The first time I made this it tasted like a zucchini pound cake! I never knew packaged cornbread mix had sugar in it. Why would anybody do that? The next time I made it using a mix that didn't have sugar in it (Shawnee Mills) and it was great! Added a teaspoon of dried basil and a teaspoon of minced garlic. I also covered the dish with aluminum foil, baked for 45 minutes, then removed the foil and baked for 15 minutes more. A 5 star recipe that is highly recommended once you get rid of the sugar!

I'm a breadaholic, and this is one of the best bread recipes I've ever tried. It's also one of the few recipes I didn't feel like I could make better if I tweaked it some. I cut the recipe by 1/3 (so it gave me a 4 cup flour loaf), but other than that I followed the recipe to a tee. Baked it in my covered stone bread baker, then served it with a Minestrone soup. This is truly a 5 star recipe. Highly recommended!!!

Now I see why this recipe is so highly rated. It's kind of labor intensive, but so worth it. I scaled it back to 4 servings, used 8 ounces of mushrooms, substituted veggie stock for the chicken, 1/2 cup chopped white onion for the shallots, added one tablespoon of minced garlic, then left the rest as the recipe is written. This risotto was far better than I've had in any restaurant. Thanks Myleen for a 5 star recipe that is highly recommended!

The first time I made this I thought it tasted more like a nacho-cheese dip than it did a chowder. So, I made it again without the green chiles, and substituted 1 cup of shredded sharp, white cheddar cheese for the Mexican-style cheese and it was to die for, to me. Don't let the recipe's lack of spices bother you, that all comes with the "country-style gravy mix," as does the thickening of the chowder. This is truly a 5 star recipe - highly recommended!

This is a wonderful dish. It's very light, yet very flavorful, and with tri-color orzo it's a very colorful dish. I cut the recipe in half, substituted walnuts for the pine nuts, added a small can of sliced black olives (as per another reviewer's suggestion), and added 1/2 teaspoon garlic salt to the vinaigrette. Truly a 5 star recipe. Highly recommended!

Oh, my God! I haven't had rice pudding like this since I was a kid staying with my grandma, way back in the 50's. Made a few changes; left out the raisins (don't like raisins), prepared the rice in my rice cooker, added a 1/4 teaspoon each of cinnamon and nutmeg, 1 teaspoon of orange zest and used heavy cream in place of the last 1/2 cup of milk. Thank you Erica for a dish that is to die for! This is truly a 5 star recipe. Highly recommended!!!

This is an incredible recipe! It never ceases to amaze me how the simplest recipes are usually the best. The only thing I changed was to add 1/2 tablespoon of cornstarch in 1 tablespoon of water to the sauce to thicken it. In less than 15 minutes you have a dish that rivals a 5 star restaurant. Highly recommended!

I normally don't care much for sweet breads or desserts, but this is very, very good! The balance between the orange juice and zest, and the cranberries is very unique. Followed recipe to a tee other than substituting vegetable oil for the butter, and pecans for the walnuts. I did find the baking time was way too long. Mine was done in 45 minutes. A 5 star recipe that is highly recommended!

This is a very unique and different recipe, loaded with lots of color and flavors! As written I thought it was too "limey," so I cut the lime juice and zest in half, and it was perfect, to me. I also substituted fresh basil for the parsley, but other than that I followed the recipe as written. This has become one of my favorite side dishes. A 5 star recipe that is highly recommended!

This is a wonderful spice blend. When I first read the ingredients I thought this had way too much heat, but I was wrong, it's the perfect balance. I have several Cajun recipes that this works so well on. I've tried Emeril's "Essence" and several other store-bought creole-blends, but this is by far the best. Thank you Joslyn for a true 5 star seasoning blend. Highly recommended!

This is a wonderful recipe. I, like a previous reviewer, cringe at the idea of putting sugar in a pickled garlic recipe (or any "pickled" recipe for that matter!). I added 1 teaspoon mustard seed, 1 teaspoon celery seed, and increased the red pepper flakes to 1 teaspoon (for extra kick), and it is "to die for!" I've made this recipe with fresh dill (as the recipe called for), fresh sage and fresh oregano, and they are all soooo delicious! A little tip, if you separate the garlic into individual cloves, then put them into boiling water for about 30 seconds, then put them into a bowl of ice water, they are much easier to peel. Thank you Delevangal for a wonderful recipe. Highly recommended!

I usually don't make a recipe for the first time without tweaking it some, but I followed the directions for this recipe to a tee, and it was perfect! Used it as a sauce over a spinach enchilada dish, and guests raved about it. I've made this a number of times and noticed that "one bunch of chopped cilantro" never gives you the same amount each time - it can vary as much as a 1/4 cup. For me, 1/3 cup of finely chopped cilantro is just right. The sauce works best when the flavors are allowed to meld 4 or 5 hours, or longer. Truly a 5 star recipe that's highly recommended! Thank you Amy.

This is an incredible sauce! Made it with fresh pesto with basil from my herb garden, and used 1/2 & 1/2 instead of the milk. Omitted the flour (it thickened fine without it using the 1/2 & 1/2). Left out the shrimp and mushrooms (sauce is so good, it stands alone with- out it) and served it over angel hair pasta with some fresh garlic bread. The sauce will get lumpy if it cooks too long, or over too high heat, so keep an eye on it. Also, if the tomatoes are too ripe it will thin the sauce. Great 5 star recipe, but not for the calorie conscious!

I've been looking for a good dressing recipe that would be similar to the kind of dressing my mother always made at Thanksgiving (we lost her to cancer 2 years ago), and this is it! The blending of flavors and moistness of this recipe is fantastic. I changed the chicken stock to vegetable stock, increased the celery to 1 cup, and the crumbled cornbread to 4 cups, and it fit nicely in an 8 x 8 inch dish (not sure why the recipe calls for a 9 x 13 inch dish). Also, the potency of sage is directly affected by the type of sage (rubbed, ground or dried), and how old it is, so add in 1 teaspoon increments, and taste. I grow and dry my own herbs, and 1 tablespoon was plenty, to me. Thank you Amy for a true 5 star recipe that not only tastes heavenly, but brings back memories of my mother. Highly recommended!!!

This is a wonderful soup, easy to make and very filling. I made it exactly as per instructions, but it was too curry tasting, to me. I made it again leaving out the curry, and substituted oregano for the parsley and it was perfect. Made a loaf of roasted garlic bread to go with it and it was heaven! 5 out of 5 stars.