This recipe was really good. Holy cow does it make a lot!!! I used a 9x13 pan and it was filled to the brim. I used Kay's sauce recipe from this site, and omitted the provolone (I didn't have any, and I'm not a fan of it to begin with). Next time I might go 50/50 with sour cream and ricotta, as I liked the creaminess of the sour cream but felt it needed something else. Even my picky 8 year old niece gave me a thumbs-up and asked for seconds!

I made this recipe to go with ham for dinner and thought it was great. The only adjustments I made were: added ~1/4 c. brown sugar on top, put in pumpkin pie spice instead of ground cloves (didn't have any), added 1 tsp vanilla, left out the milk (sounded gross to me). I baked them at 250 degrees (same as the ham) for 1 1/4 hours. Delish!

OMG!!! These are freakin' fantastic! The recipe is just your basic puff recipe, and the only things I did to vary the recipe was to add 1 tsp. vanilla to puffs and I added all the eggs at once and just beat the mixture with my mixer. I put parchment paper on my cookie sheets with no problems. The filling I used light cream (too cheap to spring for heavy cream) and 2% milk. I was hesitant about the filling because I didn't just want to throw vanilla pudding in there, but the filling makes the puffs. I made 1.5 batches of puffs and 2 batches of filling. I'm glad I have some semblance of self control otherwise a dozen would be gone already. I got 36 puffs from a single recipe. Next time I think I'll pipe the dough onto the sheet for more consistent shapes and sizes. Will make again and again and again....

they came out rubbery and wet on the inside. I'm all for healthy foods and all, and I was hoping these would be good, but it seems you either like 'em or you hate 'em. Now I'm mad that I wasted my bananas. Will not make again.

This is awesome. I had never liked kettle corn until last weekend and I've had a craving since. My first go around didn't come out like the picture, unfortunately, but it tastes great. Mostly my ineptitude and my crummy stove, which burned some of the sugar. I added 1/2 tsp. salt and will add more next time, 'cause there will definately be a next time! Thanks!

My best friend's mom gave me this recipe over 20 years ago and I've made it with rave reviews ever since. Super easy to make, and I always have the stuff on hand. Thanks!

Another wonderful way to use Italian dressing. I don't quite understand the reviewer that said that all it tasted like was green beans and Italian dressing, seeing how that's what the recipe is. I thought they were great. The recipe used stuff I always have around, and was simple to make. I reduced the amount of butter, and will probably leave it out next time. I used fresh beans and cooked for ~15 minutes 'cause I like them tender-crisp. Next time I'll put them in a serving dish after cooking since the last ones are VERY drippy with sauce. I probably got my whole day's worth of veggies from this recipe. Thanks!

So my hubby and I liked this rice a lot. "This is what I'm talking about" he said when he tasted it. He likes the boxed rice and I won't buy them 'cause they're expensive. I ended up changing the recipe quite a bit simply because I found it last minute and had to go with what was available. I used a 14.5 oz can regular strength beef broth, 3/4 c. water, a package of dry onion soup mix, 2 T butter. I added an extra 1/2 c. rice just based on personal preference-the amount of liquid in the original recipe seemed like a lot. I had to cook it on the stove as the oven was in use. Boiled the liquids, soup, and butter, added the rice and turned to medium-low for 15 minutes, then turned off the heat and let it rest for another 15 minutes. I make all my white rice this way and it turns out great each time. I don't usually change recipes like that right off the bat, but I had to this time. Thanks for the recipe!

Oh, this was good! I made a couple minor changes out of necessity: I doubled the sauce (personal preference), used dry white wine instead of the rice wine, and threw in some red bell pepper strips. The sauce was good but a tad salty. next time I'll used low sodium soy sauce. I did throw in some extra cornstarch to make a thicker sauce. The flavors were good together, and I think this sauce could be versatile with different meats and veggies. Will go into my regular rotation for sure!

This was pretty good. I followed the recipe except used leftover rice. My husband and I both like it, and it will be a good starting off point for other soups. Next time we'll add some veggies like corn or who knows what. This makes a LOT of soup, but it's good stuff, even leftover the next day. Thanks!

This soup was awesome! I can now throw away any other Chicken Tortilla Soup recipes I have. The only changes I made were as follows: put it together the night before with raw chicken. It would be cooking for close to 10 hours so I figured I was good. I put a quart of tomatoes in and left out the 2 cups of water. I used a handful of fresh cilantro instead of dried. When I served it I put leftover rice (Goya Yellow Rice) in mine and topped with cheese and bagged tortilla chips. This was so hearty and thick it filled us right up. I might have to make it again this week. Thanks!

