Yummy way to use up surplus yellow squash from the garden! I added a clove of minced garlic, and omitted an egg and the butter on top. To simplify and cut back on dishes, I mixed the shredded cheese with the cracker crumbs in the zip lock bag I used to crush the crackers, and beat the egg in the cup I used to then measure the milk. I mixed all the ingredients in the large skillet I used to cook the onions and squash, and then transferred it to the 9x13 dish. I found it needed an additional 10-15 min. in the oven before the top got lightly browned. Be sure to wait for it to brown, since that's the best part :)

Great way to use up fresh garden tomatoes! I added a clove of garlic to give it even more flavor. I also followed another reviewer's suggestion to seed the tomatoes first, and I'm very glad I did. It would have been too watery and seedy otherwise! I only made half a recipe and still ended up with about 3 cups (1 cup per tomato, I guess). Unless you have a big food processor, you'll need to process the onion, peppers, garlic and cilantro first, remove them from the processor, then process the tomatoes. Mine was too full to process correctly, and I only made half a recipe! We didn't find that the olive oil or the vinegar gave the salsa an "odd flavor" as the previous reviewer indicated, although I did use just regular olive oil, which has a lighter flavor, and not extra virgin.

Excellent homemade spaghetti sauce! We had lots of fresh tomatoes from our garden to use, so I blanched, peeled, seeded, and diced them for this recipe. I used only one green pepper; any more would have overpowered the rest of the ingredients. Since I wasn't using the ground beef, I sauteed the onion, pepper, and garlic in 2 T. olive oil as indicated in the intro. I used only 1 T. brown sugar, since some reviewers indicated that it was a bit sweet. I used about 1 t. salt and 1/2 t. pepper and added a bay leaf. After simmering uncovered about 1 hour, I pureed the sauce with my stick blender and added a 6 oz. can of tomato paste to thicken to the right consistency. Yummy!

Best Alfredo I've made yet! I like that it uses half and half instead of heavy cream: a little less fattening without compromising the creaminess or flavor. I cut the black pepper back to about 1/2 t. and increased the Parmesan cheese to about 1/2 c. I used pre-cooked shrimp and added them to the sauce at the very end. I also added a few tablespoons of fresh basil at the end to give it more flavor. To make sure it thickens well (has the "right consistency"), stir together the cooked sauce (it will still seem thin at this point), Parmesan cheese, and seasonings into the drained pasta using the pasta cooking pot, and let it stand for about 5 min. before serving.

Excellent creamy, custard-style ice cream. I doubled the recipe (it made about 3 quarts) and used about 1/3 to 1/2 of a bag of Hershey's Special Dark chocolate chips in place of the chopped baking chocolate. The end result tastes like Breyer's chocolate and would make a great base for Rocky Road ice cream! I wasn't sure how thick the cooked custard mixture should be, but I cooked it until it was almost the thickness of pudding, being careful to keep stirring, and it turned out great. I did have to chill it an hour longer than indicated (total of 3 hours).

I'm always looking for new fish recipes, and my husband and I both agree that this one is a keeper! Great for an Asian-themed meal; served it with Jasmine rice, sweet-cooked carrots, and steamed broccoli. I topped the fillets with toasted sesame seeds and sliced green onions as suggested by previous reviewers. I did use a good quality (brewed) low-sodium soy sauce, and we did NOT find the dish at all salty as mentioned by a previous reviewer.

We really enjoyed this moist, flavorful "coffee cake." As previously noted, this needs more rhubarb; I added about 2 1/2 cups and think it could even use another 1/2 c. or so. I didn't have to change the cooking temp. or time; it was done right at 45 min. I came up with a great variation idea sort of by accident: since I was out of walnuts/pecans, I decided to try shredded, sweetened coconut in the topping instead. We loved how it turned out! Who knew that coconut could go so well with rhubarb?!

Great flavor combination! As suggested by others, I left the corn syrup out of the honey mustard sauce, and we didn't miss it (my husband is allergic to corn syrup). I also used Worcestershire sauce and minced garlic with the seasoned salt to "kick up" the marinade a little. To save dishes, I used the same skillet to fry the bacon, then saute the mushrooms (in bacon drippings; not sure why the recipe seems to indicate they would go into the 9x13 dish raw . . .), then brown the chicken (also in drippings). Baked for 15 min. as indicated. Delicious!

Why do we buy our croutons at the store?? These are simple and excellent! My husband is not a big crouton fan, but he was popping them in his mouth fresh out of the oven, before we even sat down to eat! The only thing vague about this recipe is the amount of bread to add: how big around is this loaf of French bread supposed to be? I used about two cups of bread cubes from a loaf of homemade bread machine Italian bread (from this site) I had in the freezer and this seemed about right. We used them with the Bermuda Spinach Salad (from this site). Yummy.

Excellent recipe! The sweet dressing compliments the smoky bacon, eggs, and spinach soo well! Unlike other reviewers, I feel that the dressing ought to be made in a blender or food processor as stated to achieve the proper consistency: shaking in a bottle or jar doesn't puree the chopped onions into the dressing as the recipe obviously indicates should be done. A better emulsification is also possible in the blender or food processor. I used the small food processor attachment for my stick blender and made half a batch of dressing; it turned out beautifully! I added halved cherry tomatoes to this salad and made my own garlic croutons (from this site), and we made a supper of it. Yummy!

