These were FANTASTIC! I used chicken thighs instead of wings, dredged them in a combination of 1/3 c breadcrumbs & 1/4 c flour and baked them at 350* for 30 minutes on each side and they came out PERFECT! Loved the hot sauce - I used Tabasco and the whole family thought the combination of butter,vinegar, hot sauce & salt was unbeatable. I did make extra hot sauce (1 T butter, 3 T vinegar, 3 T Tabasco, and 1/4 t salt) and put the extra sauce on the table so we could dip our chicken pieces in it...A definite keeper of a recipe! Can't wait for football season or a reason to entertain - these are definitely going to be a mainstay in my kitchen!!

MAMA MIA! What a recipe! We just finished our Italian dinner of the the 7 fishes with this dish being the headliner and all I can say is that this dish was absolutely AWESOME! It was soooo easy to prepare too - it would make a super impressive company dinner as long as you know your company loves seafood! I started the soup at 3pm, let it simmer for 2 hours, added the seafood and cooked an additional 15 minutes then served it up over fettucini. A tossed green salad, toasted French bread to sop up the sauce and a Kendall Jackson Chardonnay rounded off the menu and I must say, I now have THE recipe for Christmas Eve forever! If this tells you anything, my 3-year old told me he wants me to make this for his birthday dinner!

EXCELLENT recipe! Unusual for me to tweak to such an extent BUT I make mine as per another reviewer with 1 c powdered sugar, 4 t milk, 1 t extract, 1 T corn syrup. I found out that if you substitute 4 t heavy cream instead of milk, you get the PERFECT consistency for bordering/lettering - it's stiff enough to hold it's shape but not difficult in any way to work with & will squeeze through a # 2 icing tip with the greatest of ease! Use milk if you are making flood icing and keep adding milk by 1/2 teaspoonful increments until you achieve the consistency you want. This is the ONLY recipe I use to decorate my cookies - it is AWESOME!!! (Check out my photos of the cookies I have decorated using this tweaked recipe!)

EXCELLENT recipe! Unusual for me to tweak to such an extent BUT I make mine as per another reviewer with 1 c powdered sugar, 4 t milk, 1 t extract, 1 T corn syrup. I found out that if you substitute 4 t heavy cream instead of milk, you get the PERFECT consistency for bordering/lettering - it's stiff enough to hold it's shape but not difficult in any way to work with & will squeeze through a # 2 icing tip with the greatest of ease! Use milk if you are making flood icing and keep adding milk by 1/2 teaspoonful increments until you achieve the consistency you want. This is the ONLY recipe I use to decorate my cookies - it is AWESOME!!! (Check out my photos of the cookies I have decorated using this tweaked recipe!)

yum! I added freshly ground nutmeg, only 1 t cinnamon, and 1/2 t pumpkin pie spice. I sprayed a 9x13 baking dish with baking spray, packed bread slices in the pan and poured the batter over the whole thing. Covered with plastic wrap and refrigerated it overnight. This morning I took it out for an hour (Letting my glass baking dish come up to room temperature) then baked the french toast for 40 min. in a 350*F oven...divine! We didn't even use syrup, the eggnog taste was so yummy!

Like Hera, I forgot to add the crushed peppermint in between the layers but the end product is fanbulous and makes a very festive, sophisticated gift for the holidays. I had candy canes on hand so I crushed up enough to make 1/2 cup that got sprinkled on top once I poured the white chocolate on top of the dark chcocolate...mmmmm!

Divine and something that will be made every autumn in my kitchen. I cut the ginger back a little but that was the only deviation from the original recipe.

YUM! I made them almost as stated - I did put the cocoa powder in the pan and cooked it along with the butter, sugar, and milk just because I didn't read the directions all the way through - and they still turned out perfect! Wouldn't change a thing about these cookies! Do make sure you get your mixture to a big old rolling boil before you set your timer for a minute and they will set up just fine!

Wonderful entree! I made this tonight using boneless pork chops - didn't bother pounding them thin - just cooked them like I always do which is to brown them on the stove top in a cast iron dutch oven over med hi heat in a little olive oil, once browned, toss about 1/2 c water in the pan, slap a lid on, turn the heat down to Lo and let them cook for an hour - tender everytime! Once they were through, I removed them from the pan, made the sauce and voila! A fantastic supper that the whole family enjoyed!

An awesome recipe AS IS!! After reading the reviews, I starting tweaking the recipe with disasterous results. Because I was making this for a back-to-school special for the local Kindergarten teacher, I had to make them again. This time I followed the directions as written and they came out perfect. Things I did do were: used the 3 (large)eggs, reduced the vanilla to 1 tsp, and really packed the flour into the measuring cup - usually I spoon the flour but didn't in this case. 10 Tbsp of cocoa is just a hair over 2/3 c so I put in the 2/3 c of cocoa. The dough came out perfect - even tho we didn't mix in all of the flour and cocoa powder in the end - this is because my son turned the mixer on high just after I added some of the flour mixture and blew brown powder all over the kitchen - so I may have been lacking 1/4 c of that mixture, I am not sure! I did sift 1/3 c cocoa powder and 1/3 c powdered sugar together and used that to flour my rolling surface. 10 minutes baked on parchment paper made absolutely beautiful and perfect cookies. A definite keeper of a recipe with the results tasting like Nabisco's Famous Chocolate Wafers!

