I had a craving for tortellini in rosee sauce with sausage after having it at a local restaurant. This recipe did not disappoint! I browned the sausage in the olive oil and herb mixture, then removed the sausage and added the wine to let it reduce for a bit. I then followed the recipe, adding my cut up sausage before the cream after having let them sit for a bit to let the juices settle. I used a mixture of sweet and hot italian sausage. This was the best pasta dish I've made at home ever and will be my go to meal. It's easy, not too expensive to prepare, and very tasty.

This is a good quick meal to make. Not as good as "real" chicken & dumplings of course, but definitely very tasty, especially compared to the ease of preparation. I did boil my chicken in chicken broth with poultry seasoning, a little terragon, garlic, celery, and onion and I used one can of cream of chicken & one can of cream of celery, but I think even as stated, the dish would be quite delicious. I will definitely keep this recipe for quick comfort food meals.

The first time I made this, I made it to the recipe and it was very good. However, the next few times I made it with some modifications that elevated it to out of this world. 1. Season your roast, but easy on the salt. I season with garlic powder, onion powder, and a bit of basil. 2. If you have time, brown the roast to sear in the flavors of the seasoning. 3. Substitute beef broth for the water. Try a low-sodium variant to go easy on the salt. 4. Try beefy onion soup mix instead of just onion soup.

I followed the recommendations and doubled the gravy and added pepper and a half a packet of onion soup. I also sauteed my onions and garlic and browned my stew meat before putting into the crockpot and I substituted beef broth for the water. I kept the cream cheese and worcestershire sauce amounts the same. I don't know why, but my crockpot seemed to cook as if it were on high instead of low, so my gravy kept sticking to the sides of the pot (burning) and meat got so tender it began to break up in the gravy. This was still good and I definitely will make it again, but I'm only giving 4 stars because I think it needs more liquid. The consistency was a little off in my opinion, but the taste was really good. Also be careful with adding the soup mix and subbing broth for the water--it can get salty. Next time I probably will not use the soup mix since I used fresh onions anyway.

I used this recipe for my first meatloaf and it came out quite good. The topping is what caught my eye. It was quite good and fast, but as I have cooked more and more, I do the meat differently now (add lipton onion soup mix, worcestershire sauce, green and/or red peppers, seasonings of choice) but I still come back for this topping. I double or triple the topping, reserving some to use in the last few minutes on broil to get it to "stick" to the loaf.

Easy, quick, simple with that "homestyle" taste. Heating the milk and butter first is a must. I do often times use a little more butter to taste. This is the first recipe I followed when learning how to make mashed potatoes and no matter how I change them up now, I always use this method as a base.

This dish is simply awesome. I do add bread crumbs for texture and season my fish first with onion powder, pepper and either seasoned salt, old bay, or cajun seasoning depending on what I feel like having that day. I use less mayo and sometimes omit the lemon juice when I don't have any on hand. I love this because it is quick and seriously good. Even my picky fiance will eat it occasionally (he's not a cheese or mayo fan). I made it once for my soon-to-be in-laws and they absolutely loved it. Its like a restaurant meal made cheap and quickly at home!

The first time I made garlic mashed potatoes, I used a recipe from this site that involved roasting the garlic. It was a lot of work (chopping garlic, roasting in oven, be careful not to burn it, etc) compared to this recipe, and didn't taste as good to boot. I make these potatoes for a large group for steak night and every one devours them. There's no need to finely chop the garlic, and you can leave the skins on, making the prep for this so quick. I do add more garlic (probably double) and I also use more butter to taste. Sometimes I also a little garlic powder for even more garlic taste. Salt & pepper to taste. Try subbing some of the milk for cream, and don't forget to heat the milk and butter in the sauce pan before adding the potatoes to mash.

