Yummy! We had our Thanksgiving Dinner yesterday and I followed some of the ideas from this. I have cooked a turkey breast down before and it makes the breast meat so much juicier. But I flipped it over this time with about 45mins left and got that beautiful crispy skin that others in my family love. I used only 1/4 c butter with a 18 lb turkey as we are trying to reduce fat and calories. I seasoned the butter with sage, pepper, thyme & garlic then rubbed some under the skin, on the outer skin and inside the cavity. Wow, it was the best turkey I have ever made and I have made ALOT of turkeys! I felt the reduced amount of butter was just fine and the drippings made a wonderful gravy. Thanks for the recipe and for the reviewers suggestions.

This was great! I was browsing the site looking for a new marinate for some variety from the one I have been using for years. This one was SO simple and almost as good (OK, it's better!!) I did use more horseradish than the recipe called for, not quite double. Plus I used double the garlic & used fresh garlic. Also added a little fresh minced ginger, about 1/2 tsp. Let it marinate about 8 hrs as that was all the time I had until dinner. They were so flavorful and tender. I will definitely be making this again & again! I cooked the chicken on my George Forman grill but can't wait for spring to try them on the BBQ. Thanks for the great recipe!

Excellent - I have been looking for a good coleslaw recipe and I think I've found it! I didn't use the raisans-my family doesn't care for them. So I put a little sugar in the dressing and added some fresh ground pepper. I sprinkled some raisans on my serving and it was great. I will be using this one from now on.

Thanks! The family LOVED this recipe. I did make a few changes suggested by other reviewers to suit our tastes. I sauteed onions, garlic & mushrooms in the pan after I seared the chops. Then added the mush soup, milk & water. Added a little tarragon too. Then baked it all together. The sauce, once thickened with a little cornstarch, made a wonderful gravy. Based on the rave reviews from hubby & the kids, I will be making this a lot more. Thanks for a simple & delicious recipe.

Wow! Really, really good. Nice and moist. I tried to follow the recipe exactly but discovered I only had 2 bananas. I added about 1/2 cup applesauce to the 2 bananas I had and it was fantastic. I have been using the Betty Crocker recipe for my banana bread/muffins for over 20 yrs but not anymore! **Also, I just realized I forgot to add the butter to the topping-I thought it seemed a bit unusual. But while it's a little crumbly & messy to eat, it's still very good and has a little less fat!

I'm sorry but I did not care for this recipe at all. My mom lives in Alaska and we get a bunch of halibut from her every year so I am always looking for new halibut recipes. This had a weird texture and flavor. I may have done something wrong as the other reviews were so positive although I followed the recipe almost exactly, which is not common for me.

Sometimes a recipe is like a movie - you hear rave reviews and your expectations are so high that it would be impossible to live up to them. I think that might play a part here for me. I really didn't care for this recipe but gave it 4 stars just because it has potential and I think some of the reasons I didn't like it were because of the modifications I made. I used canned chicken as some reviewers suggested for convienence and that was my biggest mistake. It turned mushy and I have to agree with one reviewer that the taste and texture was too much like tuna fish-yuck in this recipe. It definately needs fresh chicken breast or rotissarie chicken to make it right. I also seasoned it much more than the original recipe called for since many reviewers commented that it was bland and our family likes lots of flavor. But it was still really blah even after adding more onion, celery seed, garlic, roasted red peppers (instead of pimentoes), thyme & cheddar cheese on top of the filling. The others having dinner with us agreed that it was "OK" but I didn't see anyone going back for seconds. Everyone agreed that a filling of chicken/bacon/ranch or ham/cheddar/broccoli would be much tastier. So not a total disaster and something I will try again with a lot of modifications. I definately recommend using a muffin tin to bake them in and to use the crushed croutons. The muffin tin allowed me to make them very attractive and the croutons gave it a little more flavor and texture.

Very good. I followed a few of the suggestions by other reviewers - cut down slightly on the sugars, doubled the chopped apple, reduced the suger/cinnamon topping and drizzled with carmel apple dipping sauce after it's cooked. Yum. Next time I might try a crumb type topping or a cream cheese topping but I will definately be making this again soon! **Update - made it a second time & doubled the recipe but still used the 9x9 pan. Used 1 1/2 c Granny Smith apples rather than Gala like I did the first time & added a dash of almond extract. I also used pecans this time while the first time I omitted the nuts. Even better than the first time! Family loved it and I will be making it this way at their request often!

