Made this for many gatherings and everyone loves it. Great EASY recipe! I love the simple blend of flavors without the excessive sweetness. I think the salt in the filling is the secret to the addictive taste =)

This recipe was OK. I love this salad, but I prefer more sugar and much fewer sunflower seeds.

I love sweet potatoes. This was good, but the dressing needs something. I loved the celery in this, but my onion was really strong. I will definitely try again, but work on the dressing. Some white vinegar added a pleasant tang.

FANTASTIC! My sugar-free friend was ecstatic with these, and the kids and men were no less impressed. =) Great fruit filling! Mine did take longer to bake "until golden" (20+ minutes?). I also used butter instead of margarine, and my best TIP is to divide the dough into 4 equal disks BEFORE chilling. If rolling is too hard, wait a bit to let it warm up and make it more pliable. My raisins did not chop well in the processor, though the walnuts did, and the whole filling became almost a paste unsuitable for sprinkling. Next time I will chop the filling ingredients separately, THEN mix in the cinnamon.

This recipe must have an error; 2 TB. chicken broth? I think it should say CHICKEN BASE! That's what I used. I used 1 pound ground hot sausage, drained. I have even doubled the recipe and 1 pound of sausage was fine too. I have started steaming the kale (I like extra) separately to get my perfect texture (pile ripped leaves in pot, add 1 inch water, and steam until tender but still somewhat firm). A bit less water suits me better too. This was very good, thanks =)

MUCH better than regular spaghetti! I used a 9x13 pan. Ricotta worked well for cottage cheese (but I'll bet the extra tang of cottage is better). I liked the high proportion of meat to noodles, and I was very pleased with the simple sauce...much better than spaghetti sauce! Try adding pepperoni! I chopped some and topped the casserole with it (took care of my pregnancy craving anyway) =)

Guess I'm the party pooper :(. This was just OK. I couldn't get past the taste (or color) of the lime jello; it didn't taste natural. The texture was marshmallow-like, and it took me, as recipe indicates, probably double the time to churn as regular ice cream. But here is my *PROCESSING TIP (I have a 1.5 qt. Cuisinart): Churn the mixture until it seems to be freezing and whipping no further. If it does not seem light enough, remove the bowl and place it, with the mixture and paddle inside, in the freezer for 30-45 minutes. Then remove from freezer and manually turn the paddle until it is loosened and able to churn again. Place back on machine and churn again. Repeat if necessary.

"A big POW for the taste buds," my husband said. I had added a few dashes of cinnamon to the sauteeing meat, as in Arabic and Greek recipes, because the coriander taste seemed too stong. I used a bit (1/2 tsp?) of dried mint for fresh. If it seems bland, try the addition of LEMON PEPPER--really worked!

I would make this again; great use of pork chops. Don't skimp on the chili sauce, lime or cilantro on this sandwich, or it will be boring! I did add shredded marinated carrots, which I think added something (shred 1 large carrot, cook 1 minute in microwave, splash with rice vinegar, lime, and a bit of olive oil and water, and let sit while you prepare the sandwich).

Our group LOVED this warm from the oven. I am rating this based on the use of HALF the white sugar, whole wheat pastry flour, and butter replacing shortening in the cake. Very moist! The men and boys raved! I did not skimp on the butter/brown sugar topping. I did, however, double the recipe in a 13x9 pan, and turned it out onto a baking tray. I think it would be even better in 2 square or 11x7 pans, so the edges can crisp up... Heath Bar ice cream was a good accompaniment =)

TRUE five-star Winner! Vegetarian cooking at its best. The boring title belies its great taste =) Great mix of colors, flavors, and textures. If the dressing seems too tangy, I would lessen the vinegar, NOT the lime. I used EV olive oil and cut up 3 large regular tomatoes (which I seeded first). I mixed the corn and soybeans with the dressing first, than tasted a spoonful with every subsequent addition...every bite was great--you could leave out something and still have a great salad. Canned corn also works in a pinch with only a slightly less "crunchy" result. I have served this over salad greens alongside hot cornbread, and also with rice. My new favorite recipe!!!! =)

Very happy with this! The only changes I made were to halve the amount of oil (I used light olive)-- and double the garlic!! The marinade doesn't SEEM like anything special alone. But it really compliments the meat when grilled. DO GRILL THE ONIONS! YUM!!!!(Cut them thicker to lessen the heartache of losing them through the grate.) Great recipe!

