this was awesome, but I omitted the hot pepper sauce, good recipe

AMAZING!!!!.... after my changes... I made this w/ 2 sticks of room temp unsalted butter, zest of 1 whole lemon, juice of 1 lemon, 2T of room temp milk, 1T vanilla and enough confec. sugar to get my preferred consistency

its better to add a small can of cream of mushroom along w/ the large can, as for the water i used the one large can and the small can and filled them w/ water once to be sure I got all the cream of mushroom soup out. I also precooked the meat in oil and flour and when it was brown all around then I put it into a slow cooker w/ the soup and water and onion soup mix. I omitted the mushrooms. You can use it w/ any pasta or mashed potatoes or rice or whatever. this is the only way I fix cubed steak or deer cubed steak its so good, and it falls apart w/ a spoon. I cook it in a slow cooker for 4 hrs or more on low or high it doesnt matter buts so good this way and so much easier.

great topping for pies and ice cream

This was pretty good for deer meat. I dont like deer meat but this is the only way I will eat it now if I have to eat it.

Great recipe! I left out the orange. My husband (who doesnt normally eat sweets at all) ate over half! I blended up almost 2 cups of pecans, and so it was partially chopped and mostly ground up, I was worried it woud ruin the topping but it didnt and actually it prevented the runny and liquidy topping everyone mentioned. I aleady printed this out and put it in my recipes. I am going to try pumpkin puree next time just cuz I really like pumpkins and I bet that would be good too. Oh I also used a 9 oz pie shell and put egg whites around the edge and on the bottom and precooked the shell (about 5mns.) before putting in the mixture. This helps to prevent burning too early on the shell and it wont get gooey.

I recommend adding 1/2 teaspoon of salt, and chill the dough for 30-60 minutes so its easy to roll(about 1/4"-1/2" thick) and sprinkle powdered sugar on parchment paper out and roll the dough out ontop of it. Bake at 350 about 7 minutes. ------That way is a great base recipe you can use it for almost any kind of sugar cookie w/ added ingredients. I made these and added 2Tablespoons of mint and 2Tablespoons of lemon extract and they were great mint~lemon cookies. These sugar cookies are now my go to recipe for sweets and I will stop buying junk food from the stores and make these, I have 4 daughters and they all love cooking, so we will keep this around. ---I love this recipe after my changes above.

These were very delicious when I allowed to cook for only 12 minutes, added more vanilla, a dash of ginger, 1 cup of white sugar and 3/4 cup of brown sugar, and loads more cinnamon(we love cinnamon)oh and I added cinnamon to the icing. I made drops of teaspoon size and tried to flatten. They came out perfectly like a muffin top! I drizzled the icing up and down and then side to side instead of just pouring it on. It was a great recipe and I will make it again, only I will add chopped pecans next time. Thanks

I loved it! This was so delicious and when using parchment paper its no mess. I used sweetened coconut and it was so good, I think maybe next time I might add some lime juice for a twist. Its been awhile since I made this but I think I did 325 for just 16 minutes and it was perfect, but I cant recall Ill try it again and revise this but I know it was really good and I ate almost all by myself--which is why I haven't made anymore in awhile:)

This is great, if you slightly brown a london broil all around in a pan first, and then put it in a crock pot for several hours, w/ little water. Then drain broth (don't discard)shred meat and then add KC Masterpiece original and cook for a few more hours. Don't add too much broth or water in it. If you do, it wont thicken up good and wont keep its flavor. We make this about 3-4 times a month. My family loves it Cut off the fat before you brown the meat. and there will be none to fool w/ later on. i dont add anything except the sauce and salt/pepper

This was pretty good, but I changed it to be perfect for our family. I use mixed frozen veggies, add a chicken bouillon cube, some minced garlic, and parsley (enough for our tastes) and I brush the bottom w/ egg whites and bake it for a few minutes before adding all the inside. It keeps it from getting soggy. When I fix it that way my family eats it all in one sitting, and I fix this at least once a week now.

Surprisingly good, I made the mistake of adding more cashews cuz we love them, but it actually took away from the flavor, and became too much w/ broccoli. I made it again the right way and it was the perfect amount of everything. A new favorite in our home.

The best recipe by far for fish!!!! I use 1/3 C lemon juice and black pepper to taste along w/ sea salt and garlic powder. I also wrap it in a foil packet and bake for about 20 mns on 450 and then broil it for about 6 more mns. It is so good this is the only way I will cook fish and all my kids (7,5,3, and 1) and my husband LOVE IT!!!! It is so good w/ the balsamic asparagus and crock pot mashed potatoes recipes from this site.

This was great! I think next time though I might cut the sour cream a little and try just 2 cubes. I liked it but I can definately taste the sour cream and Im not a big fan of that. We even enjoyed it the next day made into patties.

This is great but I browned my meat on both sides before putting it in crockpot.

This is great as is. I love it cause its so easy to add to as well.

This was good, if you like mushrooms. I do think it needed a little less cream cheese and I might use less cayenne next time as well, I may even add some meat of some kind to it. Oh and I used sm to md mushrooms.

The first time I made this,I did not like this at all! However I tried a second time using most helpful ratings and then it was great---there needs to be another recipe instead of this one written. I doubled the lemon mixture part except the white sugar. used 350 setting baked crust only 15mns, used 3/4cup of lemon juice and 1T of lemon extract in my crust mixture. I also added lavender to my lemon mixture after pouring it on the crust. I will make it this way again.

I dunno WHAT I did wrong. I followed this recipe exactly only difference was oven temp and timing and eggs at room temp (as recommended). I thought it tasted OK, but my issue was the pecans kept crumbling all over the place, they just didnt stay in the filling, and my crust wanted burn within 10 minutes of placing it in the oven, so I had to cut it off around the top. I even had the temp down to 250 for awhile. It was just like eating pecan pie without the pecans(since they kept falling off and out), and they also wanted to burn a lot around the top. My family just topped it with vanilla ice cream or cool whip to make a big jumbled mess and eat it. I would like to know what I did wrong, cause if it wasnt for the pecans falling out and burning it would probably be good or at least I could adjust it to be right.

This was amazing, but the freshness of the basil/tomatoes definately made this what it was! I used 1/2 teaspoon balsamic vinegar(due to high sulfates and Im pregnant)instead of what was called for, and I didnt have sun-dried tomatoes so I used fresh organic cherry tomatoes with organic roma tomatoes and a little extra olive oil(just a tad). I also reduced the garlic to 1 clove(not a big garlic fan), and added about 1/4 Cup of finely diced bell peppers maybe a little less. I used sea salt and added parsley. This was great and I couldnt find baguetts so I just used toasted wheat bread and it was great. i will try a thicker bread next time, cuz it did make my bread soggy, but it was still great. My husband even loved it and he is not a fan of store bought tomatoes at all.