I wanted to find a recipe to use up that little bit of Amaretto that had been sitting in my cupboard for about 10 yrs. and decided to try this one. Of course, I didn't have some of the listed ingredients. Here were my substitutions: one 16 oz. lemon pound cake mix (which I HIGHLY recommend - lemon + Amaretto = yum!); one 3.4 oz box of instant vanilla pudding (they make a 5.1 oz box? I debated for about half an hour whether to use two boxes or just one. I ended up erring on the side of subtlety.); and vanilla extract instead of almond. It turned out fabulous dahling! Oh, and I used an angel food cake pan as I didn't have a bundt pan. I will definitely make this cake again. (Darn! Now I have to go out and buy some more Amaretto.;>) ) A really good recipe Shawn. Thanks so much!

We used to serve this regularly at the nursing home for breakfast. I'd forgotten all about fried cornmeal mush. Thanks for the trip down memory lane.

So easy and so good! Thanks for the recipe Danielle!

I really like the flavor of this meatloaf. Next time I will replace 1/4 of the hamburger with ground pork to help it hold together better. Great meatloaf JustinandTracy - thanks!

This is my "go-to" chicken tortilla soup. I never bother with the tortilla strips (lazy), but I like to add black beans and/or cooked rice. Thanks so much for the recipe Elena.

This was fantastic! The lemon juice and olive oil made for a delicious, tender and juicy chicken. The rub was pretty tasty too! Thanks for the recipe Barbara!

Some day I hope I learn to READ the recipe BEFORE I begin cooking. I didn't see where I had to roast the chicken in a low oven for 5 hrs. - so I didn't. I just roasted at 350 degrees for about an hour and a half (for one chicken) and boy! was that good! Can't wait to try it with the slow roasting method. But the rub was outstanding. Thanks so much for the recipe, Sue. UPDATE: I actually prepared this yesterday following the recipe and it was fabulous! Moist, juicy and very flavorful. The skin was crispy and a little tough over the breast, but we chewed right through it to get all that delicious flavor out of it. When you've got the time, definitely try this recipe!

I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good and throw 'em in! (You're going to toss them in the end anyway.) You don't even have to peel your onion (the skin darkens the stock nicely). You can add any/all vegetables that are languishing in the vegetable bin to this stock. I freeze my stock in ice cube trays, then pop them out and put them in freezer bags. You use just a little or a lot that way and there's no waste. Thanks for posting this Leah.

This was awsome!

Cheesy potatoes topped with porkchops - how can this be anything BUT good! Duoh! Why didn't I think of this. Thanks for the recpe, Shelli!

I marinated, then poached my chicken breast in Italian dressing. That really gave it some flavor! This is a very good, quick recipe. Thanks for sharing Sara.

Easy and so good! You definitely need 2 jars of sauce (don't try using pizza sauce) and less spinach. Thanks for the great idea Sandir!

This had a good flavor and it certainly makes a LOT. Remember to break the spaghetti into smaller pieces before cooking for easier eating.

DH and I had this last night and it was truly awsome. My variations: 1) I melted the butter in the casserole dish in the microwave then cooked the chopped onions for 2 minutes more in the butter; 2) I added some mushrooms that needed to be used; 3) I used seasoned croutons smashed up for the topping; 4) Mine took closer to 30 minutes to cook (probably because my scallops were very large). Definite keeper. Thanks for the great recipe.

Good flavor; nice texture; easy prep. I do still prefer Mark Bittman's Basic Meat Loaf from his "How To Cook Everything" cookbook. Personal preference. There's nothing wrong with this recipe.

We liked this better the our standard rosemary-garlic chicken (from this site). The lemon juice made the chicken so tender and moist. I didn't have any green onion or black olives but am definitely going to put those in next time. Thanks so much for the recipe ISYBEL.

Man! This soup was awsome! It's chili made with chicken. At first bite I thought it would be better made with beef, but by the end of the bowl, I'd totally changed my mind. Chicken was the perfect meat in this. We're not fans of White Chili, but this just knocked our socks off. Ya gotta try it! Thanks Catherine!

Easy and good - it doesn't get any better than that. Thanks for the recipe Skipper72.

This was very good. I only used about a teaspoonful of the stuff in a cup of coffee and the tablespoon was too much. I also didn't have whipped cream, but, oh well. I'll bet a little Bailey's or Kalua would kick this up a step! Thanks for the recipe Jennifer!

This was pretty good. I used left-over Rosemary Garlic Chicken (from this site) and am glad I did. Although the flavors meld well, it was a little bland. It does make a large amount and would be a very good thing to take to a potluck or fundraiser. Thanks for the recipe Kimberly.