This pie is terrific! I don't consider myself to be a High-Level baker, but even I got great results the first time I made this! One note: I only needed 6 Granny Smith apples, not the 8 mentioned in the recipe. Try this pie!!

Excellent! I made the following changes, as recommended by other reviewers: Added 1 C shredded cheddar cheese, used Ritz crackers instead of flakes, and used mushroom soup instead of chicken. Also, I only cooked it for 50 minutes and that was perfect. I thought the soup and onion gave it a lot of flavor. The cheese added a nice texture. Next time I plan to skip the water chestnuts, and add some sliced almond.

This was my very first time making a ribs recipe and it turned out great! I used the Bourbon Whisky BBQ Sauce recipe which is also on this site, and they were tender, tastey and something I will make over and over again and share with my friends!

This sauce recipe is fantastic and I will make it over and over. I made two changes. I didn't add the Hot Sauce and I *did* add about a tablespoon and a half of honey. The recipe says to let the flavors blend overnight. GOOD LUCK. This smelled and tasted so good in the pan, and I had to cook up some ribs and eat it right away!

This recipe was quick and easy to make, but like some of the other reviwers, I thought it was a little on the dry side, and could use some more flavor. I'll probably make this again but next time I will definitely use more mayo, and perhaps put in two packets of soup, instead of one. For the record, I used Barilla's "tubini" pasta, which worked well.

I think this recipe is excellent. I had to use what I had on hand when it came to the butter part, so I used mostly a spreadable stick of margarine, and the rest was butter. It could have used a little more salt. The dough is very moist, but I just scooped about a walnut sized portion of it and dropped it into some granulated sugar, rolling it around. I was used to peanut butter cookies being coated in sugar anyway and it made the dough easier to handle. I'll make this recipe again! Thanks!

This was terrific. So quick and easy, and the cleanup is a snap too. I suggest having a couple lemon wedges handy to drizzle over the top right before you serve. I only made one alteration - since some folks were saying this turned out a little bland, I stirred in about 1 Tablespoon of Paul Newman's Parmesan and Garlic dressing into the mayo before coating the chicken. I will definitely make this recipe again.

I made French toast for the first time today using this recipe, and it really turned out great - just like in a NY Diner. I was out of cinnamon so I used Pumpkin Pie Spice and dropped the nutmeg. It turned out just fine. I will definitely make this recipe many times! I made this recipe with wheat bread. Thanks!

This was quick and tastey! Just a few changes for me. I used cream of mushroom soup, and tossed in a few dried cepi mushrooms. I used freshly boiled chicken breasts, cut up, instead of canned. I halved the recipe, since I was just making this for myself. Next time I think I would make the biscuits separately and then pop them on top when they're done baking. I will definitely make this again - next time just using the chicken soup.

I don't know if I have anything new to add here but I just loved this chicken. Like the others, I quartered half a lemon, and put that in the cavity along with the celery. My chicken was bigger than the one called for in this recipe, but even with a longer time in the oven it still turned out incredibly juicy! I will use this recipe a lot - it's delicious!

A very tasty and easy recipe. I agree with the others who suggest only using 15oz of ricotta. This is a great recipe for a beginner cook - it's pretty much foolproof, and I loved how pretty it looked coming out of the oven. I mixed all the ziti with the cheese mixture and would rather not layer, because in my opinion mixing it all together keeps the pasta from drying out in the oven. It was even better the second day! From now on I will make this a day ahead.

This was a terrific entree and very easy to make. Only a few ingredients and it all comes together easily. I will definitely make this again!

Not sure if it was my fault, but with a three-ingredient recipe, this should be dummy-proof. The cookies simply disintegrated. It looked like sand on my cookie sheet.

Easy and delicious! Will definitely make this again - only thing I might add are some capers. I used turkey sausage and it was great without the grease.

This recipe is fantastic! I only had 4 medium bananas, so added a large juicy peach, peeled and cut into chunks. I also added 2 handfuls of chopped walnuts but otherwise followed the original recipe. This bread took about 70 minutes to cook but when it was done it was perfect - not burned and no goo in the middle. A really great recipe!

I followed this almost exactly and it was delicious! My fiance is already looking forward to the next time I make it! Only changes I made were that I omitted the carrot, added a small can of corn, and sauteed the chicken and onion in a little EVOO before adding to the rest (following some suggestions by others here). This was easy and SO delicious!

I improvised a little on this recipe. We both loved it and this is a definite "make-again." I think one of the cool things about this recipe is that you really can make your own version, based on the outline this recipe provides.

This smelled like heaven the minute it went in the oven. Didn't turn out quite perfectly but I take the blame. When I make this again (and I will!) I will chop the onion and pepper smaller. It didn't quite hold together but I think getting the veggie pieces smaller will help. I used A1 Cajun sauce and it was fabulous. Because the sauce is already spicy, I might omit the additional pepper next time. This truly is one of the best smelling dinners I have ever made. The meat I used was a meat loaf blend of ground beef, ground pork and ground veal. O.M.G. Definitely will make this again and went back for a second serving even though it fell apart. YUM.

These are pretty good but I can't give them a rave review. Part of the reason I tried this recipe was because I was interested in seeing how the vanilla pudding mix made them taste. Well, now I know! To me, it gives the cookies sort of an artificial, store bought taste. I like a cookie with a saltier taste too, and there's no salt in this recipe. They are indeed chewy, soft and sweet cookies. I'll take them into work today but plan to keep looking for a ccc recipe that suits my own tastes better.

Great recipe. Couple of things you do need to know - gotta be careful unwrapping the ribs when they come out of the oven so the steam doesn't burn your fingers. Also, they do indeed release a lot of juice when they cook, so it's best to put the wrapped ribs in some sort of pan with sides, so when you unwrap them, the juice doesn't run everywhere. Love the fact that this was so easy and yet so good. Like everyone else, my ribs fell right off the bone and were delicious. Will definitely make again.