Very easy way to make pasta in sauce... one less step! No need to drain, so one less dish to wash! I usually use a 26 oz jar of sauce with 1 lb of pasta, so I added an additional cup of water to the sauce (for a total of 3 cups), brought that to a boil, then added a whole box of pasta spirals.

As the other reviewers did, I cooked my ground beef first, then added the other ingredients. I didn't have any cream of mushroom soup, so I first used condensed tomato bisque (like tomato soup, but with bits of tomato in it). It didn't look it was going to be enough sauce, so I added half a can of cream of onion, plus a half can of water and that was the perfect amount. I did half potatoes/half carrots (for color and nutrition). Because I used the cream of onion soup I didn't use an chopped or minced onion. I added about a Tbsp. minced garlic, several good dashes of worcestschire sauce, and about a 1 1/2 tsp. thyme. I sprinkled some sharp cheddar cheese on the top, too. My family loved it... especially my husband -- he went back for more! (He likes his with cayenne pepper on top.)

As the other reviewers did, I cooked my ground beef first, then added the other ingredients. I didn't have any cream of mushroom soup, so I first used condensed tomato bisque (like tomato soup, but with bits of tomato in it). It didn't look it was going to be enough sauce, so I added half a can of cream of onion, plus a half can of water and that was the perfect amount. I did half potatoes/half carrots (for color and nutrition). Because I used the cream of onion soup I didn't use an chopped or minced onion. I added about a Tbsp. minced garlic, several good dashes of worcestschire sauce, and about a 1 1/2 tsp. thyme. I sprinkled some sharp cheddar cheese on the top, too. My family loved it... especially my husband -- he went back for more! (He likes his with cayenne pepper on top.)

I used a 20 oz. can of chicken and also added in some peas since I knew my 2 year old wouldn't eat the asparagus -- both were great! I also had to add an extra half cup of broth and about a quarter cup of milk in order to have remotely enough sauce to even cover all that pasta. I too added extra garlic (used jarred minced garlic), pepper, and seasoned salt. In the end I mixed about 1/4 cup of parmesan, as the recipe calls for, in the entire dish, but also added a romano/parmesan blend on top of each individual serving. Yum!

I used Cream of Mushroom soup, since that's what I had on hand, and they turned out great! I scaled it down to 6 eggs and 3/4 of a can of soup, which was perfect for my family of three. I followed another reviewer's suggestion of adding some shredded cheese to the egg mixture, and I also added about 1/4 cup of bacon pieces (I keep them in the fridge just for recipes like this). I sprinkled some cheese over the top as they finished cooking. I served with some fried potatoes with onions and peppers and toast for a quick and easy weeknight dinner. Who doesn't love savory breakfast for dinner??!!

This is a great recipe. I've made it twice now, once with the cinnamon and once without. I definitely preferred it without! The first time I did it in the oven, which was fine, but it was even better cooked on the grill. I wasn't sure about grilling it with all that sugar, but it turned out fine. I have a three burner gas grill, so I turned on the two outer ones and preheated it to about 400 degrees, then put on the tenderloin. I turned down the flame to about 2/3 on both burners, so it didn't burn. I turned it three times (three sides) and cooked it until it was 155 degrees inside, then I tented it with foil and let it rest on a platter for about 10 minutes to finish cooking. It was juicy and delicious. It did take a little longer to cook on the grill than the recipe states -- mine took about 35 minutes, which screwed up the timing of my side dishes a little, but we lived with it. :) Oh, and I marinated it overnight the second time, and only a few hours the first time... both came out about the same. So, do it whenever it's convenient for you.

I've made this dozens of times... it's my "go to" recipe on busy nights. I add in some worscestshire sauce and lots more pepper, since we like those spices. Incredibly easy and nice to be able to whip up with ingredients you have on hand (who has sloppy joe sauce in the cupboard all the time?? not me!). My husband and 2 1/2 year old just love it!

This was a really nice dish -- creamy and delicious. It was nice to make this with corned beef and carrots... I could make this separately and still have room for the meat in crock pot! Even the picky eaters liked it.

As others have mentioned, I didn't pre-cook the noodles... I just made sure to cook 30 minutes covered, stir, then 15 minutes uncovered. They were fine. I reserved a little bit of cheese to sprinkle on top and put it back in the oven for a few minutes to let it melt. I spiced it up a little with garlic powder, thyme, crushed rosemary, coarse ground black pepper, and seasoned salt. I used one can regular and one can fat free cream of chicken soup. Oh, and since 2 c. of elbows would be a lot more than 2 c. of shells, I used 8 oz. shells. My husband loved it!

The taste was good, but they didn't really seem to hold up very well. After a few days they were fairly stale, even though the other cookies I had made the same day (peanut butter blossoms and sugar cookies) were still fresh and chewy.

