I made cupcakes with this recipe and took it to a Father's Day cookout. After reading the reviews, I decided to add the rootbeer concentrate (all I could find at the store. Is it the same as extract?)to the batter. The long mixing time made these light and airy. I also made the Cool Whip/vanilla pudding frosting and added a little rootbeer concentrate to that too. Crushed rootbeer barrels on top were great, but don't add them too early before serving because they kind of melt in the topping. I was told that I had to make these again.

This is a recipe I had tried before but couldn't find, so I was glad it was on this site. Along with some of the standard vegetables, I added chopped water chestnuts for the crunch and sliced black olives for the contrast. I sprinkled some shredded cheddar over the whole thing. I had a lot of cream cheese mixture left over too, but I decided to use that as a dip for another day. We had it for a small New Year's Eve get together and the hostess informed me that I was not going to get to take any of it home. Her husband just loved it.

I'm thinking that this should be called Maple Syrup BREAD Pudding so that everyone will stop being confused.

My mother used to make a salad similar to this and I've been making it my entire adult life. Instead of the broccoli and carrots I add seeded chopped tomatoes. Also, I think it's important to seed the cucumbers. If you don't do this, leftovers could get really runny. Also, in reading the other reviews, I'm pretty sure the recipe was supposed to say 2 cups of uncooked pasta. It looks like one reviewer thought that was how much cooked pasta should be used.

THIS is the way I've had potato pancakes since I was a kid. In fact, I'd never had the uncooked shredded kind until I was an adult. I guess it was thanks to Mom's frugality. The way these are put together is a little thick for my taste. You can mix the cheese right in if you want and make them the thickness of regular pancakes. I like the fact that they have a higher amount of crispiness that way. I also like to mince up some onion into mine.

This turned out better than I expected it to, although I think "jam" might be a little misleading because it doesn't congeal. It wasn't hot at all, but did have a nice flavor. I was thinking that if I made it again, I'd add a little less sugar and have it on hot dogs. I would also probably pulse it in a food processor to cut it a little finer than I did. This made a little over a pint for me. I used four Roma tomatoes that I seeded. It doesn't say to do that in the recipe, but I just figured you should.

I was excited to see this recipe. In fact, in looking over the reviews, I bought a Stir Crazy popcorn popper just for this reason. I also used butter flavored oil. My first batch turned out a little brown, but the next time around I waited until the kernels were just about ready to pop before I poured the sugar over them. Turned out fantastic!

This was nice and creamy. I shouldn't have added the salt, however, because with the ham and soup, it was too salty for me. Next time, I will wait until it's cooked to see if it needs any. Otherwise, It was very, very good.

The recipe I got from a college roommate for this called them Fleischbrooks. I've always loved them. I didn't put in MSG, though. I usually put in some cumin and I like that taste. When they come out of the oven, I like to cut open the top and sprinkle in the cheese and top with some sour cream. One thing, though--The bread dough should probably be brought up to room temperature. I thawed mine in the refrigerator and it was impossible to roll out the dough until had warmed up. I like the idea of spreading butter on the finished product. Maybe some garlic powder or some other seasoning in the melted butter might be tasty too

I had originally intended to drizzle white chocolate over these, but they were VERY sweet. I chickened out and used vanilla instead of brandy but it still had a great flavor.

I agree that the cooking time is way too long. I browned the pork chops with some onion which was good and only cooked it covered about 30 minutes. And, even though I cooked this on very low heat, the sour cream sauce looked like it was separating. I wasn't that crazy about the taste so I don't think I would make this again, but if I did, I would put the sour cream in right before serving.

I tried this twice--the first time with chili beans and the second time with chili hot dog sauce. Both times I made a half batch but used a whole can of the chili based upon previous reviews. I really disliked it the first time with the beans because I didn't like the texture of the beans with the mushy bread. The second time I realized that I just didn't like the taste of this all that much. I definitely won't be trying it a third time.

This was just okay. Actually had a rather gloppy consistancy, but it tasted alright. I probably wouldn't make it again, though.

This was pretty good. I agree that it was better the next day because the flavors really had a chance to blend. I only used 1 can of peas and that seemed like plenty. I wonder how it would be to substitute green beans or something like that to make it less starchy. I also was toying with the idea of using Cream of mushroom soup and milk instead of the tomato soup and water. I just might try it next time.

I really didn't like this at all. I think I would have prefered it if I didn't have to cover the chops so that they could have had a glaze and I agree--they were pretty blah!

I made these yesterday and spent the day eating the ENTIRE THING. They were great! I added a few crushed red pepper flakes to give them a little kick. I will DEFINITELY be making these again

I truly do believe these are the best peanut butter cookies I ever ate!

I was surprised at how much I liked this. I only added 1 t. of pepper flakes which made the heat tolerable. I didn't have stewed tomatoes, so I just used diced and they were fine. Also, I had a bag of pollock in my freezer and it was really good, so I figured I saved myself about five dollars on this dish. I would probably halve the amount of couscous next time.