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!

I used this recipe with homemade gnocchi. I thought it was easy and flavorful.

Very good, but called for too much mayo in my opinion. I will definitely use this recipe again, but cut the mayo down. Thanks for sharing!

I thought the gnocchi was very good; I doubled the recipe to have extra. I made the sauce as well, but didn't care for it. I will definitely make this again, using a different sauce.

Wow! I will never look at a can of Manwich the same way again. I ate my share of "sloppy joes" as a kid; I always found the sauce to be overpowering, gloppy and too tomato-y. This recipe, however, has just the right amount of moisture and a really nice combination of flavors. I did have to use spicy brown mustard in lieu of yellow, since I was out. Next time I will add hot sauce for more kick--though I don't think you really need to add or omit anything from this simple, fabulous dish. I served this on toasted/lightly buttered English muffins, which is the way I've always eaten my Manwich. My only complaint is that I didn't make enough!

Very tasty, but mine did not come out crispy. Most of the coating escaped into the cooking oil. I think I will try dipping in egg before the flour next time.

Delicious lunch idea. Easy to make and who doesn't love feta? I omitted the olive oil/parm cheese to keep it on the light side. I didn't miss the extra calories at all. I may use regular pesto next time; the sun-dried tomato pesto reminds me too much of plain tomato sauce.

Delish! I messed it up by adding too much butter to the brown sugar sauce and it was stll awesome. Diabetic coma-inducing, but sooo good. I made one third of the recipe in a baking dish (15 mins @ 350) since there were only two of us.

I thought this was very good served over white rice. I am still shocked at how tender the steak was; I ususally hate anything involving flank steak aka London Broil. I added hot sauce for spice and will probably throw in some chopped hot peppers next time. Delicious and ridiculously easy--I set the slow cooker to low before leaving for work and it was ready to shred when I got home! EDIT 10/13/2009: I made this again tonight and it was even better than the first time with a couple of additions: I threw in a can of sliced jalapenos and a can of Rotel chopped green chiles. Wow, what a kick! The heat may not be for everyone and I don't know how authentic it is with the addition of the peppers, but it was superb with the black beans, rice and some lime wedges. One MILLION stars! :-)

Excellent, extremely rich chocolate cake! I dusted mine with some powdered sugar, and that is quite enough for me. I think I'd go into diabetic shock if I tried to add any kind of frosting! Easy to make and delish! Thanks.

Pretty good ribs! Mine were falling apart after 4.5 hours on high; I threw them under the broiler to brown them--this is a must in my opinion, as they come out of the slow cooker rather pale and uncrispy! I would make these again.

This is the first time I've ever baked something that looked professional! Very pretty cake and tasty as hell. I followed the recipe pretty much as written, only cutting the walnuts in half and adding some vanilla extract to the glaze. I also added the rum to the glaze about one minute before removing from the stove. I used dark Bacardi in both the batter and the glaze. It just came out so perfect--moist, flavorful and gorgeous!

I loved it! I did make homemade meatballs instead of using frozen. I used 2.5lbs of beef and thought the amount of sauce was just right. I attempted to healthy up by using low-fat sour cream and low-fat/low-sodium cream of mushroom soup (not a big fan of celery). It came out fantastic, but next time I will use the "full fat" ingredients--the missing fat and sodium kinda dumbed down the flavor, in my opinion. I also had an issue with the sour cream kinda clumping up in the sauce; I will add it near the end when I make this again. Finally, since I was getting ready for work, I set the crockpot up in the morning and put it all on low for 7 hours. When I got home, I made the noodles. What a hit!

I didn't think this was very good. The sauce is quite bland; it definitely needs something. I suppose one could edit the ingredients to make it more flavorful, but I would rather use a different recipe altogether. The sauce was also very thin even after adding cornstarch at the end.

This recipe was a delicious and easy way to use my leftover chicken! I roast a chicken usually once per week and always end up with either chicken salad or chicken and rice the next day. I was so bored with it! These croquettes are fantastic and utilize ingredients that most people will already have on hand. I used three large eggs and a little less than the recommended amount of breadcrumbs. I added a dash of garlic powder as well. Next time I will probably add a little more garlic and maybe toss in other spices too. I can also see several different ways to serve these-- with cranberry sauce or gravy, baked with mozzarella/sauce (as previously mentioned), with ham and melted swiss, or even on a sandwich. I personally ate my share with some homemade honey mustard for dipping. (My husband had them plain) The croquettes also reheat well (I stuck them in the toaster oven for a few minutes wrapped in foil) 5 stars for a great recipe!

I changed this recipe a little bit, but it came out great! I wanted to make about two servings, so I cut the recipe in half. The changes that I made were: I used heavy cream instead of half and half, I used 3tbsp of Romano and 3tbsp of Parmesan cheeses (even though I halved the recipe, I still used all 6 tbsps of cheese!), and I only used 1 clove of minced garlic. I added some fresh ground black pepper as well. The end result was delicious and I had no problems with sauce consistancy at all. The only minor complaint I might have is that I felt the recipe didn't yield quite enough sauce. Next time I will probably make a little more. The Romano definitely adds something to the sauce, and I would recommend using fresh fettucine (cooks faster too!) for that added touch.