TIP: Be sure the *broccoli* and red pepper are quite FINELY CHOPPED. This is key to cooking properly. This is a special family favorite, though I have now switched from using crescent rolls to using homemade bread dough (pizza, french, etc., at least one pound); I like this much better. I always double the filling when using bread dough. For seasoning, the original Pampered Chef recipe omits the onions, and instead of TWO teaspoons of dill (too strong) uses "dill dip mix" which I recreate with this: (SECRET RECIPE HERE!) 1 tsp. dill, 1 tsp. instant minced onion, 1/4 tsp. garlic powder and a good squeeze of lemon (or 1/8 tsp. citric acid). WOW. Oh, one thing more, I think sprinkling the almonds ATOP the braid is SO classy and yummy.

I am SO impressed by this recipe. It is the first time I used zucchini to impersonate anything...my mind is wildly attempting to find more ways to use this delicious filling (muffins? pie?). For one thing, my gargantuan free zucchini are far more economical than apples! About the recipe, though, I thought all the flavors and sweetness were right, and I am going to use the suggestions to thinly slice the zucchini next time. One word of caution, however: best not to announce the secret ingredient (thanks, my daughter =/ ) if serving to an uncertain crowd...I was SHOCKED that some people wouldn't eat it...

Delicious recipe, especially for a crowd with a wide variety of tastes! (Though it is a bit salty. Using Healthy Request soup helps.) I always add frsh sliced mushrooms. Garlic added is great too. Served with steamed fresh carrots and broccoli, and herb bread. I think the addition of chopped red pepper or pimiento would be wonderful for taste and contrast. I also thought this dish was great with the sauce cooked longer (less cooking time for chicken, more time with sauce). This makes my recipe box!

I really liked this. Definitely do NOT leave out the ginger. I was skeptical so I added it last. I couldn't detect it, but it made all the difference. I prepared the recipe exactly to start with. This was also too sweet for me; I will start with a couple Tb. next time. I haven't had Friday's dressing, but with about a 1/2 tsp. of sesame oil, it tasted like my local J. Alexander's dressing...yum! I also preferred this with double the cilantro...can't get enough cilantro! Thanks for sharing this!

The key is to make this slushy. A 5-quart ice cream bucket works perfect for this recipe. It needs at least 3 hours to thaw, too, and then you may have to chop it up in the bowl (DO NOT leave ice chunks for serving--they are made of water). Next time I plan to try a couple stirrings of the mixture as it freezes. Really addicting! If only lemon-lime soda were a health food...sigh...

This was really good... after sitting a while (the slaw, that is). I used a large head of cabbage and added shredded carrot for much-needed color. I successfully used 1/4 of the oil. I tried adding half the sugar, but in the end used the full amount, and was satisfied with the result. I myself wasn't too ecstatic about the celery seed, and will lessen it somewhat next time...there WILL be a next time =) Oh, I agree that the recipe (if made as directed) has too much dressing, but a good part of the liquid in the bowl is actually the liquid the given off by the cabbage (the salt wilts it).

Everyone loved this cake. Everyone including my mom, and if SHE liked it, folks, that's saying a lot =) This was far lighter than another recipe I'd made before. I used a 12-ounce bag of unsweetened raspberries in the cake and added 1/3 cup sugar (it needed it, and was NOT too sweet). I used another 12-ounce bag, unsweetened, in the whipped topping, adding powdered sugar to taste. (Next time I would sweeten the berries first to avoid overmixing the topping.) I baked 25-30 minutes in two 9-inch round pans, then cooled and frosted. I would like to note that the frozen berries were half the price at Trader Joe's ($4 for two) than my local large grocery store ($8); all told, however, estimated cost of this cake was about $10, 'case you were interested =)

This was a HUGE hit at our party! I was surprised how good this was with sausage; next time I'll add a bit more, as it ran out first. HELPFUL NOTE: "Large" shrimp, F.Y.I., if bought frozen, are the "21-25" shrimp-per-pound size (I stood debating this in the freezer section way too long!). I thawed the shrimp slightly under cold water before cooking. The dipping butter was delicious too. I served this with "German Coleslaw", "Luau Punch", and "Raspberry Cake" from this site-- all huge hits! =)

Very yummy with these changes: HALF the butter is plenty. No extra salt needed!! I prefer the cubed frozen potatoes to the shredded hash browns. For fresh onion, 3 Tbsp. of dry minced onion was easier and not too strong. The pepper adds a lot of flavor, and while I usually use cream of mushroom, this time I used and preferred cream of chicken.