The husband and I just got done eating this, and it was pretty good. I used a bottom round roast, a can of Campbell's beef broth, a can-full of water, a can-full of dry red wine (all my hubby has is crappy light beer so I followed the suggestion of another person and used red wine) and a package of French onion soup mix. I couldn't have sliced this if I wanted to, but to be fair it cooked for 12 hours, so I cut it into chunks. I ate it by itself and my husband made an open-faced sandwich. Will make again, next time I'll try it with beer and see which I like better.

I'm giving this 4 stars because I made some changes after reading other reviews. I baked 8 potatoes in the oven the day prior to making the soup. I scooped the potatoes out and left 4 shells-I figured I could make twice-baked potatoes with any extra potatoes. I didn't peel them. I made the soup with 1/2c butter, 1/2 cup flour, 2 c chicken broth, 4 cups 2% milk. I made the soup portion and threw in some garlic salt and dried diced onion. The potatoes I just threw in until it was the thickness my husband and I like. I added a large spoonful of sour cream at the end. This was really good. The husband had the soup with just crackers, I had it with crumbled bacon and cheese. This could easily be adapted to make chicken corn chowder and things like that. Thanks!

This was fantastic! I made this for a party and it was great. I made the chips by spraying 1 side of the tortilla with butter flavored spray, cut them with a pizza cutter and dredged them through the cinnamon sugar (1 c. sugar to 1/2 T. cinnamon). I did the first batch doing both sides but the side facing the cookie sheet remained sticky. 2 trays for 12 minutes at 350 worked great. The salsa I used 2 pounds strawberries, 1 mango, 3 kiwis, and a can of drained crushed pineapple. I reserved ~1/2 c. of the juice and mixed that into the fruit with 1 T. brown sugar and 3 T. strawberry jam. It was just right. I cut everything Friday, mixed Saturday. Today is Monday and it still tastes good. The extras will be pureed and made into fruit leather. Will make again!

I made this last night, and there's something about it that my husband and I didn't like. I think the recipe calls for too much water, so I would reduce it if I were to make this again. I had to use dried cilantro, but I think my issue is that there are too many competing flavors to sort out. It might have been different had I used fresh cilantro, but I don't think I'm willing to try. Sorry.

So I made this dough for a second time and used it to make cinnamon rolls. I rolled the dough out, spread with butter and sprinkled with 1 1/4 cup brown and 4 t. cinnamon, rolled it up and cut it with dental floss. On 1/3 I also sprinkled raisins. They rose for 1 hour and then baked at 350 for ~12 minutes. I made a frosting by combining: 6 oz cream cheese, 6 T. butter, 2 t. vanilla, and 2 1/2 cups powdered sugar. They were fantastic. My husband took a bunch to work and got rave reviews. Super easy. Next time I'll try to make the cinnamon filling more gooey, but they were awesome as is.

Awesome! I made the recipe following some other suggestions and reducing the nutmeg to 1/4 teaspoon. I made homemade cherry pie filling and instead of melting the butter I cut the butter into the oat/flour mixture. Next time I make this I'll reduce the sugar in the pie filling, but terrific otherwise.

This was an easy, tasty recipe using stuff I always have, and a batch costs about $.50 to make. The only recommendations I have are: reduce the water to 1 cup and olive oil to 1/4 cup (we like thicker sauce). I used italian seasoning instead of the herbs because it's all I had. I put in one clove of garlic but wished I hadn't as that's all we could taste while eating our pizza (and we LOVE garlic). So next time I make this recipe (and there will be a next time) I'll leave out the garlic. Thanks!

I didn't want to give this recipe any stars because pizza crust is one of those things that is so individualized that to rate a recipe poorly doesn't help, in my opinion. But I had no choice. I prefer a crunchier, thin crust while my husband likes a doughy thicker crust. Neither one of us cared for this one but that doesn't make it bad, just not what we prefer. I proofed the yeast, mixed everything and let it rise for 25 minutes, punched it down, let it rise again for 10 minutes and cooked it on a pizza stone. It didn't stretch very well like I'm used to. The thinner center didn't hold up to the sauce and cheese well, and the outer edge had a thick dense texture. Again just not our bag of chips. I'll try another recipe.

This is great! Initially I had hoped that it would be like a Boston Market Cornbread, but it wasn't so I was initially disappointed. But after having a 2nd (and a 3rd) I actually came to the conclusion that Boston Market's is too sweet and almost like yellow cake and this is actually much better. Made the recipe as stated with the exception of making them in my muffin pan for 16 minutes. Thanks for the recipe.