I liked this recipe. I seared them until brown on both sides, after dusting them with flour and seasoning. I then made the sauce, returned them to the pan and cooked them through. They came out very moist and had great flavor. I put it all on a bed of egg noodles. I used a roux of a little oil and flour to thicken, and I also used chicken stock, instead of bullion.

I loved this recipe, but I changed so much in it, I didn't give 5 stars because I almost made up a different recipe! I used 1 can cream of mushroom, 2 cans cream of chicken, and 2 cups milk, since many said it was dry. I used whole wheat egg noodles, instead of shells and cooked them for 5 minutes, so they were a little under done. I added 1 bag of frozen broccoli florets (peas would be great also!) to the last 2 minutes of the pasta cooking, so they would thaw quickly. I added 1 4oz can of mushrooms, 2 ribs of celery finely chopped, the tops of 3 green onions, 1 tsp of white pepper and garlic powder, and no salt. I used 8 slices of American cheese. Instead of using chips, I used the same amount of crushed croutons, which I microwaved with 1 pat of butter to coat before I put them on the casserole. I only cooked it for 20 minutes, then shut off the oven and left it for 10 more. It turned out wonderfully! Usually, tuna casserole will come out dry (or mushy) if you overcook the noodles, or add too many extra things without adding extra liquid.

I thought these turned out great. I added an extra 1 tsp garlic powder, 1 tsp chipotle powder, 1/2 tsp cajun spice, 1 tsp liquid smoke, and a little extra salt and pepper to taste. My husband thought they were really good.

I thought these turned out great. I added an extra 1 tsp garlic powder, 1 tsp chipotle powder, 1/2 tsp cajun spice, 1 tsp liquid smoke, and a little extra salt and pepper to taste. My husband thought they were really good.

This recipe turned out well. I used 6 TBS of cocoa and 2 TBS of shortening because I didn't have any unsweetened chocolate. I also cut the oil in half and replaced it with no sugar added applesauce. As far as it sticking, I sprayed with butter and flour spray and added parchment to the bottom, and it didn't stick at all. Some people may be having a sticking problem because the chips tend to sink to the bottom. If you mix the chips with just a little flour before adding them to the batter, they will not sink as much.

I don't know why I didn't read the reviews ahead of time, as I usually do. My husband and I LOVE spicy hot food, but this was way to much. I had to rinse off my pork just to eat it! I wonder if they meant 3 tsps, instead of TBS. The smoky flavor was great, though. Next time I'll use 1 TBS chipotle pepper and make up the rest of the smoky flavor with smoked paprika, which is mild.

The flavor of this recipe was good, but it definately needs more spice, like hot pepper flakes. Also, it took longer to cook by about 25 minutes. Next time, I would add the salt after the cauliflower is roasted, since too much water leaches out during cooking if it is added before roasting, hindering the carmelization of the veggies.

These turned out well, but if you didn't get a good bite of jelly, they weren't sweet enough. I would probably add 1/4 cup sugar to the nuts and roll the cookies in that mixture, that way you are adding sweetness without altering the dough recipe.

I thought this was good, but I would change a few things next time. I think the sauce was a bit too sweet, and I didn't even use sweet BBQ sauce, so I would probably elimate the honey, unless the mango was not as ripe as it should be. Or just use the jarred mango in the refridge section, as they are always sweet. I would also mix in just part of the sauce to simmer with the pork at the end, because the whole amount seemed to overpower the pork to the point that all you could taste was the sauce. That way when it is served, each person can determine how much sauce they want to add. With these changes I would make it again, since it is cheap, easy and feed a large crowd! On another note, you can get Chipotle Powder at Penzey's Spices. If you don't have one where you live, you can mail order it through their catalog.

This was good, and my kids liked it. I have had many variations on this type of recipes, and it is a great recipe in a pinch!

This made an extremely moist turkey and great gravy. It is VERY important that you use SEA SALT or KOSHER SALT, NOT TABLE SALT, otherwise your turkey will be inedible. That was probably the issue with some of the reviewers below,that said it was way too salty. I prefer sea salt in this recipe myself.

This soup was great. I would have given it 4 1/2 stars, since I think it needed a little oomph. First off, I reduced the flour and butter by half. I added 1/4 cup Turkey soup base (I get mine from Penzeys), 1 TBS of Hungarian Chicken Rub (any rub will do, as long as the main ingredient isn't salt) 2 tsp poultry seasoning, and 1 tsp garlic powder. I also added the cream after the rice was cooked, so it wouldn't get glopy. At the very end, I added 1 cup peas and 1 cup corn. It was very flavorful.

This recipe was great! The flavor was excellent. The rice cooked unevenly and took longer than it said, so next time I would cook it separately and add it 10 minutes prior. It will make better leftovers that way as well. My husband loved it and so did I.

My husband and I LOVED this. I used some seasoned croutons that were getting a little long in the tooth. I ground them in the food processor, and used them instead of the breadcrumbs. I also used bone-in pork chops, they tend to do better when you are cooking them for this length of time. They stay nice and moist. I also added a carton of baby bellas and 1/2 cup of onions, which I carmelized to the sauce. We put this over rice and served with glazed carrots. Next time I will double the sauce, so there will be plenty for the rice.

This was great! Definately not for the dieter, though!

I thought this was very good, but I, as did others, tweaked it. I used thick bone in pork chops, because they tend not to dry out. I browned the pork chops, removed them and sauteed 1 carton of baby bella mushrooms and 1 medium onion, which I sliced thin. I then added the pork chops again. I used 1/2 cup cream, 8 oz sour cream, 1/2 good sherry (not cooking), 1/8 cup ketchup, 1/8 cup tomato paste, 1 TBS W-sauce, and 1/2 tsp hot paprika, 1/2 tsp salt. I let it simmer on low for 40 minutes and added 6 oz cooked egg noodle and let them soak up the sauce for 10 minutes. It came out really well, and my husband raved. I would have given in 5 stars, but I changed it too much!!

I thought that this was okay, I did find it a little bland, even after adding bacon to the grits. My husband said he liked it, but didn't eat any leftovers, which means he wasn't that crazy about it.

We really liked this recipe. The green olives were a taste suprise, especially for my husband, who was not expecting them. At first, I think he was wary that it would taste good, but by the end he thought it was really good. I did modify it a smidge. I used 1 red pepper, and 1 carton of baby bellas, and left out the green pepper, since I only cook with red peppers. We will make again.

I actually would have given this 4 1/2 stars. It was very good, but it needed a little oomph. I used brown rice, and it came out just as well. It is a great way to use up Easter ham, and it does taste a lot like a ham and pineapple pizza. Next time I would add a little more salt, and some red pepper flakes for a little zing. We will make it again.

My guests loved this turkey!! It is quite a bit of work to stuff the garlic though.