This was nothing special when made as directed.

If you love baked ziti, you will love this glorified version. You don't have to buy a premade tomatoe sauce. Since you cook the sauce with all of the vegetable/meat additions for an hour, you are basically "making" your own sauce, so why add more jarred sauce. Just throw in a 32 oz. can crushed tomatoes and 2 (yes 2) cans of paste and one paste can full of water and some seasonings of your choice and you will be very satisfied with the outcome. Makes a delicious tomato/vegetable sauce. I loved using the 3 different types of macaroni. You just have to add them to the boiling water at different times because some take longer to cook. Thanks for a nice take on baked ziti!

I have mixed feelings about this recipe. It WAS sweet and not exactly super creamy. I used ritz crackers crushed up on top and can't imagine what dry bland bread crumbs would taste like on this. Corn is generally sweet so you really don't need all that sugar. This is not your gourmet creamed corn recipe, but okay for a regular dinner and something different.

All you could taste was vinegar..........

The peppers and garlic didn't cook at all and 8 cloves of garlic is a lot of garlic unless you were cooking the garlic which would have made it a lot sweeter rather than spicier as raw garlic is. What can I say, very plain (except for the basil) and not terribly interesting. Tomorrow I'm going to stir fry the leftovers and maybe toss the cooked veggies with a little pasta for lunch.

All I could taste was peppers and mustard and I DID follow the recipe to the T. I didn't have trouble with them holding together at all; however, I found them to be mushy and lacking in crab flavor. What can you expect from canned crabmeat. There's nothing like lump crab. Used Panko and they browned up nicely (in way too much oil). With all the great reviews, I was expecting something fantastic!

For the reviewer who couldn't mold it, I usually put plastic wrap on the inside of my mold, then line the inside of the mold with cheesecloth and then just pack it in with a spatula to the top and fold the plastic wrap over the top and refrigerate. Once it is refrigerated for a few hours,the cream cheese should harden and mold. Try it.

The taste was good, but they had a bit of a floury aftertaste and they never got brown except some of the coconut looked a little burnt on the edges. Presentation, 1 star. I don't know how they got them to look ever so brown in the picture, but by cooking in the method in the recipe, these come out fairly white (and pasty). Again, I followed to the T except I had to cook them longer and flip them to get them to brown in any way. I'm thinking frying these in oil would be the way to go. Dipping sauce was great.

I hate to give yet another bad review, but the nutmeg was overpowering in this and the taste was nothing special. My husband wouldn't even eat it after taking one bite and I did make it according to directions. I think members are confused about the rating system here. If you have ever been to a 5 star restaurant and food was great, well that's 5 stars.

Angel food cake and instant pudding......how could you reviewers give this 5 stars?

These were just potato wedges with seasoning. Good for a weeknight fast meal, but nothing to rave about.

I don't know how this got 5 stars by other reviewers. All I could taste was bitterness (maybe it was the vinegar) and I followed the recipe to the T. I actually threw it out. Would much prefer a nice bernaise sauce with my roast beef. Sorry, but I have to be honest.

People, don't say the recipe is "okay" and then give it 5 stars. What the heck? If its okay, it gets 3 stars at best. Let's try to use the star system to our advantage. This was ok, not great, not 5 stars.

This was okay. Was just way too much like homemade cranberry relish for your Thanksgiving table. I am gauging this rating by the amount of dip that was left in the dish at the end of the party (and I did follow the directions exactly).

I never change a recipe when I first try it to be fair to the submitter, so I tried it twice, submitter's way and my way and my way won. Great basic recipe with a few MINOR changes. Only broke spaghetti in half. Added about 1/3 cup parmesan and 1/2 tsp. garlic powder to sauce mixture. First time I made it, I found it to be a little too sticky so the second time I added the full can of chicken broth. Used turkey because I prefer it in this classic dish. Used an 8 oz. box of fresh mushroom, sauteed over high heat in butter and sprinkled with garlic salt. This made a big difference. Canned mushrooms are like little rubber things. Also, made croutons for topping: cut crusts off 4 slices of white bread, cut the bread in cubes. Melted 3 T butter or margarine and tossed the bread cubes in the margarine then placed them over the casserole and grated extra parmesan over the bread cubes. They come out lightly browned and crunchy. A nice addition and keeps the spaghetti from getting a hard crust when baking. Thanks for sharing a great recipe submitter!

Everyone who ate these LOVED them. Did chocolate cake/chocolate frosting, chocolate dip} White cake, green tinted frosting, mint extract, chocolate dip with mint extract} red velvet, cream cheese frosting, almond bark} The possibilities are endless and they make a lovely presentation. Thanks for sharing. Oh, don't forget to freeze balls before dipping and don't make them too big or they look like boulders. 1-1/4 inch balls were perfect and easy to handle. Freeze well after dipping also so you can make them ahead. Did I say I LOVED these balls?

I'm giving this 5 stars because it was a big hit at thanksgiving dinner. As other reviewers said, its a little thick and to some, it tasted floury, but if you cook the roux a little bit longer, you will lose that raw flour taste, just make sure you stir all the while to keep it from burning.I also sauted the green onions (tops and scallion part) in the butter rather than dumping them into the soup raw. I added a can of chicken broth when it was done to thin it out. Was really thick otherwise a terrific tasting soup. Oh, and honestly, I'm thinking of cutting the black pepper in half next time I make it too. Thought a tsp. was a little much.

I normally don't cook anything with a can of premade soup, but I tried this anyway because of the great reviews and the number of reviews. It's a good recipe for a husband who doesn't cook and wants to make something easy. My husband just came in and thanked me again for that delicious dinner and I have to say, for a simple dish, it was very good, soup and all. I'm thinking some mushrooms would jazz it up a bit.........needs a little something, but otherwise, pretty good.

Used gallon of Chardonnay and entire bottle of peach schnapps, entire can of lemonade and upped the simple syrup accordingly and dumped it into a large punch bowl. My company loved it. Frozen peaches keep it cool. No need to make ahead of time. Also, added a quart of ginger ale to keep everyone from getting sloshed. A real hit and a lovely presentation! Thanks for sharing.

This is a very plain dish. I think if you've ever eaten at a 5 star restaurant, you would certainly give this no more than 2 or 3. As another reviewer said, the sauce does not thicken until there is nothing left but mushy tomatoes. If you brown those thin pork chops and then cook them for an additional 5-10 mins, you will not be sure whether you are chewing on shoe leather or a piece of meat. I don't mean to be this critical, but lately I've tried a few too many recipes from this site that have been rated 5 stars and are not worthy. Like I said, this is a fine dish for a weeknight dinner, but 5 stars????? I would never serve it to guests.