This is really good and I highly recommend giving it a try. I actually made mine in the slow cooker and it turned out perfect. I cooked it on high for 5 hours because I was a little short on time. The only changes I made were to use 1tsp of garlic powder instead of garlic, I am pregnant and I can not stand the smell of raw garlic right now...and I also used 1 qt of chicken broth and 1 qt of water. As for the spices I used a little more than the measurements given here. Turned out perfect.

Awesome!!! I added a 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp rubbed sage, 3 Tbls of ketchup, 1/4 cup of Parmesan cheese as well as a 1/8 cup of milk. I kept all other measurements the same in regards to the egg and breadcrumbs. I also used the Italian seasoned ground turkey. I baked these for 20 mins as directed and then put them in my slow cooker with some pasta sauce. I simmered them for a couple hours, they came out great. I have been making a lot of recipes with ground turkey lately and I like it so much better than ground beef. One last tip, when making meatballs or meatloaf mix all the dry ingredients first, then the egg(s) then gently fold in meat, this will ensure that the meat will not get overworked and all ingredients will distribute evenly.

there is never any cooking involved in sofrito...you must not be familiar with it. You add sofrito to cooked dishes such as beans, corned beef (PRican syle), and chicken...the list goes on and on.

I will never make stuffing any other way ever again! It tasted just like it came out of the bird! I used 1 1/2 packages of peperidge farm stuffing (not the cubed kind) and a tad more than half of a 32 oz box of turkey stock. Because I used packaged stuffing I skipped the salt completely. I used fresh sage, thyme, and parsley for my herbs. Everything else I kept the same. I do not recommend skipping the eggs they definitely made a difference. Everyone thinking of trying this recipe must try it. I do agree with everyone else that 4 1/2 cups of stock is too much.

I love this recipe!! It comes out fantastic every time. I make this as written but I don't use an entire cup of sour cream...more like 1/2 or even 3/4 cup.

I would only give this one star if it were up to me as I thought this was awful but my husband loved it. Not my idea of good at all, I can not understand what everyone loves about this dish. I marinated my chicken for a couple hours in laury's teriyaki sauce and I used fresh crumbled bacon and even that didn't help.

sorry but these were really bad...never again. I pretty much made them as written except I used bread crumbs instead of saltines and fresh ginger in place of the ground.

ok at best...

The best shrimp scampi ever! I did modify the recipe but not by much. I only used 1/2 cup butter which was still an entire stick and I added a drizzle of olive oil and good splash of good quality dry white wine (probably a 1/4 cup). I was tad apprehensive about using the mustard but I figured all these excellent reviews can't be wrong, and I went ahead and used it. You can not even tell there is mustard in the dish but it does add great flavor. I like my scampi with sun dried tomatoes and artichoke hearts so I added about a half cup of each. I love how you can just put this in the oven while your pasta is cooking. My family loved this dish, even my 2 year old daughter.

This was an awesome dish! I only used 2 lbs of beef stew meat and cut the salt down to less than 1 tsp, 2 tsp is way too much. In place of the water I used low sodium beef broth which was even more of reason to keep the salt to a minimum. One large vidalia onion was plenty of onion for this dish. My last modification was that I used sweet Hungarian paprika in place of the smoked as my store was fresh out of smoked paprika. I always use sweet Hungarian paprika in all my goulashes and paprikash type dishes anyway, although I would love to try this with the smoked next time. I served this over egg noodles with a spoon full of sour cream on each dish. I used a large saute pan and was able to brown all my paprika covered meat at the same time, however I only used 2 lbs so that is probably why. Do try this, it is great!!

this is really good. I used a 28oz can of baked beans, and skipped the bacon. I didn't have molases so I used a 1/4 cup of brown sugar. I was looking for a kid friendly chili and this seemed to do the trick as my 2 year old enjoyed it.

Great dish!! The only think I added that it did not call for was a 1/2 tsp (give or take) of garam masala. Also, I only used 5 oz of fat free greek yogurt. Fabulous dish to make for an Indian themed dinner.

I made the mistake of substituting half of the processed cheese with shredded cheddar...not a good idea. The cheddar caused the soup to have really stringy cheese strands that stuck to my spoon...so not appetizing. Not sure I would ever make this again had I used just velvetta either as it is just ok, nothing special.

best squash recipe on the planet!!! I've made it as written and with some minor substitutions based on what I had on hand and both ways came out excellent! I made this last night and used sour cream instead of mayo, I also used one sleeve of crushed ritz which did not make two cups (more like 1 1/2 give or take) so I made up the remaining 1/2 cup with equal amounts of panko and Parmesan cheese. I used 2 diced roasted red peppers in place of the pimentos as I happened to have a jar in the house. I also used chopped fresh sage and thyme which gave an awesome flavor. My final modification was to use less butter, I cut it down to 4 Tbls and that was plenty. Oh and be sure to use the water chestnuts as they make the dish. Try this dish you will love it!!!

This is awesome!!! I used a Pillsbury pizza crust and turkey peperoni. Not only did I brush the inside dough with egg I also brushed the outside with egg and that gave a nice glaze. I will be making this again and again! FYI, if your pizza crust/bread dough develops a rip as mine did just cut some of the excess dough off the end and patch it up.

This is amazing!!! I used Portuguese chourico sausage (not spanish chorizo, although that would work as well, as would linguisa) and it was awesome. Chourico has a lot less fat compared to andouille, which equals a far less "greasy" dish. I also used 2 pounds of shrimp instead of 1. I browned my chicken and sauteed the veggies as I was short on time. Also, I sauteed my sausage first to cook off some of the fat and I patted it with paper towels before adding to the slow cooker. Browning/sauteing the ingredients first allowed the dish to be done in 3 hours on high. In place of Cajun seasoning I used Emeril's Essence as it had the same ingredients as Cajun seasoning. Unless you like SUPER spicy cut the cayenne pepper down to 1/4-1/2 tsp which is what I did. Also, I used a few sprigs of fresh thyme in place of the dried. I use my slow cooker all the time and I have to say this is the best dish that has ever come out of it, hands down!!

not good, will not make again.

Ok, I too will never purchase pizza sauce again! This sauce could not be any easier. I used 1/4 tsp of garlic powder instead of fresh garlic as I was out of garlic (go figure!). Also, I don't use marjoram in anything I cook so skipped that ingredient. In place of onion powder I used emeril's essence as I don't use onion powder either... The sauce is great and can totally be adapted to suit your taste. The cheese makes the sauce in my opionion, I was not sold on the sauce till I tasted it with the parm cheese.

This is really good. Makes a super moist turkey breast. The onion soup mixed with the turkey juices makes for a great gravy. For gravy use 2 tbls of butter mixed/whisked over medium heat with 2 tbls of flour. The only thing that I didn't like about this turkey was the smell while it was cooking but it tasted great. Also, I used some fresh sage, rosemary and thyme.

Excellent lasagna! I made two packets of the knorr alfredo sauce mix (the kind that you add your own milk) and that was plenty of sauce for this lasagna. I do not like jarred alfredo sauce at all and the packets worked great. I also added a couple cloves of sauteed garlic to the mushrooms, used a small pack of already shredded carrots, and I also added a 4oz jar of roasted red peppers which I diced. For the spinach and cheese mixture I added some ground nutmeg and little black pepper.