The first time I made this I followed the directions exactly; it came out a little watery, but that might be because I used 2% milk. Next time I will use whole milk and decrease the sugar to 1/2 cup. I baked it for 30 minutes and it was delicious.

I made this with 2 cans of sliced peaches and some of their juice. It came out very sweet, but the chicken didn't cook all the way through. I'll try it again in the slow cooker but I'm going to use apricots & raisins.

I'm giving this recipe 3 stars because the meat was tough and too chewy but the gravy was fabulous. I will not make this roast again but I will definitely make the gravy. I used beef broth instead of water but otherwise followed the recipe exactly. The gravy was by far the best gravy I have ever made from scratch!

I followed the marinade recipe exactly (which I hardly ever do!) and this dish came out perfectly! I did follow the directions on the pork packaging that said to cook it for 20-30 minutes per pound at 350 degrees. Even my picky non-meat-eating daughter ate 2 helpings!

My family LOVES this recipe so much that I make it at least once a month, if not more. I leave out the balsamic vinegar and sesame oil and sometimes I use water if I don't have chicken broth in the house. It always comes out fantastic!

I left out the Dijon mustard because I didn't have any on hand. I added some sliced tomato between the tuna and the cheese and baked for 5 minutes. Quick, easy and delicious!

I have been making these forever! So easy and yummy, they are great. After I put the cheese into the hot dogs I wrap a piece of bacon around the dogs and then wrap in the dough. Use thin bacon though because the thick slices won't cook completely.

My family LOVED this! The only thing I changed was the soup: I used cream of chicken with herbs because my husband hates mushroom flavor. Everyone cleaned their plates and said this recipe was a keeper. I used the thick cut chicken breasts and they did not dry out.

My mangoes were a little mushy so they were hard to chop, so I had some chopped and some mush. But other than that, I followed the recipe exactly. I baked the two loaves for about 60 minutes at 350 and then 10 minutes at 325. The results were very tasty but a little mushy on the inside. I'll use less mango next time. ***UPDATE*** I have now made this recipe 3 times. Everyone I have given the breads to has asked for the recipe and raved about the bread. The only change I've made is to use 1 cup of sugar. This seems to have solved the problem of the tops cooking faster than the middles.

I combined this recipe with the Crumb Topping for Pies recipe from this site. I was afraid it would be too sweet but I forgot the sugar for the filling and it turned out perfect. I also added 1/2 tsp of cinnamon and used a shortbread crust. I topped the 2 pies with the crumb topping and stuck them in the oven for 30 minutes, then I topped them with marshmallows and cooked for another 10 minutes. The result was the best sweet potato pie that my sister-in-law and I had ever tasted!

I normally hate meat loaf and only make it because my husband likes it, it's easy and it's cheap! That said, I LOVED this meat loaf!! (oh hubby did too). I poured about 1/4 cup of brown beef gravy over the meat loaf before putting it in the oven and then another 1/4 cup when I took the tin foil cover off. The gravy that didn't get sucked into the loaf sat on the bottom for the loaf to soak in...delicious!!! And even better cold the next day! I will definitely be making this again and again!

I'm giving this one a three...Like others, I found the cooking time to be more than the recipe states. I also had the worst time getting the cake out of the pan. Not sure if it was because I used powdered sugar instead of flour to dust the pan with, or because I used a cake mix that already had pudding in it (I've heard you can use powdered sugar instead of flour, and I didn't use the pudding mix). But as the cake was falling apart, I have to say...the taste was so incredible, I didn't even care how it looked. I had glazed it with a transparent glaze (milk,powd. sugar & lemon extract) and when I went to remove from the pan, only the top half of the cake came out. I'll try this again for sure, but I'll be sure to use a cake mix without pudding and dust my pan with flour!

I'm giving this recipe a two because while the taste was good, there were a few things wrong with my finished product. The directions don't say anything about what to do with the rind, neither did any of the reviews (I left mine on). The directions did say to serve immediately, but when I cut into mine, the filling just oozed out all over the plate. The puff pastry was chewy, and the whole thing was kind of oily. I wrapped it up and put it in the fridge and will try it again when it is cool. With the price of brie, I just don't think I would risk making this again.

My husband hates mushrooms, so I left them out. I also used more flour for dredging because I'm paranoid that I won't have enough! Other than that, I followed the recipe. My husband doesn't usually like robust things so I was a little nervous with the balsamic vinegar, but he loved it! It was such a hit, there were no left overs. I served this with chicken rice pilaf and peas. The perfect dinner!