This is a keeper! I will be making my lasagna like this again. I did make some changes,like everyone always does; I used no-cook noodles,put about 1 cup sauce in the bottom of the dish,used jarred tomato sauce because I was time crunched,and browned the meat w/the jar of sauce. I layered it as stated in the recipe,added another jar of sauce on top of the final layer,and added more shredded cheese on top,but covered it,as stated on the box of no cook noodles. I baked it @ 375 degrees for 50 minutes,took the cover off and baked for another 10.Then I let it sit about 10 minutes.Awesome! This is the 1st lasagna that didn't run all over the plate when you try to serve it.My whole family loved it! Thanks for the great recipe! ;)

This is very good lasagna. Its quick to put together,and my family devoured it. I used no cook lasagna noodles,and added egg to the ricotta cheese to hold it together a little more,and it turned out well. Also,I added some seasonings to the ricotta cheese mixture. Its not restaurant quality lasagna,but for a week night supper,it suits me fine :)

This punch was a big hit at a baby shower that I hosted. I had 25 people and made the recipe amount that was shown originally,and had a ton left over. I also took it out of the freezer about 1 hour ahead of time,to allow it to thaw a little bit,so it wasn't a huge ice chunk in my punch bowl. Also,it takes a good 8 hrs to really freeze up,so making this a day ahead of time is a really good idea. Overall a very good punch :)

As the recipe states,this meat WAS fork tender,and I would make it again,but I didn't have any beef consomme so I used beef bouillon instead,and added a little worchester to the wine sauce. It was VERY VERY salty,so in the future I would completely cut out the season salt,and just stick with pepper and maybe a few shakes of garlic powder to give it a little kick of flavor. The end result was very tender and the sauce was good,just too salty.

Wow,these were good,and the guests at my party couldn't get enough of them. Easy to prepare,also. I made enough to serve about 25 people,using a large foil pan. I used 2 1/2 bags hash browns,and 4 cans and 4 containers of cream cheese. Bake for about 1 1/2 to 2 hrs for that large of a quantity. Delicious! ;)

This recipe was not as great as I thought it was going to be.1st of all,it was alot more work than it looked.Chopping the onion,gr.pepper,boiling the noodles,browning the meat,wow...that's alot of time for a weekday supper,which is when I made this. The noodles/mexican combo didn't really work for me either. Nobody in my family was raving over it. I have leftovers in my fridge as I write this.Sorry,just too much work for a so/so meal.

This turkey was awesome! Moist and juicy on the inside. Golden brown on the outside; the only complaint I would have is that when the turkey gets tented in aluminum foil for so long,it tends to take longer to bake.My turkey,which was 12# took 4 1/2 hrs. I've read in other reviews that tenting does extend the bake time,but the results are worth it. You just have to plan on extra bake time. I plan on making it this way again,the next time my meal calls for a delicious turkey :)

Very good.Really tastes like a Taffy Apple.I took this salad to a family party and everyone loved it.

A big hit at a family dinner! Very refreshing.Try it!

Excellent salad! I took this salad to Easter dinner as my contribution to the meal,and it was a big hit. The dressing was so easy to make-I used Raspberry Champagne vinegar.It gave the dressing a gorgeous red color and the sugar in the dressing really brought out the sweetness in the strawberries. I didn't used the poppy seeds, but instead used sliced almonds,which added crunch and texture.Also, I used 1/2 baby salad greens and 1/2 spinach.I've already made a 2nd batch of the dressing for my family to eat here at home, and its just great. I plan to make this again and again. Thanks for a wonderful,easy and colorful salad thats also good for you! :)

Great side dish! I rinsed the beans,browned some onion and jalapeno,added beans and simmered for about 15 minutes.About 5 minutes before serving I added cilantro,lime juice,tomato and mixed well. The whole family loved it.

Great flavor,great combination of seasonings. I was a little unsure of the oregano,but used it anyhow. I baked the thighs in the oven instead of grilling and while they were baking, the oregano made the whole kitchen smell like pizza :) I will try this on the grill next time. Very good.

Very good sandwich; I didn't have time to slow cook so I did this in the oven for about 3 hrs @ 325,took out the meat,shredded it,placed it on buns and topped them with baby Swiss cheese.I popped the sandwiches back in the oven for a few minutes until the cheese started to get soft. I served the au jus for dipping. My family loved it!

This is a very good recipe. I didn't give it 5 stars because the sauce was not enough for the amount of pasta called for,in my opinion. Next time I will increase liquid amounts and see if I get a little better result. I just came back from the grocery store with a new supply of shrimp,so we'll try it again! :)

I thought this recipe was really good. The other reviewers were correct that the meat needs to simmer for awhile to be tender. I took the advice of one reviewer to add water,and beef bouillon to the simmering meat,but instead of Coke,I added red wine.My family is not huge on onion so I did not add it,to keep it simple. I mixed the canned tomatoes and cream of mushroom soup together with a little more water and let it simmer for about 20 minutes longer. I served it over noodles and it was great.

Excellent! I've made this twice in one week it was THAT good. The 1st time I made it on the grill;be sure to keep a close eye on the bread or it will burn quickly. The 2nd time I made it on the stove top,and it made a wonderful sandwich.Thanks for a great recipe!

This was a good recipe; I,like other reviewers,"punched it up" a little with some Old Bay and basil,but the flavor still wasn't really outstanding.The sauce was pretty thin near the end,so I added some Wondra flour mixed with water into the sauce,and it thickened up nicely. A good recipe,but don't expect wonderful flavor,other than the taste of the shrimp. I would make it again,but I need to ponder what ingredients would really make it tasty.

This was o.k.,not great.

Excellent recipe...my husband said he rated it 100 stars:) I, like some of the other reviewers put the sauce on top of the meatloaf and I also added about 1 T of BBQ sauce,and the flavor was great. Next time instead of baking it in a baking dish,I'll use a rack to get the meat up out of the grease and juices. A great recipe to keep and make over and over.

I thought this was really a tasty and easy dish. For some odd reason,I didn't have Cr.of anything soup in my pantry,which never happens,but I did have a can of turkey gravy,so I mixed that with the sour cream and wine. Like the other reviewers,I added some seasonings like garlic powder and salt and pepper. I also browned the chicken on the stove top before I baked it,just to brown it. I have this thing about eating white chicken from the oven,in a sauce like that it never browns up too well. I added fresh mushrooms and it all tasted pretty good. I think I'll experiment with the soup types when making this again. Also,I took the advice of another reviewer who only used one can and it was plenty to cover the chicken,and spoon some over as a sauce before serving.Thanks for a great recipe...I'll make this again:)