This is the second time I have made this recipe for my husband to take along to hunting camp to feed his buddies and I am thankful to say all the guys loved it, since I didn't get to try any of it! I do change a few things, first I use hot Italian sausage instead of sweet and I add a few splashes of worcestershire sauce. I also use a mixture of low-fat ricotta and cottage cheese with 2 tablespoons of parmigiano reggiano cheese and a dash or two of white pepper. I took a few other reviewers advice and soaked my noodle in hot tap water for 30 minutes and it worked out nicely. Oh, I also use fresh basil...makes a huge difference, let simmer for about 2 hours. I can't wait to make this again so can have a taste!

I chose this recipe because I thought maple and pumpkin would really compliment each other, and I sure wasn't wrong! This pie was just voted best dessert at my family dinner! I made the filling per the recipe but made a home-made pie crust using chopped gingersnap cookies, pecans, crushed graham crackers, and butter...not a single piece leftover!

What a festive way to make pancakes around the holidays! I used Bisquik in place of the flour and baking powder, and I also substituted pumpkin pie spice for the allspice and ginger. My entire family loved them! It's a great alternative when your bored with regular old pancakes.

I made this for a welcome home dinner for my husband, and it was simply impressive!!! I did lighten the dish up by omitting the butter and using half-and-half, some low-fat milk, and thickened it up with cornstarch dissolved in a little chicken broth. Trust me, no one will know the difference!!! Served it with a crusty loaf of bread, and it was devoured!

I don't think I will make asparagus any other way now. I dumped the olive oil, balsamic vinegar, and some fresh minced garlic into a zip lock bag and marinated them for about a half hour. Sprinkled with parmesan cheese and baked for aprox. 10 minutes and they were perfect!

I must give this recipe five stars, I am soooooo partial to black-eyed peas...I love them! I used chicken stock in place of the water, other then that the recipe was perfect!

I make little mini pop-able muffins out of this recipe, and they go perfect with traditional chili or a white chicken chili, I even make them to serve with my Cajun Jambalaya. I don't usually add in the liquid smoke, but instead use a shredded chipotle pepper cheddar cheese which still gives it that warm smokey peppery flavor! I also use a Mexican corn blend, which has chopped red and green peppers. ...They are best served warm.

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!

I made these to go along with an Italian dish, so I used Parmesan cheese instead of cheddar. I also added some dried Italian seasonings to the butter mixture to top them off with! These are so simple to whip up and everyone loves them!

So yummy good! I used pumpkin pie spice instead of the ginger and cloves, and I took some other reviewers advice and made a cream cheese filling. A cookie scoop worked perfectly for me and I ended up with uniform size and shaped cookies! This is a wonderful festive holiday treat!

Wonderful sauce to serve over Filet Mignon! I add in all sorts of mushrooms, whatever looks good at market...shiitake, oyster, along with portobello!

I love this dish at our favorite steak house, and now I can make a healthier version at home. I use low-fat cheese, and turkey bacon and really load up on the mushrooms!

Very impressive gourmet style pizza! I used Jay's Signature Pizza dough recipe from this site for the crust, and I substituted Parmigiano-Reggiano cheese for the sauce instead of Romano and threw in some sliced button mushrooms and topped it with mozzarella cheese. It re-heats very well the next day too!

I made a scalloped jazzed up version of this, and it was absolutely wonderful served with buffalo chicken meat balls. I made a roux with the butter and flour and then added in the milk and half-and-half. To give this more flavor I added some white pepper, thyme, and rosemary seasonings, and added a 1/4 cup of Parmesan cheese along with Gorgonzola.

This soup is out of this world...my whole family devoured it! I added an extra tablespoon of flour and made a roux with butter before adding in the liquids. I mashed a few smaller potatoes and added them in also and the consistency turned out perfect!

Great autumn morning breakfast! This cake was so moist and got even better the next morning heated up in the microwave! I did substitute 1/2 cup brown sugar and 1/4 white sugar for the batter, and added some nutmeg along with the cinnamon and a couple of tablespoons of flour to the crumb topping!

Unbelievable...and yet so simple to make! My only change was to add some fresh minced garlic and a couple of dashes of Worcestershire sauce! Slow cooking for seven hours the flavors were perfect and the meat was tender and juicy! I used toasted onion rolls and melted provolone to top the sandwiches off! Great meal to server while watching a Sunday night football game!

Such a simple yet elegant dish to prepare! The chicken turned out so moist and flavorful. My only change to recipe was I used aged Provolone cheese. I told my kids that this was an Italian version of chicken cordon bleu and everyone loved it!

This was one of those meals where I actually impressed myself, I can be my own worst critic! I prepared the steak exactly as directed, and it turned out super moist, a little more medium than I wanted, so next time I may reduce the baking time by 5 minutes. I used a good Merlot instead of Port because I was worried about the sweetness and I threw in some sauteed mushrooms, garlic, and shallots...it was fantastic! The blue cheese topping along with the wine sauce makes this an outstanding impressive dish!

This was my first attempt at making my own fresh cut french fries and with this recipe they turned out perfectly, just the way I wanted them...crunchy and crispy on the outside and fluffy light on the inside! I added some seasoned salt and used garlic and onion powder with a few dashes of white and cayenne pepper. I replaced some of the water with beer, and I loved the flavor! Can't wait to make them again!