Fantastic pretzels for the speed of preparation! My girls made these with their cousin this afternoon. These taste great with cinnamon sugar or salt. Used white whole wheat flour along with all-purpose. Texture was not that heavy; I think the trick is not to overknead, also to let sit a few minutes before putting into the oven (to naturally rise a little).

These were yummy. We used butter, we added pecans, and left out the raisins, because I didn't want it to taste like an oatmeal cookie. Stayed soft for days. I would store in a container in layers, not in a bag to prevent breakage.

My meat turned out great, and I baked it exactly as stated. I like the body/firmness of the oven-cooked meat as opposed to the crockpot-cooked meat. I did shred and add to the double sauce recipe and THEN cook in the crockpot, and it was perfect. I did feel like it needed a LITTLE smoke taste, so a couple tbsp. of Trader Joe's BBQ sauce did the trick.

SO, SO EASY!!! Delicious and creammmmy. I only used 1/2 the coconut, chopped in a mini processor to avoid stringiness. The second time, I added a 20 oz can of crushed pineapple, well drained. Absolutely lovely ! =)

Inspired! Another successful veggie to roast! The lemon is key in this, and I only sprinkled lightly with sea salt. I also included thick sliced carrots and sliced red onion, because I was trying to make a dinner out of this. I roasted yellow squash and mushrooms on other pans, and tossed with a bit of whole wheat rotini. Thank you for the recipe!

This was very easy and light. We enjoyed the blend of flavors. THIS WAS OUTSTANDING WITH FETA CHEESE! Sundried tomatoes are great in it too. I would recommend the use of marinated artichokes, however; I used both and the marinated ones were much better. I also used some of the marinade in place of the balsamic vinegar, since hubby has not learned to adore it yet. Recipe was still yummy with the omission of spinach (didn't have any).

Good basic recipe...We would give this a 5 with these changes: Added 1/2 tsp cinnamon and 1/4 tsp nutmeg to meat mixture. I used a bit more tomato paste, and 1 tsp. salt. I am going to add a bit of tang next time also (lemon?). Also parmesan cheese (1/2 cup or more) mixed into sauce is crucial. Feta would be good in this too, somewhere! Whole wheat noodles were not so good in this; stick with regular =). Served with Greek salad topped with "Absolutely Fabulous Greek/House Dressing" (scaled to nine servings) on this site.

Scaled to 9 servings, which filled 3/4 of my cruet. My daughter and I loved it!! I am going to experiment with mixing this into cream cheese (with less oil) for a cracker or sandwich spread. We did this at lunch and made a super greek salad sandwich!

For ease of prep, and taste, these are fantastic! Mine were soupy, not dry, but I tripled the recipe, and maybe my peppers and onions had a lot of moisture. I served it with a citrus-cilantro rice. This would make a good soup too! TIP: I like to wash bunches of cilantro, dry them well, and freeze in bags for fresh cilantro anytime...I can't get enough of it! =)

Very moist! Great use for flax seed. This recipe takes some time, but my 11-yr. old happily prepared a double batch by herself. Four stars because we think it would be much better with crushed pineapple instead of/along with apple. In this case, I would double the baking soda because of the extra acid.

Surprisingly good! This was the most unique vegetarian dish I've ever made. If the whole family likes it, it's a miracle! I think it needs 1/2 tsp salt and a bit of pepper. I used everything except for subbing raw cashews for pecans (sounded better) and omitting the coriander (I sprinkled some on, and didn't care for the taste in this). I also cooked all the patties about 25 minutes on my stovetop nonstick griddles; I think the crunch was very nice =)