This recipe overall was very good and much easier than chicken and dumplings completely from scratch. Based on previous reviewers comments I did season my chicken. I used poultry seasoning and chicken & herb seasoning. I also used chicken broth instead of water. The sauce was very good and the chicken was moist & tender. My problem was with the dumplings. They started puffing up so much they were sticking together in the crock pot (and I only used 1 can of biscuits). I have a large crockpot, so, it wasn't that my cooker was too small. I transferred them to a pot on the stove so I could better control them. They did take longer to cook than the original recipe stated as other reviewers mentioned - not sure on total cook time, I just kept testing them. The dumplings weren't bad, but, both my husband and I thought they were too "doughy". I will use this recipe again because I did think the "gravy" was very tasty and simple, but, next time I will either make my own dumplings or buy the dumplings strips in the freezer section of the grocery store. We just weren't crazy about the canned biscuit dough.

I made this for an office party. It was a little too sweet for me, but, most people seemed to enjoy it. I did make it in the slow cooker, and would agree with other posters that I think it would be better in the oven. It didn't develop a good glaze and was much more watery. The meat also started "breaking down" as it cooked. I would try this again in the oven, but I would cut down on the sugar.

This was really good. I did follow Corrine's suggestions because I like a hearty broth. The wine definitely gave it a richer flavor than just beef broth alone. I cooked it in the crock pot for 10 hours. I like my broth a little thicker, so, after cooking in the crock pot all day I transferred the broth to a pot on the stove and thickened with a mixture of 1-2 tbsp cornstarch dissolved in cold water. I then added the vegetables and beef back to the broth. It was really wonderful and I am sure it will be even better tomorrow.

The taste on these were good, but, nothing particularly special for us. I used them with spaghetti. I would not use these with spaghetti and meatballs again. I like my meatballs a little firmer so they don't fall apart when they are simmered in the sauce.

This is the first time I have ever made rice pudding and I really wasn't sure what it was supposed to taste or look like. My husband has been asking me to make it for some time. I thought it was very good as is but a little bit sweet. My husband thought it was good - but, not what he was used to growing up. He thought it was too sweet and not enough "custard" as compared to the rice. I will say many reviews said cook it longer if you like it thicker because once you take it off the stove and cool it - it won't get any thicker. Mine actually did. I thought it looked "soupy" so I cooked it longer but, once I cooled it in the fridge it did thicken up more. I will definitely make this again because the taste was very rich and creamy. I will just use a little less sugar and not cook it quite as long so it is more "saucy". Great recipe - just adjust to your taste.

We enjoyed this recipe as is, but, will probably tweak it a little to our taste. I will probably add some green onions and swiss cheese next time. I did follow other reviewers tips and cooked at 375 instead of 400. I had no problems with my crust burning at that temperature. 10/13/08 Just a note - I made this again with a few changes. I sauteed some green pepper and onion and added it on top of the ham layer (I used leftover pinic ham I cut up in chunks). I also used swiss cheese this time. It was really good and still great the next day.

This was pretty good, but, next time I will adjust seasonings to our taste. It was a little bland for us. It is great when you need a quick meal though.

This was a great recipe to use with leftover Sunday dinner ham. It was raining so I actually put them under the broiler. The flavor was good - but, I definitely think it would be better grilled as the recipe states. Next time I will marinate them before grilling instead of just basting them to get a stronger flavor.

My cousin has been making this exact recipe for years and we all LOVE it! The cake is so moist and flavorful. The people that I know that don't like coconut - actually like this cake because the cake itself doesn't have a strong coconut taste and the fresh coconut is just on top of the cool-whip -so anyone who doesn't care for coconut can easily take it off. If you like coconut though - you will LOVE this cake.

The recipe as written was very good and I would give it 4-1/2 stars as is. I think you just need to adjust the sauce to your own taste. It was a little sweet for us so I just kept adjusting the vinegar to taste. I would make it as the recipe states and adjust if you need to. I used red wine vinegar because that is what I had in the house and it was good in the recipe. I also added some chopped green peppers. Definitely make the day before so it has time to soak up the flavor. Great summer side dish!

