I usually get with my old standard french toast recipe. I'll just stick with it in the future.

This bread was moist and had an ok chocolate flavor, but, wasn't what I was looking for in a zucchini bread. It didn't have the "zucchini bread flavor" I was looking for and it wasn't quite rich and chocolaty enough for a chocolate bread. It just wasn't suited for our taste.

Maybe I just expect too much from a zucchini bread - but I would only give this 2-1/2 stars. It was just ok for us. It didn't have nearly the flavor of zucchini bread I have had in the past. I'll just have to keep looking for a better recipe.

These were really good, easy & quick to make. I added a little less soy sauce and sprinkled some shredded parmesan on them after I removed them from the pan. Will definitely make again and look forward to trying this recipe with asparagus also.

These were really flavorful. My chicken breasts were pretty large so we butterflied them to an even thickness and then put them in the eggwash and breading. I only cooked them in the frying pan about 3 minutes on each side - just long enough to get them golden brown and crispy. I then baked them in the oven about 20-25 minutes. Definitely will make them again. Next time I think I'll pound them out thinner and use them in a sub roll for a chicken parm sandwich.

I usually stuff my shells with a cheese mixture and spinach. I thought I would try this basic cheese recipe and it was really good. I actually preferred it to the spinach stuffed shells. I served this along side chicken parmesan and a green salad. I thought they were actually evan better reheated the next day.

Nice change of pace for a side dish. I used chicken broth instead of water and put the corn meal in the cold liquid and heated up together whisking to get the lumps out. It was very cheesy and a nice compliment to our grilled chicken & asparagus.