I added Worcestershire sauce as well as French cut green beans. I skipped the chopped onion and fresh mushrooms and in place of them, used dried onions and canned mushrooms as I was lacking the extra time needed for the fresh ingredients. It all turned out well and my family enjoyed it.

Just wonderful! I generally hate to alter recipes and then rate them as I don't find it fair to the recipe submitter. I can only imagine how great this is without the alterations that I made! With that being said, I made a only a few minor tweaks as followed: I only used 1 can of Northern beans (I don't like kidney beans), nixed the cumin, and used 1 regular can of tomato sauce and 1 regular can of petite diced tomatoes. So again, no major changed in my opinion. We ate this for dinner and I served with yeast rolls. I'm quite sure this will be one of those dishes that's even 10x better the next day. Fantastic recipe; thanks for sharing! :)

As a caterer, I have many recipes for soup, including broccoli cheese. I did try this recipe and found it to be very good. If you like cheese and broccoli, this is a great meal. The only change I made was 1/2 milk and 1/2 heavy cream for a richer soup.

Fantastic! This is the perfect snickerdoodle recipe! The only change I made was using all butter. I was able to get 48, 2-inch cookies out of the total mix. The cookies were perfectly sweetened and airy like they're supposed to be. I did find that 8 minutes was too long, but 7½ minutes was perfect. Delicious and simple; you can't beat that!

Fan-freakin-tastic!!! I'm currently living overseas and the country I live in doesn't use maple syrup, despite the fact that they sell real American pancake mix, go figure. Recently we wanted pancakes, so I prayed to the culinary gods in hopes of finding a recipe on here and was soooo happy to find this. The only downside was it's need for maple extract (yep, can't get that either!) so I thought maybe using vanilla would be okay, but I was still worried. I was THRILLED to see so many others saying they used vanilla instead! Indeed, using the vanilla was great! I used 1 cup of white sugar and 1 cup of light brown sugar (didn't have any dark brown sugar) and I also added about 2 teaspoons of cornstarch and 1 tablespoon of real butter. Yes, it's true; the end result will not lead to a thick syrupy texture that many are used to, but I don't know of many normal people who drink the left over syrup off their plates anyway. I cannot thank you enough for this recipe, it's allowed me to hang on to a few of my comforting American foods.

Simple and delicious!!! Due to so many reviews saying there was too much corn starch being called for, I played it safe and reduced it to 1 teaspoon. I found this to be a PERFECT amount to allow it to thicken but not be so thick like honey. I was making pork chops that were marinated in soy sauce and wanted a side dish to counteract the saltiness... these were awesome together! Thanks for a keeper. =)

I happen to love salt, but had a hunch that I too, would find these too salty. For this reason, I played it safe and used 1/4 soy sauce and 1/4 water. Along with that minor tweak, I also let the chops marinate for about 4 hours. I found them to be quite nice and very easy. I think what I liked the most out of this dish was not even the end result, but just the fact that the only ingredient I had to buy was the pork chops. Next time I think I'm going to throw in some onion slices and fresh mushrooms in the dish and let them cook with the chops. Too counteract the saltiness of the pork chops, I paired them with sauteed apples and a light pasta.

DELICIOUS!!! I'm currently living overseas and finding certain spices is nearly impossible... chili powder included, so I didn't use any. I used extra parsley instead. Aside from that one tweak, everything else was done by the book. I served with mashed potatoes and glazed carrots. I also used the drippings to make a basic gravy that you typically find being served with chicken fried steak. The ingredients are simple, the preparation is simple and the cooking part is simple... no complaints from me at all. This recipe definitely gets 5 stars from me! Thanks. =)

I used the self-rising flour as called for and per other reviewers' suggestions, added 1 tsp. of sugar. Once they were taken from the oven, I brushed melted butter on the tops of them. All in all, the biscuits were quite dense and lacked every bit of flavor. While this may sound like a complaint, I think it could be taken either way. If you're eating one along with a meal, I think it works great because you never want a piece of bread to be more appealing than the main course; this biscuit recipe gives you that basic dinner bread without taking away from the dinner itself. Along with being a nice compliment to a dinner, they're also great served with jam (I'm a strawberry fan). So don't let the fact that this recipe lacks "pizazz" keep you from trying it. This has definitely got to be the most time and money saving recipe out there. Give it a go... just keep some jam on hand! =)

This is my edited review after making changes that I mentioned in my original review -- I used minced garlic when sautéing the beef and onions and it definitely helps with the overall taste. The recipe calls for 1 cup of water but it really needs a minimum of 1 and 1/2 cups to ensure the rice cooks thoroughly and the overall dish doesn't dry out. As mentioned in my first review, I stated it took about 1 hour and 20 minutes to cook and even then the cabbage was still a bit firmer than what I thought it should be. After making it again, I found to have the same problem; I think from now on when making this, instead of putting the cabbage pieces just on the bottom, I'm going to mix it all up and then put it in the oven. I think this will allow the cabbage to cook down better and be more tender than if done how the recipe states. I must add that in my family's opinion, this dish is 10x better the next day when reheated. I guess it gives it enough time to have all the flavors meld together and come out with a stronger overall flavor than it has right from the oven. Simple and comforting...it's definitely a keeper for us!

Great base recipe; I used all butter, no shortening. I used an extra teaspoon of vanilla and about 4-5 tablespoons of milk. I only used 2½ cups of powdered sugar and found it to be more than enough; I can't imagine the coma I'd be in if I had used 4! I used this icing on the One Bowl Chocolate Cake III (pictured) and I had some left over. The key is clearly to beat at medium to high speed for several minutes to ensure maximum peak. I do recommend this recipe provided you make some minor tweaks... I definitely suggest tasting as you go to ensure that you don't accidentally use too much sugar and have no way to remove the excess. Remember, the best recipes on earth still go through trial and error. =)

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking flavor" then do something about it... salt, pepper, hot sauce, etc. I don't think it's right to give something a low rating just because it isn't EXACTLY how one person expects it to be... sorry, I just HAD to finally say something! LOL. I used all the ingredients called for and as per one user's suggestion about NOT turning frequently, I took their advice and let the chicken cook for a full 5 or 6 minutes before turning over. I then flipped the chicken and cooked for another 5 or 6 minutes and then continued to flip the chicken over for another 3 minutes on each side. The end result was juicy and evenly coated chicken that turned out to be the best tasting chicken I've ever had. My entire family is now in love with the taste and I definitely look forward to making time and time again! Aside from the great taste, I thoroughly enjoyed the mess-free factor of using the ziploc bag to do all the coating and the crackers of course were so much easier to deal with than just a basic flour coating. I think at some point in the future I will perhaps try adding a bit of a ranch powder packet in with the rest of the coating mix. This is definitely a 5 star recipe that I highly recommend trying! **Note, I used thinly sliced chicken tender type slices**

These were great! I brushed the tops of each one with basil-infused olive oil and then sprinkled each one with fresh ground black peppercorn. I paired them with the "Hot Artichoke and Spinach Dip II" from this website. They were definitely meant to be together! Thank you for a great recipe. Oh, and these are even great just on their own! I definitely recommend.