I used sundried tomato alfredo sauce and a blend of parmesan, romano, and asiago cheeses. I also cut the cayenne in half and added a little extra cream and cheese. It was absolutely delicious. I wanted an Olive Garden type dinner without having to go out and got just that.

Reviewed On: Oct. 30, 2009

This turned out very nicely for me. I liked the glaze very much, it was sweet and tangy. The meatloaf was just the right consistency. The better you mix everything together, the better the consistency of the meatloaf, in my experience. I used dry bread crumbs from the store, but didn't have enough, so I toasted a piece of white bread and crumbled that in as well. My boyfriend doesn't like the chunks of onion in his meatloaf, so I put the onion through a mini food processor to mince it finely. I'm not sure if I put enough salt in (I eyeballed it) but otherwise it was tasty. I would recommend using seasoned bread crumbs, as I believe another reviewer suggested, to add a little more flavor. I poured out the excess fat as it was cooking, as the ground beef I used was high in fat, and I think this prevented it from getting too soggy. This is a good basic meatloaf recipe, and one that I will use again. My boyfriend loved it.

Reviewed On: Oct. 27, 2009

These were easily better than any buttermilk pancakes I've made from a mix. I made them exactly as stated, except that I used white wine vinegar (wasn't sure if it mattered but that's all I had, I think it's probably a little sweeter than distilled white vinegar). I usually add a little extra sugar and some vanilla extract to the batter when I make pancakes, but I was out of vanilla so I didn't; they were still scrumptious. The batter seems too thick at first, but let it sit for a minute and it's perfect - like one reviewer said, the batter foams up a little if you let it sit, I think this loosens it up a bit. At that point, I could not smell the vinegar anymore. Fluffy and flavorful! This recipe is a keeper, and so easy to make.

Reviewed On: Oct. 27, 2009