these are great biscuits, period. Perfect for my biscits and gravy nights!

I followed this recipe to a T and it's great! I do personally like a bit more "lemony-ness" and "sour creamy-ness" though. I loved the consistency and goodness of this pie so much I made it a second time around and added just a 1/4 more lemon juice and a 1/2 cup more sour cream to suit my tastes. This is a perfect recipe and I would eat it again even without my personal changes.(And again, and again...and again!!!)

I think this recipe was quite good. To save time I used canned whole chiles minus stems and seeds. I used chopped rotisserie chicken and did not use the salsa on top but served it on the side along with refried beans and warm tortillas.(Salsa verde was a wonderful choice for this recipe) My finicky husband liked it too and even had seconds! After 16 years he still has some surprises up his sleeve.

PROS: It is a great meal to make if you need to feed someone in a major hurry. Very simple and quick and the pasta will fill an empty stomach. CONS: Absolutely flavorless and boring. Don't expect rave reviews from your family unless maybe they're toddlers. FIXES: I followed this same recipe adding Campbells Cream of Chicken soup instead of the Cream of Mushroom. By far more flavor and it smells great in the oven. I added a cup of frozen sweetpeas and a cup of frozen carrots to the mix for color and I would suggest even frozen green beans as well. You could use frozen broccoli florets too. All of this ads taste, color and nutrition. I added a little johnnys seasoning salt for taste which also gives a great golden color to many recipes. Johnnys is the best! some buttered bread crumbs on the top of the casserole baked to a golden brown during the last 10 min. of the cooking time and the recipe is now a HIT!

Quite good. I used a pound of spicy italian sausage and a half pound seasoned ground beef instead of just the ground beef. I didn't have enough sauce to layer properly so I suggest using 2 jars of the sauce or at least a jar and a half. Because of this I ended up mixing the whole mess together,saving a cup of the cheese aside, covering and baking for 30 minutes. (covering ensures the pasta doesn't get that terrible "hard edges" curse) After 30 min I tossed the last of the mozzerella/parm on top, removed foil and baked just until cheese melted. (about 5 min) This was a delicious dish even without following the layer plan!

Quite delish. each one disappeared before I could add another to the plate! I had great luck using a TURKEY BASTER in place of a funnel. I did find it slightly thick but that was easy to fix by adding a tablespoon more liquid at a time until consistency is just right. I will make these again!

Pretty good. Family enjoyed it. It was extremely easy. I used 2 cans of the cream of mushroom soup and omitted the water completely using whole milk instead of evaporated as one can did not seem enough. Added frozen peas at the last minute to the hot sauce and it was perfect over egg noodles. WOULD DO THIS ONE AGAIN.

I very much liked this cake and so did my family. The cake itself was quite simple to make and very flavorful. I have made this cake twice and plan on making it again. the first time I made it I had run out of evaporated milk so I actually had to cut the "filling" down to 1 can sweet/cond milk, 1 and 1/2 cup whole milk and a 1/2 cup of half and half. In fact, I was afraid to add all of the milk to the recipe to begin with so I figured it couldn't ruin it. It turned out wonderfully. The second time I decided to make it exactly according to recipe and added the correct amounts. It was far too moist for my family although the flavor was excellent. I believe this recipe is perfect but it depends on personal tastes for the amount of milk filling.

Wow. I really liked this one. I made 'Italian Rice Pie 2' first which I really enjoyed but it was a much simpler recipe than this. (still great) The ingredients in this pie all blend together wonderfully for a tasty, not overly sweet yet filling dessert. I suggest a splash or two of heavy cream over this pie. It's great cold as well as slightly warmed.

Absolutely delicious. I LOVED it. I did add a 1/4 cup more rice to the recipe because I love it in puddings and pies. This pie is just the perfect amount of sweet and I love the smooth, creamy consitency of the ricotta cheese. THis is an inexpensive recipe to make and very easy. I will make this often. yum!

OOOOOh! I was SO excited to find this recipe. I was given a friendship starter years ago and I loved the whole process. I have long since moved away from the area and thought I would never see or taste the recipe again, I was shocked to find the exact same one here, FIRST TRY! Yes, this is time consuming but it's exciting and fun to watch the changes over time. The first time I ever made and ate it I was afraid! (I was still pretty young and the whole fermentation process seemed kind of weird to me) Well, it was delicious and I baked so many of those cakes that people began to run when they saw me coming...(just kidding) anyhow, I'm so happy to find this wonderful recipe again!

These are EXTREMELY good cookies. They are so soft and moist even after storage. I didn't like the thought of a "hardened" candy like frosting, so I didn't go for the penuche. I instead did a homemade buttercream frosting that gives it just the right amount of sweetness, but you don't need to be heavy handed with it. Just the slightest amount is perfect. The kids begged to pass these out to their friends so we made more. I will continue to use this wonderful recipe. I love them.

I followed the directions exactly and for some reason the macaroni on the top and edges of the recipe turned out hard and impossible to chew. I'm sure I followed the preparation of the pasta correctly before it was placed in the oven so I can't see how it went wrong. The center of the recipe turned out flavorful enough but I wasn't happy with the consistency of it. I can't tell if I just screwed the recipe up somehow or if it just wasn't a good recipe. I will try again.