So good. The reviews don't lie.

OMG! What a great recipe. I doubled the meat as I added 1 lb of sweet Italian sausage but forgot to buy an extra container of ricotta. I ended up putting in a leftover amount of goat cheese. It turned out great! I had WAY too much filling left over (as expected) so I put the meat mixture in a ziplock and threw it in the freezer. I didn't cook the noodles before hand and stuffed the raw shells using a small spoon, it was so much easier. Just make sure you add more sauce to the bottom of the pan and around each manicotti. I baked them covered for about 55 min, then uncovered with the added parm cheese for another 10 min. Let stand for 10 mins as stated. AWESOME!

Awesome. Did bake the potatoes in the bottom of my pan for 30 min while I cooked the sausage. Used 9 eggs and great for leftovers!

I followed the recipe pretty much to a "T" and it was great. Right before supper, I browned my meat in a skillet, while that was cooking I put the rest of the ingredients in a 5 qt crock pot. It barely fit, but I managed. My husband had a bowl around 10pm and raved about it. Said he couldn't wait to try it after it fully cooked over night. This chili was so good that I ate a bowl for breakfast while sitting at my desk at work. So easy....so good!

I follow the recipe, but I make an "adult" version. In a saucepan, I only use 1 1/2 cups of sugar, 2 cups of water and strawberry jello. Boil as directed. I then add the other ingredients as directed but I add 2 cups of rum and 2 more cups of coconut rum. Freeze for at least 24 hourse. I have never had any proplems with it over freezing; makes the perfect "slush" consistancy. Instead of serving it with the lemon/lime carbonated beverage, I like to serve it with orange juice. Fill your glass 3/4 of the way with the slush and the rest with OJ. Mix and serve. Great on a hot summer day.

I can't tell you how many times I have made this and it always turn out great. It's super easy to make and you usually have all the ingredients on hand.

I'm sorry to give this recipe such a low rating but it had absolutely NO flavor. I followed the directions to the letter. In order to save the dish, I had to triple the amount of spices, added some curry powder, chicken broth instead of water and salt. I don't like rating a recipe unless I have great things to review. Unfortunately, this recipe was such a dissapointment, I wanted to share my experience. I wish I could have enjoyed it more.

The best!! I use the fiesta ranch and overstuff my wraps! Always a favorite.

They are the BEST pickles out there! I didn't put in any cloves but added 1/2 tsp of pickling spice. One tip: I stuffed some old mason jars (2) with the cucumbers and onions, (You can use an empty spaghetti jar) and then poured the liquid inside. Closed the lid tightly and turned the jar upside down so that the top cucumbers would sit in the juice. You can turn the jar back over after the first serving of pickles. A must try if you like a sweet pickle.

I had this recipe saved for a while and finally decided to make it. It was fantastic. I followed past reviewers and only put in 1 tsp of cayenne pepper, tasted it after it simmered a few minutes. It does NOT need the 2nd tsp.

Made this for a friend on girls night out. Very good. I wouldn't change a thing.

Made this last night, it was very good and I will make it again but without the cream cheese. I will add sour cream instead. Make sure to read the comments bellow the recipe, they really helped me.

Excellent! Used croutons instead of French bread.

If I can give you any kind of advice, please try this recipe even if you don't like corn. My husband was out of town so I decided to make this for myself. I scaled it down to 4 servings to go along side some fish, and I barely had enough leftover for one serving. I had to stop myself from finishing the whole thing. The only change I made was use 1/2 and 1/2 instead of heavy cream. I followed the recipe as indicated for the rest of the ingredients. I think next time I might try to lightly grill some seasoned shrimp or scallops and just add them near the end to finish the cooking. Long story short, this recipe deserves 50 stars!!

I have made this recipe many many times and it has come out perfect every time. You can play with the ingredients in order to add more spice. One of my favorites!

To review this recipe in just one word, SENSATIONAL!! But who can stop at one word...I Made this one day ahead of time in order to give the glaze a chance to soak in. The cake was so moist and flavorful. Here are some tips I used from previous reviewers: I made the cake just as directed and let it cool in the mold for 10 minutes. When the cake comes out, start making the glaze. I used a turkey baster to incorporate a little bit of glaze on the bottom and along the sides of the cake while it's still in the mold. I let that sit for 15 min, then took the cake out of the mold. I had no problems with it sticking but you really do need to use butter or shortning with some flour instead of just the spray. I used a metal skewer to make the holes. For the glaze I made a mistake and boiled ALL of the ingredients. I also added 1/8 cup of butterscotch snapps. The taste was fantastic but it didn't get hard. I just brushed the rest of the glaze on every 5 minutes until it was gone. It does make a lot but it's what gives the cake some flavor and protects it from drying out. I will make this again for sure. Thank you for this recipe.

Excellent, and let me tell you how good. My husband and I were installing hard wood floors this week-end. When we were 3/4 of the way finished, I was bringing the last of the old carpet into the garage when I accidently knocked a picture frame onto our new floor. It left a huge hole that we couldn't ignore. To make a long story short, he enjoyed this recipe so much, he said he forgave me for what happen earlier. Can't beat that. I will make this again and again.

All that needs to be said is that this is a fantastic recipe. I have made this a few times and I have never been disapointed.

When you get a thumbs up from my husband, you know it's good. He commented on how good the sauce was. I used homemade peach preserve instead of pineapple and doubled the sauce. I must say that it took quite a bit longer to cook but so worth it.

I made this recipe this week-end for a small dinner party. I must say they turned out fabulous! I used ramkins and dusted them with cocoa. I also used 2 cups of frozen raspberries, heated them up, mashed them and added 1 cup of sugar. Once they were ready to come out of the oven, I then inverted the small cakes onto a serving plate and drizzled them with raspberry sauce and served it with ice cream. They were a huge hit. Thanks!