I thought this was really very good. I made what I think are a couple of minor changes. I added fresh basil and garlic to the sauce. I was out of tomato sauce so I used marinara which worked fine. I had to add some water because the sauce was thick. I did it all in one pan that went from stove top to oven. Boiled the noodles then drained them and added the sausage- cut up into bite size pieces with the onion (no extra oil and it didn't need it) added then wine and deglazed the pan then added the rest with seasoning. It was a delicious one pot meal thanks!

I liked this recipe, but mine didn't look any thing like the picture. They were shaped like crescent rolls. Mine also cooked faster than the recipe said. I will make these again. I did half whole wheat and half bread flour. They were good with just a hint of sweetness.

The perfect hamburger?.....YES! This is honestly the BEST hamburger I have ever eaten. I used siracha chili sauce because that was all I had, but it worked because there is garlic in it which added another dimension of flavor. I followed the recipe exactly. Juicy, flavorful all around good burger. I will be making this again and again. Thanks for sharing. I have been looking for years for the perfect burger.

This recipe was good. The only thing I would do next time is NOT use parchment because the wings stuck. I would do what the recipe called for which was foil. The wings did come out crisp. I would also put the sauce on half way through the process. I will make these again for sure. Thanks for sharing.

This was excellent. Good flavor easy to do. I was pleasantly surprised by this one. Didn't change a thing. This is a real winner.

This is good and after reading the reviews I cut the salt and pepper in half. I think the paprika gave it a little kick. I made the night before so the flavors would all gel. Pretty good.

This was excellent! The only changes that I made was to make home made brownies. I made brooks best bombshell brownies from this site and to use real whip cream not the artificial stuff. I did not add sugar to the whip cream that I folded into to pudding because of the sugar in the pudding mix and the sweetened condensed milk. It was perfect. Not to sweet My guest loved it and ate it up and took doggy bags.

These brownies are good and if you like a fudgy brownie you will love these. These are really chocolaty, but I think they will be perfect in the chocolate trifle I made from this site because that is so sweet. If I make this again just for brownie consumption I will take the advice of another reviewer and use milk chocolate chips instead of semi sweet because they are a little bitter with all the cocoa and semi sweet chocolate chips. Thanks for the easy recipe. I don't think I'll buy box brownies again.

I thought these were just average cookies. I do think this would be a good base to ad loads of extras nuts, fruit, chips. It is more of a cake base cookie than a cookie cookie. They taste fine just not our favorite. Thanks for sharing.

In my oven the temp or the time to cook was too long. I will continue to tweak this to get it the way I want it. I shook it all together in a bag and threw it on a parchment covered baking sheet. Was just a little to done for our taste. Thanks for sharing.

I fancy myself a tuna aficionado. I have been looking at the recipe for months and finally decided today to make it for lunch. I wanted to make it early so that the flavors would meld together by lunch. I followed the recipe exactly except that I didn't have dill and I only had fresh parsley not dried. I have to tell you I was very dissapointed in this recipe. First of all there is WAY to much mayo. The tuna is practically swimming in it. I think 3 T would have been better. There is also to much relish. Alls you could taste was relish and mayo so it was really a mayo relish sandwich. I will not be making this again. In fact, I will probably throw out what is left of it.

As written I thought this was really salty. I didn't have bouillon granules, but I had cubes and I did the conversion so maybe that was were it was off. Easy to make and I will do it again cutting in half the cubes. Thanks for sharing. *Update* I remade this and used it as part of a soup bar for my book club. I got the granuals and it was perfect. It was the only soup I didn't have leftovers for.

I liked this recipe...I added a little water to it because it was thick, BUT I think it would have worked fine without the water. I put the salt and pepper into the flour, but the mixture needed some spices I was just nervous with the gravy mix thinking it would be salty. Very tasty over egg noodles. Thanks for sharing.

This was good and easy to make. Next time I think I will sub chicken stock for water. I did not find the ro-tel type tomatoes to spicy in the dish. I may up the spice anti next time. Thanks for sharing.

I made this tonight. It was good, but VERY sticky. I couldn't find simolina flour so I just used bread flour and it worked fine. Made a nice thin crust. Thanks for sharing.

This was very good. I took it to a pot luck and folks were going back for seconds and thirds. It makes a large amount of salad and dressing. I wasn't sure how much dressing the pasta would soak up so I used the entire amount. It would have been perfect with 3/4 of the dressing. I made no changes at all. Very good recipe and different with the roasted veggies. I think you could sub the veggies and protein out for something else to change up the flavors. Thanks for sharing.

I made this tonight for my boy who just got his tonsils out. Here are a couple of things that I noticed with this recipe. First, you need a whole lb of pasta this makes a ton of sauce. Next you need to salt the water 2T for a lb of pasta. I used 3 cups of already shreaded cheese and 1 cup of fresh grated pram. I used 2T of flour in the rou, but I think 3T would have been better. I also used salt and pepper in the sauce. I omitted the bread crumbs on top. It only took 15 minutes in the oven not the 30. Thanks for sharing.

I'm rating this recipe on the ease of making this. I was so confused on a couple of things so I hope this helps the next virgin jelly maker. I have never made jelly before so I had no "canning tools" I did have a big pot and I set the jars on my steamer and it worked fine. So I couldn't find a 2oz package of pectin. My market only had 1.75oz. One of the other folks on the site said her market carried it in the 2oz size. Ours carried the Sure Jell and the house brand only. The jelly had turned to pure liquid after the 5 minute processing time. This had me concerned because it looked like the jelly was more set prior to the processing. Also, when I took the jars out I heard the lids "pop" which I think is normal. It is also normal to see air bubbles coming from the jars (I thought water may have gotten into mine and that was why they were runny) Also, the bands on the lids had loosened- this is normal too. You just leave them and then tighten them after they sit for 12-24 hours. My jelly did not start to set until several hours after they were made. The ball site said some jelly's take longer than others to set. By some of the reviews I thought they would set up right away. Finally, I think this jelly is supposed to be a little soft so it can be used on top of cream cheese or as a glaze. If you put to much pectin in it you will get a stiff jelly- more like for a sandwich. All in all a good experience and I will try again. By the way, I used a Cabernet Sauvign

This was good, not great, but good. I used a tendorloin because my normal marinade needs the grill and it is cold and raining. Thanks for sharing.

This was very good red sauce! I took this to a potluck and there was not a sausage left! I did all of it in a fry pan and then transferred it to the crock pot and it worked like a charm. The only ingrediants I didn't have were sage and fennel. I don't care for fennel. Any way there is a lot of ingrediants, but it is easy to do and tasty. Thanks for sharing.