This is a great way to use up left over ground beef. It's quick and easy. While the flavors don't knock my socks off, it's pretty good.

This is better than a lot of slow-cooker chicken & dumplings recipes I've tried, but it still doesn't capture the taste I remember growing up with. This might be a good start, 'though.

Very good. I added a bit more liquid to make it more soup-like, but it was still very good.

This didn't turn out quite like how I had pictured, but it did taste pretty good. It didn't knock my socks off. The problem is the recipe doesn't specify thickness of potatoes, which made a big difference in how it turns out. Too thick and they're underdone, too thin and they fall apart before you get the eggs in. I also think it would benefit from a little garlic and finely chopped green pepper. Also, I added some shredded cheddar cheese inside the tortilla. Final verdict: it's okay but not that special.

The great thing about this is not just that it doesn't use mayo, but that it has an interesting taste. It's not bland but it still goes anywhere the usual chicken salad goes. Thanks, Kelly!

Nod bad but needed more limes to have any flavor. Disappointing.

Easy, flavorful, great sauce for rice.

These were really quite good. I substituted Splenda for Baking for the sugar and it worked pretty well, although the volume was a little less. Also, the Splenda, being so sweet, reduced the tartness a bit. You might want to add lemon zest or lemon flavoring to increase the zing.

Not as special as I had hoped. Could use some doctoring.

Better than I thought it would be and a lot better than I remember as a kid. I'm not a big catfish fan, but sometimes the budget means going for something cheap. The advise of earlier reviewers to let the nuggets sit a bit before frying really helped. Also, I added a little corn meal to the breading. I may have to try this again.

Very good. The only things I did different were: 1) used the slow cooker, 2) used a carton of chicken broth instead of bouillion and 3) added a mix of spices and herbs which I added to the rue/milk mixture. This is such a good, basic recipe that you could make any number of alterations and it's still going to be good. This will be a regular staple in my cookbook.

Makes a lot more than I expected. Great if feeding a crowd or you really like pasta salad. Taste-wise, not bad but I recommend adding a bit more Italian salad dressing, a bit more chili powder and some herbs like oregano and basil. This won't knock your socks off, but it's a good basic side dish for the summer. Just be sure to share.

Like some other reviewers, I swapped out half the oil and sugar with applesauce, raising and extra walnuts. While the taste wasn't bad, the cooking time was way under. I'd say you need to add another hour in the oven.I'll keep working on this.

Easy and very good.

This was a hard dish to rate. If I could, I would give it a 3-1/2 stars. It's low in fat even with a double serving. But I'm very glad I added extra spices to the mixture or it would have been unreasonably bland, as so many recipes here are. I was concerned about having everything mixed together, but it worked out pretty good. I did layer the ingredients somewhat: sausage, onion and green pepper mix first, cottage and cheddar cheeses, then a mixture of the egg substitute, baking mix, milk and spices over the rest. For spices, I added oregano, basil, pepper, garlic powder and dried parsley. I'm not exactly sure what could have made this better, but I think it can be.

Orignally, I was going to give this four stars based on my first bowl. Even the second wasn't bad, but the thing started to become something other than soup, more like a stew. By the third bowl, it was a gloppy unappetizing mess. I guess the lentils absorbed all the water. There are better soups out there. I'll try those.

Not bad, but mine came out a bit tough and a little bland. Needs salt and maybe a longer rise.

This sauce isn't bad but it certainly isn't something to write home about. Also, mine came out a bit too spicy for my taste. I think having a few less ingredients and a couple hours of simmering could have improved it. It tasted flat at first and then hot. By the next morning the leftovers were inedible. Not an improvement over canned.

This recipe has potential but needs a little work. Maybe one of those who really likes this can experiment with improvements. Like others, I added spices to both the batter and the breading. It helped the taste a lot, as did a honey-mustard dipping sauce. Also, the double-dipping of the batter and breading helped. These weren't bad, but they weren't that great either.

Oh, it's easy, alright! It's also tasteless. I can't think of what one could do to make this edible, Goodness knows I tried everything I could think of. One problem is I think it cooks for too long. While the chicken was tender, that's all I could say for it. I tried adding spices, veggies, salt, worchestershire sauce - nothing seemed to help. Might be good for nursing home patients but if your tastebuds still work and you have your own teeth, skip this .