Very flavorful, light, and quick & easy to make. I used 2 pounds of whiting fillets, so I more or less doubled the recipe and used my electric skillet. I used 4 Tbsp. of olive oil, 2 cans of tomatoes, 4 cloves of garlic, and 2 teaspoons of dried parsley flakes. I also used a cup of chicken broth in place of the wine, and sliced up one large white onion. I only had one small can of sliced olives on hand, but that was plenty. I took the advice of a previous reviewer and added a tsp. of salt, 1/2 tsp. of pepper, and 4 tsps. of Italian seasoning. Served over rice as suggested. Excellent!

Yummy!! Very light, sweet and fruity. I used boneless/skinless chicken breasts, and a can of whole berry cranberry sauce; otherwise, I followed the instructions as written, and it came out perfect! There is plenty of sauce, so I suggest making rice as a side dish so you can pour some over it.

This is the best recipe using a combination of canned beans that I have found to date. No need to change any of the ingredients. I liked how it came out so thick--a lot of similar recipes, for me at least, turn out way too saucy. Good BBQ-y flavor, too. My main suggestion is that if you want to skip washing that extra mixing bowl, use a large pot to fry the ground beef/bacon/onion mixture; then after draining (if you need to--I found that I didn't), mix in the cans of beans and then mix in the remaining ingredients. Then you can pour it directly into your baking pan. I also decided to use a large (28 oz.) can of baked beans, and I baked the casserole for a total of 50 minutes, until it was bubbling around the edges. I let it sit for 10 or 15 minutes after taking it from the oven while I made some biscuits to go with it.

The taste was great, and the chicken did turn out moist. It was somewhat messy to prepare, however. I really had to dunk the pieces into the mayo/cheese mixture to get it adequately coated, and it took a bit of doing to get the crumbs to stick evenly. I sprayed the pan with non-stick cooking spray to ensure the chicken could be removed easily without losing the coating, and I baked it for 20 minutes on the first side, then 25 minutes on the second side, to get the coating crispy.

After making this recipe, I know I'll be making frittatas a lot more often. It was easy to prepare, much easier than an omelette, and really tasty and filling. It came out perfect just the way the recipe is written. I did beat the eggs slightly before adding the dry ingredients, and I used a wire whisk to make sure the flour, etc., got mixed in thoroughly. The only thing I might do differently next time is to add some chopped onions. But it's great just as is!

I thought this dish was a bit too spicy and on the dry side. All I really tasted was the smoked sausage, and barely detected the zucchini and tomatoes. I cut the zucchini into slices, and when it was time to add back in the sausage and the spices, I let it cook for 5 more minutes; then I stirred in the diced tomatoes and let it cook another 5 minutes, in hopes the tomatoes would let off enough juices to make it moister. If I cook this again, I may try a can of tomatoes instead, and add another zucchini.

Absolutely delicious! A hearty, full-bodied bread, and in my opinion as good as bread that takes hours to make, only much easier! The recipe is perfect as written. Make sure to use up the butter/buttermilk mixture by basting the bread a couple of times while it bakes, because it will make it taste and smell that much better! Postscript: I had a couple pieces this morning for breakfast, toasted, with apple butter. Yummy! I noticed it did develop more of a biscuity flavor after sitting overnight (wrapped in plastic).

Overall, this is one of the best ways I have found to prepare corned beef. Tastewise, it was excellent and perfectly seasoned. The flavors were also infused into the vegetables, so there was no need to add anything extra to them like butter or salt. I followed a couple of reviewers' advice and placed the meat at the bottom of the crockpot and put the vegetables on top. I used a larger piece of meat (4 1/2 lbs.) and added a couple of extra potatoes, so the pot was full before I was able to add the cabbage. I followed another reviewer's advice and used some of the cooking juice to boil the cabbage in a separate saucepan.

I thought this recipe was okay; it had a lot of good spicy flavor. It had an odd texture, though, which I think was due to layering the ricotta/egg mixture on top of the tortillas. It came out soft and tasting rather like, I would say, imitation lasagna noodles. I didn't mind it, but my husband wasn't too fond of it. I used ground beef instead of turkey, and after adding the next five ingredients to the meat, let the sauce simmer for 10 minutes to allow the flavors to meld and the onions to get tender. I also topped the casserole with 2 cups of shredded pepperjack cheese, and increased the baking time to 30 minutes, so the liquid from the meat sauce would be adequately cooked in.

These cookies are oh-so-yummy! Soft, moist and delicious, and the recipe is perfect just as written. They're a bit time-consuming, but well worth the effort. I was impressed by the fact that I was able to let them bake for the full 13 minutes to get them adequately browned, and the bottoms didn't get overly-browned (or blackened) like some cookies do. Plus, I actually came out with 60+ cookies--more than what the recipe says it makes. My family is devouring them quickly!

Myself, I think this fruit salad turned out too intensely sweet. However, I asked my oldest son's opinion of it and he thought it tasted great. Difference in taste buds, I guess! I did do some adjustments to accommodate the ingredients I had in the cupboard, but the submitter of this recipe does say it can be easily doubled and that the juice from the oranges could be used. I had two 3.4-ounce boxes of lemon instant pudding, so I substituted these for vanilla. I measured out the pineapple juice (approx. 1-1/2 cups), and added enough mandarin orange juice to make 2 cups (because of the increase in the amount of pudding). I also had two 11-ounce cans of oranges and used both. I sliced up four medium-sized bananas into a smaller bowl and then sprinkled them with a tablespoon or so of bottled lemon juice to prevent them from browning. That way I could add the bananas to the salad along with the other fruits before refrigerating, and since I used it sparingly, I didn't really detect the taste of the lemon juice. The pudding didn't actually set up; rather it came out creamy, which was fine. In all, it resembled a VERY sweet, creamy fruit cocktail!

