This recipe was wonderful. I did add more rhubarb as others suggested, and used twice as much cornstarch so that the crunch was thicker and not runny. I will make this again and again and have recieved requests from two different people for the recipe. TY

Excellent recipe. I did not follow the cooking instructions because of my lack of time, and baked them in the oven, covered, 45 min. at 400 and then uncovered for another 15 min. and they tasted great. I made them with “Crispy Fried Chicken” which was a great combination.

My family LOVED this chicken. I soaked the chicken in buttermilk for about 1 hour. I used chicken grill seasoning, and seasoning salt in the flour. The only problem was that the flour took a about 45-60 minutes to turn paste on the chicken which made supper a little late but well worth the wait. I made “Scalloped Taters” to go with it which I would also recommend. Pretty easy to make as well, it just takes a little time.

Used half sharp and half velveta. Tasted great! TY

This looks beautiful, but the flavor wasn't something that my family liked very much. The pasta had a slight bitter taste, and would have liked a little sauce to drizzle over the spinach and eggs.

My daughters 5 and 6 helped me make these for out youth group. They were easy to make, and all of the kids love them. Thanks, will make again, have to the kids are asking for them already!

This is excellent on veggies, and before putting the leftovers in the fridge, add some peppers or hot sauce to use as chilled cheese dip with chips. Thanks for the recipe.

We make this at least 2 x's a month. Great variation to the traditional meat and potatoes. Its also nice for getting the kids to eat fresh raw veggies.

My daughter really liked these. I followed the recipe but next time will try it with the carmel chips. Thanks for a sweet treat.

The flavor was a little bland, and the corned beef was too minced. I will look for another recipe. Thanks anyway!

My 4 year old loved the taste of these cookies. My house smelt wonderful. They were a little difficult to cut out for children since the dough split very easily. I will make them again if I can't find a recipe that tastes as good but holds together a little better.

I have never had Zita before and will not make it again. I found it lacking in flavor though it did look really good. I used Ragu, italian sausage, and everything else that the recipe called for. I thought it would taste more like lasania.

Excellent noodles. I used a little flour when rolling them out, and had no problem getting them thin enough. When they were the correct thickness, I dusted them with flour, rolled them up, and sliced them to the desired width. Then you toss them in the air to separate. Thanks for this great egg noodle recipe. They will be a major part of our homemade chicken chowder for years to come.

The gravy was a little thin so I almost doubled the flour, used 3 T. grease from roast as pr. recipe, and 2 cups of the liquid from roast. My husband doesn't like any gravy except chicken, and really loved this. Thanks for the simple yet taste recipe.

My husband really loved this soup. I added a bit more salt, and garlic to add a little more flavor as with cooking the onions with the butter as per another user. I did use precooked real bacon pieces but will try this again using bacon grease to make the roux.

The chicken was crispy, but the flavor was bland (it did not taste like KFC to me though it was very crisp). I think that I will stick to grilled or baked instead. The mess, and time it took to make this chicken was not worth the finished product.

I fixed this for a Hawaiian theme Mothers Day dinner at church. Over all everyone who dared to try it liked it. It reminded me much of my mothers Japanese egg roll dip. I did modify the recipe a little, adding a tablespoon of honey (it tasted a little bitter), I used 1/2 tsp mint and 1/2 tsp basil as per another review in stead of the shiso, white sesame seeds only, and tilapia filets. I can only imagine how this recipe would taste with the correct ingredients had I had access to them. My husband and the other husbands serving us thought that it was quite good also (cold). I will make this again for my family only with mahi mahi, since mahi mahi for four is not quite as pricey as for 24.

I followed the recipe except after browning the roast, I removed it from the pan and added the caraway seed with 1/2 cup of water, simmered it down and then wrapped the juice with the roast in tinfoil and put it on the grill for 2 hours. This was the best pork that I have ever eaten. We put some corn on the cob, unshucked on the grill which was a nice meal idea. This winter I will try it in the oven.