What a nice weekend breakfast! I didn't change a thing and they were perfect (despite the fact that I burned them a bit, as I do most things). Those suckers must have been at least a 1/2 inch thick! I recommend doubling the recipe; I got six small-to-medium pancakes and might have liked a few more, as they went fast!

Tasty! I added a dash of Worcestshire to the mix and glazed the top with a ketchup/mustard/Worcestershire sauce. I also added the entire packet of ranch and the whole package of stuffing mix. I reserved a handful of the fried onions for garnish toward the end. Mine burned a tad on the bottom, (eh, probably my fault and not the recipe's) but other than that, it was a very good meatloaf! Next time I think I will add just a little bit of milk to the mixture to keep it moister. This was way easier than messing around with all the chopping that comes with preparing more "traditional" meatloaf recipes.

Pretty good and very easy to make! The recipe yielded twelve slightly larger biscuits for me; I didn't use a cookie cutter or anything fancy, just shaped them and placed them on the baking sheet by hand. You don't really know the cream cheese is in there. These were great with butter, jam and a nice cup of hot tea.

Loved it. I deglazed the pan with white wine and used broth instead of bouillon. I used the juice of one lemon and extra garlic. I cooked this on low for five hours; even though the liquid didn't cover the chicken completely, it was still fork tender and flavorful. Definitely dump some of the sauce onto the chicken to serve--yummy. The chicken goes so great with a side of rice and greens.

I've finally found the best Stroganoff recipe known to man! I took the advice of other reviewers and added a 1/2 packet of onion soup mix to the sauce. I decided that since I had over a pound of stew meat I would increase the sauce by adding another can of mushroom soup as well. I only had one can of golden mushroom, so the other can ended up being plain old cream of mushroom. I was in such a hurry the morning I made this I did not add any additional seasonings, not even pepper, (which I put in everything!) and it still had enough flavor (I also kinda eyeballed the water and Worcestershire) for me. I did cheat and use 4oz of sour cream instead of cream cheese--I had an open container of the stuff and decided to get rid of it instead of cracking open a brand new package of Philly. Next time I will try it with the cream cheese for sure. I served this over buttered egg noodles--the best!

I made this as written except for adding a 1/2 packet of onion soup mix and about a 1/2 of a chopped fresh onion, since I had no dried onion. I thought it was pretty good tasting, if not the most attractive looking dish (it also emitted quite a bit of odd looking white sludge while cooking--and I only cook with very lean ground beef). I normally use both bread AND breadcrumbs and no milk in my own recipe and top it with plain tomato sauce and tomato paste. This was an interesting change of pace. It definitely had a good combination of flavors and I did like the topping, although I used about half the amount of brown sugar based on other reviews. I will use this recipe on occasion when I have the time to slow cook, but I don't think it will completely replace my usual family recipe, made in the oven. Thanks for sharing!

Easy five-star recipe! I butterflied and then pounded flat four chicken breasts, which I seasoned with ground black pepper and sage. I layered thick slices of Swiss cheese (from a brick of it) and several slices of thin shaved brown sugar deli ham over the center of each breast and folded closed. In light of all the reviewers who complained about the meal being dry, I added an extra half soup can of milk and 1/4 cup of white wine to the sauce, which I briefly simmered on the stove with some random seasonings and chopped fresh garlic (2 cloves, may add more next time). Yes, the majority of the stuffing got mushy from the sauce, but I knew that going in and didn't care--I don't mind that. I initially set my crockpot on low for six hours, but after about four and a half, parts of the stuffing topping were starting to burn a bit. I ended up serving this after exactly five hours. Well, I have to say, the chicken was perfectly moist and delicious. Not a bit dry. Most of the Swiss cheese stayed where it belonged; the small amount that escaped into the sauce/stuffing only enhanced the dish in my opinion. The flavor was out of this world, and not at all too salty. The stuffing did stick to the sides of my crockpot and I will probably use a liner next time.

