Made this last night for company. This recipe is definitely a keeper. This was the first time I've tried soaking the noodles for a half hour in hot tap water instead of boiling them, and they turned out so much better, and were easier to work with. I was worried that they wouldn't cook completely without boiling, but they were perfect. I added some finely minced celery and mushrooms to the sauce, as well as a little red wine. I will definitely be using this recipe again.

Great recipe. Easy, economical and tasty!

A quick and easy dessert that's good for the summertime. This recipe can easily be modified by using different flavors of gelatin.

This is fantastic, and definitely recommended. I've made it several times, and it now has a permanent place in my recipe binder.

Great recipe. It reminded me of the fry sauce I used to get in Utah. The recipe was great exactly as written. I made a few adjustments for my own taste, and added just a little vinegar (about a half teaspoon) and a little Sriracha sauce. The Sriracha really increased the spiciness, but I like it that way. I used "light" mayonnaise so that I wouldn't feel so guilty about eating it, and there was really no difference in the taste from using regular mayonnaise.

Great recipe! I followed the recipe exactly as written, and the cookies turned out perfectly. I made half with raspberry jam and half with cherry jam. I did not have a problem with the cookies spreading while baking, and only had them spaced maybe 2-inches apart. I sprinkled the sides of the cookies with pearl sugar before baking. It gave the cookies a nice extra crunch and went along well with the jam. I did not drizzle with white chocolate, but may try that next time. I will definitely be making these again!

These turned out perfectly. They weren't too dry, and they rose nice and high. I mixed in a small handful of trail mix (mostly just a few raisins and seeds), but I'm sure the recipe will come out just as well without it. I will definitely be making these again!

It was good, but there was too much sauce. I did have to thicken it at the end of cooking. I used a whole chicken (not cut up), and just put the whole chicken in the slow cooker and poured the sauce over it. At the end of the cooking time, I just pulled the bones out. I used Carolina Classic barbecue sauce, and served it with mashed potatoes, but it would also be good on rolls, or over baked potatoes. I didn't see that the Italian dressing and sugar added much to the flavor, and I'll probably leave them out next time, and just use half the bottle of barbecue sauce while it's cooking. I can always add the rest of the bottle when it's finished cooking, if it needs more.

I've been successfully baking bread by hand for years, but have never been able to get a decent loaf out of my automatic bread machine. I wasn't really expecting this one to turn out any better, but I was wrong! I followed the recipe exactly as written, and it turned out perfectly! And I don't think it could be any easier. This recipe is definitely going into my permanent recipe file. I just made this again for a second time, but this time I replaced the oil with 1/4 cup melted butter, and instead of the sugar I added 3 tablespoons molasses. I also added 1 tablespoon instant coffee dissolved in the liquid before I added the flour. It came out even more amazing than the first time!

This one's definitely a keeper. I didn't add onions, but I did throw in some Old Bay Seasoning (since I usually use that in tuna salad). I used low-fat mayonnaise, regular yellow mustard (since that's all I had) and also added some celery, and a couple dashes of Tabasco sauce. I found that it needed more seasoning than I'd usually use for tuna, but once I got that part right, it was excellent. It's not exactly tuna salad, but is a very good substitute, and since the price of tuna has just gone up, I'm glad to have this recipe. With a few adjustments, it should make a good deviled egg salad substitute too.