What a simple yet wonderful recipe. I added several cups of V-8 juice to the stew to add more flavor which it did. As one of the reviewers suggested, I also found a recipe for dumplings on this website and added to the stew. I loved the result.

I too had a German grandmother who added dumplings to soups/stews. I made these up and added the dumplings to the Chicken Stew (Fricot) recipe and the dumplings were a huge hit at my house.

I liked the simplicity of the recipe, but I prefer a thinner pancake so thinned the batter with additional milk and some vanilla extract and they turned out great. Adding some mashed banana also added flavor.

These were really good. Instead of the cup of water mixed with the tomato sauce, I used V-8 juice. Really flavorful. Love this recipe. I served with rice pilaf and a cucumber/tomato salad.

This cake came out great. My husband and myself ate the whole thing in 3 days time. What a great recipe.

Really good soup. I realized midway thru preparation that I only had 1 8 oz can tomato sauce, so substituted a can of diced tomatoes, 2 cups of V-8 juice and 1 can tomato soup. It still came out good. I also used a hand blender to blend the soup to more of a smooth consistency.

I had a 14.5 oz. can of sliced peaches and a 14.5 oz. can of diced canned peaches and used instead of the 29 oz. sliced canned peaches. In the end, it didn't seem to make any difference and the dessert was a hit at my house. I do prefer a fresh peach cobbler, but in the winter time this is a great substitute.

I made the recipe with Rotel tomatoes and green chiles and doubled it. I am doing as much home cooking right now being unemployed and this is one of those fantastic economical dishes that can be dressed up or down and changed to suit individual tastes. I do try to always cook the rice in a turkey or chicken stock preferably homemade, but a commercial stock works well too. Cooking the rice in stock really makes the end result more flavorful. I have used both white rice and brown, but never instant. I like the brown rice for the nutritional value, but both work. I thought it was super easy and tasted fabulous. Leftovers can be served in a number of ways. I do like heating the rice and beans in a saute pan with a couple of "holes" and breaking an egg in each space. Makes for great Mexican eggs with grated cheese on top with sliced avocado on the side. Served with some salsa or salsa verde and a heated tortilla makes a great breakfast.

Placed a quartered onion inside the chicken and cooked atop cubed potatoes and carrots. Great easy recipe which fills the house with fantastic smell.

I added more eggs than the recipe called for and soaked the raisins in the beaten eggs and vanilla for about 45 mins. to soften them up and flavor prior to baking. I also added some rum to the egg/raisin/vanilla misture. I also dusted the pudding with powdered sugar after taking out of the oven. The heat of the pudding melted the sugar and gave it a pretty look. I used a stale french baguette for the bread. Great tasting comfort food.

Really good; very flavorful. I will make this one again, although I will probably revise the mayo to the mayo/milk combo as another reviewer recommended.

I made this cake for my dad's 79th birthday and made a sauce that is part of a recipe for Custard Bread Pudding (elsewhere on the website), substituting Frangelico for 1/2 of water in the recipe. The sauce and the cake were a big hit and so good!

I found the pudding a bit dry, but I may have cooked longer than I should have. At Denver's high altitude that is easy to do. I must say though that the sauce recipe is just great. I made a German Marble Cake from a recipe on Allrecipes.com and only used 1/2 cup water and 1/2 cup Frangelico. Great on both the pudding and the cake.

My very first attempt at homemade biscuits at the tender age of 58. Turned out great, although I did end up leaving them in the oven longer than the recipe stated. The problem may be Denver's altitude. I tried to make amendments to the recipe taking into account the altitude, but I'm still happy with my first attempt.

I used boiling milk as suggested by another reviewer and also added 1 1/2 tsp. Benedictine brandy. As I was frosting Banana Cocoa Bars found elsewhere on Allrecipes I found the amount to be just enough, but if I were using the recipe for a layer cake it would definitely not be enough. I really liked the dark chocolate taste, though and thought it complemented the bars nicely.

09/05/10 I have made these bars numerous times since my initial review a year and a half ago and when I wrote the review I had made them several times. Going over some of the reviews since my initial comments, I wanted to state that I also was not crazy about these bars when I first made them. I started using Ghiradelli ground chocolate instead of the unsweetened cocoa powder. I think it really, really improves the taste and texture. I also add nuts (either walnuts or pecans) to the batter or sprinkled on top and pressed in. The Ghiradelli product is sweetened so it does end up sweeter than the original recipe, but didn't think it was too sweet. It is more cakey than brownie, but I think in a good way. Using the Ghiradelli makes it richer too and I'm glad I tried the recipe again. The Chocolate Icing recipe from this site is also great and I use the Ghiradelli in that, as well. 03/22/09 Great way to use ripe bananas without going to the tried and true Banana Bread. I always like a marbled cake or cookie and this turned out great. I did find a recipe on Allrecipes called Chocolate Icing that I revised somewhat to frost the bars.

Since I live in "Mile High Denver" I always have to revise any recipes that are baked. When I mixed this batter it was very stiff, too stiff to work with and I added 2 tbsp. honey and an additional egg. I cut back on the baking powder and cut the oven temperature back to 375. They came out great. Butter on the warm muffins and dipped them in sugar, a product called True Orange and some cinnamon resulted in a really good muffin.

Great recipe. I didn't think that the dish is too bland as others have stated. I used bow-tie pasta instead of the egg noodles and thought it was really good. Obviously, you can doctor the base recipe to your own taste, but I think the base is really good, as is.

04/02/09 I had been wanting to make this recipe for awhile as bread pudding is my ultimate comfort food dessert. Unfortunately, on a cold and blizzardy day in Denver I realized I didn't have any peaches so I substituted pineapple chunks. It turned out great. I also added 2 more eggs than called for in the recipe and the custard turned out perfect. Not too soupy at all. Additional note: I had some very ripe peaches that needed to be used and I was able to make this recipe as written. Fabulous! I added 3 more eggs than called for and also used half and half. I think the more eggs are needed in the original recipe. Wonderful sauce too.

I doubled the recipe and test-tasted the first one off the grill. Really nice flavor although I had trouble getting the "pancakes" to stay together in the pan. I stacked the rest of them with plastic wrap between each one in the fridge so they can be a quick breakfast or snack later.