WOW really good! I followed others advice, used 3/4 cup bread crumbs rather than slices, onion rather than onion powder, a dash of hot sauce in the glaze, and I didn't have any mustard on hand but it didn't matter, SO GOOD! Really, I never liked meatloaf as a kid. This was great, my fiancee and I will definitely make this again. :D

I thought this recipe was a great starter, but really boring as is. Excellent idea with the biscuit dough! Came out amazing! I used one can of cream of chicken and one can cream of mushroom, wound up adding lots of veggies and some extra spices to this to pump up the flavor and make it more interesting.

As is stands it wouldve been a 4, but I made some modifications to this recipe which in my taste brings it to 5 stars: Not a big thyme fan, so used fresh basil. I know this is more a veggie lasagna, but ya need cheese! I added a layer of cheese mix (10 oz ricotta, 1 egg, some salt, pepper, parsley, oregano and basil w/ the mozzarella) where the mozz was, I didn't pre-cook the noodles so they would soak up the soupiness that other reviewers mentioned. I also layered differently: noodles, cheese mix, sauce mix. (putting a thin coat of plain sauce under the first noodles, so they won't stick!) My fiancee and friends really liked this! Very good!

I used this to make kabobs the other night on the grill, and it was very easy and very good, but its a subtle flavor. The chicken did come out super tender and very juicy. I think next time I may keep the marinade and reduce it for coating when the kabobs are served.

This really deserves 3.5 stars. Its a great starter, but after following the recipe exactly it tasted kinda like tangy ketchup, kinda boring. So I wound up just eyeballing extra ingredients to try and liven it up a bit. You definitely need fresh green peppers and onions chopped up in this, it just isn't sloppy joes without them.

VERY good, a big hit at our cookout with friends. I used fresh onion and garlic as well (my boyfriend loves onions so he put a whole on in there while I wasn't looking) I didn't have any sherry on hand so I substituted about 1/4 cup of dry white wine and it came out magnificent, everyone loved it, even the kid who doesn't like onions.

This is pretty good stuff, I'll definitely make it again. Tho I have two minor complaints: I don't know how you microwave sliced potatoes, mine stuck together really bad, so I wound up making one chunky layer of potatoes since I couldn't pull the slices apart after they cooked. I also think it was just a tiny bit on the bland side, just a few more dashes of the spices (esp. pepper) and it'd be a 5-star recipe. I did sub mozzerella for swiss cheese, and next time I'll add more mushrooms. Very good recipe. Thanks!

Very good basic recipe! I followed others' advice and added garlic powder, a little extra black pepper, green onions, and some dijon. I also added just barely a teaspoon of sugar, I think the mayo I was using was a little too vinegary or something. Anyway, it came out really really good. Will definitely use this again.

I liked this recipe, but I agree with others that it could use a little more punch to the flavor. I did not have any eggs so I used warm olive oil with minced garlic instead, and it turned out real nice. Very easy, thanks!

WOW this was delicious! For my own personal taste I only used about half the chili powder. I also followed others advice and omitted the water, used about a third of the tomato sauce, and used enchilada sauce rather than taco sauce. SO GOOD! I used the leftover tomato sauce in rice, served with refried beans and it was like I was at a real Mexican restaurant! Thanks for the great recipe :)

My friends all liked this dish a bit, I wasn't so crazy about it. It was full of flavor and smelled really good but just wasn't my taste. Something was overwhelming... maybe the jalepeno? I only put a quarter of what the recipe called for since I don't handle spice all that well, and still it seemed like the jalapeno smothered the turmeric, garlic, and lime. It is a really pretty dish when its done, very festive and colorful.

This was quite good! I was skeptical about the avocado sauce after blending it and taking a taste, but with the fish it's really good! I doubled the whole recipe, which made LOTS of sauce, but its okay, it doubles as a sort of dip :) I couldn't find the pepper and adobo sauce, so I followed other's suggestions and substituted Chipotle hot/tabasco sauce. It smelled so good! And I used "Hint of Lime" Tostitos® for the breading for some extra flavor. The only thing i'd say is make a little extra of the salsa blend to drizzle lightly over the fish before the avocado, just for a little extra punch.

I followed another reviewer's advice and added a Tbsp of Worcestershire sauce and a bit of minced garlic, and these tasted very good! I base my rating on this small change. I do agree that while the flavor was delicious, it was a little on the weak side, and my chicken marinated overnight, so next time I want to make double the sauce and put aside about a half cup to a cup so I can brush the kabobs right before serving to give them that extra flavor. I also wound up having to bake these on a roasting rack since our grill was feeling out of spirits, but they still came out tender and juicy! Very good!

I would actually only give this recipe 3.5 stars. I didn't have asparagus but I really wanted to try the sauce, which turned out pretty good under these conditions: Use a sweeter white wine Keep the sauce thin, between an aus ju and a thin syrup The sauce comes out very strong, so use sparingly

First of all, this marinade smells FANTASTIC! I'm not sure I think that its best with asparagus, it was good but I think it'd be much better on a meat. Great flavor, but its lost on the asparagus. Next time I think i'll whip it up for some brisket or beef tips and noodles.

Great idea, putting wine in powder gravy, but this recipe needs a little work for my taste. It came out REALLY strong, I wound up having to water it down quite a bit, but it did taste very good. I'd reccommend cutting the wine in half and compensating with water.

This is very good. I went easy on the cayenne pepper and cajun seasoning since I'm a little sensitive to spice, I still found it a bit hot but everyone else thought it was just about right, not too spicy but still enough kick to make you stop and notice. I put 1 cup of uncooked rice straight into the slow cooker since it was a bit soupy, which brought it to the perfect consistency. my only change was adding a half tsp or so of minced garlic. I would definitely try this again.

Super simple! Came out crispy and delicious! Wouldn't change a thing.

This was pretty good. I followed the recipe as is but added a little chopped mushroom. It was just a tad blah for my taste. I think next time I'll try a little sour cream and maybe some garlic.

Oh man! This stuff was to die for! Super crisp, melt-in-your-mouth buttery... I love it. The only thing I'll do differently next time is put the hazelnuts ontop of the toffee then put on the chocolate already melted... when I went to break these into pieces I was losing most of my nuts. I wound up using a pizza cutter to help break up the toffee. SO GOOD!