I used this recipe for making crab cakes for the first time. I use less mayo (probably half as much), a little mustard, and substitute breadcrumbs for the saltines. I also saute the onion and celery in a bit of butter (don't like biting into crunchy veggies crab cake). If you have time, definitely let the shaped cakes settle in the refrigerator for some time. It helps to keep the cakes together, especially if you are using less mayo. This is very good and the only way I make crab cakes. I do broil on low instead of high because I noticed the first time that the tops of cakes started to burn before they were heated throughout.

This was good. I did as others suggested and just kept adding the ingredients to the pot for a single-pot meal. I wasn't about to send $30 in my supermarket for saffron, so I tried this with a bag of saffron rice instead. It was very good. I would like to try with real saffron and probably will at some point, but for a quick weeknight meal for cheap, the bag of saffron rice worked great.

I use sauce from "Baked Teriyaki Chicken" from this site, and grill according to this recipe. Grilling captures the flavor so much better. Easy preparation, quick, and tasty. Grade: A.

This is similar to how my mother-in-law taught me to make sweet potatoes. The first time I made candied yams, I selected this recipe as a guide because the proportions were dead on to what I remembered my mother-in-law telling me. We do this differently by using brown sugar or a mix of brown sugar and white sugar. We also add the sugar to the melted butter at low heat and stir to make a caramelized sauce. Be careful not to burn the sugar. Also, don't remove the mixture from the heat for too long (the sugar will get hard and your sauce will be lumpy). When the sauce has caramelized, add the potatoes. If the sauce sizzles when adding the potatoes, its too hot, reduce the heat and continue to stir. Otherwise, keep adding the potatoes and stir for a few more minutes as the water from the potatoes thins out the sauce. Then just let the potatoes simmer in the sauce at low heat until done. This recipe is good, but I think these changes make it a 5 star, although it is a little more work.

I'm rating this even though I omitted the apple and cranberries. I've made this a few times now and love it every time. The measurements of the ingredients were a very good start, although I don't measure anymore after making the dish the first time. This recipe is very good as I made it, and is a great start for tweaking, as I do now as I make it more.

I made this for Thanksgiving. It wasn't as creamy as I would have liked, but everyone loved it so I give it a 4. Thanks!

This tasted just ok, but I'm going to rate it a 4 because its easy to make and because my boyfriend, who's stingy on stars and only gave it a 3, did say he would eat it again. I added cajun seasoning, paprika, and tripled the amount of chili powder and hot sauce and still found this lacking flavor (although it had plenty of heat!). I will continue to look for a restaurant quality recipe but will keep this one on hand for a quick meal. Oh yeah, I also used only 1 tbsp of corn starch.

This was different and good. Normally silent hubby said, "I like the flavor." He's stingy with the stars though, giving it a 3.5 (no recipe EVER gets a 5). I thought it was very good, especially for a different way to have chicken breasts. I did substitute chicken broth for the water and omitted the salt. I also used petite diced tomatoes, as I had no stewed tomatoes on hand. I halved the butter and instead used non-stick spray to coat the pan. This worked out just fine for browning the breasts. Lastly, about halfway through cooking, I felt the sauce was too thin so I added a half a can of tomato sauce (about 7.5 oz). I made this again last night, the same way as before except this time I added onion and red pepper. I sauteed them in the butter before browning the breasts. Very delicious.

This is good. I doubled the seasoning to get more bite of it, which worked good for me. I also added a can of diced tomatoes. I'm rating this a 5 because I think for those who don't want it as spicy would find the original recipes to be just fine. Oh yeah, I did just throw everything into the crock pot and cook on low for 8 hours and shredded the chicken when it was done. Very easy and very good.

Quick, easy, and good. 'Nuff said.

We thought this was just ok. The only thing I did differently was to lightly season my chicken with pepper, garlic powder, and ms. dash. I don't think the dish is bad, I think we just prefer conventional baked or fried pork chops with rice and gravy. Thanks anyway for providing an alternative to the "same old same old" though.

I've made this twice and its pretty good. I do season my chicken with a little seasoned salt and pepper and I also add some oregano and basil to the breading mixture.