Used double the amount of squash to get the texture I prefer. Used a little more leek too. Used Fat free half and half instead of light cream, which worked okay just be very careful not to let it break by taking off heat right after adding. This soup was okay, I'm on the fence if I like it. The leftovers are much better than the soup is the same day. Next time I make butternut squash soup I'll try one with curry powder/seasonings, I suspect I'll prefer that to these spices; just my personal preference. The ravioli addition is fantastic, that works really well. I used spinach/cheese filled instead of spinach ravioli that is cheese filled. Thanks for a really interesting soup.

Instead of Italian sausage I used 1 lb of ground turkey seasoned with Penzy's breakfast sausage seasoning plus fennel seed. I only had two chayote. Used 2 serrano (seeds/ribs and all) instead of jalapeno. Otherwise, kept to the recipe (well, I was heavy handed with the chili powder and thyme). This is fantastic. Be careful not to overcook the chayote, it has such a delightful texture. I really made this highly seasoned, and in doing so the sweet, refreshing "cucumbery" flavor of the chayote was lost. That was my fault, not that of the recipe. Still, the texture works and I'll be happily eating these leftovers and making this again and again.

Oh my. So good. I used half cup of pine nuts instead of 1/4, and yes, please toast them first. Also I think I used about 1 cup of parmesan. I didn't measure the olive oil but drizzled it in while the processor was running until it was the consistency I wanted. Didn't have parsley, but want to try that next time. I think I've found my perfect pesto.

Wow, these are fantastic. Scaled by a third, and I wasn't sure how much dill to use (what is a "bunch"? I had several huge stalks I bought from a farmer's market) so I was a tad apprehensive. In the end I should have used a bit more. I used chunks of fresh cayenne peppers from my garden instead of the flakes, and added some celery seed (loved that!). I love that they are crunchy. Next time I think I'll use more garlic, and maybe a previous reviewer's suggestion of mustard seed and black peppercorns. Nummy Nummy.

This is so good! Used low fat ground beef (95%) and reduced fat kielbasa and worked fine! Added 4 chopped jalapenos. Did not peel the potatoes. Used kidney instead of pintos (it's what I had). Great for using up those partial bags of frozen veggies. Halved the recipe and still made a ton, lots for the freezer. Used the slow cooker and started it on high to get all that volume up to temp, then turned to low and cooked about 6 hours. I was worried the potatoes would get too mushy but that did not happen. Love it!

So naughty and rich but so good. Scaled to a single french sandwich/sub type roll by using 2 TBS each butter and mayo. Added garlic & onion powder (didn't have green onions). Added enough chopped black and green olives, shredded provolone and cheddar until it looked like the pictures of the unbaked mix on Pioneer Woman's Olive Cheese Bread page and baked in the toaster oven at 325. The topping started oozing off the side of the rolls before it got very brown, so I switched to broil for another minute or so. Perfect!

Yup! Very good. I used about 3 TBS parmesan instead of 2, and a biggish garlic clove instead of small, but otherwise kept to the recipe, including using the submitter's correction for water. Low fat mayo worked fine. Used an immersion blender for easy cleanup and that also worked fine. It sat overnight before using/tasting and num! I'll do it exactly the same next time. Yay another dressing for my arsenal. Thanks!

I had a 1.5 lb top round roast, still frozen. I halved the rest of the ingredients since that amount of meat was about half the recipe called for, and used 1/2 jar of mild giardiniera and 1/2 jar of hot banana pepper rings (instead of pepperoncini, they seem very close to me). Instead of the pre-packaged italian dressing I pulled from my stash of "Italian Dressing Mix" recipe from this site. This is the first time I ever tried cooking beef from frozen in the slow cooker and it worked great! Since it was a much smaller roast, and from frozen, after about 4 hours I turned it over. After about 8 hours (from the start) it was still pretty tough but I forked it into some smaller chunks, submerged the meat into the slow cooker juices, then let it go longer for a total of 12 hours on low. Perfect texture of the meat. Served on toasted french rolls with provolone and a side bowl of au jus for dipping sauce. My only criticism is the au jus was a tad too vinegary, and I love strongly vinegar flavored stuff. Not sure if that is my fault for substituting the banana peppers, or maybe these juices were never meant to be a dipping sauce (the recipe never says to, it just looks and smells so good I had to dip). Next time I'll hold back on the brine from that jar and still dip! Still, this turned out fabulous. Next time I'll have to try the 18 hour thing with a bigger roast.

