This was great! We sauteed medium chopped onion instead of dried onion with the zucchini. Then browned and drained 1 lbs of 85% lean ground beef and added in. Mixed remaining ingredients, substituting 2 cups ground tortilla chips instead of bread crumbs. Cooked in huge stainless steel bake pan. This was off the charts! Unbelieveable good! Will make again! Great for that summer zucchini and one dish meals! Awesome!

Delicious and simply! My kind of EASY!!! I used fresh green onions from the garden and a teaspoon of chopped garlic. Also took others suggestion of using cream of mushroom soup. I sauteed the onion and garlic in 3 tblsp of butter, then added flour and about 1/2 cup of half n half, then soup. I also used a 16 oz. bag of frozen chopped spinach (thawed). Great flavor and supper quick side-dish! Perfect for any occasion! Thanks for recipe. It is keeper for sure.

Very easy and delicious! I followed the recommendations and left out the egg and it was still wonderful. I also used 2 cups beef bullion instead of the chicken broth to give it a really rich flavor and skim milk and half n half. The onions soaked up the flavor and just melted in my mouth. Oh so good! I served this with hot garlic cheese Texas toast. Thanks for a great way to warm up my day! Yummo! Definitely a keeper. Also tried topping with cheddar cheese...excellent!

I have never attempted brisket before, but was wanting something different for our Labor Day "get-together". This WON everyone over. I made it exactly as specified and it came out perfect. The secret to the barbeque sauce is to slow-simmer the sauce to blend the flavors. It came out perfect - no vinegary taste - just a nice tangy barbeque sauce and a perfect compliment to the brisket. This Kansas gal will be cooking up Oklahoma brisket more often. Thanks for a simply fabulous recipe. Also be sure to use a freshly sharpened knife and cut against the grain of the meat. It will melt into each slice for a beautiful presentation! Thanks for a great recipe!

This was wonderfully flavorful! Who would have known artichokes would be so good in stew. I did make a few minor adjustments. I used frozen artichoke hearts (thawed and chopped) and 4 rounded teaspoons of instant boullian with 2 cups of water instead of the chicken broth. I also used fresh garden tomatoes and added some fresh chopped cilantro. It was a wonderful way to pick up my wet rainy day! Thanks for the recipe. I will definitely make again.

This was really good. I did make some changes because I didn't have the file powder. So instead I substituted ground cummin and also used a little cilantro. I also used about 3 tblsp of olive oil to cook the okra and onions, then poured in a pouch of real bacon bits. I used fresh okra and cherry tomatoes from our garden with two nice spicey chopped jalepeno peppers. And just poured in a can of whole kernel corn (drained). The flavors were wonderful together and gave it just the right amount of "bite" that my family enjoys. We served it hot over cornbread. A definite hit for my family. Will be making this again. Thanks for the recipe :-)

Wonderful recipe! So simple, so quick, so tasty!!! The only alterations I made were I used 2 tblsp of virgin olive oil to cook the cabbage and onions in. Once they were tender and almost ready to serve I used real bacon bits and sprinkled over the top, then tossed in to warm throughout. Perfect! (And no having to deal with any bacon grease). I served this with some good old canjun red beans and southern cornbread! My husband thought he'd died and gone to "redneck heaven"! Sure was good! Thanks for the great recipe!

These were the BOMB!!! OMG! The only modification I made was to add just a little water to loosen the batter and a splash of vanilla. My 6 year old ate them so fast! These are the fluffiest, lightest pancakes ever. I thought the heaviness of the batter would make them so dense, but what a pleasant surprise! Thank you! We will definitely add this to our family's favorites!

SOOO GOOOOD! and so EASY. We heated some little smokies then mixed in the sauerkraut and ingredients..threw in just a little of my homemade chow chow...heated it and it was absolutely the best mix of flavors and textures. Husband and I both ate it straight from the bowl. Great in-a-pinch recipe. Will definitely make again. Thanks!!!

First, I scaled this recipe down to 4 servings. I really wanted to take this one step further and make as close to my Nanny's recipe as possible. She always used canned biscuits. So I substituted Pillsbury Buttermilk Golden Layer biscuits for the pie crust. I used 2 1/2 rolled biscuits for each apple. Wrapping each apple and gently closing the tops. Then I cooked in a 350 degree oven for approximately 50 minutes. The real secret is to keep basting the apples with your sauce about every 10 minutes to keep the crust nicely glazed, which will bake to a beautiful golden crust. I served this with homemade vanilla ice cream. My husband says it is the best ever! This is definitely a "MUST HAVE" recipe. Thanks!

