Perfect! Used milk instead of cream... 9 pieces white bread toated and cubed and 8 eggs. 1 pound regular pork sausage and 8 oz sharp cheddar. DELISH!!!

Totally lives up to it's name!!! This was hands-down the best lasagna that I had ever had!!! Used one 15 oz jar ricotta (part-skim), sweet italian sausage (ground) also used ground turkey instead of beef and it was tender and delicious. Used the grated parm that I had in the fridge instead of shredded (yummy) also used about 4 cups of cheese total (1 bag - 2c of mozz and 1 bag - 2c mixed italian cheeses). Layered as follows- meat sauce/ noodles/ ricotta/ meat sauce/ sprinkle cheese/ noodles... ended with meat sauce and sprinkled cheese. Also, brought water to boil and removed from heat, then let noodles soak while I worked on ground meat sauce mixture... made it perfect!

This soup was perect with a loaf of sourdough and sprinkled with cheddar. Would be great served in individual carved out loaves of crusty bread... or served out of one large loaf that has been hollowed out. Used double the amount of chopped ham and it still wasn't too much. Doubled the onion... still fine... used chicken granules and water.... real salted butter instead of marjorine.... Can't imagine it coming out better... Also, this soup was awesome the next day after a night in the fridge... I would say it was even better, actually.

These were great! Not too sweet which makes them a perfect pairing with coffee or hot tea. Used Splenda instead of sugar and applesauce instead of oil which makes them figure-friendly and not at all greasy. Also, because of the applesauce these keep really well (not that you will have any left). Instead of raisins, I used mixed dried fruit (a combo of golden raisins, dried apricots, pineapple, apples and cranberries). Shredded 4 medium carrots to reach required amount. Enjoy!

This pie is definitely blue ribbon worthy! I used frozen rhubarb that I thawed and drained (make sure that you thaw the frozen rhubarb and drain it completely so that you don't end up with extra water in the recipe- a good trick is to put the rhubarb into a cloth kitchen towel once thawed and squeeze slightly to extract the extra water). I also added extra strawberries and reduced the sugar by about 2 TBSP. Added about 2 tsp cornstarch to the fruit mixture before pouring into the shell to aid it in the thickening process. Allowed mixture to set about 14 minutes before baking. It came out perfectly. This pie is even better after a few hours in the fridge!

These were pretty good... a little bready... maybe decrease the amount of dough used.

This is a phenominal dish. The sauce is amazing and the crust keeps the cut of meat juicy. This is definitely a dish to IMPRESS !

ABSOLUTELY THE BEST THING ON THE THANKSGIVING DAY TABLE! Made with 2 eggs (plenty for binding purposes), added a dash of nutmeg (for creaminess and that something extra!), also added extra chopped pecans on top. Watch this closely toward the end of baking or the pecans will start to burn. This dish was not too sweet. It was PERFECT! Better than the after dinner pie!

AMAZING! Used extra stock (approx 1 1/2 cups total) Made my own stock using 2 turkey thighs and some extra sage, rosemary, salt, pepper, thyme and dried onions). Used sage flavored pork sausage, one golden delicious and one granny smith apple. Used bagged potatoe bread soft stuffing that I toasted and extra dried cranberries. Got rave reviews!

AWESOME! The flavors work SOOO well together. Couldn't find Mango Chutney so I used Smuckers Mango Jam. Didn't have plastic wrap, so I lined a small round bowl with a plastic storage bag and pressed it into shape. I made the bottom flat so that it would sit nicely on a plate. The cheese gets pretty firm once refrigerated, so I recommend putting a spreading knife out with the dip and crackers to make it easier on your guests, otherwise you will end up with a cheeseball full of broken cracker parts. YUMMY!

I thought that it was too garlicy, salty and powerful. The texture was ok once I added some chickpeas, but otherwise it was too soupy...

These were ok. A little less flavor than I would have liked and I did preseason the apple slices with brown sugar and cinnamon, used maybe 2 TBSP water. I baked for 15 minutes without sauce, flipped for 10 more, then added sauce for last 10 minutes cook time.

Absolutely 5 stars! Excellent, juicy, tender & better than a restaurant! Followed directions by boiling in brine mixture for 45 minutes (added dried onions to brine), then allowed to soak in brine for 1-2 hours, followed by baking for 1.5 hours at 325. Used WAY more than 1 cup of BBQ sauce!

Veggies were good, of course, but zucchini came out a bit soggy in the middle. Recommend seeding your zucchini prior to roasting.

Very good recipe. I used Tilapia fillets of equivilent size and it came out wonderfully, since Tilapia is also a light tasting fish. I recommend using seasoned bread crumbs (or seasoning them yourself), also, lightly season the fish (salt, pepper, dill weed- optional) before dipping in milk mixture.

This was an excellent basic dish. A few variations are necessary to achieve near-perfection. They are as follows: add lemon quarters and smashed garlic cloves (as many as your tastebuds like) to the cavity of the bird (along with the rosemary and quartered onion). Also, squeeze juice from the quartered lemons and pour over bird prior to seasoning with salt & pepper or poultry seasoning. Take a few pats of butter and tuck them under the skin of the bird. You can also follow the lemon juice with a little bit of EV Olive Oil prior to seasoning (this helps to crisp the skin). I recommend roasting veggies in the roasting dish because the juice that comes from the chicken and lemons is awesome. Make sure that a meat thermometer inserted into the thickest part of the thigh reads 180 before removing from oven.

Excellent, simple recipe. To make it even more simple, I used self-rising flour and ommitted the baking powder. Works fine in either a 9x13 or 8x8 baking dish (add about 3 minutes cook time if using 8x8). Also, add just a bit (about 1/4 cup) of the syrup from canned peaches and drizzle it over the top before sprinkling cinnamon. Great flavor!

Excellent! Only adjustments needed are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S A WINNER!!!!

Awesome Salad! I did add/ change it a bit to suit my liking. I made it equal parts oil/vinegar and reduced it to 1/4 c. This kept all of the flavor and just made it less oily. Make sure you constantly stir those almonds and as soon as they are slightly brown, get them out... they can burn quickly. I recommend spraying a small dish with cooking spray to pour the almonds on and allow to cool before breaking up, otherwise, the sugar makes them stick to the surface. Recommend using 1/2 red onion- a whole onion just seems to be too much. I also added dried cranberries and used bagged green romaine lettuce. Delicious!