This was a different flavor for my family. They seemed to like it though. I really think it needed some red bell pepper, or something to add some heat. Maybe some cayenne. The only thing I did different was OMITTED the sugar. It did not need it at all. The coconut milk has sweetness of it's own. It was really good with the coconut rice I made to eat it over. Yum.....Makes me want to try more "indian" recipes.

My family loves this recipe. I do NOT cook it in the micro. I just think that sounds HORRID! But baking it at 350* for a while is perfect. I do add a few more things that we like, spice and such. I add a dash of this and a dash of that into the topping b/c we like those things. But the onion soup mix makes it SO easy. And I use the whole thing. Usually I use a half # of beef and a whole # of turkey. This makes it hearty, yet a little healthier for my family. I love to pot the oven on broil for just a few seconds at the end, and get the ends all crispy and brown. YUM YUM. My stepson always says, "I know, I know, you get the butts!" LOL If I "slave" over that stove, I DESERVE THE GOOD PARTS! HaHa!! Anyhow, it's so flippin' easy and good. Try it!!!

I submitted this recipe. I have an idea for "watery" salad. Try salting your cucumbers on papertowels after slicing them. Let them sit for a while to wick away the excess moisture. Then combine with dressing and chill. :) Kind of the way you get rid of the bitterness from eggplant.

This recipe was pretty good. Very simple and to the point....bacon and cabbage. Quick and easy.

This was really good. I did do as many others did and used V8 for more flavor. Hubs loved it!

I put more cornstarch than called for because I like my pie filling thick. This was like runny water. The flavor of the filling was sickeningly sweet. And the topping did just that; topped it off with even more sugar. Had to throw the whole pie out.

This has potential. Far to much butter in the "glaze" topping. Far too much baking soda in cake batter. This cake would be much better without the topping. Just thinly iced with a cream cheese icing. Or a thin glaze over the top if you bake this in a bundt pan.

This is a fairly good base recipe. You don't need to do much to it to make it even better. I used about 2 T cornstarch to get it to the right thickness. I used 2 cans of LOW SODIUM chicken broth, 2 eggs, 1 dash of white vinegar, 1 dash of soy sauce. I also threw in the green onions before the broth got hot, and I let them steep in the broth to get a little soft and infuse the broth. Yum Yum. Ate with pork egg rolls.

This was a bit salty...I should have known to decrease the salt, but didn't. I mixed the buttermilk and hot sauce this morning, put my cube steak in and put in fridge for the day. CFS was super tender and fell apart. Hubs could cut it with a fork....that is surprising....I didn't do the garlic bit either.....Like the overall concept of flour, and the baking powder and soda though.

we loved this recipe! the only bad thing is that after it starts to cool on your supper plate, it starts to get grainy. but that is not the fault of the recipe, it's just the way parm cheese can be sometime. especially if you aren't using really good quality parm. we ate this over grilled (garlic/herb) chicken breasts and penne pasta. SO GOOD! I used extra green onion, b/c we love green onions! yum-yum!!!

We really liked these muffins! They weren't too sweet at all. Dense, yet moist. And we loved the crunch sweet topping. I didn't have orange juice, so I grabbed a snack-size cinnamon applesauce and mixed it with water and added to the oats instead. Used frozen blueberries, thawed and rinsed/dried and it turned out great! Made 6 jumbo muffins instead of 12 smaller ones.

I just made this cake and I baked it in a bundt pan for exactly 40 minutes and it came out perfectly. I had no problems getting it out of the pan. Some people stated that it was very sticky and stuck to their pans. I used my heavy Wilton nonstick bundt pan and it turned out perfectly after cooling in the pan for about 30 minutes. After cooling I dusted it with a generous amount of powdered sugar. I am so glad that I did that b/c this cake is not very sweet at all. It is very moist and dense, but not very sweet. I do admit that I always shy a little when measuring sugar, but even with the full amount it wouldn't be very sweet. I thought about using all applesauce instead of oil next time. Just to see what happens.4*'s worth if you need a quick, easy and fast baking cake. Definitely glaze it or dust it with sugar.