Reminds me of growing up and having sauerkraut and weiners :-) ... only better. The butter and onions were the real kicker. I also threw in a dash of balsamic vinegar, 2 tblsp brown sugar, and a polish sausage cut into 1/2" slices. Wonderful blend of sweet and tangy. Great one-dish meal served with warm pumpernickel bread and sweet honey butter. DELICIOUS!

Only one word to describe this crust - PERFECT!!! I used butter flavored Crisco shortening. I also rolled the pie dough out between two pieces of wax paper. Then peeled back the top layer, placed it in my pie pan, pulled back the other layer of wax paper, pricked the bottom and sides with a fork, and poured in my pumpkin pie filling. This crust stood the test of baking for 1 hour and 20 minutes without burning the edges! It was very beautiful and flaky. It cut perfectly and just melted in my mouth. I will never use store-bought pie crust ever again. Thanks!

WOW! This is the recipe I used to make good use of all the pumpkin meat leftover from our jack-o-lanterns! I increased the pumpkin to 2 cups and substituted honey for the maple syrup (I didn't have any). I also used All Recipe's Pie Crust IV to make the perfect flakey crust for this recipe. Terrific combination. It came out beautifully. I have more pumpkin frozen in the freezer and plan to make this again for Thanksgiving. Delicious!

First, I halved the recipe and it still made 12 beautiful large rolls. The dough in this recipe is extremely sticky...too sticky. So I increased the flour by 1 cup and used the entire 9 oz of cake mix for half the recipe. Still sticky, but manageable. At first I was really skeptical because the dough is definitely not easy to work with - but the end result was "BLISS". We prefer a buttery cream cheese frosting. I also cooked these in a convection oven for 18 minutes at 325 degrees. So moist and flavorful. I will make again, but might try less water next time. Thanks for the recipe.

Wonderful aroma and delicious taste. I took others suggestion and cut oil back to 2 tblsp which was plenty. I also used yellow onion, red and green bell pepper as suggested. I cooked the meat, onion, and potatoes all the same time. Added the peppers within the last 5 minutes to keep them nice and firm. I also added some crushed red pepper and just a hint of cayenne pepper. To complete this meal we served it with fresh grated cheddar cheese and sour cream for wonderful complimentary toppings. I also served warm tortillas. What a wonderful quick one-dish meal. Really satisfying. Thanks!

This was especially yummy and cooked up beautifully (even if we didn't cut into shapes). We like our french toast a little on the sweet side, so I added about a tblsp of white sugar and 1/4 tsp of nutmeg. The orange zest really makes the difference. I used Texas toast and the recipe only made 4 fluffy slices, which was perfect for my husband and me. But you might want to increase recipe if you are feeding more :-)!

I cut this recipe in half and it made the fluffiest, moist, delicious cinnamon rolls. I added more cinnamon, a little nutmeg, and about 1/4 cup of brown sugar (remember I only used half the recipe). I also added about 2 tblsp of melted butter to brush the tops before baking to keep them nice and soft. These came out perfect with very little fuss. And in my book that makes this a keeper recipe...plus my son LOVES them. Huge as they were-HE ATE TWO!!! We will definitely make again. Thanks for the great recipe.

This was a good blend of flavors, but just a little drier than I had expected. I might try adding a little milk to moisten just a bit before cooking. Overall, the casserole held up well and was easy to prepare. I did add a little garlic powder, but still seemed to be missing something. Still good. Thanks.

AWESOME!!!These have changed my way of cooking pancakes forever. I have to admit, I was very skeptical...but definitely pleasantly surprised. I set the batter on my oven warmer to rise and as previously suggested avoided the temptation to stir the batter after it rose. I cut the batter recipe in half and it still made 13 (6-inch) pancakes. They were delicious. I will have to keep yeast on hand, as these will definitely be a tradition in our house. THANKS!!!

These were "ok" to me, but probably not the best. Just maybe "happy-medium". They were just a little too gooey and hard (and I even reduced the cooking time). They didn't turn out quite as good as other recipes I've tried - even though they were really "pretty" when they were done. My son is a "cinnamon roll lover" and he wouldn't eat these. Based on that, I probably won't make again.