This recipe is so yummy and fast! I didn't have the exact ingredients, so here is my interpretation: frozen shrimp rather than fresh, frozen broccoli rather than peas, and ground ginger rather than ginger root. I also added: small can of mushrooms, minced onion, chives, cilantro, and dash of chili powder, and I did not add the corn starch. I'm sure the basic recipe would have stood well on it's own, but I like to add my own twist to things. :) It was very filling, very healthy, and very tasty!

I have been making this recipe for a while now and love it. I pretty much make the stove top version of this because I don't like to microwave meet and I rarely use instant rice. I also use the low fat/low sodium versions of the soups, and have used cream of muchroom in it as well. All variations of it taste great and my bf LOVES it as well, which means it's a definite keeper!

As-is, this recipe is not the best thing I've ever tasted. It's not bad but some improvements though. You may want to: saute the onions and peppers as other reviews suggest (I didn't and the veggies were definitely too crunchy and tasteless), add an Italian blend seasoning rather than just oregano, layer the cheese into the pasta and not just on top, and add a few more eggs (I used 5 extra large and thought it was not enough). With some changes this could definitely be a quick dinner on the cheap or in a pinch.

This recipe was not bad overall. I prefer the regular cream cheese stuffed poppers to this though. I should have taken others suggestions to blanch the peppers first and to use real bacon rather than bacon bits, as I think both of these things would have helped. I also think a full fat cream cheese would have been best to use, I used a low fat and it was lacking in flavor. Changes I made were: added a little season salt to the cheese mix, used only Italian bread crumbs and no flour to coat, and added an egg to the milk for coating. The best part of making this recipe for me was that I learned that double dipping/breading the poppers definitely lends to a great fried coating! My bf commented that these looked like restaurant quality after they came out of the frier. Also, they were not too greasy at all. I think with a few changes as suggested by other reviewers, this could be even better!

This was pretty good for a quick casserole. I followed the basic recipe and then made some additions. I used two small yellow summer squash, some chopped bell pepper, a bag of cooked frozen veg. consisting of corn, carrots, and asparagus, and a large can of cooked turkey. I also added a little mozz. cheese along with some cracked black pepper, dill, and garlic powder. It ended up being pretty tasty and a nice way to "hide" veggies from my b/f! He even ate the yellow squash in this, and he HATES squash! A nice, quick, one dish meal!

I made this last weekend as a Sunday meal. Put everything in the crock pot in the morning and let it cook through on low until dinner time. Was a complete hit! Here are the changes I made: I used leftover garlic bologna sausage and left over pork from the night before and I skipped the chicken. I had a ton of fresh tomatoes on hand that needed to be used, so I used them rather than the canned. I used mostly red, but there were also a few yellow and orange tomatoes thrown in. I also added a yellow bell pepper to the mix. I used Indian Cayenne, which I find to be a little spicier than regular Cayenne. Everything else I did exactly as stated and added the shrimp in (frozen) about 1.5hrs before serving. This was so flavorful and spicey. Just fantastic and only got better the next day! Served over white rice with a sprinkle of mozz. cheese on top.

Very good, easy and quick recipe. I made a variation of this last night with items that I had on hand and it turned out very well. The butter definitely helped the breading "stick" to the chicken.

This was wonderful. I made it last night with some orchard apples that were going to go bad and it turned out just great. Not too sweet, very tasty, and moist. I made this in a 9"x13" pan and cooked at the exact temp and time as suggested. I noticed this AM that the middle could have been done just a little bit more, so maybe another 10-15mins would have helped, but it was still totally edible. The only change I made was to use olive oil instead of veg. oil (that's all I had), I halfed that and for the other half I used applesauce. I would suggest the veg. oil if you have it on hand since olive oil has such a strong flavor and smell. I also think I may have added a bit more than 4c. of apples, but it still turned out just fine. This was a nice treat for both after dinner and breakfast. Enjoy! :)

I made these for a cookout a few days ago and they were a big hit! I did peel the corn before cooking, because I hate having to do it on my dinner plate, and I thought it was just fine. I put a couple pads of butter on each ear, sprinkled with salt, pepper, and a little garlic powder, wrapped in alum. foil and grilled on the charcoal grill (covered) for about 30mins. These turned out fantastic and everyone loved them! This will definitely be a cookout corn on the cob keeper!!

These were a huge hit at our cookout! The only change I made was using red wine vinegar, because that's all I had on hand. I marinated the chicken over night and then skewed and grilled these on a charcoal grill. Everyone loved them and asked for the recipe. The chicken was so moist, tender, and flavorful. My only "complaint" was that I thought it was a little salty, but no one else did, however I think next time I will just not use the extra salt ... there's enough salt in the dressing, etc. All-in-all this was a winner and I will definitely be making this again!