AMAZING! This is the best banana bread I have ever tasted - unbelievably moist. I did follow the advise of others and spinkled sugar and cinnamon on top so I would have a nice crunchy crust but a soft and moist inside. We prefer our banana bread dense instead of light and fluffy, so again I followed advise of previous posters to mix in the flour by hand instead of using an electric mixer. This turned out perfect. I didn't change any ingredients. I was able to do two big loaves and a big pan of muffins (I cooked those at 300 degrees about 18-20 minutes - depending on the size of your muffin tins.) Definitely will make again!

This recipe was good - but for our taste I definitely had to add some additional seasoning to the breading. In addition to the basil I added garlic powder, onion powder, and ALOT of old bay seasoning. I drizzled with a little olive oil and baked for 9 minutes and then broiled for just for a minute or two to crisp the top. It was really quick and flavorful. I served with tartar sauce made with light mayo and malt vinegar.

So easy and so good!! As suggested by other reviewers - I cooked the chicken in the slow cooker in chicken broth for 4 hours (I used fresh chicken). I then drained the broth, shredded the chicken, combined the other ingredients and added to the chicken, and cooked another 45 minutes - 1 hr. This was very flavorful. The next day I used the left chicken to make a barbeque pizza - shredded chicken, red onions, cilantro, and mozzarella. My husband really liked it on a sandwich - but LOVED it on the pizza. (One tip - I am not crazy about the dough they have in the grocery store and I almost never make it from scratch. I go to my local pizza parlor and buy uncooked pizza dough - stretch it out into the pan and your done! It is so much better and enough dough for a large pizza only costs me $ 2.50.)

Well, this was not a success for me. I brought these to an office party and they were barely eaten. Noone went back for seconds and I didn't receive any compliments. I personally thought the "grape" taste was a little strong and it was too sweet. Definitely won't make these again.

This was an easy recipe to prepare and could work with just about any entree. We liked it, but, it was a little bland for our taste. I will definitely use this recipe again as a base, but, experiment with adding different ingredients to it for a little more flavor.

This was really good. I used skim milk ricotta instead of cottage cheese. I also added a little minced garlic. Make sure your spinach is drained really well or it will be watery. I usually just squeeze mine in some paper towels or a cloth. I served this with Baked Chicken Nuggets from this site and it was a perfect match.

These were so simple but good! I used chicken tenders instead of cutting up a chicken breast. I followed another reviewer's tip to cook on a metal rack over a baking sheet (I just used the rack from my toaster oven). This worked like a charm. The inside stayed moist but the bottom did not get soggy. I served with pasta shells florentine from this site and it was great together.

These were a nice change from the regular roasted oven fries I make. Oven fries can be a little bland sometimes, but, these had great flavor and the spice was just right for us.

This is heavenly!! I couldn't believe how easy it was to make. I have made it for my office and a family dinner and everyone loved it. I like the taste of hot fudge better so I used it instead of chocolate syrup. I microwaved it for a really short time just enough to make it spreadable but not hot. DO NOT put on the cake until cooled - it will melt your ice cream. I also spread the chocolate mixture over the ice cream sandwiches first and then the whipped cream -much easier to spread. The peanuts are a good contrast to the sweetness. I will make this over and over again - and it feeds a ton of people!

This was wonderful and so simple to make! I had a crowd so I used a 5 lbs roast and added some extra bbq sauce. I let it cook on low for 8 hours. I drained most of the liquid out so I would lose the extra fat. I added a new bottle of bbq sauce into the pot - shredded the meat and heated through on low another 30 minutes. We served on sub rolls with coleslaw and it was wonderful. We are going to use the leftovers to make a bbq beef pizza. Definitely a keeper and makes a ton if you have a crowd - great game day recipe - just cook it overnight and it will be ready for the afternoon.