So easy, healthy, and (above all) tasty! Thanks for the recipe. P.S. I admit that I had been skeptical of all that sugar. :)

Fantastic sauce recipe! I made the full amount of sauce and froze what I didn't use for later use. I love vegetable laden sauces, and this one is a winner!

This soup is great! I really enjoyed the tarragon flavor in it. I used left over chicken meat from a roasted chicken, and half of the noodles.

Ok, I know many of you hate when people alter the recipe, but here's what I did. I scaled the recipe in half, first of all. I added 3 cloves of chopped garlic while sauteing the beef, as well as some Montreal Chicken Seasoning. I used fresh rosemary and parsely (three times the amount of dried herbs). I used beef broth instead of the boullion, 1 and a half cans, to be exact. I put in the celery, carrots, and onion first, then added the potatoes during the last half hour of cooking. I also added cut green beans. I doubled the amount of starch as well. The end result was phenomenal. My boyfriend said it was the best beef stew he'd ever had!

These were great! Tyler Florence has a similar recipe, but I wasn't quite as crazy about his because he used just the egg white rather than the whole egg. Not being too crazy about egg in the first place, all I found was egg white in those. These however didn't do that. I love how crisp they got and I was thinking about a few variations that I might try at another time for them. One of the things I like to do is to put swiss cheese in the last few minutes of cooking....it tastes great! The secret is to making great hash browns squeeze the excess water out of the potatoes and that russets make the very best hash browns. Thanks for the recipes, these were great!

These are very simple to make and absolutely delicious! As a college student I'm always on the lookout for quick and inexpensive meals to make in my apartment. These were devoured almost as soon as they came out of the oven! I also halved the recipe but kept the full amount of cheese and sliced the hot dogs. All of my guy friends (who usually don't cook) have made them since, without burning down the place! Great treat for broke students - yum!

Wow, this is great rice! I used brown rice, water, and 2 chicken bullion cubes. I thought that 1.5 tsp didn't look like much, so I used 2 tsp of herbes de Provence. I think it had great flavor. Went wonderfully with Herb-Roasted Games Hens (recipe from this site) and glazed carrots.

As a "beginner", this was excellent! Real easy to make and very tasty. Wife and kids loved it! Will definitely keep this one.

very nice!

Awesome recipe. This is the first no-fail yeast recipe for me. My tips for success: 1. Add 2 T. flour to filling mixture, so it doesn't run too much. 2. I added a handful of pecans to the heavily buttered pan. 3. I put a hot damp towel on top of the rolls after they came out of the oven, to steam the top about 15 min. This ensures a soft top. Next, I inverted the pan with the towel onto a tray to allow the filling to seep back into the rolls- about 2 mins. I made a simple icing using the same bowl that I made the filling in, incorporating what was left of the mixture. I glazed the tops with this cinnamony blend. Best rolls ever! The rolls were still soft the next day straight from the fridge. Thanks, Debbie.

Tastes great and is healthy. Instead of cubing the chicken, I cut them into strips. Cooking the chicken for 30 minutes is overkill though. When the chicken is cut up, you just need to cook until browned, add sauce, and simmer for 10 minutes until cooked through. For an easy lunch the next day, I made this into a chicken salad. Instead of soft tacos, you can top the salad with crushed tortilla chips. The lime sauce make an excellent fat free and no fuss dressing. I also use 75% fat free Cabot cheddar. It has great flavor and texture, and you don't miss the fat one bit.

We LOVED this recipe! My boyfriend was a little hesitant, but I insisted we make it. We didn't freeze the tofu first(no time), but it turned out wonderful anyway. while we were slicing the tofu, some of it crumbled into little "nuggets" and we cooked these up too with the rest. They were my favorite part! Might make this recipe with chunks in the future. We didn't need any more bbq for dipping because it was perfect as it was. Cooked mainly as written aside from using entire egg, and adding 1/2 tsp seasoning salt to the flour instead of table salt.