This cookbook is perfect for any casserole lover! The chapters include, "Hearty Meat Casseroles", "Chicken and Seafood Casseroles", "International Favorites", "Side Dishes and Vegetables", "Soup-Er Easy", "Can Do Casseroles", and "Breakfast and Brunch". The recipes not only taste great, but they are easy to make! You'll have a hard time deciding which casserole to make first! I have over 300 cookbooks, and this one is definitely one of my favorites!

Great recipes for regular cooks in this book. Recipes are easy to follow and tasty. Would highly recommend this book for people who are looking for tasty meals and easy cleanup. Only one piece of advice ... purchase parchment paper when ordering book! I did not realize I was out of parchment paper when I received the book in the mail. I went to four stores, but all were out ... I wondered if everyone in town had also purchased this book!

When I don't feel like cleaning, and I usually don't, I get this book out and browse. Something in it will get done. Don makes it so easy and fun.

I have only browsed through and read chapter 2 of the book at a bookstore, and it already made an impact on my understanding of how teenagers are. This book is what family dynamics is all about.

Blenders were the Cuisinarts of my parents' generation, and were the standard wedding present of the fifties and sixties. There were several excellent blender cookbooks from that period, that can still be found easily in used book stores for a song.

However, like the microwave oven fad and the Cuisinart boom, the attempt back then was to make the blender a 'do-all' appliance. Many of the tasks and recipes from these old books took far more time than doing them by hand!

Time has rolled back around, and the blender is again being recognized for what it does best. The current craze for smoothies has demonstrated the blender's worth in every kitchen. However, the blender can still do so much more: flawless mayonnaise, fresh salad dressings where you can choose your level of fat, the smoothest and creamiest sauces possible, terrific, quick and easy pancakes and waffles.

Ms. Karoff has issued a book emphasizing the blender's strengths in today's kitchen and has left out many of the silly and wasteful techniques of the 'old generation' blender books. There is enough that a blender can do, that will ensure its worth for today's cooks. Today's low cost appliances are an additional blessing. Plus, many of today's blenders have an accessory chopping bowl that will function as a mini-processor.

Nitty Gritty Cookbooks have always been an excellent low-cost resource. This book is yet another winner in their library.

Ahhh... Ren and Stimpy. Remember the good old days ofNickelodeon, 'You Can't Do That on Television' reruns were stillairing, (complete with young Alanis) shows didn't..., and pet fartshovered in the air. The farts were from Ren and Stimpy. The loveableduo who ranked with Sylvester and Tweey, Bugs and Elmer, and Tom andJerry. A Chahuaha (spelling, I know.) and a cat living together.Gore and grossness were the charm. The book is no exception. Youcan, ... the 'gritty kitty litter', (TM) sniff the stinky socks, (Youknow, the ones gone to a better place in the dryer) braig 'Log's' (TM)hair, and even press the history eraser button. Grossness in 7cardboard pages. But fun.

I bought this book becuase i had recently bought a sandwhich maker and it came with very few recipes, hints or instructions. I even searched on the web for only a small amount of info... This book is very good. It is clearly written with alot of good sandwhich ideas ( not only for the sandwhich maker but also just for sandwichs) The book is written for sandwich makers in general so the author tells you where the makers varies... what to try with different types. I found some recipes that sounded very good and others i probably i wouldnt try...but there were many that sounded very good. And since its easy to use, only takes a few minutes to cook in one, and is easy to clean...trying new recipes is easy.

Stove-top skillet cooking is ideal for busy, time-stressed family cooks seeking to provide themselves and their families with delicious, nutritious, and quickly prepared meals. David DiResta's The Sensational Skillet: Sautes And Stir-Fries is the ideal compendium of recipes for producing quick and healthy meals in minutes. From Simply Elegant Chicken Saute, Turkey Cutlets with Orange Sauce, Low-Fat Farmstand Saute, and Fried Rice with Smoked Ham, to Fresh Spinach and Pasta Saute, Sweet and Sour Shrimp, Beef with Snow Peas, and Cinnamon Walnut Banana Saute, The Sensational Skillet: Sautes And Stir-Fries offers more than 120 wonderful recipes. Here is a collection of enthusiastically recommended fish, chicken, turkey, beef, vegetable sautes and stir-fries for every occasion. There are skilled side dishes and vegetarian entrees, pasta and pizza toppings, skilled desserts, tips about ingredients and techniques, and sound advice for the novice on and about skillets and their use.

Ignore the Format

If you're like me, you enjoy beautiful cookbooks with full-color photos of every dish, each perfectly prepared, garnished and groomed by a food stylist, and plated on co-ordinating dinnerware. This is not one of those books. This book is not even book-sized, has one photo (the [soft]cover), and feels only slightly more expensive than the pad of Mad Libs you took on junior high field trips. It is, however, indispensible if you're looking to make your own pasta from scratch, especially with the aid of a food processor. Forget breaking eggs into a well of flour and hoping your kitchen doesn't end up looking struck by nuclear winter. These recipes work quickly and well, even in a humid kitchen.

