This was good but I found the flavors really overwhelming and didn't care for the texture. I made it again with a few alterations. I added a dash of milk and just a sprinkling of cheese and a dab of pesto, a little pepper and no salt. To me, it tasted so much better and I really enjoyed it. I also used a quick spray of oil instead of a whole Tbsp.

Yikes!! Is this one ever rich. Even the kids thought it was too sweet. I would give it 5 stars, however, on ease of making.

This was really good and so easy to make. I have never used panko bread crumbs before and didn't think they tasted too much different, just a tad sweeter. The coating was definitely crunchier than usual. The only drawback was while frying, the house had a fishy smell! Will make again!

I took others' advice and doubled up on the soup and the tuna. I didn't have 2 cans of cheddar cheese soup, so I used 1 can c.c. soup and one can cream of chicken. After I did that, this recipe isn't too far off from my own recipe, wherein I use 1 can cr. of mushroom and 1 can cr. of celery. My husband liked the recipe pretty well, I found it to still be a bit dry for my liking. Think I'll stick with my original recipe.

This was really good and easy to make. It's a bit on the rich side with so much cream. I did not have a problem as some did with the pie turning out soupy. I allowed it to brown somewhat during baking and refrigerated overnight, so perhaps that helped. I parboiled the peaches for about 30 seconds, just long enough to loosen the skins. Made peeling and slicing go so much quicker. Thanks, Laria!

Really delicious, but I think next time I will add the coffee crystals to all 3 layers and/or add more kahlua to get a little stronger coffee flavor. The marscapone is quite expensive so I may look for a substitute. You won't be disappointed with this cake.

This was a delicious peach pie. I used Rosie4Pres's idea of the colander when using the lemon juice and it worked beautifully. I parboiled the peaches for 2 mins. to make peeling them easier and then baked for a few mins. less. The peaches were slightly mushy so next time I would parboil for maybe a minute or so, or peel the regular way. I liked the idea of putting egg on the bottom crust and may use that for other pie recipes. I would, however, suggest eating this pie up within a couple days or so, I noticed the top crust was starting to get a bit soft by the 3rd day. The nutmeg is a wonderful touch!

My husband and I really enjoyed this. The sauce makes a lot, I found we didn't need quite the whole amount. Also, I would recommend cutting the bacon into 1" pieces - it wants to slide off the top when cutting down through the loaf.

These tasted good but never puffed up like a muffin should, in spite of the baking powder. I wanted a sugary cinnamon top so I used the recipe from the other blueberry muffins on the alternating page of the cookbook. Strangely, they soaked right in. I wish I had read the reviews ahead of time - definitely use muffin liners. The first batch I used spray oil and the muffins did not come out at all. They fell apart as I was carefully trying to get them out of the pan with a knife. The next batch, I used the liners and they came beautifully. I would make these again - does anyone have a better way to get the tops to puff up?

Very good. I made this recipe exactly except I used 1/4 cup vegetable oil and 1/4 cup non-sweetened applesauce. When I made the frosting, it seemed too runny to me so I added another cup of confectioners' sugar. It seemed very sweet and actually was a bit dry and cracked after being spread. Think I will stick to the 2 cups. My 14 yr. old son, who is extremely picky, never would have touched these had he known there was zucchini in them. He thought they tasted great - I'll wait till the pan is finished to tell him what was in there!

This is a bit time consuming but very tasty. I made the recipe exactly except I didn't have any heavy cream and used fat free half-and-half instead. It still thickened up nicely and didn't affect the taste at all. I used a hand held immersion blender and 3 quick pulses and the soup was almost pureéd more than I wanted. Be careful to not over process - soup was not as chunky as I intended it to be.

Sorry, my husband and I just didn't particularly care for this recipe. Definitely needs more meat and less potatoes, and be sure to use firm mashed potatoes. Mine were a little runnier and it just didn't work well. If you have the time, make homemade mashed potatoes instead of boxed. Also, thought the beans gave the recipe a strange sweet taste.

This was very good and super easy to make. Next time, I will cut back some on the veggies (maybe to 12 oz.) and add a little more chicken. Instead of crackers, I baked up a ready-made pie crust, crumbled and served over top, so it would be more like a pot pie. Next time, I may try bread bowls.

Great old fashioned comfort food! I was looking for a way to use up a lot of beef gravy I had made and came across this recipe. I just also happened to have prepared the pot roast (super tender rump roast that had slow cooked all day with a little salt, pepper, and a can of low-salt beef broth) and mashed potatoes. So all I needed to do was cut up the roast into cubes and slice an onion. I used about 1-1/2 cups of gravy and would next time use a bit more. I assembled it, refrigerated it, and it was all ready to bake the next day. We all loved it! Thanks!

Delicious quick bread! I found it a tad sweet but my husband loved it. I followed the recipe exactly but left out the cherries because I'm not a big fan. Also, I only had pineapple tidbits and decided to run them quickly through my processor. The instantly turned to a "baby food" texture but I used them anyway. Still quite good but I think next time I'll mash them by hand! I will make this again but cut the sugar back by a 1/2 cup.

Simple and tasty. I made exactly as written except I used 6 pork chops and the breading will easily cover 8 chops. Thanks!

This was so good and so easy to make. I used others' recommendations and added a little grated ginger to the marinade and also before serving, thickened the marinade with some corn starch and served warm for a dipping sauce. Even my picky son who hates EVERYTHING but the plainest of foods used the sauce. I used 6 boneless breasts for 4 people and next time will use 8. They were cleaned up in a flash and all were asking for more. I cut the chicken in thick strips, two or three, depending on the size of the breast, and then skewered them in an "s" fashion on the skewers. Next time, I will marinate longer. I opened a can of pineapple rings and there was exactly 1 cup of juice in there. I served the pineapple and made some rice and had a great meal.

Yummy! And so easy to make. I used no salt added diced tomatoes and tomato sauce. The recipe has plenty of salt from the kielbasa and Parmesan cheese. Be sure to cook the bow tie pasta ahead of time and then add to the recipe or it will soak up all the juice. I had to add just a little bit of water so it wasn't too dry. I also added a little dried basil. Next time, I think I will use no salt Italian herb diced tomatoes. Served with homemade rolls and a salad!

We thought this was just o.k. Because our dinner plans got interrupted, the chicken marinated for two days. Don't know if that had anything to do with it but all I could really taste was the oil and the basil. Barely noticed the orange flavor and didn't taste the honey at all. I think next time I would use orange juice concentrate and maybe a little more honey.

This was pretty good but the croutons were throwing me off a little. I have a similar recipe that uses potato cakes on the bottom (no butter sprinkled over top) and ham in place of the bacon. I also add a little chopped jalapenos occasionally to give it a little kick.