Yum! I added a sprinkle of cloves and cinnamon to the dough to give a little boost to the oatmeal cookie flavor. The first batch turned out really flat, so I stuck it in the fridge for about 15 minutes and they didn't spread as much. I may try butter flavor Crisco next time and see if that helps contain the spread.

Yum, yum, yum! I think I may have overstirred because my egg looked more like a shredded Kleenex than drops, but it tasted right-on. Like other reviewers, I added the cornstarch and let it thicken before pouring in the egg. Left out the salt and added a few drops of soy sauce and toasted sesame oil in each bowl, which gave it a great flavor. It reheated well for lunch the next day too...this definitely hit the spot for a late-night Chinese craving!

I usually make this in the oven - pour about a teaspoon of olive oil in a casserole dish, throw in the asparagus and season with kosher salt and pepper. 10-12 minutes at 375° seems to be good to keep it crisp but cooked through. Add the Parmesan at the end and let it sit for a minute to warm up...yum!

I can't stop eating these! I subbed oyster crackers for saltines (that way they're bite-sized) and used about 2/3 c oil to cut down on fat. Mixed everything together in a gallon ziploc...YUM!

As other reviewers have pointed out, this isn't the simplest recipe - but it's probably what I'll be making the next time we have people over! I adjusted a little: petite diced instead of crushed tomatoes with an extra clove of garlic and brown sugar for the sauce, threw some shredded parm into the breadcrumbs, and a slice of light provolone on top instead of shredded mozzarella. Tossed the leftover sauce with noodles the next day and it was even better than the first time around. Start your pasta water first and don't wait until the sauce is done to start the chicken - give it about five minutes to get going and then start heating the frying oil. It took me about half an hour from prep to plate doing it that way.

This was okay but a few small tweaks would make it better IMO. As others said, cut down on the salt and pepper - I used a scant 1/4 teaspoon of each. I also added another tablespoon of mayo to make it less greasy. Great with "Simple Chicken Parmesan" from this site.

Easily the best, fastest, and easiest caramel corn I've ever made. I threw everything together in a big Pyrex bowl (couldn't find a paper bag) and it worked great, aside from having a big sticky bowl to clean up. My husband wanted something crunchier but I like it a little gooey...and for five minute's work, this was fantastic!

Excellent with the Italian Breaded Porkchops from this site! I cut the salt in half and used a teaspoon of garlic powder with two crushed cloves. Mixed the spices together first, then shook everything together in a big Ziplock bag because that's easier than mixing in the pan. I broiled it for a few minutes at the end to crisp everything up...yum!

YUM! Used about half a cup of shredded bacon, half Velveeta and half shredded Cheddar, and threw in a few cloves of garlic and 1/2 c chopped carrots. Perfect on a cold day!

I had to make a few changes based on what I had: chicken stock instead of seafood, vodka instead of brandy, no tomato paste, and fat-free half & half instead of heavy cream. This is probably the best seafood soup I've ever made, even with all those changes! It takes some time but it's soooo worth it.

Pretty good - as other reviewers said, I thought it tasted more like meatloaf than a burger but my husband thought it was great. I used a slice of pepper jack (folded in half) instead of separate cheese and sliced peppers. Worked fine on the grill, be careful to get a good seal all the way around or you end up with a huge mess.

Pretty good, but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp better, cut the olive oil down to about 2 t (using 1 t for the onions & garlic, 1 t in with the peppers), and add in some extra garlic and red pepper flakes to give it a boost. I'd also go with rotini or ridged penne instead of plain fettuccine, so that the sauce would stick better to the noodles - mine slid right off. Tasty overall, but a few minor tweaks made it even better.

This isn't going to win any awards for looks - but when you're hungry and low on cash, it's great to have around. My husband and I ate a very similar recipe all the time in college, served over rice and with about 1/3 c milk instead of sour cream. A teaspoon of garlic salt&pepper was our key ingredient. I still make this when I don't want to hassle with "real" stroganoff or need something on the table quick.

Really, really good stuff! I didn't have onion salt so I used 1 1/4 t onion powder and 3/4 t salt and it tasted fine. Also threw in about a teaspoon of garlic powder as I am incapable of cooking without it. I froze the potatoes in individual-size servings so that they're easier to deal with later. I've heated them both in the oven and the microwave - while the oven makes a slightly thicker casserole and is more evenly heated, they do fine in the microwave with a little extra milk and it's so much easier. Bacon bits and sharp Cheddar on top make for awesome comfort food. These potatoes will definitely make an appearance at the next family dinner.

This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again.

This was, hands down, the best lasagna I have ever had or made. I made a few very small changes - subbed diced tomatoes for crushed and brown sugar for white, cut the salt to 1 teaspoon, added another clove of garlic, and soaked the noodles in hot water (20 minutes and they were good to go). Perfect with a small green salad and garlic bread - I can't wait to make this again.

My husband grew up eating "rice 'n' raisins" but I wasn't a big fan...until this recipe! I've made one batch with regular raisins and one with craisins, and added about 1/8 t each cinnamon, nutmeg, and cloves at the end. Next time I'm going to try it with brown sugar, as other reviewers suggested. A easy and tasty way to use up leftover rice.

As written, this a a fairly bland recipe but with some easy changes is it excellent. Per the other reviews, I marinated the cut-up chicken for about two hours in 1 T olive oil, 2 t crushed garlic, 1/8 t (ish) each onion and chili powder, and about 1/4 t lemon zest - dumped that all in the pan, then added another 1 t fresh garlic and 3/4 t or so microplaned fresh ginger. With the veggies and spices, I added in 3/4 t each cumin, cinnamon, and garam masala. I only used 1/4 t salt since I used veggie broth in the couscous as well and it was perfect. I will definitely be making this again!

This makes an excellent change from basic mac&cheese. I used about 3/4 of a box of elbow macaroni, then cut the hot sauce down to 1 teaspoon and added a can of Rotel tomatoes to compensate...yum! This reheats well with an extra splash of milk. Next time I'll leave off the breadcrumbs since I don't think that really added anything, and throw in some ground beef for a complete meal.

I got hooked on lemon curd when living in the UK but it's hard to find here. This was super quick and easy with a very strong lemon taste, but a bit too sour for me. After I added another 2 T of sugar, it was fantastic on pound cake. I'll definitely be making this again.