SO good and SO easy...Simply the best. I'll make these again and again and again... Update: used Low fat graham crackers, reduced fat peanut butter, and Smart Choice butter blend stix...still very good!

Good flavor, I liked that it was a new twist on your standard pot roast without being over the top. I took the advice of another reviewer and skipped the potatoes, carrots, and celery - glad I did. The only real change I made, and I'd do it again, I didn't have tomato paste and subbed with a can of diced tomatoes, undrained. I'll make this again.

Very moist, very delicious...skipped the nuts, skipped the frosting, and added a handful of chocolate chips to the batter. I'll make this again.

Wow! This suddenly became one of my favorite recipes on the entire Allrecipes site. I followed the recipe exactly and have only one suggestion: due to a past bad experience with chipotle peppers I started with only one to test the waters. Personally I would have used the 2, but I knew it was plenty spicy for who I was serving this to. I wondered how the honey-lime dressing was going to fit into the flavors, especially when the fish and slaw were so good on their own, but it's just one more element that makes this recipe perfect. Update: I made these again and though I originally said I followed the recipe exactly the first time, I don't believe I did. Four hours for fish to be in lime juice?!?! I decided to actually follow the recipe this time, thinking maybe the submitter knew something I didn't. Well, the fish turned to mush in less than 3 hours, and even after frying the fish it had a sour-lime flavor and a mushy texture that was completely unappetizing. When I make these again I'll marinate about 15 minutes - if at all.

This was good and moist, but I think I will continue my search for zucchini bread.

This was good, had good flavor, but my husband kept saying the chocolate layer was too dry, said the texture was too much like cocoa powder. Maybe I didn't split the batter evenly? It was good and I might make this again, but I'll probably continue looking for another recipe.

Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good, and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs.

This was great, I liked it a lot, but hubby went head over heels for it. I thought it needed a little zing and color. For that I'll try red onions instead of green next time. I'm also thinking a little cayenne in with the sugar for the pecans could also give it a little kick. Oh and speaking of pecans, I followed the recipe exactly - no water needed.

Had a couple of these tonight as a trial run for my upcoming July 4th party. (research purpose only LOL) I took others advice and added more pineapple juice and I wasn't impressed at all. My second batch I made exactly as the recipe states and it was fabulous! I'll serve these at the party!

This was not what I expected. I expected traditional lemon squares - crust & lemon filling - but with a sprinkling of coconut across the top. Mine came out with no real definiton between layers. I think it's the massive amount of butter in the crust that blends the layers and gives it more of a cake-like consistency. The more I ate them, the more I liked them - especially b/c traditional lemon bar crust can become quite crumbly - these were not at all. Very good, I'll make them again.

Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It cooked them til tender without making them soggy. (halved recipe so I only used 2 zucchini) The biggest change I made was I used cheddar instead of the mozzarella; and increased shredded parm and reduced bread crumbs to equal amounts. Also, I didn't want to turn on the oven on a hot summer day, so we made these on the grill. They didn't really brown on top, but they were so delicious it just didn't matter. Great summer recipe!!

I made this last night without ever seeing the recipe. I thought I was being original and creative, guess not lol. The only difference was that I did not use sugar, and I don't believe I would in the future. Anyway, my advice would be to add all the ingredients to your own taste - more or less cheese, bacon, onions, etc. I didn't measure anything. An earlier post said they didn't like the mayo flavor, but I can tell you I originally used just sour cream and the potatoes just seemed to absorb it and make it very dry. I added mayo (not miracle whip!) for moisture and texture, not necessarily flavor - so I suggest you don't leave it out entirely. It also needs several good shakes of salt and pepper. I chose to bake the potatoes in the microwave because I think boiled potatoes lose a little flavor. Plus it's just faster and easier. My 12 yr old hates traditional potato salad, but absolutely loved this. UPDATE: Hubby insisted I make traditional potato salad for 4th of July, but I chose to make this also. By the end of the meal this potato salad was gone and the traditional was still half full. I was asked for the recipe by several people.

I pounded the chicken, but didn't roll them - just topped them with Simple Garlic and Basil Pesto (easy recipe from this site) and mozzarella. The final dish was screaming for something more (presentation & taste) so I topped them with chopped tomatoes. It was beautiful, comapany-worthy, and without any prompting even my 12 yr old said he really liked it.

I never made my own pesto before and this was surprisingly easy, not to mention extremely good. Done in minutes. I used half the oil and used pine nuts only. I was hesitant about the chili powder, but ended up adding half at the end - really good! Used the entire batch on Pesto Cheesy Chicken Rolls, also on this site.

Wow! Sooo easy and sooo good! I made it even easier and quicker by using a graham cracker crust. (used FF sw. condensed milk, and Lite Cool Whip) Limes were 99 cents each so I only bought 2 and used bottled lime juice to make up for the rest. Still outstanding!

It was easy to throw together, grilled up beautifully, but the flavor was lacking. I won't give this a bad rating since I didn't follow directions and only marinated one hour. I might try this again and marinate the 4 hours suggested, but there are other great marinades that just don't take that long.

This was "Kickin'"!! Reduced the pepper by half and doubled the bleu cheese butter (had some extra after the meal was over, but that was better than not having enough) :) A previous reviewer said the bleu cheese butter is best at room temp, I wasn't sure what he meant at the time. I started out spreading bleu cheese all over the top of the steak and it melted away to nothing. I found it was much better served on the side. Use a small cookie scoop for a nice presentation.

Loved this rub! I actually put it on a 2 lb pork roast and the cooking time was right on. I had a little rub leftover and wanted to sprinkle it on everything - especially good on my potato salad. YUM!

This was very good, but I wasn't blown over by it. Tasted much like a regular potato sald, but much prettier with the all the colors. But my 20 yr old son went crazy over it - had 3 helpings! I'll make this again.

It's always hard to rate when I love it and another family member hated it. I think the difference is that I ate mine WITH Shish Kabobs and he opted to eat his as a stand alone side dish. For me, it was a nice complement to Chicken and Bacon Shish Kabobs, but for him the lime flavor was too tangy in a stand alone rice dish.