I did not have enough cream style corn, so I used some frozen corn to make 3 cups. Turned out the frozen corn was tough! I am certain that the next time I will only use "Cream Style"........Otherwise I really liked it and it does freeze well.

I had these at my Daughter's, and I am not sure that I have ever had a biscuit that I enjoyed more than those. I would give them 10 stars if I were allowed to.

I had lost my recipe for tortillas, and was so happy to have it back.....Oh and my recipe called for warm water, which I feel is best.

Two things! First I cooked the rice with Wyler’s chicken granules added to the water. Second…I never would fix the chicken that way. It is so much quicker to cut the chicken into chunks first and then parboil it. (However I did not even do that, I cooked it in with the onions and other things :) while they were sautéing!) Very good, and I must also add very “adaptable”!

I steamed the squash and let it air dry, and cool.Then removed it to a large mixing bowl. I also added bacon to this recipe, a good addition. I sautéed the onion in the bacon drippings after removing the crisp bacon. I crumbled the bacon into the squash and added the onions to the bowl. The only other change I made, was to eliminate the milk. It was not needed and made the dish watery. I experimented with freezing a portion, and I found it to work fairly well, if the milk was not used! Good flavor and a good side dish or the main meal. (Needless to say I doubled the onions and cheese, to suit my taste buds!)

This is one of my favorite soups to make and freeze portions for later. It is most adaptable, and no matter what you add, it is just wonderful. The only change I made to the basic soup is to use all broth instead of 1/2 water. I am leaving now to make a pot of this. Today,I am adding some deer sausage my son gave me. It has jalapeno peppers added and I think it will be a great addition.

This was sooooooooo good! I broiled it in an iron skillet and it was perfect. I prepared some carrots, potatoes and onions to broil along with the Loin. After I removed the Loin to a platter to rest, I slipped the veggies into the skillet and turned them in the drippings. MMMM Good. A new favorite!

Daniel said what I would have. I followed his advice and added fresh mushrooms. So good.

I could have eaten the whole thing by myself. It was that good. I did add other shredded veggies and that only added to the goodness. Only one thing, mine looked so different from the picture. I do not have a Wok so I used my good “ole cast iron skillet” and so that changed the appearance, made the finished product dark. However it was still delicious.

First, let me say that my cookies were delicious. Now let me say, they were not chewy, but more like fluffy in the center. Also they did not flatten out much. I used a mixer, perhaps that is why and I used “Splenda” and that may be why they were different. Maybe I should have flattened the cookie instead of leaving them in a ball. I have to work on this! Nothing wrong with the flavor though.

As is, it is a meal. I added a desert, and toasted french bread. Enjoyed this and froze half for later.

I ALMOST followed the directions......I think that water has no flavor, so I used chicken broth instead of the plain water. This soup freezes well and makes enough to share with a neighbor. Really tasty!

I really liked this! Always on the lookout for dishes that freeze well,and this one does, without the pasta. I freeze portions and then, when I am ready to use it, I pop a little bit of pasta into a microwave safe bowl of salted water and microwave till done. So simple!

I made this in a stew pot and it made a lot. I guess it depends on the size of the eggplant. I did add some chicken broth and white wine and more seasonings. I really did not care for it, until, I let it sit overnight in the fridge. Seems it mellowed. I experimented by adding more cheese, and then I really liked the addition of a little sour cream at serving time……….It was really very good. I will make it again, and next time, perhaps, I will follow the directions. I’ll bet it is good! Freezes well!

That is a long time to have the oven going, especially in the Summer! I cut down the baking time by boiling the potato for about 15 minutes. Drain them and cover them with a sheet of foil.Then when I am ready to bake it, I follow the recipe but only have to bake it for about 20 minutes.

This is great for me. I crumble it and freeze it in a jar. Then have it ready all the time for quiches,soups,frittatas. I also save the bacon grease for those occasions when I need both the bacon and the drippings. A real time saver.

I followed the advice of one of the reviewers and did most of the preparations in the microwave. All I had in the way of cheese was a mild Mexican flavored prepared cheese. And also, I was out of butter, so I used a spray olive oil, to moisten the crackers. Since it turned out so well, I am guessing that no matter what you do with Broccoli and cheese and crackers, it will be good. :>)

OK, I played with this recipe! For one thing I thought they were bland, so after I had baked three, to sample, I added a healthy dash of Hot Sauce. Sampled again and still thought they lacked something. So I tried them with salsa. I liked that. So I baked some more and flattened the balls in order to have more area for the Salsa! I may try this recipe again, but I will certainly play around with more spices and perhaps cheddar cheese and crumbled bacon. I did prefer the flattened product. It is a fine basic recipe, and easily changed to accommodate personal taste.

This dish has so much going for it. As is, it is great! With some of the alterations,suggested by others, it is great! What I liked most is the fact that I can make it ahead of time, pull it out and bake it while relaxing with a glass of wine with my guests. I love recipes that freeze well and this one does. It is moist and tender and easy to change up according to personal taste. (I do always, add more seasonings as I grow older, to perk up tired taste-buds.)

Very good. Had out of town guests so it was great to prepare this ahead. I served it for a brunch, with Bloody Marys and had a variety of fruit, but I liked it best with a piquante sauce, and loved the leftovers, which I had frozen and later reheated in a skillet, covered, over low heat.