Good ol' beans and franks are a great standby for those of us on a budget and a bunch of big appetites to feed. I used a 28-ounce can of pork and beans, half an onion, chopped, and sliced up a pound of smoked sausages. I also doubled the brown sugar, mustard and celery salt. It came out excellent!

Easy and delicious! I had approximately 5-1/2 pounds of chicken thighs and drumsticks, and I own a 6-quart slow cooker, so I used 2 bottles of barbecue sauce (Kraft Honey Hickory Smoked), 2 onions, 2 lemons and 1-1/2 cups of cola. I let it cook for the maximum time of 10 hours. The meat was so tender that it literally came right off the bone. My oldest son and I agreed that the flavor was more smokey than barbecue, but it was a good flavor that was absorbed into the meat. I was a bit skeptical about not browning the chicken to crisp the skin before placing it in the slow cooker (I'm not a fan of rubbery chicken skin), but I found there was no need to worry, because the skin came out very light and tender--I hardly noticed it was there.

This is a perfect waffle recipe! My oldest son made them yesterday (May 18) for my birthday breakfast. He doubled the recipe and it made 6 full-sized waffles. He added 1-1/3 cups chocolate chips to the batter, and that made them even yummier! A great way to satisfy a chocolate craving! I agree with other reviewers about making extras and freezing them for a later meal. Then all you have to do is pop them in the toaster or microwave to heat them up. Definitely less expensive than buying frozen waffles at the grocery store!

Eating mustard potato salad from the grocery store deli will never be the same after tasting this delicious homemade version. My family and I loved it--it was very fresh tasting and had a nice crunchiness from the added vegetables. The mustard really added a nice zip. I made it almost exactly as written, and it produced a big bowlful (I used medium-sized potatoes). It was enough to serve with dinner (baked pork loin chops), and have leftovers the following day. The only very minor adjustments I made were the addition of an extra stalk of chopped celery, a couple of extra chopped sweet pickles (they were small, and my husband loves sweet pickles), and the use of 2 tsps. of celery salt and 1 tsp. of white pepper instead of regular salt and pepper. I think the addition of a few chopped hard-boiled eggs would have been good, too. I also refrigerated it for around 5 hours before serving it to let the flavors meld, and the leftovers were even tastier the next day after refrigerating it overnight.

This is a really good recipe--it's simple, economical, and requires only a minimum of cookware to prepare. It used basic ingredients I already had on hand, and the combination of spices made it very tasty. I like the fact that it uses pasta to help stretch a pound of ground beef. I think it would be very flexible, too--you could add a can of vegetables, or beans, or whatever you have on hand that strikes your fancy. The only minor adjustments I made were the cooking times: I cooked the ground beef and chopped veggies for a total of 8 minutes on High; the sauce for 15 minutes on power level 8; and after adding the macaroni, I heated it for 5 minutes on High. I served it sprinkled with Parmesan and a side of garlic bread.

As a whole, these are pretty good, but they are more or less just a basic muffin. I could only taste a hint of the pineapple now and then in the ones I've eaten. If I make them again, I think I will try stirring the pineapple right into the batter. Also, at least for me, I found the recipe rather time-consuming, but it was a nice project for a chilly, wet mid-April Saturday afternoon. I doubled the recipe and used a 20-ounce can of crushed pineapple, which resulted in 30 cupcake-sized muffins. I used paper liners, but next time will probably spray the cups with non-stick cooking spray instead. The liners tended to stick to the muffins when I sampled them the same day I baked them, especially to the bottoms. However, after refrigerating them overnight, the paper peeled off a lot easier. There was also too much butter in the topping, so I added some extra flour and brown sugar to make it more "sprinkleable."

Very tasty recipe, and easy to make! I had approximately 2 pounds of salmon fillets, so I increased the ingredients accordingly. The only minor adjustment I made was that I marinated the fish in the fridge for around 45 minutes while I made a side dish (garlic red potatoes), and I baked it for around 25 to 30 minutes (since I was using double the amount of fish). And you know what, I didn't have any genuine maple syrup--I previously checked it out at the grocery store, and the price is a bit too spendy for my budget--so I used regular pancake syrup instead. It turned out great! It added just the right touch of sweetness to balance out the saltiness of the soy sauce and other seasonings.

This cake was okay; my husband and sons seemed to like it better than I did. It definitely wasn't what I was expecting. I decided to double the recipe and use a 13"x9" pan. Like other reviewers mentioned, it was more like a cobbler. It didn't have a whole lot of flavor, and the sweetness was overpowering, to the point of leaving something of an aftertaste. Also like other reviewers stated, I don't think it would matter what kind of canned fruit you used, because you really don't taste the individual flavors of the fruit. I used one can of light fruit cocktail and one can of mandarin oranges, and it didn't seem to make much difference. The fruit did make the cake nice and moist, though, and the texture was fine even after refrigeration; the top stayed crunchy and the cake didn't go soggy. I definitely agree you could cut the amount of sugar in half. Maybe using half white sugar and half brown sugar in the batter would help improve the flavor, and possibly adding a teaspoon or two of a spice such as cinnamon.

An easy and flavorful way to prepare salmon. I actually had two huge salmon fillets (I'd say equal to a whole fish), so I cut them into 6 serving pieces total and adjusted the other ingredients accordingly. I didn't bother to measure the lemon pepper--I just sprinkled it on both sides of the fish until it looked like enough. I cooked it in my electric skillet at 325 degrees, and I used regular stick margarine since that's what I had on hand. It works fine, although I know it adds salt to the recipe. I also used 2 tablespoons of instant minced garlic (if you decide to use it, too, add it in after the butter is melted to prevent overbrowning of the garlic). One large lemon provided enough juice to squeeze over the cooked fish.