Oh NUM. Would have never though to combine these things. I kept to the recipe except for saucing the chicken from the beginning of baking (still used the italian seasoning first) and switched cheddar for the jack. Used Irene's Barbecue Sauce also on this site which I loved. Served with pan fried sweet potato and steamed broccolini. What a fabulous dinner!

Well, I get a grade of "D" for following directions. I dumped all ingredients in the beginning instead of saving the last 3 to dump in the last couple minutes. Oh well, still turned out fabulous. I used honey instead of brown sugar (did not have any) and added some dried chipotle powder and Sriracha since I like it spicy! This sauce is delicious. Used it on Smokey Mountain Chicken recipe also on this site. Next time I'll cook it correctly and see if it makes a difference, and I don't think it needs quite that much oil so I'll reduce it by about 1/3 next time.

Very good! I used Emeril's Essence (recipe on the food network site) instead of onion powder and parsley. Used thin tenders, and cooked only a minute or so per side on a very hot cast iron grill pan. Had with Pioneer Woman's Crash Hot Potatoes and broccoli. Great dinner!

Love this dressing. If you don't have a really good sweet balsamic then you probably want a little more oil to vinegar ratio than called for, and maybe a tad of sweetener. I love vinegar so even though my balsamic isn't the best I kept to the recipe. Don't have white balsamic so used regular. I also emulsified it in a blender and ended up with a somewhat unattractive color, I don't think I'll bother with that next time and just shake it.

Very nice flavor combination, lovely colors, fresh and healthy. I added a yellow bell pepper also. My supermarket did not have hulled pumpkin seeds so I used sunflower seeds. Used the "Balsamic Vinaigrette" recipe here on AllRecipes.

This is delicious! I did use a tad less honey and no sugar, but otherwise kept to the recipe. Normally I don't like things too sweet, but this dressing needs it because of all the acid (high proportion of vinegar plus lime juice). By making this in the blender and slowly drizzling in the oil it stays emulsified for a long time. Yummy. And yes, please do not substitute regular paprika.

Nice refreshing salad. Used kalamata olives otherwise kept to the recipe. It really does make a lot, maybe the 6 servings means a main dish serving instead of a side. Next time I think I will use somewhat less orzo.

Good simple dish. I used baby portabellos instead of crimini but otherwise followed the recipe. Also didn't add the zucchini until the end (a couple minutes) to keep it from overcooking. Very nice combination of flavors.

This was phenomenal! I used garlic and herb feta so omitted the oregano. Also added the sun-dried tomatoes to the stuffing mix. Because feta is salty I didn't add any other salt, but found that the meat does still need some light salt and pepper on the outside. So good. But, doesn't look very appetizing coming out of the oven, the meat doesn't brown. The second time I made these it was for company so I made some pretty grill marks on the tops with my cast iron grill pan before baking. Could also sear them in the pan. I also learned it is critical to get the chicken really thin, and it is easier to roll along the long side instead of the short side.

Yummy! My tuna can was only 5 oz, so I compensated by using a tad less mayo and a tad more breadcrumbs. Had no celery so used celery salt instead of salt. Otherwise kept to the recipe (well, I think I was a little heavy handed with the chili sauce, hot sauce, and Worcestershire, didn't measure). Cooked on my cast iron skillet. Yes it is soft, but I've found with soft things like this if you use very low heat it has time to cook through without over browning. Easy on cast iron! Stayed moist and I didn't need/want any condiments like mayo on the sandwich. Very rare for me. Oh, I did top with sharp cheddar besides the tomato. Got 3 sammies instead of the 4 predicted in recipe. NUM.

Wow. Just gorgeous, both to look at and to eat. I did substitute quite a few ingredients, simply to use what I had, but I think the main flavors are close enough to the recipe to warrant a review. I used cheese filled tortellini, sun dried tomatoes instead of red bell pepper, and added artichoke hearts I needed to use up. Added a smidge of red pepper flakes. Used walnuts instead of pecans. Topped with some chopped green onions at the end which worked really well. When simmering the veggies, make sure not to let too much of the stock evaporate, you want that liquid for the sauce. I needed to add a bit of water back in and then covered it. Oh, I used about half the butter. Next time I think a squirt of lemon juice would be perfect. Man this was good.

I loved these! Bought the ingredients planning to make these for a party, but when the party was canceled I made my self a couple and ate them as a sandwich instead of slicing them! I love this tortilla version better than the non tortilla versions. Used spreadable chive cream cheese and kosher dill spears. Can't think of anything to make them better. NUM. Must try salami next time.