Followed the recipe to a T, save a couple of additions - and it was fabulous. We added a few dried chili peppers (we love spicy food) and some leftover bean sprouts, all served over rice noodles - mmmmm! Thanks for sharing!

I doubled the spices as others suggested - and I still found it to be kind of "meh". I think next time I'll add hot pepper of some sort and mushrooms to add a bit more body.

Great recipe for a healthier strawberry-rhubarb dessert - I could let myself indulge! After reading reviews from some others about the dessert being too tart, I cut the rhubarb to 3 1/2c. and upped the berries to 2 1/2 c to bring out the sweetness of the strawberries a bit more. I also added 1 tsp lime juice and 2 tbsp cornstarch to the berry mix. I used 1/4 c. of applesauce instead of butter in the topping and used Spenda brown sugar in place of the regular brown. My only beef is that there didn't seem to be quite enough topping to cover the whole dish (I used a round pie dish). Next time I'll make 1/2 times more topping and see if that does the trick.

I like my meals with a lot of bold flavor, so we doubled the garlic and added dry white wine in place of the water. We also boosted the veggie value by adding a handful of sliced mushrooms and a few green onions to the sauce. Delicious!

What a wonderful salad! I wasn't aware, from the serving size, that it made four very large entree-size servings - it's more like 8-10 salad size servings. Anyways, this dish turned out very well. I used whole wheat penne pasta instead of noodles because I felt they might be unwieldy at our potluck event. As suggested by other posts, I added 1/2 tbsp of sesame oil and 1 1/2 tbsp red wine vinegar to the liquids and 1 c. each shredded carrots and cabbage to the veggies. I do wish I had heeded the advice of others and cut back on the red pepper. I had a few complaints the sauce was too spicy and by the second day out, you couldn't taste anything but the heat. I plan to cut it by half for next time.

Absolutely loved this recipe! I found when making these the first time that the mixture was very wet even before adding the fats. I ended up using one whole egg and a white (and no olive oil) and added an extra 1/2 cup of breadcrumbs. I put everything together in my food processor in a time pinch and it seemed to work really well for making a well-mixed meatballs. I also took the advice of another commenter and baked my meatball sin muffin cups - great idea!

It seemed like a strange concoction on paper, but boy was this a delicious stew! The colors of this dish were just beautiful and the wide array of flavors just pop withe very bite. I served it alone with a side of peppered cornbread - a meal we will definitely be making again at my house.

We absolutely loved this recipe. I couldn't find pineapple preserves, but we used apricot - delicious! I doubled the sauce to pour over the meatloaf and a wild rice mixture we served alongside the meatloaf. Fabulous! Thanks.

I really liked the flavor of this recipe, but I had a couple of issues with its particulars. For one, the recipe calls for "instant rice" to be used, but doesn't really specify. Most packages labeled "instant rice" actually take more than five minutes to cook (as the recipe suggests) - what it should call for is Minute rice - which cooks faster. Also, the meatballs did not hold together very well. Next time, I think I'll skip the milk the just add the bread into the mixture on its own. And suggest not chopping the fruits and vegetables so small. I at least like it better with bigger chunks of onion, pepper and pineapple - it seems to be more flavorful.

Soup was easy and filling, but definitely could use a bit more oomph. I recommend using at least an additional clove of garlic and some fresh herbs like parsley or rosemary to bring a bit of spice to the party. Otherwise, this dish is sort of blah.

This recipe was one of the best I've ever tried for pork chops! We used dried cranberries and it worked very well - such a bold flavor. Tossed together with some couscous, it was a fabulous meal.

We even used imitation crab and this recipe still worked out so well! Pretty easy too!

Very yummy! I'll definitely make this again, as it is delicious and takes a lot less work than enchiladas. One tip: If you plan to halve this recipe for a smaller group, keep the same amount of filling and just use a smaller pan and less tortillas. It makes each slice a bit thicker and more filling.

Absolutely great! I followed the suggestions here and used the full recipe for two hens. What a delicious sauce! It tasted great over our stuffing.

Very satisfying, though not very pumpkin-y. The second time around I added a bit of pumpkin pie spice in addition to the other ingredients and it seemed to work well. Great with cream cheese icing too (instead of glaze).

In halving the recipe for a small batch of cookies, I accidentally forgot to halve the butter - and in the end I was thankful for it! So creamy and delicious - even with fat-free cream cheese, Splenda and margarine. Nobody was the wiser at work when I brought them in!

What a hit at our Thanksgiving! My fiance isn't a sweet potato fan, but he loved this. I made a few changes to keep up with some of our dietary issues: I used a liberal amount of sugar-free maple syrup instead of white sugar, brown Sugar Twin in place of brown sugar and one cup of applesauce in place of eggs. Delicious!

I liked this recipe, though I made a few alterations. I used fresh cranberries instead of canned sauce, which really gave it some zing. I also added a chopped granny smith apple instead of celery for the crunch. My only complaint was that this recipe, as it says 9 servings, was difficult to halve.

What a great sauce! Creamy, tangy - and low in fat is you use a fat free or light sour cream. Next time I'm going to double it just to have more sauce leftover!

You don't even notice the meat isn't there! We love our foods super spicy, so I added a whole chopped jalepeno with the onion. What a kick! A new favorite we'll be making again, for sure.