Flavor was pretty sweet. I'm naive when it comes to rice noodles, so this might be operator error; however, although I let my noodles soak for an hour (used Caravelle per another review), they never softened in the pan. They were chewy, like rubber bands instead of noodles.

Omigosh, this was incredible! I used yams, zukes, yellow squash, roma tomatoes, and fresh mushrooms. Baked the yams 30 mins, and while they baked I combined the squash, tomatoes and mushrooms in a bowl with EVOO and a splash of balsamic vinegar. Roasted 25 mins. Served with shredded parmesan and ate the leftovers the next day...the flavors were wonderful! Will keep in my recipe box.

My kids said these were better than fast food chains! Only difference was that I sprayed them with butter spray, then baked them on a rack over a jellyroll pan. They came out crunchy and delicious. I had mine with Sweet Baby Ray's Raspberry Chipotle BBQ sauce....mmmmm!!

Didn't have rice krispies; used the rest of a box of Yukn Gold potato flakes (instant mashed potatoes). We don't eat out much, but kids (9&11) said these sure beat out McD and Sonic's chicken strips! WOOT, WOOT! I added garlic powder, smoked paprika, and Penzey's Italian seasoning. THIS ROCKS!

Until this recipe, I've been "challenged" as a bread baker. This recipe works for me! I can't mess it up! Thanks for posting! Try this, you won't be disappointed...I was out of wheat flour but all-purpose white flour worked great.

Made this tonight with some chicken medallions. Kids (9&11) and hubby loved it! I was surprised how nice and evenly the chicken cooked. I breaded in flour first, then the egg/lemon juice mixture, and flour again. I heated 3 tbsp olive oil and added 2 tbsp real butter, then cooked the chicken. Nummy! 6 stars!

FIVE STARS!! Used prepackaged shredded carrots and omitted the spinach and pesto. Added about 1 cup fresh mushrooms sauteed in butter. Also added 3 slices American cheese to thicken, and aged white cheddar shreds with a handful of feta on top. Kids ate it up, and hubby and son took it for lunch yesterday! I've eaten leftovers for lunch and just now finished the last. Mmmm, this was awesome!

This was a great way to use up extra chicken fajita meat. I used wheat tortillas and refried black beans. I made half the recipe and baked them in an 8x8" glass square pan. They are VERY filling and good! Note: to avoid the extra chemicals and ingredients you can't pronounce, use the "Cream Base" recipe in place of the cream-of soup. You'll be healthier and it tastes much better, without the canned taste. Thanks for the recipe! It's kid-friendly and good!

Due to family preferences, I used yellow squash, zucchini, fresh mushrooms, and fresh tomatoes on wheat tortillas. I used a wide spatula and had no trouble flipping them in the skillet. One tip is to put a thin layer of cheese right next to each tortilla; it melts and acts like an edible glue to keep it all together. My kids, 9&11, loved these! I liked pan-roasting the veggies in olive oil and Italian seasonings first to get a glaze on them. This is a keeper! Thanks, jrbaker!

This was a great addition to the keeper box. Made tonight on the suggestion of the Recipe Exchange; served with shredded chicken and some fresh corn. Per other reviewers, I only used 1 tbsp low-so soy sauce, and also used 1 cup homemade chicken stock and 1 cup water with some chicken base added.

I didn't want to wait too long since this smelled so good, so to thicken it, I used a whole container (8oz?) of crumbled feta cheese. I mixed everything in the blender to give it a consistent texture, and it really does age well. Not good for those who don't like a strong cheese taste, but that's my error since I added so much! This is a keeper; thanks for the recipe, 5thsister! See you on the Exchange!

Used turkey sausage, brown rice, and ground turkey in place of ground beef, seasoned with some creole seasoning. We had red cabbage. Kids (9&11) gave it 4 and 5 stars. Easy meal...thanks!

Made this at least 3 times before reviewing. These cookies always turn out perfect!! It's a keeper!

Made with chicken base and 2 cans skimmed evaporated milk; also used dry mustard per other reviews. I made this twice before submitting my review, and like others, I found that after adding the cheese, I still needed to thin-out the mixture by adding about 1-1/2 cups regular milk. This is a wonderful recipe and I give it rave reviews!

NUMMY! Used grape tomatoes, fresh spinach leaves, fontina, feta (no Parmesan), fresh mushrooms, and sliced black olives, on a thin pre-made crust. Wonderful!

Made this for a church potluck and received great reviews! I used "light" mayo and sour cream too with no problems. This dish serves many and we're still enjoying the leftovers. This is now in my "keeper" file.

Pretty tasty, but it sure needed another dose of tomatoes. Guests thought it was okay for poker night; had some leftovers but we didn't eat them.

Mmm, these were great! I followed others' recommendations and used 2 sticks softened real butter, no shortening, and increased flour by 1/4 cup. I also added about 1 cup chocolate chips I'd had leftover in the pantry. I'd definitely do that again! I made these for a Boy Scout fundraiser, and before I added the M&Ms, I took out the blue and yellow ones, then measured the other colors to add to the recipe (I used 2 bags of "Tear & Share" size, 3.14oz each). I pressed 1 blue and 1 yellow on the top of each cookie for the boy scout colors. Recipe made exactly 72 cookies. You can taste the butter. Now I need to go package them so I'll have some for tonight's fundraiser! :-)

scaled this down to serve 6 and it was phenomenal! I couldn't believe how tasty it was. The only change I made was to use high quality balsamic vinegar in place of the red wine vinegar. I'm filing this in my "keeper" box!

Operator error: hubby says not crispy enough, but I tried to bake in a skillet that wasn't big enough. The chops were huge and as a result, not all sides were crispy. Used half panko and half Italian bread crumbs. Will try again if I cut the chops in half first.