I made a few additions: yellow bell pepper, sliced mushrooms, chopped garlic, and broccoli florets. Came out pretty good, but needed more salt and pepper. I didn't have Italian style Panko, just plain and didn't bother to add Italian seasoning to it, but I don't feel it made much difference. Also used egg noodles instead because they seemed better for a casserole. I think adding the garlic and mushrooms is a must!

I made this without shrimp as I was looking to make a veggie lo mein that didn't call for hoison or fish sauce. This was really good except that I eyeballed the oyster sauce and added too much. I cut some of the water and used a little rice vinegar and it was a nice addition. Skipped the cabbage as I didn't have any and added shredded carrot. Will make again! (and properly measure the oyster sauce so it doesn't come out so strong).

Excellent! Pork had great flavor from the marinade. I added carrot to the veggies as a preference. Didn't use as much water as called for. I mixed the sauce in advance (when I prepped the pork) and then dumped it in a pot to thicken when it was time to cook it. Poured the sauce over the pork and veggies just prior to serving. Next time I will thicken the sauce more as it was thinner than I would have liked.

This needed a few changes to be five stars for us, but it ended up turning out REALLY YUMMY! Instead of serving a veggie side dish, I steamed some broccoli to add in after stirring in the whipping cream-it was a great addition! I like curry, so as a personal preference I doubled the seasoning. I also felt it needed some kick so added red pepper flakes to taste. The sauce was a little on the thin side so I thickened it with a cornstarch slurry. I highly recommend topping with cashews, as suggested. We really enjoyed this over Basmati rice with some butter-brushed garlic naan.

While it certainly wasn't soggy, the coating wasn't crispy enough to earn 'crispy' as the first word of the title. This dish was lacking some major flavor too. I think maybe seasoning the chicken with salt and pepper may have helped. The pasta came out OK with lots of extra Parmesan on it. This recipe just didn't tickle our taste buds.

Perfectly crispy coating! I skipped the jalapeno in the sauce since I'm not a fan, and after tasting it I decided to add a squirt of Dijon. I also cheated and used pickle relish. Came out really, really good! Will absolutely make again!

Oh my! Just a few things, as noted in the other reviews and I feel the same way...double the raisins, use the whole 15oz can of pumpkin, and you MUST double the streusel topping! I ended up with 24 muffins, but I suppose it depends on the size of your muffin cups. I filled my cups almost to the top, leaving only enough room for the topping and they came out looking great. These really are fabulous muffins!

While I was waiting for the oven to preheat and the pasta to cook, I decided to brown up the smoked sausage in a skillet with some onion and garlic-it was a nice touch, both for the look of the sausage and the flavor additions of the onions and garlic. When stirring in the cheese, I felt the need to add more and am glad I did. Other than that, this would be better with fire roasted diced tomatoes instead of plain.

Make these and expect to be complimented! I follow the advice in the review of SVROSS and add 2 t baking powder, 1/2 t salt, and 2TBSP vanilla. You really need the extra vanilla to make these 5* cookies. Once they cook, they stay perfectly soft! They aren't greasy or crispy or spread all over the bake sheet. I skip the nuts and use 24 oz of morsels. Fantastic! MMMmmm!

Five stars with white balsamic (four without-I LOVE vinegar, and it adds just the right finishing touch). I used more onion and cuke as well. Tasty, easy, simple salad. Highly recommend it. If you don't have fresh herbs available, dried Italian seasoning works fine too.

This was pretty good but could be stepped up a notch. The quantity of the vinegar is so small that it doesn't seem to really help the flavor, it was instead lost-next time I will cut out the water and use all champagne vinegar instead. I think sweet onion would be a nice addition to the flavors, too. Also, I think using blanched almonds would be best. I used whole almonds that I cut in half and toasted (all I had on hand) and when I pulled lunch from the fridge (made 2 servings to take for lunch), the almond skins had discolored the pasta a little. Will make again with these minor changes!

Spot on. Perfect balance of sugar and vanilla. I don't whip the cream before adding the vanilla and sugar, just dump it in the chilled bowl and beat with chilled beaters. Whenever I need whipped cream, this is the go-to.

2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.

Wicked tasty...but next time I would change the ratio of cheeses so there is more Boursin than cream cheese. Instead of dipping the 'shrooms in oil, I sprayed them with oil and it worked out great! The Parmesan didn't stick too well when sprinkled on at the end so I gently pressed it in. Made waaaay more filling than needed, but the recipe didn't specify which type of mushrooms to use and I had used baby bellas. Will try again for sure!

Sorry, but this was bland. I added Italian seasoning, oregano, basil to help out the flavors a bit. After a few bites I added a healthy dose of Parmesan to perk it up. Should have tripled the garlic. Good base recipe, but needs major work in the flavor department.

OK, so I cheated and poached the chicken because I didn't have time to slow-cook it. I pulled the chicken apart with 2 forks. Worked out great!

Pretty tasty. I didn't measure the seasoning salt and pepper, just sprinkled it on. I cooked the onions up a bit before adding the liquid (used beef broth for fuller flavor). When the chops were done, I removed them from the pan and thickened the sauce up with a cornstarch slurry. Next time I will add some mushrooms too.

I'm giving these 3 stars because 2T of olive oil isn't going to fry your zucchini, especially when sliced half of an inch thick! I started with a little more than that and it still wasn't enough. I ended up using enough oil to half submerge the slices, and also ended up making the slices only half as thick. I don't keep buttery crackers in the pantry so I melted a generous amount of butter and mixed it with plain bread crumbs. If you do use the crackers though, I recommend giving them a good spin through the food processor to get the crumbs nice and small. My final outcome was quite tasty; served with warm marinara.

First, make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom soup, I made my own to avoid all the additives: sauteed some chopped 'shrooms in butter, added some garlic and sauteed a few minutes more. Then added some flour, cooked out the starchy flavor a bit, then added some milk, and then some chicken stock (which I boiled and strained after I poached and cubed the chicken for this recipe), and a dollop of sour cream. Seasoned with salt, pepper and added some parsley. Tasted WAY better than the canned stuff, YUM! Unfortunately, the final result of the overall recipe was nothing that made us say "wow." Seemed as though it was missing something but couldn't put a finger on it. Was alright but I don't know that I would make it again.

Fabulous! I used Orange Muscat Champagne Vinegar from Trader Joe's, used a little more onion, and a little less olive oil. Used on a salad of spinach, pecans, and raspberries. I did make the mistake of halving the recipe...should have just made the whole lot of it! Yummers!