Okay, as everyone knows this recipe is more for looks than for taste. Be sure to chill your dough for a LONG time. I even put mine in the freezer. If you have hot hands and you begin to shape the dough and it gets sticky, your fingers (the witches fingers that is) will totally S-P-R-E-A-D while baking. Be sure not to make them too thin b/c when you try to get them off the baking sheet etc....they can crack b/c the dough is really soft. Like a soft sugar cookie. My Halloween guests kept walking by the platter of these saying "Whoa..what the...oh my gosh, that is gross!" So I guess that's a good thing....LOL

I admit, I changed this recipe a little b/c I had to. I wanted to try this out while my husband is gone on business out of state b/c he doesn't like chicken. I didn't have an course mustard like I thought I did. I didn't use lemon, I doubled the lime b/c that is what I like. I used ground powder mustard in place of the other. And I added some honey, so that on the grill it would get a nice sticky glaze. I am always worried about raw chicken, so I grilled a little too long and it was a tad dry. But otherwise, I loved this marinade. It was sweet, tangy and wonderful off the grill, as it gave it a smokey flavor. This would be fantastic as fajita meat with guacamole (made with lime) and some fresh pico de gallo. Anyhow, this is really good. The garlic is a must. OH, I also added red pepper flakes. YUM!

I added approx 1 tsp of baking powder to this mix to help give some fluff. I really didn't care for these. They were heavy and thick and had really no flavor. All I really tasted was the whole wheat flour. If I ever try them again for the hubby to try, I will use all white flour. Some cinnamon would be good.

This was pretty good. I used more like 1/2 and 1/2 on the fruit. I also threw in 2 pluots that I had. The color of the jam was beautiful. It was a little too sweet even with 5 c. sugar. It could have easily been sweet enough with 4 c. sugar. I also always throw in an extra 1/2 box of pectin in jams. I like a really thick jam and this helps that happen quickly. I made this jam again with 2 pluots again, a handful of strawberries that I had on hand (and no one was going to eat) and an apple that started to get mushy. I threw it all in, cooked, sugared and jarred. It came out awesome!!! You can't pick which fruit you taste, but it is wonderful. The color is always awesome too!

My husband made this for himself tonight for supper. I didnt taste it b/c i dont eat Italian Sausage. He said it was OK, but nothing too too special. He rates it 3 1/2 - 4 stars.

I halved this recipe and it still made 2 large loaves. The crust on it was really dry and hard...idk....ok bread. Needs more cinnamon..maybe in the dough...and more sugar in the filling.

Ok- I tried the "clone" recipe and it never turned out very good AT ALL. They were very dry. So i was leary when searching for a new CR recipe to try. But oh my gosh, thank goodness i talked myself into trying this one!!! It is soooo good. I had to hand some out to family so they could ENJOY the heck outta these. We thought the icing would be too "cream cheesy" but it wasnt. I also added a BIT more cinnamon and B-sugar to the filling. Oh- go ahead and add the whole package of pudding. I used 3/4 and threw out the rest, which was a waste; i should have just dumped it in, it wouldnt have hurt them a bit. Maybe add a touch more milk to compensate for the added dry ingredients. Anyhow, this one is a KEEPER says the hubby. And the dough rose beautifully. (check out my pics of them) So easy and so good. A recipe to be proud of.

I made this today for our ladies group at church. What a mess. Im only giving it 2 stars b/c i see that it COULD be worked with and made into a good recipe. Sadly it didnt work out so well. Yes, i do admit i didnt do it in the 6 individual bundt pans. I did it in one large one and the biscuits didnt want to rise b/c they were weighed down by everything, or so it seemed. Also the biscuits wouldnt cook in the middle. The top was about to burn, while the insides were gooey still. So i had to turn out the whole thing onto a baking sheet and bake it like that. Well then it was so dry and basically burnt on the outside b/c of all the sugar that it was not very tasty at all. Good thing the ingredients werent expensive.