I wanted to give 4.5 stars!!!!!!!!!!! I don't normally eat seafood, but a friend of mine made these and kept insisting I try them... So, I gave in and much to my suprise, it was VERY GOOD!!! (she made this with cooked coctail shrimp) The next night, I offered to make these for my best friend and her husband who LOVE seafood... I bought raw jumbo shrimp by accident and therefore it was a bit of work, and a lot of shrimp... They however loved them! I will continue to make this over and over, but I will pay more attention when I buy shrimp!:) (I added about 1/2 cup of panko to the coconut which gave it a bigger crunch)

Very good recipe- my fiance's mom used to make this, so I was following up the best, and totally came through!! I would add some onion and garlic next time, as others suggested- I thought it needed just a tad more flavor. Thanks for sharing!!

I've made this recipe several times and have made the following tweaks which have received rave reviews: Zest and juice 2 lemons. Add the juice and half of the zest to the milk. Make 24 muffins instead of bread. Instead of the sugar glaze, make a classic (but slightly thick) confectioner's sugar, milk glaze; adding the remaining zest and a touch of lemon extract or additional lemon juice. The secret to wow is this -- put some lemon curd in a pastry bag and squirt it into the center of each of the muffins using a bismark filling tip. Fill until the muffins bulge slightly, when you remove the tip, you should have a small yellow circular "center". Now, put the white confectioner's sugar glaze in a piping bag with a plain round tip. Pipe the glaze on to create diasy-like flower petals. Awesome results, looks very impressive on a bake sale table. Everybody loves them. With the injection of lemon curd you get the perfect amount of lemon flavor and you get lemon in every bite. You've got to try this at least once.

These are addictive... just as written. I for one appreciate the benefit of using pre-made meatballs... as I really hate touching ground meat for the time it takes to mix up fresh meatballs (or meatloaf or hamburgers...I know, I know...just an idiosyncrasy of mine...). I would PAY someone to make them fresh for me, OR just plop a bag of frozen ones into the pot!! Not to mention, it is fast to throw together at the last minute if you're in a pinch to make something "fresh/hot."

This is a great base recipe! I substituted chicken breasts for the pork chops and browned them in olive oil, then removed them from the pan. I then sweated the onion and a clove of chopped garlic, then added and sauteed the mushrooms until softened. I added the can of soup mixed w/ 1/2 cup milk and 1/2 cup white wine, then added the chicken breasts back in. I then put the pan (covered) into the oven at 350 for 25 min., and the chicken was perfect...very yummy dinner. served w/ mashed potatoes.

This was the best turkey I have cooked. I was a little afraid of changing the way I have cooked a turkey for years, but now I'm glad I did. To get tons of drippings for gravy, I cooked the turkey in a bag, plus put water in the pan the turkey was in. That saves any juice from drying up. Thanks!!

This tasted good, but it has a wierd spongey texture, I think due to all the pudding. I prefer a dense moist cake, not spongey. I probably won't make this again.

This was really great... very easy too! I didn't have any flour tortillas so I used 3 cups of elbow macaroni, measured before cooking. It worked well, with a little leftover. I made the recipe for 10 since there were guys over to play guitars and jam a little with my boyfriend. It made ALOT but they devoured it and had 3 bowls each which left just enough for one bowl for myself and a little leftover for lunch. I added chopped onion, chopped garlic, cayenne, and a no salt organic seasoning which I picked up at Costco some time back and this really turned out tasty!

bonapateet!! a must try people!!!!! i slightly changed it abit by marinating it overnite in the apple also trid 2 days,then marinated for 1 day in hickory,the smell is like a deep wet wood smell when wrapped in streky backon on the grill for quick searing, i placed in a yes gas oven for 8 minutes and rest for 3 still tender med-rear, i served with a red onion tartarn.. brown sugar at bootm of ramikin 1/2 round red onion wit buttered filo pasty pushed around it, place in oven wit tinfiol over it for 5mins take tinfiol off for 2 wonderful combo once u flip out the onion and used a cranberrie jus .. you have a wonderful recipe i change my opinion about venison .thanks

To all those having trouble keeping the balls on the toothpicks, try putting them in the freezer for an hour instead of the fridge. They will get firmer and hold on to the toothpicks better. This recipe is just like my favorite candy bar.

Spicy, but a little boring. I stuck pretty closely to the recipe. I subbed the cream with fat free half & half, used rigatoni, and didn't have green onions. I have a hard time believing those things would have improved it, had I included them. It was edible, but I don't know if I'll make it again.

Perfection! Displayed beautifully! Tasted wonderful! Recipe requested and was a hit. -- Used the corn syrup instead of egg.

OMG YUMM!!! I don't like banana stuff usually but had old banana's and my kids usually eat anything like that well they may not get a chance these a SO good. I only had sour cream but other than that there were no changes...delish