A great start for sure! I had to tweak the recipe to account for our personal preferences--I skipped the ground sausage and opted to place a package of whole, hot Italian sausages into the sauce. I also added seasonings including Italian seasoning, ground black pepper and onion/garlic powders. I chopped a couple of cloves of garlic and a small onion and added them to the 1/2lb of lean ground beef while browning. I ended up missing dinner that night, so my husband just dug into the sauce and made his own side of pasta; I didn't have a chance to add the tortellini or cheese to the crock pot. The next day, for leftovers, I boiled the tortellini (spinach/cheese variety) as directed and placed it, along with the leftover sauce and sausage, into a baking dish. I covered the top liberally with shredded mozzerella and grated parmesan cheeses and baked it at 400 degrees for around 15-20 minutes, until golden brown and bubbly. Wow, it was out of this world! I think from now on, I will make this in the crockpot without the tortellini and just have a good sauce with pasta the first night and then transform the leftovers into a quick, delicious baked treat. Although I traveled far from the original recipe as written, I thank the poster for a wonderful base recipe!

I made hamburgers out of this recipe (I used beef instead of lamb) and they turned out awesome! Feta cheese is the best; what DOESN'T taste good with it?

Excellent directions for Eggplant Parmesan! I took the suggestion of some other reviewers and "bled" the eggplant for around 20min in some sea salt. I did have to bake the eggplant for 10-15 minutes per side to get it the right color. I prepared a ricotta cheese mix with parmesan, 1 egg and some seasonings and added that to the layers. This turned out very well for me with the aforementioned alterations; I couldn't tell the eggplant wasn't fried!

I am rating this recipe 3-stars for taste alone. I don't know what I did wrong, but my batch was fairly overdone on top @ 20 minutes (and I made sure my oven was baking at the correct temperature). I followed the directions and filled the muffin cups to the top. The result was sloppy and strange looking, to say the least. I used the suggested lower butter crumb recipe from another reviewer and did not over-top the muffins. Mine still sunk like crazy. They taste fine, but maybe I'm missing something? I thought I followed all directions correctly, and I definitely did not overmix. Hmmm, I may revisit this one again and see if I get different results.

Came out pretty good. I used egg and only dipped the shrimp once (impatient). The shrimp were crispy and had a good flavor.

I made two quiches, one with bacon (real) and gruyere/swiss cheese and one with frozen spinach and cheddar. I didn't have deep dish pie crusts, so I left out one egg and used less milk (I didn't have any cream). They both turned out lovely, but a little bit bland. I would increase the cheese next time and use some more seasoning. Overall, very easy and good!

These turned out well for me, baked for 10 minutes. I did add a little flour to help with consistency, and used a bit of vanilla extract.

Perfect ribs! I did three racks cut into six portions, wrapping them in foil after rubbing with a brown sugar/cayenne pepper mixture. After letting the ribs refrigerate in the rub for a few hours, I baked them in the foil on a baking pan @ 300 for 2hrs 40mins. I unwrapped the packets, basted with Famous Dave's Sweet and Sassy sauce and broiled for about 6 minutes. Better than any restaurant!

I thought this was tasty, coming from someone who doesn't really like brats. (I think this would be SLAMMIN' with Italian sausage) I followed the recipe as written. I do recommend Dave's famous Georgia Mustard barbeque sauce--delish!

I liked the sauce, but next time I think I would cut some of the parmesan cheese out; it was a little much. I skipped the flour step, since the sauce was thick enough with all the cheese. I used two habaneros that I oven-roasted. I could have easily used four or maybe even five! This recipe does yield a lot of sauce, which I liked considering I used a larger box of pasta.

Don't get me wrong, this was easy and tasted pretty good--but--it reminded me too much of pot roast on rolls. My husband really loved it though, so 4-stars overall. Like another reviewer mentioned, I melted Provolone on the rolls. Definitely experiment with seasonings on this one, without a lot of seasoning this would be very bland!

This was my first time eating, much less cooking, corn pudding. I halved the recipe and wished that I hadn't! It was so good and different from anything I've ever had (city girl here). I ate most of it myself--this is a definite keeper! Don't change a thing.

OK, all I could find at the store was an already cooked 4lb boneless ham. I used a quarter of a bottle of beer and a few pinapple slices w/ the juices poured on. I baked the ham, covered, for about 50 minutes @ 325. I uncovered the ham, sprinkled some brown sugar on top and basted the heck out of it. I turned up the heat to 400 and baked for about 20 more minutes, basting a couple more times. The end result was moist and delicious! I can only imagine how this would be if I had actually done it correctly!