Loved this recipe! I did make a few changes. I used about 1/2 cup of turkey drippings (minus the fat) that I had saved from the turkey and didn't use in my gravy, and then made up the remaining 1 1/2 coup with chicken soup base instead of bouillon. When it called for the butter, milk, flour and turkey, I mixed the turkey in with leftover turkey gravy instead and then added a little bit of cornstarch to help with the thickening. I think the turkey gravy helped with the issue of blandness that some people complained about. I wanted a real use of my leftovers and this allowed me to use more. Anyone with leftover mashed potatoes could use those to help with thickening as well. All and all a yummy way to use up leftovers!

Yummy! I did have the potato starch (also called potato flour) and never did anything with it, so this recipe was an eye opener for it's use. The potato starch makes it really crispy, instead of soggy like regular wheat flour can get once it is mixed with a sauce. The only changes I made was that I used a small onion that I did a rough 1/2" chop on instead of the green onions and I left out the cayenne peppers, only because I didn't have them. I suppose I could have substituted some Siracha hot sauce, but it was so good without it, I didn't add it. I also used half a red bell pepper in addition to the green pepper. I would suggest that you do all of your chopping ahead of time so that when your frying is done you are ready to stir fry the veggies. My husband loved it, and thinks it's better than a restaurant dish!

Yummy, and I even used the fat free Eagle Brand Sweetened condensed milk instead of the regular! I did add a handful more of the chocolate chips since my husband thought it needed to be a little more chocolatety. We won't buy store bought anymore now that we can make this right at home.

Yummy! I made this cake because it sounded so good and I just love lemon. I wasn't disappointed. Like another reviewer, I did warm the lemonade and sugar in a saucepan before pouring over the cake to dissolve the sugar. I took half of it over to a neighbor, who has now asked for the recipe. Another conquest! Thanks for posting it.

I have been searching for a cherry pie recipe that does not use tapioca, but still stays firm after cooling. This seems to fit the bill. I did use a commercially prepared pie crust instead of making my own, and I used 3 cups of tart cherries that I had picked, pitted and frozen in 3/4 cup sugar and 1 teaspoon Fruit Fresh. I used the 1 1/4 cup sugar called for in the recipe. Very good.

This is an absolutely yummy recipe, I didn't change a thing! Easy to make and easy to eat...

Yummy! I followed the advice of several others by not adding the oil, and removing the bacon from the pan before adding the cabbage and onion. I also sauteed the onions a little before adding the cabbage...perfect! My husband is from Arkansas and absolutely loved this dish as part of our Good Luck New Years Day meal!

I made this pie today, and my husband told me it was the best pie I had ever made. Following the recommendations of others, I only used 1/2 tsp of cinnamon (1 T would have been WAY too much), and added 1/4 tsp of almond extract, which I use every time I make a cherry pie. I also used 1 cup of sugar, since I used fresh picked tart cherries. Yummy pie, great flavor, thanks for recommending the combination.

To die for! I only used 1/2 container of the whipped topping, it seemed to be more than enough! Great flavor.

This recipe was pretty bland. I was confused by the amount of spinach...the submitters comments indicated two 10 ounce packages of frozen spinach, but the directions called for one, I think one would have been sufficient. However, on top of that, it just didn't have much flavor. If I make these again, I will add a package of onion soup mix, or Ranch dressing mix to add some punch, otherwise they are just too bland.

Excellent! I used acini di pepe pasta instead of orzo for a more traditional soup, and frozen chopped spinach instead of escarole. This is definitely a keeper and so easy! Thanks for the recipe.

My mom has made these green beans for years, with a few minor variations. She uses canned green beans, although she has used fresh occasionally. We use a quartered onion instead of the onion powder, a tablespoon of bacon grease instead of the lard, and lots of salt and pepper. Sometimes she will throw in a couple of slices of bacon, we don't use ham hocks, but they are probably pretty good. A staple at any family dinner.

Awesome! I did make a few changes, but I believe that the soup would be fantastic prepared as the recipe states. I used 1/2 pound of white button mushrooms, 6 dried shiitake mushrooms and 1 ounce of dried porcini mushrooms. I soaked the dried mushrooms before chopping and I added the liquid from reconstituting the dried mushrooms at the same time as the broth was added. I also used margarine instead of butter, and I used plain lowfat yogurt instead of sour cream. Delicious! Will definitely make this again as the cold weather sets in!

This is the exact same recipe that my mother has made for years! Fantastic taste, quick and easy, great over egg noodles. The only difference is that my recipe calls for a tablespoon of chopped onion, otherwise, exactlyt the same. My husband loves it...

Excellent. I used a combination of ground pork, beef and veal, and it was delicious.

Very tasty salad with a beautiful presentation, good enough for company, which is what I made it for. I did add a little more sugar than the recipe called for, otherwise I made no other changes.

Fabulous recipe, using one of my favorite ingredients, Minnesota Wild Rice. We lived in Minnesota for 10 years, and wild rice is a pantry staple. This is a great recipe to use the nutty flavor of the wild rice. I made the recipe exactly as stated, and it came out great. Thanks.

Very good recipe. I did read the reviews before making this recipe, and as a result I made the following changes: added a tablespoon of lemon juice to the date mixture and pureed the date mixture. I also used a 9 x 13 inch pan. The result was great, and my husband loved them, which is ALWAYS my true test of a winning recipe. Thanks.

Loved this recipe! I did not use the vegetarian baked beans because I didn't have them, so I substituted chili beans in no meat chili sauce instead. I also didn't have garbanzo beans, so I used canellini beans. I also used a 28 ounce can of pureed tomatoes instead of the 14 ounce. I added a teaspoon of salt, and let it cook overnight on low in the crockpot. Great chili flavor, and we don't even miss the meat!

Delightful salad with a nice lemon flavor that is not too overpowering. I made the recipe as written, but the next time I make it I would use only 1/2 cup salad dressing. I also used thinly sliced water chestnuts because I didn't have almonds. Otherwise, I thought it was a very nice, summery recipe. I used a rotisserie chicken, and frozen snow peas, served it on a fresh tomato for my husband and he loved it. I ate mine on toasted 9 grain bread. Great flavor.