I really love this sauce; it's tasty and very easy to make. DH's only complaint was that it's a bit heavy, so it isn't really something to serve as an appetizer. But it's perfect for a party or something where you just have dips and finger food, *or* as the main sauce in an entree. I serve it with Southwestern Egg Rolls (and again, those are supposed to be an appetizer, but they're kind of heavy, so I use them as an entree with this sauce).

Made this for Mother's Day one year, and everyone said it was the best lasagna they'd ever had. The only change I made was soaking the noodles in hot water for 30 minutes instead of boiling them.

These were amazing! I also baked these (at 450° for 10 minutes, per another reviewer) instead of fried them to keep it a bit healthier, but I imagine they're great fried, too -- I'd love to try them with a crunchy tortilla. Anyway, I served these (again, with Amy's Cilantro Cream Sauce... a wonderful recipe, and they went great together... though I'd eat that sauce with anything) as appetizers for a dinner party, and they were gone almost immediately! They are a bit filling, so I would actually caution anyone else to serve them as an appetizer. Next time I make them, it will be for dinner. ;) One comment on the name of the dish -- they seem more like spring rolls than egg rolls.

These were really good! I'd put five stars, but I didn't follow this recipe exactly. I used turkey, because I typically substitute that for ground beef, and I didn't use green peppers because I don't care for them. Also, I saw one comment that mentioned barbeque sauce, so I did add that -- I thought that addition was great! Anyway, everything mixed together really well, and it was easy. Sloppy Joes without the "omggg I'm so fullllll" situation afterward. Thanks!

Unfortunately, I didn't read the comments before I made this, and the cornbread turned out very dense.

I was told this one is a keeper by a Southerner. Sounds good to me. :)

My cousin and I really enjoyed this meatloaf. To me, it needed a little more kick, but to him, it was perfect. He said it was meatloaf that tasted like meatloaf, which is a good thing!

These tasted great, but I put in more butter than the recipe called for and they still came out a little dry. I had leftovers, so while heating them up, I threw in even more butter. That made the consistency *much* better, but I had to use almost half a stick. Will remember that when I make them on Thanksgiving, or if I have milk on hand next time, I'll add that. Thanks!

I followed the suggests of most other comments -- I omitted the water, sour cream, taco sauce, etc. Subbed enchilada sauce and salsa. These enchiladas tasted great, but they were reeeeally spicy! I love kick, but not that much. I used mild salsa, and it's a good thing I didn't use the chili powder! I also omitted the green pepper because I discovered the ones I had were no good. So what could have made it so spicy? I'd like to make them again, because it was pretty easy and tasted great otherwise, so if anyone has any ideas, that would be great. Thanks!

This makes my kitchen smell really good while I'm making it. I made it with smokey chipotle meatloaf (from this site) the other night, and the aroma was great. This is a vegetable side dish that even my picky "ewwww veggies" cousin will eat.

These were great! I ended up with way too much of the breading, so I tossed a handful into a skillet with some green beans. I still have a lot of breading, so I'm probably going to have Italian breaded chicken this week too. And turkey burgers. And deli ham. Anyway, but the pork chops turned out perfectly. I took them off the skillet and put them on a broiler tray for the oven part, and that seemed to work well.

This chicken was amazing! My kitchen smelled wonderful as I was making it. Will definitely make again! I guess the only thing I did differently was I didn't measure out any of the spices or the balsamic vinegar; it didn't end up affecting anything negatively. Thank you for the recipe!

I love making this dish! It's one of my favorites, and it always impresses guests. I tend to bake the salmon just a tad longer -- about five minutes or so -- because I like my salmon a little crispier.

Very good. One time when I made them, I didn't have an onion, so I seasoned them with onion powder, and it still came out pretty well.