I'm not sure what went wrong with this one. I've always made my own crust and I've used whole wheat flour before (I didn't bother with any white all- purpose flour). But this time it just didn't pan out. I think my mistake was in letting the bread machine save me some time and do the work for me. I've never done that for crust. The dough was impossible to work with. Terribly terribly gooey, even after I added WAY more flour than was called for (I was trying to save it.) Learned my lesson though. Never use a machine to do the work of a cook! Ruins the recipe. I ended up chucking the stuff and kicking myself and using prefab crusts. I suppose that's what I get for trying to cut corners. I'll just stick to my other crust recipe.

Okay this is going to sound confusing but I'm going to try and explain anyways. I only had two cans of tomato paste (6 oz) each and 1 can of tomato sauce (8 oz) so to get the sauce mixture where it needed to be I dumped in the one can of tomato sauce, plus one of the cans of paste. Then I used the empty paste can, filled it with water, and mixed it into the sauce/paste I already had in the bowl. I hoped this would create more tomato SAUCE. It did, so I added my second can of paste as the one can called for in the recipe. Whew! I hope that made sense and can possibly help someone short on igredients. So because of all that it had a very tomato-y taste so I had to add extra seasonings, which are listed below. Instead of just oregano and paprika I also added two heaping tablespoons of Italian seasoning, a tablespoon of sugar, onion powder, two heaping tablespoons of dried minced garlic, red pepper flakes, just a sprinkle of sea salt, and some olive oil (to make it more spread friendly).I was worried that the olive oil and water I used with the paste to make sauce would seperate but it never did, even after I let the stuff sit in the fridge all day! Man was that was some good sauce!

This was very good and so easy! I followed the recipe, except did not add the chilies (for the kiddos) and added some cilantro and some goya brand seasoning. I did add the enchilada sauce to the bottom of the pan and the top of enchiladas, then I covered them in cheese, covered the dish with foil and put it in the fridge til I was ready to pop it in the oven. A big hit with the family, the kids ate it up fast, even my 3 and 2 year old! Thanks for the recipe, I'll definately use it again.

This is a really good recipe, made it exactly as the recipe stated. I did think it was weird to have sour cream in it but it turned out delish! thank you for the recipe. I have tried it multiple times and it is as good with cottage cheese or sour cream.

Best apple pie I have ever made period! this recipe is AWESOME! I followed it exactly and used the buttery flaky pie crust from this site, pie turned out perfect. Thanks for submitting the recipe.

This soup tastes just like olive gardens. It is sooooooo good! I made a few changes, by adding ground italian pork sausage i found at my supermarket. It was still really good. Thanks for the great recipe!

I wanted to make the wontons I get at my local chinese place but I couldn't find wonton wrappers anywhere. These fit the bill perfectly, they tasted just right. Be careful to roll the dough out thin enough other wise the wontons will not get crispy in the middle when fried. I gave this recipe 4 stars because since it is so labor intesive I will buy them next time.

I've never made homemade corn bread, and I'm so happy that this attempt was successful. I wasn't expecting the bread to be so moist and fluffy. I had to bake the bread in standard muffin tins because I didn't have time to clean my 8x8 pan. Otherwise, I didn't change anything. I prefer a sweeter corn bread, so next time I'll double the sugar as suggested by other members. I'll never use the boxed mix again.

This was really good recipe!!!!I made this recipes just as the instructions said and my whole family devoured it. Everyone from 15 month old son to my 60 year old father in law loved it. Thanks for the great recipe

Woweee! This is a tasty drink. And it was fun to make. I did cut back on the sugar a bit, but otherwise made exactly as the recipe states. I will have a pitcher of this on hand whenever friends visit. Thanks for the recipe!

Outstanding. I have looked over this recipe for so long because I don't really care for fruit in my salad, and I just didn't think I would like it. Whoa! Was I wrong! This is a fantastic salad and even my husband, who didn't quite know what to make of it when he saw it, was impressed. A five star as is, but next time I am thinking of adding warm bacon or feta. Then it will be off the charts! Thank you!

I've made this twice. The second time I made some changes for the good. The original recipe (tried a few weeks ago) wasn't good at all. It lacked flavor big time. So I have some quick advice; use meat (dark and light) picked from a whole roasted chicken. Don't use ANYTHING low-fat! And boil your veggie/chicken mixture with a bay leaf. Also to cut down on pans I just boiled my noodles with the veggie/chicken mixture. Oh, and homemade chicken broth, if you can swing it, is a MUST! Also use sea salt. Now that'll give you flavor!

This is the same Southern recipe my family has used for decades! Either my aunt or myself will always makes a couple of these for every holiday. Yummy!

Looking for a twist on traditional deviled eggs, I tried these. I followed the recipe exactly and felt it needed some additional kick, which is the reason for the 4 star review. As far as my additions to suit my taste, I added cayenne pepper and stone ground mustard and really, really liked them.

I can't really rave about these, they were fairly good to us, just not great. I would make them again though, and maybe add a bit more sugar or some maple syrup for a bit more sweetness. Thanks for the recipe!