My family enjoyed this. I didn't have carrots, so I skipped that part. I browned pounded medallions, seasoned with a bit of black pepper. Based on other reviews, I doubled the sauce ingredients. I didn't have bouillon granules, so I softened two bouillon cubes with a touch of boiling water. I substituted 2 T of homemade Italian seasoning for the basil and parsley. (I don't care for the taste of dried parsley.) If I had fresh basil and parsley, I might have used them instead. I was tempted to add dried rosemary and minced garlic, but these flavors were already in the Italian mix. I used 4 tsp flour and 1 tsp black pepper with the herbs. I stirred in my bouillon mixture and 1/4 c wine (wasn't sure if we would care for it doubled). This made a thick mixture which I added to the warmed 1 1/3 c cream. Actually, I only had about 1/2 cup cream and used 1% milk for the rest. I added the pork back in and simmered for about 15 minutes. I would definitely recommend doubling the sauce ingredients to the quantities I used. I actually added in a touch more milk as the sauce got a little too thick. It sounds like I made a lot of changes, but really I just had to accommodate what I had on hand. This was easy to make - even the first time. I would definitely make it again for my family. I think there is plenty of opportunity to adjust the sauce flavors if you want. I would have loved a touch of Dijon, but my daughter would not have eaten it.

EXCELLENT BREAD!! I used the bread machine to do most of the kneading work, but baked the bread in the regular oven because I wanted a rustic shape. When I removed the dough from the bread machine, it collapsed, kind of like what happens when you punch down the dough. I worked in some extra flour and put it in a bowl sprayed with Pam, covered it and let it rise for about 30 minutes. I put it on my bread stone and brushed it lightly with olive oil and fresh ground pepper. I baked the bread at 375 for 15 minutes, then raised the temp to 425, as per another review. I had planned to only bake about another 10 minutes, but it took about 15 minutes. I followed the advice about ice cubes in the bottom of the oven, as well as spraying the loaf and the sides of the oven to create lots of steam. The bread baked up with a delicious crust. I mixed up the herbs for the Carraba's dipping oil and served with EVOO at the table. Hubby ate with butter. Whole family LOVED the bread and wanted to know when I would make the next loaf. The only change I made to the recipe was that I only used 1 tsp of salt, as suggested by some other reviews. I was very tempted to add garlic powder (1/2 tsp) and parmesan cheese (1 TB) as a few other reviewers did, but I really wanted to taste the recipe as written. I will definitely be making this bread again, so I will have plenty more chances to experiment.

My husband favors SWEET cornbread and loves this recipe. I bake muffins at 375* for about 20 minutes.

Very good pancakes. Mine were not the most attractive looking, possible due to adding cinnamon which gave the batter a different color. These are my changes: I used brown sugar instead of white, omitted the oil. I doubled all ingredients, but used 3 large bananas. I added 1 TB of cinnamon (we LOVE it) and 2 tsp vanilla. Doubling the recipe was probably not necessary, it just seemed like it would make than I am used to (Aunt Jemima mix). All 4 of us ate and we have leftovers. I made the pancakes a bit smaller than I usually do, as I read concerns about them being mushy inside. I also cooked at 300* on my electric griddle. After we had breakfast, I thought of something that would make these really outstanding. Paula Deen has a pecan syrup recipe posted on Food Network site. It is outstanding!

The recipe was on the bag of Nestle chips I was using EXCEPT that it called for 1 cup of butter and 375*. I used those changes, lined my pans with parchment paper and baked delicious cookies. We took tham out of the oven after 8 minutes to be sure they were nice and chewy.

I LOVED this recipe! I made it using only blackberries. I had about 6 cups of berries, so I used 6 TB of sugar and found that to be just right. I was a little unsure how much butter to use based on previous recipes, so I used 1 cup (2 sticks.) That gave a very generous butter/dry ratio so I wonder maybe the original recipe called for 1 1/2 sticks vs cups. I liked how it came out with 2 sticks and that is what I will do again. I loved the concept of dividing the "topping" into two layers. I let my butter sit out until it was really soft and then cut it in as the recipe directs. I will definitely make this again. This recipe makes me want to plant blackberry bushes in my yard!

I really liked the taste of the dressing, but it seemed to all soak in to the pasta. I held back a little bit and dressed it again right before we sat down, but the leftovers were dry. This was the case even though I didn't use all of the pasta called for.

I made a few changes based on reviews and what I had on hand. I used 8 eggs and 9 slices of very thin sandwich bread. I didn't have sausage so I added a pkg of diced ham (I think it was 16 oz). I made this the night before and baked the next morning. My guests all loved this. I will definitely make again!

This is a great recipe and it makes a LOT of waffles. I had company and I'm a terrible judge of quantity. I doubled the recipe because I didn't want to wait the 40 minutes again if I ran out. I used my Kitchen Aid belgian waffle maker which is double sided and makes two waffles at a time. Each batch of this recipe make 6 BIG Belgian waffles. By doubling the recipe, I ended up with 12 waffles - much more than needed, but the leftovers are delicious heated up in the toaster oven. I did use another reviewer's suggestion and add 1/4 cup of cornstarch for added crispness. These waffles were so good I will not be looking for another basic recipe. THANK YOU! This is my 2nd review. I bought a Krusteaz mix just to have on hand. My daughter had a sleepover last might and I now have a splint on my hand. I thought the mix would be simpler. Well, I still had to add water, oil, and egg, but the waffles tasted nowhere near as good as these. Definitely worth the little bit of extra work.

This soup is FABULOUS! It is a must when I have leftover ham. I will also buy packages of diced ham to make this soup. Weird little tip that might work for you: My husband likes clam chowder. I most definitely do not. He likes to take some of this soup and add a can of chopped clams.

THIS IS THE BEST WAY TO MAKE SHRIMP SCAMPI! I made the following minor changes: I increased the garlic to 6 cloves. I saute the chopped garlic in 1/4 cup butter and 1/4 cup olive oil combined. I leave the garlic in and I saute shrimp. After adding the wine, I remove the shrimp with a slotted spoon. I don't use all the breadcrumbs, but whisk them in a bit at a time. I keep chicken broth on hand and add crumbs and broth until I get the consistency I want. Then I add the shrimp back in and mix to coat.

This is a great recipe! It tastes just like my fave soup at Sweet Tomatoes. The soup rotates on and off the menu there, so I can never count on being able to get a bowl. Now I can make it at home. First, I doubled the recipe because I wanted leftovers. I cooked the potatoes in chicken broth -great flavor. I added 6 cloves of chopped garlic which I sauteed in the butter. I left out the onion, but added 1 tsp onion powder. (It's a weird hang-up of mine.) I was tempted to leave out the salt, but after tasting decided it needed 1 tsp (double would have been 2 tsp.) I used my potato masher and gave a course mash to the potatoes before adding to herbed white sauce. I really like that this recipe uses dried herbs. Fresh ones are very expensive at my grocery store.

I am on the site looking for leftover turkey recipes. I already know we are going to have this. I've made it before and it is FANTASTIC. I have also used chicken. Sometimes I add a little shredded carrot for color and flavor. Please try this - you will love it.