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"Very good with sausage. Contrary to another reviewer, as I was eating I was thinking we need less tater tots. I also made one without the tots and it was very good. The tots overpowered the taste of the eggs and cheese. Also less salt next time. I may must put 1/4 tsp in next time and just add while eating if it needs it."
Aug 15, 2010 on Food.com
"Very good. We accidentally left out the butter (I melted in the microwave and accidentally left it there. We dipped the toast in the melted butter after it was done."
Jun 14, 2010 on Food.com
"I thought it was pretty good. I think I will follow one of the reviewers and use celery salt instead of seeds. I didn't like encountering one when eating. Too strong I thought. I added some finely diced onion, only because I had some left from another recipe I was making at the same time. Turned out nice. I may try this sauce on some ribs."
Jun 14, 2010 on Food.com
"It was wonderful. This was my first time ever making bread pudding. I did add a tsp of cinnamon to the egg/milk mixture and about half the raisins, but otherwise followed exactly. For the brad I used torn up french bread. The brown sugar sauce was to die for. I let it cook awhile, reducing by about a 1/2. It was super thick and yummy. I could..."
Feb 8, 2010 on Food.com
"Made this last weekend. I used about half the sugar however, and not as much butter on top (just lightly sprinked top with cinnamon sugar. They were still plenty sweet."
Dec 29, 2009 on Food.com
"These were decent. A great last minute solution if you don't have garlic bread. My family enjoyed them, and my DH says they are a keeper (this is rare, so they deserve the 5 stars. I sprinkled a little shredded mozzerella cheese on as well. I also used the flaky variety of Grands biscuits. We had with lasagna."
Dec 21, 2009 on Food.com
"Excellent! Used to decorate a Barbie cake. It was kind of softy, but I wasn't doing too much other than the little stars. Loved the fluffiness. Will probably use this one from now on."
Dec 6, 2009 on Food.com
"Delicious. This was my first time making a cream cheese frosting. I will use for spreading on cakes, not decorating as one user tried to do. I think the difference is the amount of powdered sugar. It uses less than other recipes, which is why it is lighter in texture and not overly sweet. It was like velvet, so smooth and creamy. I used it to..."
Feb 3, 2009 on Food.com
"Very good. My DD loved it. Will make again."
Feb 1, 2009 on Food.com
"This was ok. I was expecting more. I think it needed some seasoning. I also had the problem of crunchy vegetables. Looked very pretty."
Dec 28, 2008 on Food.com