I give this 5 stars only because I used regular walnut meats instead of black walnuts. Easy recipe and my husband loved them.

Let me start out by saying that I am NOT fond of Swiss cheese. That being said, this was a fantastic recipe and a hit at our table. The only changes made were very minor. I pre-diced the chicken before pan frying just to eliminate the cool down time before I could safely handle the cooked chicken. I also used a 9x13x2 inch baking pan as it didn't look like it would all fit into the specified pan. AND, just to make it more colorful, I used the tri-colored pasta and used red and orange peppers instead of the green pepper, which my family does not like. This would make a lovely presentation for guests and I will be making this again.

Loved this recipe. The only thing we didn't love was the mess it makes in the grill. BUT, hubby had to clean the grill anyway and he says this is a keeper recipe, too. We will be using this recipe often especially during summer months. Thanks for sharing.

Husband LOVED it and he is my worsted critic. I was a little concerned with the batter consistancy at first - it looked like a 'crumble type' topping. Boy, was I glad I went ahead and baked it. This summer I will be baking this outside in the grill when it is too hot to bake indoors.

This recipe is perfect just the way it is written. You can let it rise if you wish, but as another reviewer commented, the results are the same. For all you out there who think you need to add more flavor - IT'S IN THE TOPPINGS!!! If your pizza is bland - check the sauce you are using.

I was looking for a 2-4 serving recipe for hubby & myself that still had loads of flavor. THIS WAS WONDERFUL!!! The only change I made was using crushed saltine crackers instead of the bread (12 crackers),and reduced the salt to 1/2 teaspoon. This is a great recipe for an empty-nester family. (Also a good way to use up that last couple of pickles in the jar.)

Very easy to make and the spices are just right. I used all pork the first time and made pattys with a burger press (about 14 pattys). Hubby loves this recipe, but since he is a hunter, he is looking forward to a venison version, so stay tuned for the update. His gun is ready and waiting! Thanks Michellegambel, I love the spice combination you developed! :-)

Hubby and I have been eating alot of salads lately and agree that store bought dressings have way too many chemical additives that we don't want in our bodies. All these ingredients are on hand and this recipe is so easy to put in a tight-seal shaker bottle and mix together. Very good, but I think I will cut the sugar in half next time I make it, just because we don't need all that sugar in our diet. Very good flavor, and something different from plain oil and vinegar when we were tired of bottle dressings.

This has a nice flavor. Hubby loves it because it doesn't flare up on the grill.!! Thanks for sharing.

I have made this several times now, and it is a big hit in my household. It's even better the next day.

This is fantastic chili. My granddaughter will not eat red meat and this recipe allows her to enjoy chili and still remain true to her diet preferences. Husband says this is the best ever chili, too. Wonderful taste and so easy to make. Five stars is not enough for this recipe. I did reduce the chili powder by half as we do not like it quite that hot, but that is just our personal preferences and doesn't change the overall quality of the chili.

After making these for the first time, I remember the flavor and my grandmother making these and I remember how much I loved them. It brought back many long ago memories. The recipe is directly off the package of mincemeat, too. Good thing I found the recipe here; the print on the package of mincemeat was so small I couldn't read it.

LOVE this one. You would think that it was made with cream, it is that rich and tasty. I added a 10 ounce package of chopped broccoli that I steamed and Cooper cheese, about 3 slices. Hubby went back for seconds. What I like best about this recipe is that all the ingredients are a staple in most kitchens and I didn't have to go out and buy anything special, although I did substitute chicken granuales for the cubes - it is my preference to the cubes. GREAT JOB NELL!! :-)

I LOVE - LOVE this recipe!!! It is extremely moist and flavorful. I packed the zucchini into the measuring cup and measured on the plus side of almost 3 cups. Be sure you do NOT drain the liquid off as you DO need it for the liquid requirements for the recipe. I even substituted a cup of fresh blueberrys for the nuts once and it turned out wonderful, too. I have had requests for both versions. Thanks for the recipe - it's all printed out and a keeper.

This was so easy to make and was a big hit in our family. There were no leftovers and I will be making this again. I made no changes except to leave out the green peppers only because I didn't have any on hand the day I made this. Thanks for the recipe.

I absolutely LOVE my pressure cooker and use it all the time. And I use chicken stock in many different recipes. This is very simular to the recipe I use, except I don't use quite as many garlic cloves, but it's my personal preference. Thanks for the recipe; more people should use their pressure cookers. It's cost effective and energy effective. And the food that comes out of that pressure cooker - words cannot discribe. They are now safer than ever before, and I have been using them for 40+ years.

I made this last night for dinner and hubby loved it. This recipe is very simmular to an oven fried chicken recipe that I made for my children when they were little, about 30 years ago. The only difference was, back then, I made them like chicken fingers and for little ones, it was a great hit and an easy finger food for the little ones. I also do not use oil. I use half and half butter to solid shortening. For those who thought this dish was too oily, try butter/shortening. You will notice that it isn't oily any more, but don't forget to drain on paper towels as recipe states. The butter adds flavor that the oil does not. For added flavor, use your favorite dipping sauce. We used BBQ bottled sauce heated because thats what I had on hand, but any dipping sauce that you like is OK. It is just as good without the sauce, though. Also, I used chicken breasts cut in half and butterflyed - this made for even baking and I was able to decrease the oven time to 20 minutes on each side. Because of the changes I made, I only give this recipe 4 stars, but it is really a 10 star meal for ease and taste.

This was just on OK recipe for my family until I did some adjustments. Instead of air-drying the bread, I lightly toasted the bread - much quicker. I used a 13 ounce loaf of white bread instead of the pound, reduced the unsalted butter to 1 stick (1/2 C), and increased the poultry seasoning to 2 1/2 teaspoons. Since there were no amounts listed for the salt and pepper, I played with that too and came up with 1 teaspoon sea salt and 1/2 teaspoon fresh ground pepper, which will give me a consistant product every time. With the changes it now gets a 10 STAR rating in my family.

I would give this 5 stars, but there is not enough flour - need to increase to 2 1/2 C. I also added 2 T sugar; it doesn't add ALOT of sweetness, but makes me happy. I also had to increase baking time to 20 minutes, but that may be just for my oven and not anyone else. ALSO there is no size cast skillet specified in directions - use an 8-inch; 9-inch is just too big. I have made this several times already. It's wonderful right out of the oven and toasts up nice in the toaster (if there is any left over - LOL).

Family did not like this. It was heavy/bland and the walnuts ended up sticking to the skillet and not on the French toast, even with following the directions about 'stirring between dips'. Very disappointed because my family loves pumpkin. I will not be making this again.