I made a few changes... instead of apples, I used celery and instead of pudding I used Cream of Mushroom Soup. Don't you hate it when people completely change the recipe & then complain about it? I'm only kidding. I made this as written and it was really very good. Gone in under an hour.

I'm giving it 4 stars because that's the average and I didn't want to rate it the way I made it... which would be 9 stars. Usually I'm annoyed when people rate a recipe when they've completely changed it, but it's like passing a stone to get a recipe approved on this site (unless of course, you have a recipe for Corn Fudge which apparently they have no problem publishing... but I digress). I saw the reviews that said too saucy and too bland... so here's what I did and it might just be the best thing I've ever made. ***My husband is washing all the dishes right now if that's any indication. I carmelized some red onion and put that at the bottom of the 9x13. Then I put down 3 butterflied chicken breasts I had lightly browned first. Covered with a slice of swiss cheese. Poured the sauce over (sour cream, sherry, & 1/2 the amount of soup) and baked. Oh, then sprinkled about 6 thin slices of crumbled cooked bacon. Served this crazy mess over some egg noodles and I swear, I'm so darn proud of myself. This was really excellent. I stole the ideas from some other similar recipes on this site. Forgive me, please, for reviewing a recipe I changed so much. I just had to share.

Did you happen to catch the nutrional facts on this recipe? The sodium content alone would kill you... that is, of course, if you're eating that cup of rock salt. So... word to the wise... don't eat the rock salt... ha ha ha.

I'm speechless... So... good... must... have... more...

This is not good and I'll tell you why. The banana's in Bananas Foster are suppose to stay somewhat firm and not turn to mush. They shouldn't turn brown. The caramel sauce is really good though, so that alone gets the two stars.

This was OK. I was looking for something to spice up my usual roasted carrots with s&p. I think it was too sweet. Carrots when roasted are pretty sweet on their own and so adding more was a little overkill. I'll search for something a little more savory to offset the sweet.

Don't get me wrong, this was really good... it's just that I didn't see where marinating it overnight and baking it for 5 hours made it much better than a typical roasted chicken you back at 400 for about an hour. I liked the seasoning, but nothing stood out to make it different than what I'm used to. Again... great chicken! But I guess I was expecting more for the time involved.

The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is needed in a really good enchilada sauce. I just made a small batch to see what I thought before making a large batch for our family dinner tomorrow. It tastes like tomato sauce and chili powder. I followed the recipe to a T. Living in Southern California avails you to many authentic mexican restaurants. It didn't taste bad, but it certainly isn't what I consider enchilada sauce.

Really good. Although I'm not sure I understand why there are so many hummus recipes on this site when they're all basically the same. In any event, roasted red peppers is my favorite type of hummus. I couldn't find the tahini so I ground up sesame seeds in my spice mill... and trust me... I looked ALL over my local grocery store looking for tahini to no avail. Of course, this afternoon I found it... in the peanut butter aisle... DUH! Anyway, the recipe turned out great... tasted EXACTLY like the container I pay $6 for at the store. Oh, and I took a reviewers advice and while rinsing the beans, I rubbed them together in my hands and the skins came right off. Skimmed them right off the top of the water before tossing them in the food processor.

The way I made it was only worth four stars, but I made some poor alterations. I didn't have coriander or cilantro and I love both... so I shouldn't have made it without them. Secondly, I didn't see the need for the teaspoon of sugar, but in hindsight, I should have. On a good note, I did what a prior review AGLIKA recommended and put the first few ingredients in a food processor before sauteeing. This thickened the sauce nicely and I didn't have to add the cornstarch/H20. I also up'd the red pepper flakes which gave it more heat. I cannot wait to make this recipe again THE RIGHT WAY. On a Side Note: I always loved curry-coconut shrimp in restaurant eventhough nutrition-wise, it's right up there with alredo sauce. So, I could never bring myself to make this at home considering how terribly fattening it is. However, this recipe is LowFat, LowCal, and LowCarb... amazing!

I used quite a bit of garlic, more than called for and I didn't think it was too overpowering. This was OK for me. After a couple bites, I just didn't want anymore. In my opinion, might be something I would make & toss in a salad... but eaten on it's own was not a real treat for me.

Just OK... tasted like a meatball inside a bell pepper. I guess I was hoping the flavors would meld together a little better. Maybe I shouldn't have used such lean meat? Not sure.

This was pretty good. I did skip the allspice since I didn't have any and used lotsa garlic. Lots. Did I mention I used a lot of garlic? Oh, and I used some red wine instead of white... it is red meat, afterall. Turned out nice. Made gravy with the remaining juice. I definitely would not consider this spicy at all.

This was OK... but I'm giving it 4 because I think it has potential. You really have to double the sauce to have enough to serve with noodles or over rice. Second, since the chicken is already cooked, adding the sauce mixture & then boiling it with the chicken really overcooks the chicken. I think next time, I will cook the chicken, then remove it & make the sauce... Oh, and I added the rind of one of the oranges for extra flavor. Still could have used more orange in my opinion. Some red pepper flakes or chili sauce would have given it more kick. Lastly, added some pea pods, shredded carrots & bean sprouts.

This was really good. I did use only one pound cake. If I wanted a more, I probably would have used the 2 cakes and doubled the rest of the recipe. 16 oz of cool whip worked out just great for me. I also used one pkg of chocolate pudding and one vanilla which gave it a little richer flavor. Overall, very simple and really good.

OK... OK... I give up! This IS thee best chocolate cake. The ingredients didn't seem that out of the ordinary, but with all the rave reviews I had to try it. OK... Uncle! I used the mini-chips, too and that worked really well. I will now use this recipe for ALL my cakes.

Didn't like this. I doubled the soup but it was still pretty dry. I saw that the other reviewers thought it might be too salty which didn't mean much to me... but wow. Yep. Pretty salty... and the next day? Saltier. Nice in theory and with some tweaking could be a good recipe, but didn't care for this at all.

I poured the cream cheese mixture over the top of the cake & it pretty much stayed there throughout the entire baking process instead of sinking to the bottom. Because of this, it took longer for the cake to fully cook and the cream cheese got lightly brown & not very pretty. I followed the recipe... not sure what went wrong.

OMG!!! This was so very good! I had a lemon bread pudding at a B&B but couldn't squeeze the recipe out of the chef. I can't believe I found this! This is so good! My entire family devoured it. I did use dried cranberries instead of raisin. So Good!

I know nothing about Chiffon Pies but it's what my mother requested so I went for it. I was surprised how light it was. It was very good.