I chose this because of its high rating, and that it could be made gluten free. I've been cooking gluten free for awhile, but am just beginning to try my hand at gluten free. : ) It went together quickly and was the first time I'd used vinegar in a cake before. It went in a 9x5 pan - so it makes like a snack cake. The cake was great with powdered sugar on top. Yum-yum!

I love a pot of soup for dinner. It's quick, and made in one pot! There were several substitutions: olive oil for butter, minced garlic for powdered, and canned potatoes. I had a package of shredded carrots that I needed to use up. The creamed corn was "no salt added"... and the cheddar cheese was "fat free". The salt can be totally omitted - it does not need it.

This was a great soup! Thanks Elaine for sharing. I didn't have broth, but had a leftover chicken carcass, so made a broth with water. I also left out the pepper, onion, oregano (forgot), cumin (my son doesn't like it)... I used a can of canned carrots, frozen celery, and a veggie broth cube or two.

We had this tonight at a friends house- but she suggested adding a box of jiffy corn bread mix, 1 can of corn, 1 can creamed corn, 2 eggs, 1 cup sour cream, 1 stick butter(melted in bottom of baking pan). Mix until blended and pour into pan and bake at 350 for 30 minutes.

Yummy! Thank you CrdsGrl for sharing this recipe - and Carrie for her review and a few healthier alternatives. First, to make it more healthy: sautee garlic, olive oil, 2 sliced celery ribs. Sauteed until softened... Then add sodium free broth, water, dried shitaki mushrooms, rice and chicken (I added a package that I needed to use up [1 1/2 pounds].) In the separate pan, melt 5 Tb. salt-free butter, add the salt/pepper, seasoning packet, 1/2 c. all purpose flour (my kitchen only has gluten-free), 2 cups fat free half and half. I had 1 Tb cream cheese with minced mushroom from another dish that I needed to use up - which I added. In the future, when making this again - I would add more rice. Happy Cooking everyone!

The four stars was because of the meat substitute, since I'm not a big fan... I should have known better and just left it out. Otherwise, nice flavor, and yes,I used the garbanzo beans!

Very tender, although bland, it was still good. I would not have thought of using venison for tacos before seeing this recipe. Thanks for sharing! Would consider making again, but would want to add more seasoning,etc.

Great recipe. Like other reviewers I found this came together quickly... 2-3 minutes and it was in the oven. Thanks for sharing!

Salmon is one of my favorites, but... this seemed to lack flavor. I read the other reviews and cut back on the olive oil, and substituted thyme and rosemary, per another reviewers suggestion... It was just okay.

My cupboard didn't have all the ingredients, but I was craving this soup, so the soup pot ended up with turkey sausage (for chicken), diced tomatoes (for salsa), and also doubled the cumin, lime juice, and corn. My picky husband thought this was a "5"...

Apparently the only times I make dessert - is for a church dinner...This got lots of compliments. I didn't have time to go to the store - and just started to use up the rhubarb in my freezer - but I didn't have enough. After reading the reviews, to make up the six cups, I ended up with: rhubarb, strawberries and peaches(2-2-2). Cinnamon and Allspice also went into the crumble. This came out great. It seems like no matter what you throw into this dish, it will come out great! Enjoy playing with this recipe, and thank you Carolyn for sharing!

This was a great base recipe that can be adjusted according to what you have in your cupboard. (I love recipes like this!) I used Penzey's Bouquet Garni mixture of savory, rosemary, thyme, oregano, basil, dill, marjoram, sage, and tarragon. I did not marinate in the lemon juice due to a lack of time, so the pork chops got a couple of quick squeeze of lime juice (all I had) and then in the fry pan for a quick sear. I really liked the citrus on the pork chops. (Who would have thought??) (The spices added a little flavor - but did stick to the fry pan.) Of course, no feta available - and substituted parmesan. The pork chops were moist - and very tender. Thanks for sharing - I had no idea I would enjoy this dish so much!

This is comfort food. My family made jello salads for every family outing during my years at home. My mom used to use a blender to smooth out out the texture and then add the fruit. I love dishes like this - 5 minutes to put together! I recommend using small curd cottage cheese. I used fat-free cottage cheese, and sugar-free whipped topping. Unfortunately, I didn't have any mandarin oranges on hand - and it was fine without. This had 2-3 hours to set, but could have used a little more. Enjoy everyone - and thanks for sharing!

My son says letting it marinate, and adding some dill & it would be a "5"! Nice, easy, quick, and flavorful summer salad.

This made for spicy lentils. I like some spice, but I'm probably not going to make this again.

I made this for a church group dinner and it went fast. Everyone raved over it and asked for the recipe. There were no leftovers! Thanks for sharing!

Great recipe. Easy to make. Thanks for sharing here.

I've made this several times - because I find I'm allergic to some of the ingredients in the commercial mixes. Awesome mix. Easy to work with. Authentic tasting! Thanks for sharing!

My son made this for us during a busy week. The only change was that we did not have the instant rice, so he did the rice in our rice cooker. This came out rather "boring"! My husband said it was okay. These guys love spice and nachos, but the left-overs went untouched. Sorry. I probably will not make again.

Looking for a easy, low fat dessert? This is it! The cheesecake came out of the pan easily and had a nice taste. It got 4 stars for presentation. Watch carefully, if you get a nice golden top, the edges may burn. The directions didn't say anything about greasing the pan, so I didn't... but probably should have. I didn't even think about it until it was too late and the cheesecake was in the oven. I'd make this again. I probably wouldn't serve this for company until I ironed out the issues of presentation and timing. Also, the cheesecake was only 3/4" high - so doubling the recipe may give it a little more volume.