Very tasty and tender! I usually use half white sugar and half brown sugar. If you don't like the salty taste, try reducing the *amount* of soy sauce--I've found that the "reduced sodium" soy sauce is still very salty-tasting, especially cooked. The sauce will make your kitchen smell bad if you take the crockpot cover off too many times while cooking--the tomato sauce tends to burn a bit along the sides and gives off an acidic odor--but it won't affect the flavor of the meat. I just leave it covered until done. ;-)

I've used a very similar recipe for years, but I don't make this cake in layers; I blend together the pudding, whipped topping, cream cheese mixture, and half the crushed oreos, leaving out the butter entirely. It makes a luscious "Dirt Cake" for potlucks and picnics!

Simple, tasty bread! Thanks for the recipe! If you're having problems with your bread, here are some things to consider: 1. Double-check the settings on your bread machine--and if you've never used it before, be aware that your first loaf will probably be a "throw-away" loaf (don't worry, it's not you, it's the machine). 2. Check your ingredients. They should be at room temperature when added, not cold--especially the yeast. Also, if your yeast is not fresh enough, your bread may not rise enough, or at all. 3. If the top of your bread consistently falls, check the seal on your bread machine, or try setting it in an area that has no drafts. Failing that, you can adjust the ingredient amounts, using the recipes given by the manufacturer as a guide. 4. Be sure you're using BREAD flour, not "all-purpose." Bread flour has added gluten, which helps the rising and the texture of the bread. 5. Don't expect this to come out tasting or feeling like purchased sandwich bread or those "brown-and-serve" breads. It won't. HTH!

I was a bit surprised that BBQ sauce and oatmeal would work with tuna... but I have made these a few times now for my family, and they are always a hit. I've found that using a slightly sweet, Kansas City-style BBQ sauce provides better flavor with the tuna than a Texas-style, spicy BBQ sauce--at least in my family's opinion. Don't be tempted to flip them before they are nicely browned on the first side, or else they're more likely to fall apart. Even if they do fall apart, though, they're still tasty, and I like to sprinkle the broken bits over fresh salad greens for a nice, light lunch.

I loved these. The gravy was a little bland so I added a little mustard and Worcestershire. my kids loved it to, which is rare. I willmakethisagain and again!

I just finished making my fourth batch--I'm impressed! I grease my pans very well with vegetable-oil-based non-stick spray and then flour them. Then when I take the muffins from the oven, I loosen the edges a bit if needed, but don't remove until they're cool. I've had no trouble getting them out of the pans. I melt the butter before mixing it with the eggs, and it blends better. Also, I ran out of butter once and used margarine instead with good results (but a bit less buttery taste). I even made one mini-loaf, though it took a much longer time to bake (after 30 minutes, I checked it every 7-10 mins. until a knife inserted in center came out clean) and I had to cover it with aluminum foil for the last 15-20 mins of the baking time to keep it from browning too much on the top. Still, it came out delicious! It's got a somewhat hard candylike crust, with a thick, doughlike middle (but it doesn't taste undercooked). Sliced nicely when I used a *sharp* serrated knife. Thanks for a great recipe! :-)

When Cecille D. says "sugar fix," she *really* means it! This stuff is easy and delicious, but VERY sweet. Try shaping it into small balls and rolling them in chopped pecans--YUM! I didn't mix my first batch long enough, so mine came out just a little grainy in texture--I'll watch that next time.

Great recipe: simple to make, tasty, attractive, and allows for flavor and color variations! I used strawberry and cherry gelatin mixes, and took them to a party. Good thing I tasted a few when we made them, because at the party, they went so fast, I didn't get any! For cleanup ease, we made these in a plastic ziplock baggie instead of on a plate--just be sure to let the grapes sit and dry a bit after being rinsed, or the gelatin mix will get clumpy and won't stick very well to the grapes.

My three friends and I who tried this recipe were evenly divided over the outcome. 2 of us didn't care for the "warmth" of the flavor; we prefer a cool, fresh strawberry taste over this cognac-laced marinade. However, the other two LOVED it and plan to make it again. But we all did agree that it does not look very attractive on its own--it needs elegant serving bowls and a nice garnish to make it pretty enough for guests. All in all, I've got lots of better recipes to choose from, so I'll skip this one next time.

I didn't have plain yogurt, so I used 2 containers of fat-free vanilla, and used regular instant pistachio pudding mix. Otherwise, followed the recipe, and this turned out wonderfully! I've always loved my local deli's pistachio and pineapple salad, but it's so high in fat--and expensive--that it's a rare treat. Now I can make it myself and enjoy it more often!

this was a really good basic recipe. i added about 2 tablespoons of honey in with the yeast. then i added some more honey to the egg white. while it was baking i put a pan of water in the oven. they turned out great. this recipe is defenitly a keeper. thanks so much!!!

This is out of this world! The Best potoato salad I've had.

These were very good! When I fried them I used a pepper oil to give the tortillas an extra kick. I won't go back to store bought tortillas again.