Great starting point, but the "sloppy joe" meat mixture needs a bit of tweaking. I cooked the ground beef with some minced onion to add more flavor, and as I always do with sloppy joes, also added some mustard, Worcestershire sauce, garlic powder, paprika, salt and pepper to the meat along with the ketchup, cider vinegar, and brown sugar as the recipe lists. (I left out the chili powder). Not being a canned biscuit kind of a cook, I made some quick Bisquick biscuits (two batches of 1 doz. each required for just over a lb. of beef), and loaded up the two dozen biscuit-lined cups with beef and shredded Cheddar before baking. These little appetizer-style sandwiches worked very well for an after-church reception. I'm sure I'll be taking them again to similar group functions! They disappeared quickly and everyone liked them!

Wow! Best "doctored" cake mix recipe I've ever eaten. Super moist texture and chocolaty flavor. I used a pudding-included devil's food cake mix to simplify a step. I followed a previous reviewer's suggestion of adding mini chocolate chips for more even distribution, and I'm glad I did. Be sure you wait to dust it with powdered sugar until right before cutting and serving, or the sugar will absorb moisture and melt into the top, losing its pretty look. I served it with sliced strawberries which really made that rich chocolate flavor pop!

You couldn't make a tuna melt any better! Great combination of flavors; we tried it with American and with Swiss and agreed that the Swiss cheese combines with the other flavors much better. Even my 2 year old liked these and she doesn't usually eat tuna! I did add more mayo and a clove of minced garlic. Thanks for the great recipe!

WOW! Great seafood sauce recipe! Since I used what I had on hand, I had to use regular mustard instead of Creole, regular sweet onion instead of the scallions, and some cayenne pepper instead of the hot sauce. I also left out the green olives and the capers since I didn't have any either. This still had an awesome flavor even with my necessary changes and omissions! I'm sure it would be super with all the correct ingredients too. I did cut the amount of salt, as suggested by several reviewers. I followed a previous reviewer's advice and just processed it all in my little food processor to save time and effort.

These were my first attempt at crab cakes, and I was pleased with the recipe. I did as several previous reviewers suggested and used Ritz crackers instead of saltines, and coated the cakes in panko bread crumbs before frying. The panko bread crumb coating really added crunch and flavor, I couldn't imagine these without it! Since we're on a budget, I used imitation crab (made out of fish) broken into lumps; I'm sure it's better with the real thing, but we wanted to try these without breaking the bank. I wasn't sure they would hold together at first and had to place them in the oil very gently, but they firmed up very well as they fried, and were easy to flip without breaking. I served them with the "Remoulade Sauce a la New Orleans" from this site, as suggested and it complemented them perfectly!

Excellent texture to this batter; makes crispy, flaky coconut shrimp! My husband and I both agreed that the 1 Tbsp. salt must be a typo; I cut the amount in half and it still seemed a bit salty. Next time I'll use only 1 tsp. or less and will use SWEETENED, shredded coconut (we like our coconut shrimp with a slight sweet taste, not salty). I skipped the baking step since I used pre-cooked shrimp to start with. The dipping sauce is super! Even my 21- mo.-old daughter loved dipping her shrimp in it.

I'd give this 4 1/2 stars if that was an option: we cut the salt in half, and that was plenty. I also took previous reviewer's advice and marinated some onion, peppers, and mushrooms with the chicken too. Grilled these on separate skewers from the chicken (cooking time for veggies is different). I cooked the left-over marinade in a saucepan until bubbly and served that over cooked brown rice on the side.

As written, this is a great vegetarian recipe combining brown rice and black beans to create a complete protein. Since we are not vegetarian and my husband likes some meat with his supper, I sliced two boneless, skinless chicken breasts into strips, seasoned them with some chili powder, cumin, cilantro, salt & pepper, and sauteed them before I added the onions and peppers, etc. I also used seasoned black beans to give it a bit more flavor, and added more of the above seasonings when I added the corn. We topped it all off with a bit of shredded Mexican cheese blend and a dollop of low-fat sour cream. My husband and I agreed that the sweet flavors of the corn and the Mexican diced tomatoes combined very well with the spicy black beans, onions, garlic, and seasonings.

My husband and I both agreed that this is the best baked ziti we've ever had. As a previous reviewer suggested, I used sweet Italian sausage as my pork sausage. I also used 12 slices of provolone cheese (6 per layer) and an 8 oz. (2 c.) package of shredded mozzarella. To simplify the preparation, I sauteed the chopped onion and minced garlic with the beef and sausage as it cooked, and added the minced fresh rosemary with a little salt, pepper, and basil at the end with the sauce. The fresh rosemary gives the taste an added boost; I'm very glad I used it! I also simplified assembly by mixing the cottage cheese and sour cream, and added some Parmesan cheese, salt, pepper, basil, garlic powder, and parsley to this mixture to give it a little more flavor, although I'm sure it's good as written too. Thanks for a great ziti recipe!

Our house smelled so delicious as this was cooking! The recipe was not clear as to whether to remove the aluminum foil wrapping before placing in the roaster and cooking, so I left it on and am glad I did (the exposed ends were a bit dried out as opposed to the part wrapped in foil). I just added our favorite bottled sauce after slicing and heated briefly in the microwave since some previous reviewers mentioned it got dried out in the last cooking step. I did let the meat rest (wrapped in foil) for about 20-30 min. before slicing, to let it re-absorb the juices. When I have more time available, I may try the sauce recipe here. The meat itself had a great flavor from the liquid smoke and the dry rub!