This was delicious, but I made several modifications. I used a 16 oz package of pasta and added baked chicken, 1/2 an onion and mushrooms, and then doubled the sauce. I used a lot less cayenne pepper than the recipe called for. First, in a saute pan, I melted butter in a little olive oil. Then, I sauteed the peppers and onions until very tender (longer than 5 minutes). I removed them from the pan and put them in a blender, along with some of the chicken broth. I pureed this until it was smooth and added a couple of tbsp of cream. Meanwhile, I added sliced mushrooms to the pan with the garlic. Then, I returned the sauce to the pan, added the sour cream, cayenne pepper, and Parmesan cheese. Because of other reviews saying that the sauce was runny, I added the broth slowly but wound up using all of it. I added the cooked pasta to the sauce and let it simmer for a few minutes to soak up some of the sauce. The result was a creamy, delicious dish!

Reviewed On: Mar. 30, 2012

These were so easy and great tasting! I was out of all-purpose flour, so I subbed self-rising. Because of this, I used less than a teaspoon of baking powder. I increased the sugar slightly. I used salted butter instead of shortening, so I, also, omitted the salt. After I mixed the wet and dry ingredients, the batter seemed a little thick, so a added another splash of milk. The final result was light, fluffy, and delicious pancakes!

Reviewed On: Mar. 4, 2012

These were very good. I had ground beef in freezer bags in the freezer, so I don't know exactly how much I used, but I'm guessing 2+ pounds. Then, I used 1 bottle of Heinz Chili Sauce and (1) 14 oz can of cranberry sauce. I didn't measure the other ingredients (just eye-balled it), but I could definitely still taste the tartness of the cranberries, more in the aftertaste than the actual bite. I like cranberries, but my husband doesn't (and neither do a lot of our guests). Since everyone likes sweet party meatballs, I tried adding just a little more brown sugar, and it took the tartness away. The other thing that I changed was the cooking time. After cooking in the crockpot on high for 1 hour, the onions in the meatballs still had a slight crunch. I added another 1-1/2 hours to the crockpot, and they came out moist and delicious. There weren't many leftovers, but my husband and I made little sandwiches with Hawaiian bread, and it was great!

Reviewed On: Dec. 24, 2011