I have made this recipe twice now, once at Christmas and once at Thanksgiving. Both times it was a major hit! Personally, stuffing is never my favourite at a big meal because I always think of it as "filler." Not this time! This was sooo good!! There is nothing I would change about this recipe...just make sure that you add the broth gradually so that you can adjust the moisture to your liking. I always double the recipe and find it needs more than four cups.

Love this recipe! By far the best fried chicken I have ever tried! I don't usually like to change the recipe before rating it but for this one, there was such an abundance of reviews saying to cut back on salt and pepper that I did. I cut both in half and it was perfect! I accidentally pulled chicken thighs out of the freezer instead of chicken breasts and it was still amazing. I just cut off all the fat first, rinsed and patted dry then started the breading process. The only other thing I did differently was that I put the chicken on a slotted cooking sheet (like another reviewer said) and it ended up perfectly crispy on both sides. I can't say enough good things about this recipe! A must try.

This is a delicious salad but for a more healthy take, cut out the butter and frying altogether. You don't need to toast the ramen noodles (I use Ichiban) because they are already crunchy. To get the nutty flavour from the walnuts, I simply chop then place in the oven at 200 degrees for about five minutes or until toasted (keep an eye on them).

I followed the advice of some of the other reviewers and used IDAHOAN potato flakes in place of the flour. I also added an abundance of spices -- lots of garlic, salt, ground pepper and parsley. I added some chopped crimini mushrooms and about 3/4 of an onion. I used fresh parmesan but didn't have enough so substituted some romano and upped the mozza to 3/4 cup. I found that after adding the listed ingredients, the mixture did not stick together well enough. So, I added more potato flakes. This did not help. I ended up using 3 eggs and about 1- 1 1/2 cups of potato flakes just to get them to stick together. The patties took a nice form but after the first bite, I wasn't wanting more! It was fairly flavorless, which was surprising considering the amount of spices I used!! With a considerable amount more spices and less potato flakes (though I don't know how else you could get them to stick together) these could be good. As for now, these are far too bland!

This was a really great recipe! Paired with some soft tortilla shells, tomato and avacado, these turned out delicious! The only thing I regret is that I did add some extra jalapeno peppers as it was cooking and it ended up a bit spicy for my liking! I used "Fajita" seasoning instead of "Taco" and I think that would have been plenty enough spice.

These meatballs are absolutely delectable! When I make it, I use ground beef instead of sausage. I also use one package of onion soup mix instead of the chopped onion. They always turn out fantastic and I was happy that I followed the recipe directly the first time I made it. When I did make them for the first time I thought that they were going to be too runny because it seemed that there was a lot of milk and egg, giving it a very soft texture. However, I was wrong! They turned out perfect, and even better the second time when I used the onion soup mix. Thanks for the best meatball recipe I've ever tasted!