The baked french toast of your dreams. Get up early if you used a pyrex dish so you can let it get to room temp before you throw it in the oven. I used soy milk and half-n-half and it was great. Did not make the sugary glaze-I spritzed with powdered sugar then used Mrs.B's sugar free syrup (girls gotta stay in control!)

Good, I used Organic broths and it was much saltier than I would have liked-my rings were tight the next day! It had great depth of flavor- only could manage one bowl. I did the toasts alone and topped the soup in mugs since I don't own ramekins (yet!) - upped recipe to serve 8...

Add spices like it's your JOB and you will love this. My changes: we live in FL and it's June- I'm not turning my oven on unless there is a dire brownie emergency!! I did everything in 2 saute pans on the stove- one for the meat and onions (crumbled turkey sausage) and one for the cabbage and rice. I added the broth and stirred the rice like risotto, it cooked up gorgeously. Once I added the cabbage and let it cook down too, then the tomato sauce and lots and lots of cayenne and black pepper. Guido declared it a home run!

It's EASY and sweet, but the texture of the cobbler is kind of spongey. I used fresh strawberries, mango and a few bananas that needed to get gone. We like a crumbly cobbler, so this won't be a repeat but its not awful and worth a try if you like easy, sweet and spongey.

The flavor reminds me of 'home'. We like ours very creamy, so I used chicken broth (organic-otherwise it's a container of chicken tinged salt water) and lots of it- also almond milk (it's what we use) and parm, black pepper, no salt needed. It sets up fast, keep stirring. I added a hunk of butter. Just keep adding liquid until it looks right. It makes a ton-be prepared to have fun with leftovers!

So popper-ish and perfectly delicious. I actually followed the recipe (almost) this time. I did end up using fresh jalapenos (about 7- and only a few seeds because these were muy caliente ones) and just 2 blobs of mayo (I don't care for mayo). Used grated parm (I was generous here) and some panko. The top could stand to brown some more. We'll make it for T-day and serve with sliced baguette and hunks of fresh veggies. Winner, winner.

We couldn't decide if we liked it warmed up or cold. It is very delicious. I took a few liberties (I used yellow squash plus zukes, and an organic carrot that was begging to be included. I had enough for 2 pies and they were chock full of veggies) Saute the chopped veggies in a tiny bit of olive oil- added minced garlic (of course) and a few big pinches of good shredded parm, plus mozzarella. We ate with some brussels sprouts w/bacon and it was a fantastic meal with lots of leftovers.

With rice wine vinegar, salt & pepper and a last minute addition of a jalapeno-we had a great meal. I took jumbo shrimp and sauteed in a little of the pre-vinegared pesto mix. Toasted pecans, some good quality pec romano and lots of olive oil made the bowties exciting with a light coating of pesto. Plopped a few shrimp on each plate and served with a light, sweet white. Tastyness!

Just excellent. I had about 1.5lb chicken breast that I cooked with some lime/garlic seasoning and then chopped very small. I used the lemon zester to grate a large hunk of fresh ginger into the pot. It needed a few cloves of crushed garlic, quite a moderate amount of cayanne, and I didn't have mushrooms so I diced up a few stalks of celery and sauteed in the same pot I cooked the chicken in, until they were soft. It needed noodles, I used rice sticks but they had a funky texture. Today Guido is taking care of me (I just broke a toe) and he boiled up some egg noodles. It's really good. Oh, I thin sliced 1 jalapeno, in that went, and I used chicken stock and some extra chicken stock base. It's missing lemon grass but who cares, it's VERY good.

So...if you drop in a handful of semi-sweet choc chips and follow the rest o the recipe, you will have made fudge. I kept the milk out and kept adding a splash, mixing furiously, add another splash, mix like hell... and another splash- ok now I have icing. But I was too chicken to ruin my gorgeous black forest cake so I only iced one half. The rest of the icing went into a small container. Whatever clung to the spoon went into my belly! (With a sprinkle of kosher salt. it's a sickness...)

Don't knock it 'til you try it. We sat slack jawed in amazing grace at the flavor. I only gave 4 because I jazzed it up a bit. I can't imagine that it would be better or worse done per instruct-just different. Sautee in bacon fat, a clump of butter, chicken stock base, lots of black pepper. Don't let it get too limp. Al dete on the egg noodles, mix it like you mean it but don't break the noodles up. Taste as you go. We love it. New favorite. (No onion used)

Wow. It's just so very tasty. Because I veered so far off the recipe I should tell you what I did so beginners can get in a comfort zone to make your own changes and still get great results. What's Cajun seasoning? I used Old Bay Blackening mix in the yellow tin. I thinly sliced chicken, added my "cajun" mixed and tossed around in a hot pan glazed with tiny bit of oil. In went a few thinly sliced red & yellow peppers. In went a few globs of spicy brown mustard, and a couple shakes of Chili powder. I wasn't sure about the cream but I did add just a few splashes of 1/2 and 1/2. Then a handful of grated Almost forgot- I threw in 3 chopped scallions at the end, and extra black pepper.

nice change. I used a splash of Cuervo Gold, juiced a few limes, chopped garlic and let the shrimp hang out in the fridge for a while. The danger here is it can quickly turn to ceviche if you leave it too long and then the shrimp will be rubbery when you get finished cooking them. I added crushed red pepper flakes, lots of black pepper and a splash of soy. I ended up pulling them out of the non-stick and throwing them in a HOT regular frying pan to get a crust on them and pull them out of the excess liquid. We had them with sauteed green beans and a glass of Reisling.

