Very easy. Even my picky kids ate it. I didn't bother to boil the water and seasoning first and it still turned out fine.

Nice flavor but the dipping sauce got really thick as it stood. I'd keep that warm next time.

Good. The cut of meat we had was very fatty. Might try again with a leaner cut.

If you are not going to make the marinara sauce from this recipe, then don't bother making this recipe at all. The sauce is what makes this recipe great. Another review commented that they used sauce they had in the freezer and it was too tomato tasting. Using another sauce will not be the same at all, because (as I said) this recipe is all about the sauce. I have made this recipe twice. The first time exactly as directed. My only problem then was that I didn't like the skin, but when I took the skin off I also took off the sauce. So the second time I skinned the chicken first and LOVED the chicken. You really can use any chicken (with or without skin, bone in or boneless). I didn't make any changes to the sauce and liked it just as is.

Very soupy the first day. I would cut down on the tomato soup next time. I also do not understand the point of putting it in such a large pan for the amount of meat there was. I would decrease the pan size and soup, or increase the amount of meat. It is much better as leftovers than it is the first day.

Very good cookies. I bought a larger jar of cherries than suggested and ended up using most of them. It took a while to get the cookie dough moist but when I did it was easy to work with. LOTS of extra glaze though. You could cut it in half and still have plenty left over.

Delicious. I poured some of the marinade over the beef when serving and it was a little too much. Using it as a marinade and basting with it was perfect. The potatoes weren't quite done but the meat was the best I've had.

My husband was a fan, but I found the sauce to be too thick like rubber cement. It wasn't maple enough for me either. It wasn't bad but I would have given it a three star rating if my husband handn't like is much better than me.

Loved this recipe. I did not use the carrots or green peppers because no one else in my family is a fan of vegetables. Also I made half the meatballs and the full sauce recipe. It was barely enough to put sauce over the rice so I would make more sauce next time. Also I would use less cornstarch because it got very glue like, but still delicious.

More tender than a lot of pork I've had. The apples were delicious.

Very good meatloaf. The meatloaf I usually make is not as dense as this one so it falls apart easily. This one does not. I took one persons idea of putting bread on the bottom to soak up the grease. Then I flipped the whole pan over to serve. It soaked up the grease but also the brown sugar. I would maybe put the topping on top next time.

My son loved this pork and he is a picky eater. Was good, but I did not pierce the pork before marinading. I would try that next time because only the outside was flavored. *********************** I made this a second time and pierced the pork. Made a HUGE difference. Was fantastic and tangy when I did that.

They tasted fine. The only reason I gave these three stars is because they had the same taste as a can of Manwich and not a taco taste. I was expecting a more spicy taco taste, which mine did not have. Cheese tends to kill some of the spice. Maybe if you use hot salsa this would be different from a sloppy joe.

I loved this recipe. I'm not a huge fan of potato salads. I like the taste of the dressing, but am not a fan of the huge chunks of eggs and potatoes. This recipe has that potato salad taste, but without the huge pieces. It's a nice mix of the typical potato salads and pasta salads. I would definately make this again.

Excellent recipe. I made this dish for Thanksgiving at my parents, so I cooked it right before I left and just reheated it a little once I was there. I would not change a thing to the ingredients, but had to make some slight adjustments to the cooking times. I needed to cook the beans much longer than 3 minutes to thaw them. Also, when I put the feta cheese and beans in at the same time, the cheese melted before the beans were hot enough. This resulted in the cheese turning in to a big glob that I had to cool and tear apart. I think next time I would cook the beans with the onion powder and pepper and then add the cheese when the beans are hot enough. It was delicious though. Everyone who tried it loved it and I gave the recipe out to several people.

Very good. Not your typical salsa. It's very cool, refreshing and very addicting. It does get very watery after a couple days so I'd make it the day before so that the flavors have time to blend, and it can be served before the cucumber has time to get too watery.

The fish I used was very thin, and the juices in the recipe kept it very moist. It was a pretty good recipe. I enjoyed it, but also felt it was missing something. I think I would skip the cilantro next time and maybe add some parsley and a little salt.