It was delicious. I made it as a meal - tossed the chicken and sauce with some cooked soba noodles and stir fried veggies. My husband and the kids have asked for it again, which is a big compliment. Thanks for the recipe, I can't wait to use it as an appetizer too!

This was pretty good. I followed a couple of suggestions the first time and didn't care for the results. I used pumpkin pie filling and used more than the recipe called for. I did add a little more spice although not as much as the recipe called for. The spices were too strong and the bread was very heavy & dense. I decided to give it another try and following the recipe exactly turned out much better for my tastes. Good flavor & texture.

Good basic recipe. I also used chicken broth (my homemade stock so it's low sodium) for 1/2 the water and used more carrots, onion & celery than the recipe called for. I didn't use a ham bone so I added some ham base and left out the salt called for. Also didn't use the mustard - didn't sound right but maybe I should have tried it. I will make this one again.

This is the recipe I use every year that is DEMANDED by my family. They don't realize how easy it is! The only difference is I use 3 pkgs of cream cheese, makes it creamier and less runny as others stated. It's great because you don't need to use a water bath to keep it from cracking and the marbled look is wonderful. People can't believe I didn't buy it at a bakery! And as another reviewer stated, it's good with 1/2 ginger snaps & 1/2 graham crackers. I prefer it this way as I find the all gingersnap crust a little over the top but for the family get togethers, they like the full strength ginger flavor.

Very good. I made some changes suggested by others - used dijon mustard and a little more pasta. I don't recommend leaving out the mustard like some had. Even if you don't care too much for mustard, it really adds a nice flavor that isn't too strong. I had cheddar and mozz cheese on hand so used that. My only grips are the sauce isn't as creamy as I would like and it's pretty fattening. Next time I will try some different cheeses and maybe a little less flour. Also, broccoli or peas would be a great addition like others suggest. But in all, a great recipe. My family loved it, it was fast and easy to make and I almost always have all the ingredients on hand. Will make this again (on occasion because of the fat & calories) as a fast, middle of the week meal with a salad and good crusty bread.

Very good! I used halibut instead and sour cream in the sauce instead of yogurt. It turned out great but I will try the yogurt next time just to see what it's like. I definately recommend making the sauce a day ahead to let the flavors combine, it was even better the next day. I made so much halibut that we had leftovers. I heated the pieces of fish up in the oven the next day and they were crispy and not greasy at all. I will definately be making this again soon!

This was pretty good. I doubled the recipe and froze one meatloaf for later. It made a quick and easy dinner. I added a lot more mushrooms than were called for in the recipes. My family really like it but I think I prefer my old recipe. But this is a great change of pace and I will make it again.

Exactly what I was looking for! Something quick, easy, inexpensive and uses ingredients I have on hand. Plus, something the kids liked too! It was all of these things and I will be making this regularly. I tripled the recipe and added a dash of vinegar and some cumin & chili powder to give it a little more spice. I also was low on ketchup so I added a little tomato sauce and it turned out fine. Thanks for the recipe!

Delicious, quick, easy & doesn't burn (on the grill that is!) I used proportions suggested by one reviewer and still found the ribs to be way to spicy for me. But the rest of the family, who love spicy foods, loved it. They thought it bordered on too spicy so next time I will tone it down even more but this will definately be my go-to recipe for pork ribs from now on.

Very good. I made a few changes just because they were things I had on hand. I used my homemade beef stock, which was already seasoned so the only seasonings I added were salt & pepper. I used croutons instead of bread thanks to other reviewers suggestions. One thing I have disliked about this kind of soup is the big hunk of bread you have to chop up in your bowl so great idea! Also only had swiss & parmesan so used those. This was so quick & easy. Tasted as good as the french onion soup I have had in restaurants. My husband loved it too. This is a keeper & I will be making this again, maybe trying the Gruyere & mozz cheese next time just to see what it's like. Thanks for the great recipe!