Basic Pasta Plus

The basic pasta recipe is great, especially for lasagne noodles you can custom-cut to fit your pan, but the real reason to make your own pasta is to make flavors you can't readily buy in the store. I've tried the spinach pasta and red pepper pasta variants, both with success. The book also has very helpful instructions for using a pasta machine. You can make these recipes with just a kitchen counter, a rolling pin, and a sharp knife, but I wouldn't recommend it. Unless you're researching traditional cooking or enjoy martyrdom, use a food processor and have your hand-cranked or electric pasta roller and cutter standing by.

Maybe Buy Capers but Don't Change Your Life

Even though making fresh pasta is usually a weekend project, the authors have made quite a stab towards weeknight convenience on the basis that once you've made and dried your pasta, it will keep for several weeks. The book includes many recipes for sauces that can be assembled and cooked in the time it takes to cook your pasta. There is also a section on how to set up a pasta addict's pantry so you can be ready to transform whatever is lingering in your fridge into a quick weeknight sauce. WARNING: Unless you harbor constant cravings for sundried tomato paste and the many permutations of tinned anchovies, this section is a mistake.

Alfredo Only

The majority of the sauce recipes, although fast, tended to be either amazingly oily or very humdrum in comparison with some of the better jarred sauces. The recipes are simple enough to preclude spectacular failures, but most don't justify effort beyond popping the vacuum seal on some Barilla sauce. The exception to this was the recipe for authentic Alfredo sauce, which was both fast and delicious as promised; my dinner guests have quietly asked for this recipe following the meal. The pesto recipe works--with more basil and less oil--but I rail against a recipe that requires major modifications to meet my taste. Alfredo aside, I'd recommend making up your own sauce recipes or checking back issues of Cook's Illustrated magazine.

In short, buy this book for the pasta recipes and the education in pasta making--it IS worth it; make the lovely Alfredo if you're not on a diet; and look elsewhere for colorful sauces and photos to match.

My friend and I are teen-agers and though we can't cook much else, these recipes are what they're advertised to be: quick, extremely easy, and they're delicious too. My parents will even eat my cooking with these recipes. I highly recommend this book, for any level. You won't regret buying this book!

Pasta Lovers,

This is one of the greatest pasta cook books on the market today. My father and I are constantly searching for new pasta flavors and this little book is our favorite. My book is so worn and used I have to buy another copy soon. Highlights are the white clam sauce and the meatball sauce.

Try them all with the wine suggestions. You will want to personally thank Coleen and Bob.

Matthew Walsh

I bought this book when I bought my Toastmaster bread machine a couple months ago, b/c I've had the author's pasta machine and pizza books for a long time and love them. I made one recipe from the guide that came w/ the machine, and then moved on to her book. Every recipe has been wonderful and turned out perfectly. I have sometimes needed to add about 1 tsp of water to the dough after it has kneaded for 10 minutes, but that is the only adjusting I've had to do. I've tried about a dozen recipes so far, from every chapter, and have not been disappointed. I recommend that every new bread machine owner try this book!

Oh, I just wanted to wholeheartedly DISAGREE with the two negative reviews on this book! This was the first book I bought after I got my bread machine five years ago, and I've never had anything but beautiful results from every recipe I've tried, and I RARELY have to adjust anything. I will say it's important to read all the advice in the first chapters before diving into the recipes, particularly regarding checking the machine after the first few minutes of kneading. I have all six of the books in this series now (the sixth just arrived today, and I can't wait to try it!), and I find German to be thorough and very easy to understand. I think this book would be invaluable to anyone owning a bread machine.

I have both the original Bread Machine Cookbook and book #2, and the recipes are great, well worth 5 stars. Also the introductions give a lot of useful advise.

IMPORTANT: A word of warning if you buy a used copy. I bought copies of both, in "like new condition," and they arrived as promised, but in using the recipes, I had one failed load after another. By accident, in looking at a my Mom's new books (which do not state they are revised editions), I found that all the recipes I had tried (and nearly all the recipes in both books) now have totally different amounts listed for the ingredients. For example, the Sally Lund bread on page 25 (original book) has the measurements of 7 of the 8 ingredients changed/corrected (the yeast is now doubled, and the flour increased by 1/3). Many recipes in both books have similar major changes. I had to buy new copies, and using the corrected amounts in the new books I then began baking great bread. If you have older copies of either of these books, and are getting disgusting goopy bread, do not automatically think it is the fault of you, your ingredients, or bread machine. Check out a newer book and compare ingredients.