I liked this w/ the exception of the bisquick - it's better w/ a dumpling made from scratch, and doesn't take much more time either. I added some herbs to the broth for added flavour. I learned to take a kitchen towel and cover the pot, and then place the lid on top -this helps to remove excess moisture.

Three stars is being generous. I looked at the amount of batter and immediately knew it would not fit into a 9"x5" loaf pan. I chose to use a 9"x9" baking dish and it still was too much batter. The coffee cake had a pleasing flavour, but I found the coffee cake was too dry.

I used the blue agave tequila. A bright taste and worthy trying w/ the gold tequila

I tried twice to get the butterscotch morsels to melt smoothly when combined with the chocolate morsels. The first time I tried cooking the chocolate as instructed on the stove top w/o a waterbath. The chocolate mixture seized up. I threw it out. The second time using the microwave and microwaving on 70% power at 30 second intervals I had the same problem. On my third attempt I finally melted the chocolate morsels individually and spread the chocolate on top of the bars. I then melted the butterscotch morsels in a separate bowl and melted them. I ended up having to add crisco into the butterscotch morsels to get them to a point of smooth consistency. For all my work these were good, but rather sweet and I'm not sure they would be worth repeating regularly.

I followed this recipe as instructed, but the glaze needs some vanilla extract. The pecans need to be toasted before being sprinkled on top of the braid, and a pinch of salt would be helpful in the filling.

I found this to have a tender crumb, and quick to make. I prefer something with a little more sweetness.

Prior to making this dish I read through the reviews. I noted that some reviews indicated that the sauce was rather thin. Knowing this issue in advance, I chose to add in some parboiled cubed potatoes -figuring the starch in the potato would help thicken up the sauce. I noticed that aside from the mention of salt, pepper, and poultry seasoning that there were no other seasonings that came into play, mainly b/c the recipe focuses too much on the sauce for providing the base of the flavour. I don't care for poultry seasoning and left it out. I elected to add in parsley, garlic powder, savory, and thyme. It's not bad for a busy working parent to make, but if you have the time you'll want to stick w/ a traditional recipe.

When I first saw this recipe I wanted to love it, however when I looked at the ingredients of the three cheese starter I inwardly cringed. I noticed "water" as being the major (first) ingredient and I lost all hope for this recipe. I then started hearing amazing reviews. I chose to make this and found that while the sauce looked "soupy" that it ended up blending beautifully and became a creamy sauce that the pasta had a love affair with. I found the bacon was substantial and could be reduced by half. The garlic flavour was not detectable. I received very good comments from a "picky" adult eater who also suggested that a fried onion topping would be a nice addition. Overall I would make this again!

I changed this in the effort to lighten it up. I left out the onion b/c of a food allergy, and substituted baby portobello mushrooms. I used 2 Tbsp olive oil to coat the vegetables AND to cook the chicken meatballs, and b/c I try to avoid salt as a "seasoning" I used 1/2 tsp italian seasoning instead. I dropped the linguini to 6 oz which was PLENTY, and dropped the parmesan cheese to 3 Tbsp. I left out the reserved pasta water as I didn't see the point in making a watery sauce. Received great reviews about how flavourful the meatballs were!

I was lucky enough to find the Al Fresco roasted garlic chicken sausage -and tho I've made this salad before w/ another brand I love the Al Fresco brand better. I chose to saute the minced garlic in the olive oil until it was carmelised. That was the only change I made. Perfect salad and it's filling!

This is a well deserved 5 star rating. After reading all the reviews, I'm seeing MANY who didn't even follow the recipe -so don't allow any low ratings to impact your decision. If you follow the directions and use the stated ingredients you'll get a fresh marinara sauce that is bursting w/ flavour!!! Simple way to peel the tomatoes - cut a shallow X in the bottom of each tomato, and submerge in boiling water for about 15-20 seconds. Remove and submerge into ice water to stop the cooking process then peel the tomatoes. You don't really have to even bother chopping them. I mashed mine down w/ a potato masher. At first I thought it looked too watery and didn't want to add in the 1/4 cup water - DON'T make this mistake!!! You DO want to add in the water. Also you DO want to cover and simmer for the full 45 minutes - this is what allows the lycopene from the tomatoes to develop. I used 1/8 tsp black pepper and 1/4 tsp salt and found it to be the perfect amount. I waited until the last 10 minutes to add in the basil as fresh herbs lose their flavour if cooked too long. My only complaint...it doesn't make enough! As is it *might* make 1/2 cup (based on the size of tomatoes used)

These mushrooms were simply delectable and SO simple! The only change I made was to use baby port mushrooms instead of the button mushrooms (just a personal preference) but OMG these are amazing!!! I could eat them alone!

I'm rating this a 5 star even tho I messed it up. I combined the flour and the sugar and the egg but found it wasn't quite pliable. I figured the recipe must've meant to add some peach liquid into the dough...so I did. Then I forgot to melt the butter until after I had it in the oven. I'm thinking it's good enough for a repeat as it's very simple to make, but next time I'm going to melt the butter and add it into the flour mixture. Oh and if you don't have self rising flour just add 1 1/4 tsp baking powder & 1/4 tsp salt to the bottom of a 1 cup measuring cup, and level it off w/ all purpose flour.

"Grandmaw Cain" sure has a great recipe - kept to the recipe w/o any changes. Thinking next time I'll season the flour w/ some garlic powder, and seasoning salt.

This was pretty good - I think there was a little too much butter tho.

I took note of the first reviewers comment on the salt. I dropped the salt to 1 teaspoon and I found it to be plenty - could probably drop it to 3/4 tsp w/ good results too. Instead of incorporating the walnuts into the batter I sprinkled them on top. When you mix the nuts into the batter they get steamed. By adding the nuts on top of the batter they will get toasted and give a better texture.

This recipe has remarkable potential! I made it exactly as indicated, but the mayonnaise was overwhelming and the yogurt was lost in the mixture. I will make it again w/ some tweaks.

I found this was a great side dish. I didn't care for the shallot but that wasn't enough for me to mark it down. Instead of dicing the mozzarella I just used the pearlini style -which is a fresh bite size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto

This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter!

This was insanely delicious! Be careful w/ this drink!