I think any dried fruit would be good in these! I used 1 cup whole wheat flour and subbed oat bran for oats (I was out of oats). Walnuts, too, for pecans. Everything worked great. I will let rise just a bit longer next time and try adding a bit more sugar. I also baked a bit longer as they still seemed moist in 25 min. Otherwise, beautiful. SHAPING TIP: While poking a ball of dough is the "fastest" method, forming an 8-inch rope, and pressing ends together very well, makes the best-shaped treats.

I have made this recipe several times for various guests (adults and kids), and have always gotten rave reviews. This is a very pleasant change from regular lasagna, and it's not as heavy either. I do prefer using 1 teaspoon of rosemary (try to smush it) for best flavor, unless you just don't like rosemary. This time I used 1 Tbsp. chopped FRESH rosemary, and loved it. I always end up using more Swiss, so have at least 50% extra on hand. Also the use of Barilla thin no-bake lasagne noodles cuts the work and makes a great texture (just cook for 50 minutes instead of 30). *UPDATE: used about 1/4 cup Merlot in sauce for a subtle but richer flavor!

I think the taste of this dish depends on the quality of your alfredo sauce. I opted for a frozen/fresh version, and we were pleased with this. Fast, hurray!!! I was skeptical, but the herbs WERE good in this! I used a few cloves of fresh pressed garlic instead of the powder, lightly sauteed, and FROZEN peas (1/2 lb). I thought the addition of sundried tomato pieces (even just the oil!) made it FANTASTIC!

We LOVED this--kids and all! It IS very colorful. DO use the pimiento; it adds a great taste. However, less pepper? I have made this a few times now. It can be varied too! (The second time, I used clam juice for the chicken broth, substituted imitation crab for the ham and omitted the corn and cheese.) Made as directed, it is wonderful, and veggies can be omitted without great tragedy =). I use chicken bouillon instead of salt for more chicken flavor, and added a bit of cayenne. It tastes great with or without the cheese (Try colby!) ~A delightful recipe!~

I made my own dough, but rolled it in the herb mixture. The butter/ herb mixture is Delicious!

Very quick! =) I used chicken tenderloins and added broken up fresh asparagus (the fat stalks worked great) and Healthy Request soup. Also a bit of cayenne. Baked about 40 minutes covered, then a few more without foil to crisp up the topping. Hubby said, "put this on the List!"

This was a hit with our big group, kids and adults alike. I loved the addition of BROCCOLI to this (10 oz. box of finely chopped, or use half broccoli and half spinach). TIP: Use pre-shredded carrots from the bagged salad section to save time! I think this recipe benefited from the use of better quality alfredo sauce, which I was elated to find in the freezer section of my local "food service supplier" (Gordon Foods), because I do not like the taste or price of jarred alfredo either! I also chopped the mushrooms rather well, supposing that the mushroom slices would interrupt the texture (and scare the kids?). It was perfect. Easy as promised =) TIP #2: Top with panko crumbs and bake a few more minutes (with foil removed) to brown slightly; adds great texture and appearance.

A true 5-star rating! Everyone raved. A definite repeat, and worth the trip for the (cough) beer. I used a "light" variety, and I couldn't taste its presence at all. To cook, I was pressed for time, so I cooked in the pressure cooker one hour, and simmered in a pot 1 1/2 hours. It was perfect, and yes, yes, unbelieveable on crusty bread with swiss and coleslaw!