This was my first time making apple pie and this was super easy and really good. Like others I added 1 tsp cinnamon, dash of nutmeg & 1 tbls of vanilla to the syrup. I used Pillsbury ready made crust and did the lattice top reserving some of the syrup to brush on the lattice. Cooked at 350 for 50 minutes covering the edges with foil for the first 15 minutes to prevent burning. My butter flour mixture never made a "paste", but it didn't seem to affect the outcome of the syrup.

My family has been frying turkeys for years. We have always used the jar marinade that you inject in the turkey prior to frying. This year I tried this recipe and it was hands down the best turkey I've ever had. I only had a 10lb turkey so I had a lot of rub left over which I plan to use on chicken next week. Our turkey did not turn black. We kept the oil temp between 340 - 350 and it came out a golden brown.

This was really good! I followed the advice of other reviews and added walnuts, reduced the oil to 1/2 cup and used 1/2 cup applesauce. It tasted even better the next day.

I could not find ground veal. So, I substituted ground lamb instead. I used milk instead of water for moisture. They were really good. Although the lamb did have a strong flavor. This recipe makes a lot of meatballs. So, after browning I froze some for future use. I did brown mine, but no way do you need 1 cup of oil. Just lightly coat a non-stick fry pan and brown. Then just pop in sauce for about 30 minutes to continue cooking.

This was a good sauce. I used 2 cans of diced tomatoes instead of fresh. Next time I will only use one can of tomato paste. I think 2 cans leaves too much tomato flavor. I didn't cook the meat with the sauce. I added browned homemade meatballs in the last 30 minutes of cooking. This recipe makes a lot of sauce. I froze 2 big portions and plan to have meatball subs with the leftovers.

These were really good. I used panko bread crumbs which really makes them a lot crispier. I used Franks Wing Sauce instead of making my own and they turned out amazing. They definitely aren't as crispy as the fried version - but the taste is great and I don't feel guilty! My husband even wants them again next weekend while we watch NASCAR.

These were delicious! I used Tapatio hot sauce and added a few hits of Tabasco which was the perfect heat for my husband and I. The only bad thing about this recipe is the fat content! I may try baking them next time to decrease the fat content and the mess.

I had never made bread pudding before. I modified this recipe a little: used evaporated milk, and cinnamon raisin bread. I didn't have nutmeg so I skipped that. It was great. Since then I have also skipped heating the milk, just mixing all the egg, milk, sugar etc together and pouring over the bread. Increase the baking time to 40 minutes. Turned out just as good. Thanks for this recipe.

I basically just used the idea of this recipe and the out come was delightful. I seeded and chopped a serrano chili with some red onion and cooked over medium heat with a little olive oil until tender. Removed from heat and added 4 oz cream cheese and about 2 teaspoons toasted sesame oil, a little salt, pepper, and garlic powder. Fried in wantons...MMmmmm. My hubby and I ate them all as they came out of the pan. I forgot to dip in the chili sauce. Will use it next time.

Oh my God! I would give this 10 stars if I could. I kept true to the recipe except for number of peppers and the preparation. I only used 1 large serano instead of the 5. I couldn't imagine using 5 peppers. I love spicy food, but wow that would have been way too hot. I made the chicken and sauce ahead of time. So, when it came to warming and serving, I put my shredded chicken with the chopped onions in a pan with enough sauce to just coat the chicken then heated through. I used flour tortillas but did not fry them, just warmed them in a pan making them just slightly crispy but still soft enough to roll. I rolled the chicken mixture, the cheese and a little cilantro in each tortilla, placed them in a dish and covered with the rest of the sauce, sprinkled with cheese and heated in a 375 degree oven for about 15 minutes. Then served with a dallop of sour cream and sprinkled with cilantro. I served with black beans and I mean it was one of the best enchiladas I've ever had. I want to try this next time with pork to mimic my favorite Mexican restaurant. Thank you so much for this recipe. I found queso fresco at a Mexican grocery store. Couldn't find it in a regular grocery store.

I was pleasantly surprised by how moist and flavorful this chicken was. I used the low fat Ritz, only 1/3 cup of butter, and I added onion powder & little cayenne pepper to the crumbs. I actually cooked the chicken about 35 minutes, but the chicken pieces I used were pretty big & plump. It turned out delicious.