This was to die for! I did make a few minor changes though. I cooked it in a crock pot which made it super easy. I used ground turkey and italian sausage and just browned it with 4 cloves of galirc and the onion. Then I just threw everything into the crock pot excpet for the pasta and beans. I let it cook on low for about 8 hours and then added the cooked pasta and beans just before serving.

This recipie is super yummy! My husband gave it a 5, which is rare. I did make some changes to it though. Other than minor adjustments to the measurements, because I hate measuring things so I guess-timate, I used penne pasta and added red peppers. I used the whole bullion cube like others recommended. Also I used Kraft's Parmesan, Ramano and Asiago grated cheese and it added really good flavor. I'll definitely will be making this again.

Fantastic crepes. Because they aren't too sweet they work great for any filling. I had them with ham and cream cheese and I had others with a little lemon and powdered sugar and the flavor of the crepe worked great with both fillings. The butter makes all the difference. Don't leave it out. Make sure not to get your pan too hot or you will have the problem MZOJIBWAY had. Medium heat worked best for me. I actually made these gluten free using rice flour instead of normal flour and adding a bit of xanthan gum (which probably wasn't necessary, I think the eggs would have held it together). They worked fabulously.

I really liked this recipe. I used a dry marsala wine and as others said, made lots of sauce. I also added more mushrooms and used a yellow onion. Very good on multi-grain pasta. I couldn't stop eating the sauce.

So good. Made with the Chicken Fried Chicken from this site. Added a little extra cheese. Everyone loved it.

I made this last night for the family and they loved it. My six year old daughter ate more than any of us. I used Ritz crackers and chicken tenders. So light! YUM.

Absolutely Fabulous! I can't tell you how wonderful this recipe is. I make the sauce for Biscuits & Gravy too, try it!

These are the best oatmeal raisin cookies I've ever had. The soaking really must make a difference with the raisins. I made a few changes: added 1/2 t additional cinnamon; no white or brown sugar, just 1 1/2 c evaporated cane juice + 2 T molasses; added 1/4 t salt; omitted pecans because of allergy. Fantastic. Still a little sweet for my personal taste, I'll reduce the sugar next time, but wonderful still.

Fantastic and tasty. I didn't have oat bran and wheat germ, so I used a multi-grain hot cereal in their place.

Thank you, I have been looking for a recipe like this; all-natural sweeteners, all food ingredients, something I can eat when hungry without feeling guilty or ill. I made a couple changes: I creamed 2/3 c applesauce in with the wet ingredients in place of the chopped apple to save work. I also used 1 c rolled oats and 1/2 c quick oats instead of all quick oats. I also used real butter in place of margarine. These are VERY good and are quickly becoming my lunch. I'm going to bake a ton of them and put them in the freezer for quick snacks and breakfasts. P.S. The cookies are very moist when made with 2/3 c applesauce and might fall apart easily when being removed from the cookie sheet. I used parchment paper underneath the cookies in place of greasing the sheets, so I didn't have this problem. I just slid the paper off the cookie sheets on to the counter to cool after allowing them to cool on the sheets for five minutes. They are a hold-in-the-hand cookie instead of a hold-by-the-edge cookie.

I wasn't a huge fan of this recipe and neither was my family - I used the regular potato chips and I did'nt really like the texture or the taste - although the lollipop idea is great for toddlers!

Use garlic powder instead of garlic salt. Salty stuff otherwise! But very good without the extra salt.

This was pretty good! Little too much pepper, (I'll cut it in half or more next time) but that's a personal taste. Thanks for the recipe!

This approximated Benihana's onion soup, but didn't quite make it. Still good, though! I made mine in a pressure cooker by reducing the liquid to 5 cups (I should have done 4 cups) and adding all other ingredients as listed, except for chopped shiitakes. I just got some white sliced mushrooms from the produce section without checking their type, and poured the broth over those with some sliced green onions and french fried onions. Thanks for the recipe.

Gotta say that I love the taste of this very easy to make recipe. Although instead of just putting sliced lemons on top of the ribs I like to take another lemon cut into halves and squeeze the juice over the ribs. I also use the minced garlic from a jar that has that juice and I sprinkle some of that juice on the ribs as well. The taste is savory.