My husband's comment.... Oh my! I agree. This is the best banana bread I've made to date. The only changes I made to the recipe was to use butter instead of margarine and I added some cinnamon and nutmeg as suggested by others. I used a 9 x 13 inch pan and baked it for 45 minutes and it came out perfect - moist and not at all dry. I'll definitely be making this again!

Delicious (and easy)!!! I followed the recipe exactly except that I used 5 pounds of ribs. Next time, I will add even more ribs. The recipe as is makes more than enough sauce for the additional ribs without changing anything. I served the ribs with homemade coleslaw, applesauce and baked beans. Will definitely make again.

I have made this recipe many times and it always comes out great. it works well with either red or green cabbage.

I always get compliments when I serve this. The only change I make to the recipe is to use 1/4 cup of sugar instead of 1/2 cup.

I never expected this meatloaf to taste so good - very flavorful and moist! Like others suggested, I added worchester sauce, some grated onion and garlic to give the turkey a little more flavor. I also soaked the breadcrumbs in the milk and basted the top of the meatloaf with barbecue sauce. I baked the meatloaf in a 2 qt baking dish (8 x 11.5) instead of in a loaf pan for 45 minutes. There was no mess that way and I could easily drain the fat (from the cheese) before serving. I will definitely make this again.

Delicious! I did make a few changes per others comments: I removed the chicken after it browned (kept it warm in the oven) and cooked the sauce separately. When the sauce was done, I added the chicken back into the skillet and simmered for about 5 minutes. For the sauce - I didn't use cooking Sherry, just Marsala wine. I doubled the amount of the Marsala wine (1-1/2 cups) and tripled the mushrooms. I added about 1/2 cup of green onions and some fresh garlic when I was sauteing the mushrooms and then added 1/3 cup of cream to the sauce before putting the chicken back in. One more thing - it makes a big difference if you pound the chicken thin.

Very good - I think it would be even better if water chestnuts were added (my husband's suggtion). I'm glad that I doubled the sauce as suggested by others but next time I won't double the orange zest because it overpowered the taste of the sauce. Served it with sugar snap peas. I will definitely make again.

Best cheesecake I have ever made - appearance, texture-wise and taste! Followed others suggestions and baked 10 minutes at 400 degrees, then 50 minutes at 200. Left the cheesecake in the oven for 2 hours with the door ajar until cooled down. I used crushed Nilla Vanilla wafers instead of graham crackers and added 3/4 of a cup of sugar instead of 1/2 cup to the cheese mixture (wasn't sweet enough, probably due to the sour cream, when I made it the first time).

Tasty, easy, quick. Added extra ham and used cheddar cheese instead of Swiss because I didn't have any when I decided last minute to make this recipe as "breakfast for dinner". Looks great too - the crescent rolls puff up and brown around the egg mixture. I definitely plan on making this again.

Delicious! Made recipe with no changes. Husband comment was that I can make this anytime.

Unless you LOVE oregano cut it way down -I thought the oregano was overpowering! Will give the recipe another try using less oregano and will resubmit my review.

Loved it - best salmon dish I've made in a while. I didn't have fresh oregano so I used cilantro instead. Next time I'm going to make more sauce.

Would have given the recipe 5 stars but I did make changes. Doubled the amount of lentil beans, garlic and paprika (used smoked paprika) and also added 1/2 teaspoon of cumin and 1/4 teaspoon of crushed red pepper flakes. Since my husband is on a very low salt diet, I did not add any salt and used homemade chicken stock that I had made with no added salt. To give the soup a less acidic taste and make it more flavorful, I added 2 teaspoons of sugar. I was pleasantly surprised at how tasty the soup turned out, especially since it was basically salt-free.

Delicious! Followed the recipe but made the following additions using some of the suggestions made by others: 2 additional cans of black beans, 1 additional carrot, 1 green pepper, 1 cup of celery, 1 pound of ground turkey and cilantro. Served the soup with salad and rolls and it made a hearty meal, filling meal. I also let the soup simmer for 30 minutes. I didn't find the soup thin at all (at least the way I made it). Will definitely make again.

Fabulous!!! I made no changes to the meatball part of the recipe. I did make a few changes to the sauce: I substituted a 28 oz can of crushed tomatoes for one of the cans of whole tomatoes and fresh basil for the dried. I also added some fresh oregano, mushrooms and about 1/2 cup of red wine. My step-daughter said that this was now her favorite meal!

Only change I made was to use less sugar. Great recipe!

Delicious! I follow the recipe but double the amount of shrimp and add extra spinach when I make it.

Wonderful, fast and easy! The only changes I made were to double the delicious sauce and flatten the medallions just a bit before I dredged and cooked them. Be sure to use a good quality balsamic vinegar. Will definitely be making this again.

So EASY to make... So GOOD!!! I cut the crescent rolls into slices to make individual danishes instead of the 9x13 pan. I prepared half of the filling, made an indentation in the center of each and filled with a tablespoon of filling. I baked them at 350 for 10-12 minutes, watching carefully. I poured the filling into a baggie, cut a small corner off and drizzled the glaze on the danishes after they had cooled. When I took them to work many of my co-workers thought that they were store bought, that's how good they looked and tasted. They disappeared in minutes. I've never had so many requests for a recipe. Definitely will make again.

Very good, very easy. I made only 2 changes. I used 3/4 cup of brown sugar and only 1/4 cup of water. Will definitely make again!