Excellent. halved the recipe and cut down on the sugar a little. Also added a few drops of green food coloring to accentuate the color.

Excellent! The only change I made was adding a little paprika and lemon pepper. The method is perfect, and the broth in the bottom made a beautiful gravy. I just strained it into a sauce pan, brought it to a boil, and added about 3 tbs of cornstarch dissolved in three tbs of cold water. The gravy thickened right up and looked and tasted great! Thanks so much for sharing this recipe!

Good stuff! I did double up all of the spices except the garlic after reading other reviews that it was a little bland. Also used 1/2 beef broth and 1/2 water which gave the soup a really rich taste. The only problem I came across was that my sour cream didn't dissolve well when I stirred it into the soup- I think the soup may have been too hot. I would recommend stirring it in just before serving after it has had a while to cool down from the boil.

Yummy! I subbed some swiss & fontina cheeses for the colby since thats what I had on hand. I was out of milk so I used a cup of half & half and a cup of chicken broth. Also used the whole box of pasta instead of only 8 ounces.

Good stuff- there is a modifications to the procedure needed, though. I would recommend adding the shredded cheese in small amounts BEFORE adding the seafood. If you put it in after it gets clumpy, and it's hard to stir without breaking up the scallops. I also omitted the white pepper and added a few dashes of lemon pepper and old bay, which really brightened the flavor. At the end because my cheese was clumpy the sauce didn't thicken very well, so I stirred in a tablespoon of cornstarch dissolved in cold water and let it simmer a few more minutes. My seafood was overcooked at this point but it still tasted fine. Also, I added about a cup of surimi which was amazing I'll definitely be making these changes when I make this again. Thanks for the great recipe!

Woo wee- Brilliant is right! I used lingonberry preserves because thats what I had on hand, and made this in the same pan that I just pan fried my steaks in, incorporating the pan drippings. I also subbed tomato paste for the sauce based on reviews that it came out runny- completely unnecessary if you're using a large pan (or a frying pan) like me. I ended up having to add some water to thin it out a bit. The flavor is great, an excellent balance of sweet and tangy.

Good stuff! I used 2 russet potatoes and kind of eyeballed the spice measurement. I accidentally left out the chili powder but they came out fine. Also added salt. Be careful to bake these in a single layer because they fall apart when you dont.

Awesome! I added a tbs of vanilla extract to the batter, and cooled it in my kitchenaid mixing bowl for about 10 minutes. I fluffed it up a little by beating it for about 20 seconds on 2. I then added 2 eggs and about 1/3 cup of egg beaters. Dropped about 20 heaping tablespoons of the dough on a large ungreased cookie sheet and baked for 20 minutes. It sounded funny to "poke a hole" into the baked product but once you pull them out of the oven you'll understand- they are light and hollow. I poked the holes, then let the oven cool for about 20 minutes before popping them in for another 10 minutes to dry them out. For the filling, I used 1 box of chocolate pudding and one box of vanilla, prepared seperately with a cup of skim milk and 1/2 cup of heavy cream each. I then filled up sandwich size ziplock bags and cut a small hole in the corner to pipe the pudding into the puffs. It will look like you have way too much but these things hold a lot of filling. Just tasted the first one- fabulous!

Excellent- with a few changes. I originally omitted the salt for fear it would be salty enough with the ham and bacon, but when I tasted it it was bland. I added about a tablespoon of beef bullion powder and garlic salt, and that helped tremendously. I also added half a bunch of chopped kale and a squirt of honey to round out the spiciness. With these changes it went from good to awesome. Thanks for sharing.

Fabulous! Like other reviewers I added some garlic & onion powder to the dough. I also sprayed the dough with butter flavored Pam and prebaked it for 10 minutes. Next time I will only prebake it for 5 because it came out a little hard. This will be my go-to pizza dough recipe from now on.

Awesome! Followed the recipe exactly, and sprinkled on same paprika for color. Also used 2% milk.

Awesome!!! I have to admit, I started making this before I realized I was out of red wine vinegar, so I subbed cider vinegar and cut down on the sugar a bit. This was divine served over a simple salad of spring greens, dried cranberries, and goat cheese crumbles. I'll definitely be making this again!!

Yum! I followed the recipe aside from substituting cashews for the nuts and using low fat mayo. I cut the recipe down to 4 servings and used one large chicken breast, boiled in a mixture of water, a chicken bullion cube, and a few shakes of garlic powder and montreal chicken seasoning, then cooled and chopped. I agree with the other person who said that the word "Holiday" should be removed from the name- this is great for any time of the year!

Fantastic!! I used 3 zuchinnis, peeled and that equaled a little more than called for but it still came out great. Also, I didnt have the nuts on hand so I chopped up a bar of chocolate and stirred that in the batter. Divine! I made one loaf of bread and 12 muffins. The muffins were done in about 30 minutes, and the loaf took about an hour. Thanks for sharing!!

Hands down this stuff is a million times better then the pre-packaged stuff. I keep a jar in my spice cabinet. Thanks so much.

Very good stuff!

This was alright, but the vinegar/sugar/salty combo was a little off. I made it first as written, and the second time I made it I left out the sugar and vinegar and added sesame oil. With those modifications it came out great.

This was really really good! We both loved the combination of the textures of the fish and phyllo. Also, I subbed salmon fillets and it was wonderful.

These were great! I've been referring to them as "The Poor Man's Crab Cake". :) I did make a few modifications- I used a 4.5oz can of albacore and a 4.5oz packet of garlic and herb flavored tuna, and subbed egg substitute for the egg, green pepper for the red, and miracle whip for the mayo. I also added a little garlic powder. I was able to make 4 perfect patties without refrigerating by forming the mix into a ball, scoring into 4 equal sections, rolling each section into a ball and pressing these into the frying pan. These will definitely be an addition to our dinner menu! Thanks!

Very good! I had to omit the ginger as I didn't have any. I used a red chili pepper paste to spice it up. Also, didn't have any oyster sauce so I subbed fish sauce and it was good.