This was pretty darned good... I added some cayenne and garlic to the chicken coating, and the rice was to die for! Would definitely make it again. Thanks for the post!

I liked these, but my husband really LOVED them. I seasoned the chops well with seasoned salt, black pepper, onion and garlic powders. After sauteeing them till a nice golden brown, I added the water to the skillet and stirred up all those browned on bits. Added that to the soup/milk mixture and baked for about 35 minutes. They were perfect. Served over buttered egg noodles with freshly steamed broccoli. Will definitely add fresh mushrooms next time as well.

What a wonderful dip! I doubled the cream cheese and mozzarella, and used a 15oz. jar of Bertolli Alfredo Sauce with Portabello Mushrooms. Really outstanding flavor... we served it with breadsticks and garlic pita chips. When those were gone, my husband was eating it with a spoon. This one's a real keeper. We'll be making it again on Christmas Eve. Thanks, TERRAD!

These were a big hit at Thanksgiving. Even the kids, who "hate" mushrooms, inhaled them! I used a bit more bacon, added garlic powder, black pepper and parsley. Instead of the stems, I chopped up some small white button mushroom that needed to be used. Thanks so much for this great recipe, GRNSTR1PE!

WE have grown to LOVE this dish! My daughter asked for it almost every week while she was back home with us over the last 6 months. I do triple the garlic, and go heavy on seasoning the chicken. For the best flavor, make sure your oil is ultra-hot... you want those chicken pieces golden brown, not steamed! I also prefer this with a bit more chicken broth... when you add the parmesan cheese, it tends to soak up alot of the broth. I have taken to adding a good cup or so. Haven't tried it with the submitter's suggested mushrooms yet, as DD ran from the room in horror at the mere thought... but will try that addition next time. Thank you, Laurel for this light,healthy, tasty and jammin' dish we've all fallen in love with!

As stated, a fun change from typical banana breads! I used only the 1/2 cup peanut butter (creamy was all I had) as I was afraid it might end up being the predominant flavor. I also went the half brown/half white route with the sugar, added a tsp. of vanilla, 2 Tbsp. mayo and a few chocolate chips. In the end, it baked up beautifully, smelled GREAT, tasted even better and went over really well at the hubby's office! Thanks, Juanita!

This went really well with our Potato Bacon Chowder last night. I think you definitely need to up the cheese (I used 2 cups) and the seasoning. I kept with the amount of dry mustard, but not onion and oregano, subbing instead 3/4 tsp. onion powder, 1 tsp. Italian seasoning and adding 1/2 tsp. garlic salt. The resulting bread was fabulously aromatic, and delightful to enjoy warm, buttered or dunked in soup. AS it cools, the biscuit-like texture becomes less than desirable... but I'd make it again, and thanks for the recipe, Carol!

Oh-So-Easy is right, and Oh-So-Good!!!! I had to cook it a bit longer so as to get the top a nice light brown, but that could be my oven. Made this for dessert last night and it was an empty dish that I found this morning. Will definitely be baking this up often... we love our cherries! Thanks, mzlizz!

After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added cheese it could have been a tad 'wetter.' Triple the garlic... absolutely! It would have been so much less without the extra garlic! Add Parm (1/4 cup) and Monterey Jack (a handful shredded) to the sauce. Add Sun-Dried Tomatoes (maybe 6 or 7, sliced)... we loved this... also great with the addition of roasted red peppers. Add black pepper... will add some cayenne next time. Top with additional Mozz AND Parm. I've made this three times already and my entire family went nuts over it... even the so-called mushroom-hating and spinach-hating members. This is one heck of a recipe and I wouldn't hesitate to serve it to company. Many thanks, chmadden!

I think the quest for the world's best blueberry muffin stops right here! The only change I made was in using light brown sugar for the streusel. So light, so moist, and yeah... definitely to die for! Thanks so much for this recipe, Colleen!

The flavor of this dish was incredible! I went out and bought the saffron for it ($16.99) and am so glad I did! Added a little chile powder, oregano, cumin and a can of peas. Delicious... thank you so much, Carol!

I had higher hopes for this recipe. Hubby ate it, but the next morning he said "Don't make that again." I have to say... I barely ate three bites myself. But on a positive note, it was great to find a ground beef recipe for what I had in the house; something besides burgers or meatloaf! Thanks for that, but everyone has different tastes, and I don't think we'll be trying this again.

Very tasty, as promised! I've never used Curry Paste in my cooking before... and am so glad to find we love it (at $5.49 per jar... LOL) Great recipe, NEDB... and what a nice change from the "usual" scampi, fra diavolo, cocktail, etc. Will make this recipe again!

This was pretty good... would have been nothing though without the brown sugar! I also added onion. Thanks, deedledeet!

One of the top ten soup recipes I've found on the site! I used stewed tomatoes with diced green chiles in lieu of the sauce and it gave the soup a nice little kick. I also added another cup each of lentils and water. Perfect and thank you queendiva1!

I used chicken tenders for this recipe. Scrumptious,delightful, deliciously lip-smacking good... and YUMMO!!!!!!!!! Thanks, Judi Ann.This one's a major keeper!

I added garlic and onion powders to mine. Delish, and thanks for the post!

This was delicious. I needed to use extra seasonings such as salt, cumin, oregano and the Cajun seasoning (Simple Cajun Seasoning also from this site)but that's probably because I made mine with leftover ham instead of the andouille sausage. I will definitely be trying this recipe again with the sausage and we thank you for a yummo meal last night MIAMI BEACH!

These cookies were as promised... crisp on the outside and chewy on the inside. I added a tsp. lemon extract too. Somehow, mine ended up coming out picture perfect as well so thanks, CindyAnn!!! This is my new Sugar Cookie Recipe.

I omitted the onion and used a sharp cheddar cheese. The dish took more like 2 hours to bake before the potatoes got tender, but it was well worth the wait. I also sprinkled Parmesan on top and cooked uncovered for the last 10 minutes or so.Delicious and my family thanks you CathyM!!!