If there were 10 stars available, that's what I would give this recipe! For such a simple marinade this was so fantastic and the hit of my cookout! I marinated pieces of pork in this over-night and then skewered them and cooked them on the grill. The meat stayed tender and juicy and was so tasty! Everyone at the bbq wanted the recipe. I made this exactly as stated and didn't sub. anything, no subs were needed! Yum!!

Made this last night becase I had some ground beef and potatoes that needed to be used up. Not a bad, quick, filling meal. I cooked it as it and added some worcestershire, garlic powder, salt and pepper and only used on boullion cube. Served with a side of sauted zucchini.

I haven't made very many cobblers but I made this one last night and it was so delish! I used apples, plums, peaches, and blueberries, as that was all that I had on hand. I followed the recipe exactly, other than leaving out a few fruits, and it was great! Had a wonderful tart and sweet flavor and was a fantastic way to get rid of some extra fruit that I didn't want to go bad. Very easy and quick to make as well! UPDATE: In my previous review I forgot to add that I did end up having to bake this longer than the suggested 30 mins. I made 1 large and 1 small casserol dish and baked them together, so that could have been the issue. I just watched it and when it was golden on top I took it out. I would say I baked it for about 20 more mins, so maybe about 50-60mins totally (using an electric oven and in the summer, which could have also been an issue).

This was the first time I had ever made homemade pasta salad and I think it turned out pretty well. After reading some of the reviews I made it last night so it would have time to marinate before our cookout tonight. I tasted it after it was finished thought and it was really good! I used tri-color rotini noodles, 4 large red tomatoes seeded, 1 large cucumber, 1 head of brocolli chopped up, and then threw in some green and black olives and some mild pepper rings. I used fresh grated asiago cheese rather than the parm. It looked and tasted great and I know my guests will love it! Thanks! UPDATE: Everyone loved this and asked for the recipe, it was a big hit!

These are really good. Not too sweet and a great way to use up some blueberries. Mine turned out just as I dropped them on the sheet and did not spread, which is fine. They were crisp on the outside and soft on the inside and had the distinct flavor of blueberry pancakes, lol, which is not a bad thing (in my opinion). The only change I made was using Splenda rather than sugar, adding 1/2tsp baking powder, and only refrigerated for about 2-3hrs. My taste testers liked them and I think they will make a nice dessert for our cookout tonight. UPDATE: These were a hit at the cookout! Eevryone liked them, even the kids. They were a nice light, easy to eat and not too sweet dessert.

I made this a few days ago to use up some Gala apples. I cooked this in the crock pot on high for 4-5hrs, used honey to replace the sugar, and halved the water (since the crock creates extra water). This turned out great by itself, but would have also been good un-mashed with some ice cream and granola for a healthier dessert. ;)

I made this last night for dinner to acompany Thai Tuna Burgers (on this site) and Thai curry rice. Not that this is a Thai recipe, but it was the veg that I had on hand, LOL. Anyway, this was fantastic. I made pretty much as-is, except I wanted to brown the butter a little (as suggested by other reviews) and I forgot to do that before adding the vinegar and soy, so I'll try that next time. I also didn't spray this or salt/pepper this before putting it in the over, because I didn't think it needed it. This turned out fantastic and was even better after sitting in the sauce for a few minutes. My new fave way to make asparagus!

I made these last night for dinner and they were a hit. I made a few changes: used dried herbs/spices as that's all I had on hand, did not use carrot or seaseme oil as I didn't have either of then, and used canned tuna (1 large can Albacore and 1 large can white fish tuna). This was my first attempt at anything Thai related and it turned out really well, even w/o the items I didn't have. I cooked these in a pan with olive oil rather than broiling them. Mine fell apart a little, but I think that was because of the canned tuna and cooking them on the stove top. I will bake or broil next time. I served this with a box of Thai Kitchen yellow curry rice and asparagas in butter and balsamic vinger, found on this site, and did not use buns.

I made this last night and it was fantastic. My only issue was that the cake didn't set up completely and when I took it out of the pan it fell a little. This could have been due to a few things (the heat, adjustments I made, too many blueberries etc), but all in all it was really good and I will definitely make it again! The only adjustment I made was using 3/4 cup of applesauce and 1/4 of Splenda to replace the 1c of sugar.

I thought this dish was pretty good, but found it a bit bland. It was easy and a good way to get my bf to eat fish because it masked the fishy taste pretty well. With the addition of some extra salt (which I usually don't like) the dish became tastier. I made changes according to what I had on hand. I used a bag of frozen peas, corn, carrots, and green beans and added some frozen red peppers. I cooked all the veggies in the micro before adding to the dish, to cut down on the water being added to the dish. I used tilapia for the fish and cooked it separately so it would not fall apart. I just added half of the coconut milk and spices to each pan (the pan with the veggies and the pan with the fish). I didn't have tumeric so I used a little extra cumin, next time I'll cut down on the cumin and use nutmeg as I think the cumin took away from the flavor of this dish. I served this over jasmin batsmati rice. It was very filling and healthy!