I added 3 pats of butter to the pasta to give it a nice gloss. I also used the cheese I had on hand: about 1 cup of shredded cheddar-jack and 5 slices of swiss. I also added about 1/4 cup of parmesan. But is still needed something else... I added alot of ground pepper, but was reluctant to add salt with the salty parmesan and the ham. If I didn't get a bite with ham in it, it was somewhat bland. I did add about 1 cup of frozen peas to give it some color and to make it a true one-pot meal. My husband loved it, but added alot of cayenne pepper to the top of his plate.

I doubled the recipe and used 1 tsp vanilla. I also tend to make the cookies a little larger, so I ended up with 48 1.5-2" diameter cookies when I was done (with the recipe doubled). Because it was really humid here, I measured then sifted the flour. Also, because it didn't mention greased or ungreased pan, I used parchment paper, which was fine. I used the "simply fruit" smuckers red raspberry, heated in the microwave for 10 seconds to make it easier to spoon into the imprints. My 2 year old had a fun time pressing her thumb in each cookie (which I then had to make a little larger, otherwise it wouldn't hold much jam!), and she really enjoyed eating them when they came out of the oven. This is a new favorite recipe at my house, so quick and easy to make, and so pretty, even if they're not perfect! I'm sure my neighbors will enjoy these when we take them around this evening.

My mom used to make soup like this and for years I've tried to recreate it without complete success... now I've done it, with the help of this recipe. Of course, as others have done, I had to make a few changes. First, I doubled everything to ensure there was enough for leftovers (why go through all that chopping for just one meal?). Second, I added about 1 cup extra water so that I had enough to cover the vegetables when they were simmering. Third, I added about 1 cup of diced carrots and 1 cup of frozen sweet corn. I also added 1 cup of light sour cream, but only because I had it in the fridge and needed to get rid of it. I didn't add any extra salt since I used ham boulion instead of chicken, but it worked out well since the ham I used wasn't very salty and each diner just salted and peppered to taste. Finally, I lightly mashed the potato mixture in the pot just to give it a nicer texture. I left some chunks though. I paired this with some beer bread mix from the grocery store and my husband was thrilled to come home to all these wonderful smells coming from the kitchen.

In order to help the dryness that other reviewers have noted, I added a beaten egg to the ricotta mixture first. Also, I used dried herbs as I didn't have fresh available. Oh, and I didn't have balsamic vineagar, so I used a splash of red wine and a splash of white wine vineagar. I did have to add a bit of salt and pepper to give it a little more "ooomph", too. I served it with fresh green beans and Italian bread. My husband loved it and was very impressed, but my toddler didn't like the ricotta. Also, I found that the timing worked out better if I put the pasta to boil in one pot and then sauted/simmered the onion/bean mixture at the same time. That way they were done simmering when the pasta was finished cooking, shaving 20 minutes off the recipe time. It wasn't worth it to me to save not having to wash one extra pan.

I liked this recipe. I followed others' suggestions and only used 1/2 a packet of onion soup mix, but I think we would've liked it better with the whole packet. Also, this was pretty "liquidy", even after letting it set, so I'll probably cut down the milk some next time. I used swiss cheese in place of grueyre, since that's what I had on hand, and I used one large can of chicken. We are looking forward to the leftovers today!

My neighbors just LOVE to see me coming with a loaf of this fabulous bread in hand! I use mostly light brown sugar instead of all white, and the flavor is just that much better. My toddler loves it and never suspects that those awful zucchinis are the source of such goodness. :)

These were very easy to make and turned out fabulous! I ended up with 24 mini-muffins and 22 regular sized muffins from this recipe. I followed the recipe exactly, not changing anything. I did notice that on the second batch of regular size muffins that I pulled out, they were at least 1/2 inch taller than the others. I can only attribute this to sitting for about 25 minutes as I used the same amount of batter in each batch. I did put granulated sugar on top, which finishes them nicely.

This got rave reviews from my Christmas dinner guests and several went home with the recipe. I used crumbled blue cheese instead of swiss to give it a bigger flavor punch. It reminded me of a salad they make at Panera Bread called "Orchard Harvest Salad."

I liked the method of cooking the chicken (with the cornstarch and spices), but overall this dish needs a little more oomph. I added about 4 Tbsp. of hoisin sauce and a tablespoon of minced garlic, but it still needed some more flavor. Luckily, my hubby eats everything doused in cayenne pepper, so he didn't really notice. Next time I'll dramatically increase the spices. Also, in my grocery store they only sell chicken breast in 3-packs, and each is about 8 oz. So, I used one package and had a lot more chicken than necessary, but this will be a great dish for leftovers. I served with brown rice and I used a bag of pre-cut stir-fry veggies (broccoli, pea pods, and a variety of other julienned veggies) to save some time.

This is a nice mix of fruits and looks pretty in the bowl, but make sure you don't plan on leftovers as it disintegrates quickly into mush (especially the bananas!)