This tasted exactly like my favorite restaurant's hot and sour! I couldn't find dried shiitake, or wood ear mushrooms and tigerlily buds in my rural area, but I used canned shiitake mushrooms instead and it was very good. The color of the soup was quite a bit paler, no doubt because of the lacking dried ingredients, and I had to add extra vinegar just to get it as sour as I like it, but overall I'd say this is a great recipe and I'll definitely make it again.

I have mixed feelings about this recipe. I really didn't care for it, and found it quite bland, but my family absolutely loved it -- they gave it five stars. Tomato-based enchiladas are much more to my taste. However, these reminded me of the white chicken enchiladas they used to serve at Luby's Cafeteria (I never liked those either, but my hubby loved them, go figure). They were really easy to make. I didn't have any canned peppers -- maybe it would be better with them, if I make these again. I might leave out the cream soup next time and opt for more sour cream and cheese. Thanks so much for this crowd-pleasing recipe.

This was excellent and juicy. I didn't have parsley and don't generally cook with it anyway, so I used fresh rosemary and thyme instead. Otherwise, this recipe was made as stated, with one more addition -- 1/2 package of onion soup mix. Delicious!

Great recipe. The trick to not having the breading fall off is to double dip -- egg, then matzo meal, then egg, then matzo meal again. If you fry at the correct temp, this absorbs very little grease.

These were delicious. The only change I made was out of necessity -- I found I was out of garlic, so I used garlic powder along with minced onion. This filling was awesome. I had lots left over, so I just spooned it into a small bowl and used it as a chip and vegetable dip. It was all gone by the end of the evening.

These were a huge hit at our Christmas get-together. The flavor was excellent, with the recipe prepared just as stated.

These are delicious. I only made two changes to the flavor of the cookie -- 1/4 tsp salt after tasting the dough, and rather than use a sticky confectioners sugar glaze, I made a glaze out of white chocolate with a bit of almond extract added and drizzled with that. I only changed the glaze because these cookies are on their way to a cookie exchange tomorrow and I was afraid the other glaze wouldn't set up. I did make two other functional changes to the recipe, after the first batch flattened too much in the oven. I reduced the temp to 325, and I refrigerated the cookies for fifteen minutes after I formed them and put in the jam. Then they didn't spread and were gorgeous. Excellent cookie and so beautiful!

The cream-cheese crust is excellent -- I had always made these with purchased pie crust before (which works fine, but the homemade crust is better). Try adding some Heath toffee bits (without chocolate) for a different texture and flavor. An excellent recipe written just as is.

I had no pecans when I made this, so I added in 1/2 bag of white chocolate chips instead, otherwise, the recipe was made exactly as stated. Next time, I think I'll put in a pinch more salt, but it wasn't missed by anyone but me. This was excellent, and was even better the second day!

Excellent! During the making of these cookies, I decided to be more generous with the cocoa powder, and ended up adding two tablespoons extra to the dough. Otherwise, made as stated, with the addition of a white chocolate glaze drizzled over them after baking. I also dipped the bottoms in white chocolate (melted with a bit of parrafin so it would set up nicely). All that work and the platter was empty inside thirty minutes. Oh well!

Creamy and delicious! I was careful to take mine out after 50 minutes to avoid overbaking. Otherwise, this was made exactly as written. The gingersnap crust is great but next time, I'll toast my pecans before putting them into the crust mixture for a nuttier flavor and more crunch. My family literally argued over who would get the last piece. Even the crumbs were gone.

I have never been able to make wonderful, moist dressing until now. This was excellent. Nearly the entire dish of dressing was eaten and people kept raving about the flavor. During the mixing, before adding the eggs, I tasted to see if the apple juice made it too sweet, and ended up adding in some chicken broth, also, but other than that, the recipe was made as stated. Wonderful texture and flavor, and the smell while it was cooking (three hours in the crock pot on high) was out of this world.

This turkey was the best one I have ever made -- and this comes after almost twenty years of making turkeys! It was juicy, deliciously flavored, and almost every bite was eaten. Thanks for a great technique.

I made this for my daughter's 11th birthday. Though we only had a few guests, not even a crumb of this was left at the end. I worried about the texture of the marshmallows after being refrigerated, but the ones inside the filling were wonderfully creamy, and the toasted ones on top were equally good. Thanks for a great recipe.

I doubled this recipe and kept some for tomorrow night's supper. It was excellent. The only changesI made were to leave out the bell pepper, and to add in 1/2 pound sliced button mushrooms, which I cooked with the beef. Everything else about this was perfect. I am not a fan of processed cheese but it melted wonderfully and was rich. I might use cheddar or colby/jack blend next time, just for a variation, but I was extremely pleased with the results. Thanks for a great recipe.

I changed these just a little -- I didn't have any brown rice, so I used regular. I added 1/2 cup canned tomatoes with green chili peppers, and diced some polish sausage, sauteed it, and mixed it in. Delicious!

These were awesomely delicious; fudgy and buttery and incredible. Great homemade brownie recipe, and so easy to put together. Thanks!

This got an unequivocal "best biscuit I've ever eaten" from my family, and we are serious biscuit eaters. The only change I made was to brush the tops with butter before baking. Awesome!

I made this for a sick friend today and after sampling, decided to add a little pepper, salt (I used reduced sodium soups), onion and garlic powder. Otherwise, this was made as stated. It was delicious and so easy. This will go well with biscuits.

This is a phenomenal recipe! When I made them tonight, I subbed chicken and black beans for the beef and saved a lot of fat calories. I also used green chili enchilada sauce along with the taco sauce. I served them with Best Guacamole from this site and light sour cream. Absolutely delicious!