This was fabulous. I made a few changes: Neufchatel cheese instead of mascarapone, at least 3 cloves of garlic, added green onion, and used bay scallops to save some cash (recipe didn't specify but I think it's for sea scallops). I cooked veggies in a big skillet, added scallops the last couple minutes to cook, then added cheese/milk to skillet to melt and blend (tah dah - one pan not counting pasta :). Tossed it all over the cooked shells and ate it up. Will totally make again -think it would be tasty with a splash of white wine in the sauce and maybe lemon zest. Might even change the veggies - I really like the versatility of this dish.

truly tasty! Like others, I left out veggie oil & sugar, used 4 slices of bacon, pulled out bacon before putting in cabbage and onions (returning it at the end), and let the veggies cook about 20 minutes covered (med heat) stirring occassionally (5 minutes cooking is too crunchy for me and this dish). Two thumbs up :)

I can't even remember what seasonings I used, but I loved these. Putting them in the oil twice I think is what makes these more french-fry-ier than other oven baked fries. A keeper! UPDATE: Just made these again - cut them home fry style (bite-size hunks), mixed in with onion chunks, and seasoned with steak seasoning. Excellent once again. Slight cooking change - I cooked 20 min, tossed potatoes in oil bowl, spread potatoes back out in pan and cooked another 20-25 minutes (no flipping taters in oven and it still worked like a charm). This is how I'll always cook oven fried potatoes from now on - thanks for the recipe!

I used cranberry orange glaze and walnut pieces. Was afraid it would ruin the cheese (I love brie) so didn't use much. How wrong I was - should have slathered more of the fruitiness on. Will do next time. Very decadent and rich but yummy.

Although I changed a lot of the ingredients, it's definitely a 5-star idea. Instead of Hollandaise and ham, I topped mine with country gravy, crumbled sausage, then eggs and a thin layer of white cheddar on top (oh, and I used buttery crescent rolls since that's all they had at my store). I cooked the crescent roll 'crust' 6 minutes before topping it, then cooked an additional 15 minutes with toppings at 400 degrees. I put the pizza in a 9 inch pie pan (halved the recipe), and my hubby and I scarfed down the WHOLE THING in one sitting for Xmas morning. OMG, it was good! There is no doubt I'll make this again, probably this coming holiday weekend!!!! I'm looking forward to trying the Hollandaise version.

Took other's advice and left out the white sugar. At first taste, I thought it was too "whole wheaty" and not sweet enough, but the 2nd try (they were definitely good enough for a 2nd try...) I totally changed my mind: The sweetness was just right and the whole wheat blended right in (maybe it was a matter of eating right out of the oven vs. the next day? Hmm....maybe). Anyway, GREAT holiday bread, I will definitely be making for Xmas instead of my plain-Jane pumpkin bread. Other changes: I doubled recipe & made a 13x9 pan instead of muffins (took longer to cook of course), I used a whole can of pumpkin rather than just 1 cup, used craisins, used half&half in place of buttermilk, and I made my own pumpkin pie spice with cinnamon, nutmeg, cloves and ginger.

I took reviewer's suggestion and made these the morning of Thanksgiving and put them in a crockpot on low until mealtime. They came out PERFECT - creamy, yummy, good! I used whipped cream cheese because that's all I had, and glad I did since it made mixing into the taters even easier. Only other changes: I added a splash of half & half and garlic powder.

For being in the mood for pork and beans (a rarity for me), this totally hit the spot. I used 2 cans of beans (drained one of them so less liquid), 1 package of dogs (the long-as-the-bun size which ended up being just enough to fully cover the beans) and one package of corn muffin mix. Worked like a charm. Probably won't make it for another year since it's not what usually floats my boat, but it was great for the craving!

If you wanna use real bacon, but you're looking for a slightly healthier version than normal poppers, check this out: We make these ALL the time in our house, but rather than wrapping the halves, we lay 1/3 piece of thick-cut bacon on top of each cream-cheese-filled half (bonus - no toothpicks needed!!!). Then we cook them at 425 degrees for 48-55 minutes (we make a HUGE tray of them at a time - cook less time if you don't use the thick bacon). Line the pan with foil to make clean much less hellish, of course. These are to DIE for, and the 1/3 bacon still gives you all the flavor and crunchy/chewiness of the bacon with a few less heart attacks (use light cream cheese to keep away more angina). We'll continue to make these over and over and over again... EXTRA NOTE: Leftover poppers folded into an omelet or cut up into scrambles eggs the next morning are something you wish you could eat every single day, I promise.

I used Worchestshire instead of soy, and added much less than 1 onion and 8 oz of mushrooms (just a handful of chopped onion and handful of chopped shrooms since that's all I had). Added all the blue cheese - mixed all of it together (cheese in the meat too) and cooked on a skillet for 10 min a side. Topped them with avocado and they turned out GREAT! Juicy and wonderful - my first try at turkey burgers was a success!!! Will totally make again, and love that the recipe is open to mixing/matching anything you want in the meat (green chiles and cheddar would probably be good, or spinach and feta, yum....).

My first time making a veggie burger and I was pleasantly surprised - very tasty and great texture (unlike bean burgers). Changes: no carrot and I added spinach, mushrooms and roasted red bell peppers. I put all veggies in the food processor and sauteed the mix altogether (worked out perfectly). Used more oats than it called for (for consistency/texture) and added worchestshire & some smokey grill seasoning. Probably would have been OK to leave out the cheese (since I put cheese on top), but it certainly didn't hurt. Will definitely make them again.

I was having a cabbage need and ran into this recipe. GREAT! So simple yet really flavorful (doubled the spices, except salt, as recommended by other viewers). Even the hubby liked it (had his as a side dish with grilled sausage). My first try at Ethiopian and it was a good one!

Not a huge fan of meatloaf, but this was moist and flavorful. Used half ketchup and BBQ sauce in loaf and on top.

It didn't look right (not like a batter at all - more like soft crumby mix) but it cooked up perfectly. I left the skin on my apples and still fabulous (extra nutrients and easier!). This is very rich with the amount of oil - almost a streudel without the cake part. It was a hit - would be great with ice cream or whipped cream.

Heart attack in a pan, but oh so good... used a pound of corned beef, pound of Swiss, and enough mayo and 1000 Island to make it just right.

Used heavy cream instead, used regular white onion and leeks cooked in bacon drippings, and added the bacon only as serving as a garnish so it would stay crispy. Also blended it smooth (wish I'd left 1/2 of it chunky - next time...). Very tasty.

I made with turkey sausage & spinach in my sauce. I used less noodles (I wasn't sure if it was OK to overlap them, although I'm guessing it is) - it turned out great! I think it helps the flavor since the noodles can soften and everything can marry for hours before cooking. Will definitely make again.

I seasoned panko bread crumbs with salt, pepper, red pepper flakes and cajun seasoning. I didn't have any milk, so dipped chops in egg only then into breadcrumbs. I cooked on wire racks 400 degrees for 30 minutes (didn't have to flip due to wire rack). Very tasty and easy.

I added Herbs de Provance, salt & garlic powder to the veggie layers (didn't salt the biscuit mix, only cayenne there). Made with veggies I had (broc, mushroom, zucchini, tomatoes). I thought this would be good, but it was really much better than I'd anticipated. Light and tasty - even non-vegetarian hubby raved. Will make again, definitely.

I did completely different stuffing, but I did cut/roast them like this. The roasting was perfect, especially since I'm not a fan of peppers due to their bitterness (the roasting took that away completely). Excellent - I'll do them this way everytime, no matter what's inside!