YUM! Out here in West Texas we rarely have to worry about humid days and this whipped up (pun intended) beautifully! I followed the recipe only deviating at the last minute by making 5 individual "nests" instead of just one. I still baked it as stated in the recipe and the five little "nests" turned out beautifully!

These were FANTASTIC! I used chicken thighs instead of wings, dredged them in a combination of 1/3 c breadcrumbs & 1/4 c flour and baked them at 350* for 30 minutes on each side and they came out PERFECT! Loved the hot sauce - I used Tabasco and the whole family thought the combination of butter,vinegar, hot sauce & salt was unbeatable. I did make extra hot sauce (1 T butter, 3 T vinegar, 3 T Tabasco, and 1/4 t salt) and put the extra sauce on the table so we could dip our chicken pieces in it...A definite keeper of a recipe! Can't wait for football season or a reason to entertain - these are definitely going to be a mainstay in my kitchen!!

YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter, so I accordingly halved it to 1/2 a cup, or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So, even though I inadvertently cut the butter WAY down (and I am a butter freak), it was superb and I will keep to the one stick whenever I make this dish again.

All I can say is yum, yum, yummers! I made it exactly as the recipe is written (mine was a 16-ounce bottle of peperocinis). I shredded the meat, put it on a sliced hoagie roll, added some of the juice and a couple slices of Provolone cheese and broiled the whole thang and WOW! a super result! The entire family pigged out on this one!

YUM! I was looking for something different to make for breakfast and came across this recipe. Taking the comments of other cooks to heart, I used only 1 can of the green chiles, added some diced bacon to the mix as well as 1/4 t salt. I just throw in the shredded cheddar and have a sneaking suspicion it is less than the designated 2 cups though it is definitely cheesey. I have made it twice and the family loves this breakfast treat!

Yummers! A spur of the moment decision to make these and use them as dumplings in my homemade chicken soup turned out to be inspired! My family gobbled them up and demmanded more! I made the gnocchi with the full teaspoon of pepper and you could really taste it. I was surprised my 6-year old who doesn't like spicy things loved these but she did! Next time I will definitely double the recipe, cook them all and freeze half. Delish! I did cook them seperately from the soup - put about half at a time in gently boiling salted water, waited for them to float to the top (about 4-5 minutes), plucked them out with a slotted spoon and popped them into the chicken soup.Fantastic!

A wonderful staple that should be in any family cook's recipe box! I made my strognaoff in a dutch oven on the stove and didn't have to remove the meat while I browned the onions. The lovely thing about using a dutch oven is that you can leave it on the stove on the lowest setting and with that tight heavy lid, the meat tenderizes till you can cut it with a fork as long as you cook it "Low and Slow" I actually ended up cooking the meat between 1 hour and 45 minutes to 2 hours due to having to take a child to basketball practice but the end result was beef so tender, none of us used a knife to cut the meat on our plates! (Some of the meat had stuck to the bottom of the dutch oven but once I added the mushrooms and white wine and stirred with a wooden spoon, the stuck bits became unstuck and everything was fine.) I read the recipe wrong and added 1 t DRY mustard instead of the PREPARED mustard and the end result was still wonderful. I didn't add the sour cream until right before I was going to serve - just let it heat through and then spooned it onto the hot egg noodles sprinkled with poppy seeds I had already cooked. This way I didn't worry about the sour cream curdling. My daughter has requested this recipe to go into her notebook of recipes she is building in anticipation of the day she moves out and has to cook (she's only 6 right now!). A definite keeper written AS IS!!

How I wish I had had this recipe years ago! What a fast and delicious way to cook cod! I changed things around a tad due to missing some things in the kitchen: 1. I cooked the fillets in a baking dish sprayed with cooking spray rather than a broiler rack. 2. I brushed about 1 T mayonnaise on the fish first then spooned the crumb topping on top. (I found out at the last minute I didn't have a lemon on hand so it was just plain mayo.) 3. I bumped the Parmesan cheese up to 3T and it made the topping super cheesy tasting. So, as you can see, the changes were minimal but the fish still turned out FANTSTIC. I would recommned this recipe to anyone who is starting out cooking fish and is afraid - I would say it is close to foolproof and the outcome is so flavorful!

This drink mix has become a staple in my cupboards for all time! I cut back the sugar to 1 cup but that is the only change I have made to this recipe. I do process the mix in my Cuisinart but it still is grainy at the bottom of the cup. Never mind! I love this mix, have made it for friends at Christmas time and take it with me when I travel. It is every bit as good as the Trader Joe's Chai tea and I like the fact I can make this decaffinated!

A recipe that is AWESOME! I have made this countless times for my family since receiving it in an email . I make Pleasant Pork Chops "as is" - no changes - and they are fantastic. If cooks are finding that their chops are too dry, try lowering the heat! I have cooked my pork chops this way for years and as long as you have a tight fitting lid that does not allow for much evaporation, a little liquid, and use the lowest heat your stovetop has to offer, your chops will be moist and juicy every time!