Wow. If I followed directions exactly it would have made too much (and been way too buttery for a weeknight side dish!) This was really tasty, with my changes: I used 3 yellow squashes that I washed, patted dry & sliced thin. I sauteed them with 1/2 a small yellow onion in 1 pat of butter and a few shakes of good store bought chicken stock. I was buttery cracker-less, so I used a few handfulls of Pepperidge Farm dry stuffing mix. Also out of yellow shredded cheddar (what I think the poster had in mind) so I shredded Cabot Jalapeno cheddar and a bit of extra sharp NY Cheddar, only melted 1 pat of butter (with all the cheese you don't need the extra grease) and you really don't need salt, just cracked black pepper. I did dot the top with butter (if you don't the bread crumbs or whatever will just be dry and nasty) but since I scaled the recipe down to 4, it worked fine with maybe a TOTAL 4 T butter for the entire recipe. The spicy cheese gave this kick-otherwise I think Guido would have turned his big nose up to it.

I just didn't dig it. I actually followed recipe amounts (rare for me) and while I was RIDDLED with butter-guilt, it didn't thicken, so it mostly splashed onto the serving platter instead of my hips. It smelled incredible cooking (minced garlic and butter? spoon me baby!) but it didn't come together for us. Gave it 3 stars because the taste was about a 3...... I don't think I'll try for a repeat on this one.

Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then as it simmered I read more reviews. Unsure how to rate it since it's not that good as written but what are recipes anyway but good ideas to add to, right?!?! Ok agree with me later. This soup is EXCELLENT when you add a palmful of brown sugar. AND add extra pumpkin pie spices. AND a sprinkle or 2 of cayenne pepper. I used half-n-half and I ran outta onions, but did mince up some garlic. I really love how it turned out. Taste as you go and for the love of G-d do NOT over-salt it.

At work they call this "Crack Candy" - it's addictive, insanely good, and takes maybe 15 minutes total to do. Tricks: Don't add nuts until after about 3.5 minutes. Don't need to add salt if your nuts are salted already. Use 2 TEASPOONS of Baking Soda- makes it so perfect, easy to chew & it won't stick in your teeth at all. I make this with cashews, a mix of cashews and peanuts- follow the directions and it is perfect every time. I put all my ingredients out to have ready- the candy is like LAVA and you gotta work fast or get pulled under... Oh- spray foil with PAM and spread the candy down to cool, then it lifts right off after about 15-20 minutes resting.

Guido was worried....'Wot, yer not gonna just stuff it in da Nesco like last year?' 'Last year was the Turducken, dear' 'Oh yeah...' We were shocked and awed that this bird was so flippin good. Here is what I did: Rinsed the naked birdy, patted dry. Stuffed 1 stick of butter under the skin & a few sage leaves. Tossed a bunch of celery, a cut onion and fresh parsely up in the bird, and sprinkled with a few house seasonings. Minced a real onion and sprinkled on top with real parsley. Followed the recipe the rest of the way- I spritzed some foil with PAM and put it right on the turkey like a bra, plus tented the whole thing. The broth was a bit salty but made kick @ss gravy. We will use this broth/foil method over and over, or as Guido says 'Ova and Ova baby!' Yes the wings fell off- the legs would have too if I wasn't careful. Meat was so, so, so juicy. I swear-we ate for 4 hours and the bird stayed hot and tenderoo the entire time!

Shockingly tasty! Guido watches his sugar & we are both border-line porky, so a flourless cookie is just the ticket. I used organic PB from our favorite store (Costco), Splenda, egg and a splash of Pure Vanilla. I didn't flatten the first batch (got the idea from the reviews that they spread) well, those first ones were ball cookies! Next 3 batches I did the fork dipped in Splenda thing, and the results were delightful. I doubled recipe and it made 4 large trays of smallish cookies. HAVE A DRINK NEARBY- our cookies needed a chaser! ~Guido's Wife

Clearly, this one is simple as 3-2-1...I sliced each semi-frozen chicken breast into 4 tenders, used only a shake or two of bread crumbs and lots of Johnny's Great Caesar Garlic Spread and Seasoning (mmmmmmmmmm), grated parm, the basil and some other spices and baked for a total of 26 minutes. Served it over tossed blue cheese salad with big fat croutons and a bottle of cheap red wine. Not bad!