Wonderful! But for me it was time-consuming to assemble. Still, excellent. My mistake was in overcooking it a bit. I didn't check until 40 minutes baking time and by then it was a bit dry inside, and crispy on top. I'll make it again but check after 30 minutes baking time. Wow, was this ever good! Could be b/c I used home made pesto and home made alfredo sauce, so bottled stuff may yield a different result. Maybe better, maybe not....

I used orange juice (the not-from-concentrate kind) b/c I didn't have frozen concentrate, and still this was super good! My guests raved. Thanks!

Wonderful. Chefsingledad's comments were spot on. I'm so glad I made this! No bottled stuff for me anymore. And he's right, it's a base. I added a couple cloves of garlic, and now that I know what this sauce is like, next time I'll add some other fresh seasonings. This is a keeper! Thanks to Kathy Rose.

It would really help if the serving size were given. I need a specific amount of pesto, and this gives me no clue of what I'll end up with! Grrrrr. Ok...now it's a day later and I made this. It made 11 oz for me. So the serving size is 1 oz per person. Recipes ALWAYS need to have the yield; the number of servings alone is meaningless. The taste is ok; next time I'll cut back a bit on the oil, which I find a little overpowering. Or, cut to the chase and buy jarred, which I'm guessing can be even better. Maybe this needs more cheese?

Wonderful! I made as stated except used bacon ranch as others had. The next day, it was still fine--I didn't have to add more. I used thick-cut bacon. I could find only "small" and "large" and "jumbo" shells, so I got the small, which worked ok. I did add peas as others, mostly b/c the dish needed more color--which is the same reason I added a touch of shredded medium cheddar. I prepared the bacon by baking (400 degrees, put bacon on baking sheet in cold oven, turn on the oven and from that point on, leave it in 17-20 mins., and it's perfect--but line sheet w/foil). I'll make this again and highly recommend it. You might add shrimp or salmon or tuna to this to change it up a bit.

This was very ok; I'm not a fan of recipes with soup in them, and I'm afraid this didn't help me overcome that opinion. Just very ok; wasn't a rich sauce, and was very much like souped-up soup. I would not go out of my way to buy pork cube steaks just to make this. People who go for this kind of sauce (you know who you are) would like it just as well over cheaper cuts of beef. BTW I ignored the chicken stock addition b/c I didn't think that was a make-or-break ingredient; I did not add water in its place.

If you like the ingredients, you'll probably like this. We found it bland, and I'm not sure what I'd do to kick it up. I did add peas to the overall mix, and that was nice and probably improved it for us. But still, even with added garlic, something, SOMETHING, is missing here. But if you're a fan of bland, you'll like it. Kids who like ham will like it b/c of it's blandness. If I figure out what it needs (a low priority for me, as other recipes don't require such brainpower), I'll make it again with the revision; otherwise, I'm glad I tried it, but won't do again.

Pretty good; maybe my expectations were too high after reading the stellar reviews. It was bland; next time I'll add Italian seasoning. I used real Parmesan (not that grated Kraft junk), and that was good; and I had only 2 breasts, both 8 oz., and the cooking time was spot-on. I used the amount of garlic called for, but it got lost; I'll add more next time. I served it along side steamed broccoli and angel hair pasta with some Kraft garlic cooking sauce I'd gotten for free and had to finish up.

Wow! Thanks for this recipe. We love it. I'd never thought to put this combination together. I made it exactly as stated; it was perfect. I strongly dislike cooked carrots, and had thought nothing could make me eat them, but I'm eating my words (and Garlic Carrots) now! I'm very grateful. Thanks agin.

Wow! We loved it. Served on wide noodles. Like "Sara Ann", I made it in the crock pot. I used a bit less water and milk than she did, and canned (not fresh) mushrooms; and regular Campbells cream of mushroom soup. Next time, I'll use two cans; three was too much. I added carmelized onion strips, and 2 tsp chopped garlic. My top sirloin steak ($2.99/lb.) was 1.82 lbs., and the 3 cans of soup made almost too much "gravy." (Glad I cut down on the other liquids.) But it was delish! For me, four hours in the crockpot (on LOW) was optimum. My husband wants this in our dinner rotation every few weeks. Yum!

These are outstanding. I used a 16-oz jar of Smucker's Natural Creamy. The cookies didn't spread as much as I'd expected; I could have gotten more on the cookie sheet and didn't need to space them more than maybe 1.5" apart. But wow, these are addictive, and nothing like the store-bought stuff. So easy and fast, too. Thanks so much for this recipe. This is the only peanut butter cookie I will ever make. Perfection!!

I made this exactly as stated. We did not like it at all. The cake base's flavor was terrible. The combination perhaps of cinnamon and ginger is what threw it off, plus it was overly sweet from the add'n of brown sugar. Further, as I think another reviewer said, you really could have used canned whole cranberry sauce for this to save time. I don't think you'd be able to have told the difference. Looks like I learned my lesson: stay with my tried 'n' true cranberry recipes.

Mine looked nothing like the photo. I used 1/2 c brown sugar + 1/4 c white sugar as another reviewer suggested. Mine came out very crumbly and tasted terrible--overly sweet. I threw them out. The recipe doesn't say what a "serving" is. For me, it was 2 cookies (it made 12) that started out slightly smaller than golf ball size. I not only needed milk after eating a cookie, but I needed to brush and floss. Waste of time and ingredients.

We enjoyed this a lot. I made it exactly as called for, right down to the fresh grated ginger. I used boneless skinless chicken thighs; the recipe wasn't clear. I grilled on a charcoal grill; sounds like others used a gas grill (if they didn't use the oven). I kept the marinade on the meat (couldn't see the point of taking it off). Next time I might double the marinade and save the other half for mixing with accompanying rice, which I served as a side. I guess b/c my thighs were boneless, they cooked up after about 25 minutes (40 and they would have been way dry). Full disclosure: we've never had Indian food, much less something cooked in a Tandoori oven, so I can't attest to the flavor's authenticity. Nonetheless, I highly recommend this dish!

This is exactly what I was looking for. I'm so excited. This is just great, and it made my day to have found this and make it. Thanks so much.

FABULOUS! I added vinegar as some suggested. I added a dash of chili powder, and fresh chopped onions. This is so much better than Manwich which I'll never get again. Next time I'll halve the water. It's a bit too liquid-y, but that may be b/c I only had 1 tsp of mustard powder left. Had I had 2, it perhaps may have been a better consistency. Still, it tastes heavenly! Thanks again!! Yummmmm!

Everyone loved these! I followed the recipe exactly. Finally, I have the best recipe! Don't bother with the one on the Quaker Oats box. This recipe is the one you want!!

This was pretty good for what it was. I did substitute the applesauce for 2T oil. Instead of 6 fresh egg whites, I approximated that with a carton of liquid egg whites. I cut the sugar by about 2T. Texture is a little sticky, but the cake did rise. It definitely needs frosting or ice cream or whip cream. I'd make it again, but it didn't blow me away. The carrot cakes I love are way more fattenting, probably b/c they have lots of oil, causing a flakier texture. Glad I tried this, and I would recommend it. Be sure you read some more reviews before embarking on your own so you know what to expect/what to try.

This was wonderful. I'm making it again tonight, this time adding worcestshire sauce, maybe some garlic. My mouth is watering already because I know what to expect! Thanks for the recipe. Definitely a keeper.

The cake part at the bottom got lost in all the soupy-ness. The topping tasted fake/sweet. I made this recipe exactly as stated, with zero changes. I will not make this again.