My minor changes were using Bacobits instead of bacon (because it is faster), olive oil instead of veg. oil (because it tastes better) and no celery seed (didn't have it). I also added grape tomatoes. For 2 of us I didn't measure the salad ingredients, but I did measure for the dressing, with a bit less sugar the dressing was great! We really enjoyed it and will make it again.

I marinated the chicken (drumsticks) in the liquid from 9 to 5. The onion soup mix packet is 2 ounces so be careful to only add half the packet. Even after adding a pinch of ginger the chicken still seemed bland to us.

It was just ok. Crunchy, but still lacking flavor. I did add some sesame oil and also tossed the veggies in the liquid.

Debating whether to make it a 5...... definitely want to try it again. I cut the recipe in half for 4 chicken thighs. Quick, tasty..... still needs some ump to make it better but don't know what that ingredient would be. Only changes were adding some garlic and used onion powder instead of green onions.

pretty good. I added less red onion and more almonds (not toasted). The dressing needs more orange juice, I couldn't taste it as is. I didn't have orange zest.

I didn't put this in the slow cooker and didn't think it was necessary. But I made quite a few changes of the amounts and the following ingredients: added elbow macaroni instead of rice, greek seasoning, italian seasoning. I also added more broth in place of the water. Without these changes, the recipe was bland.

I'd give it 4 and a half. It was easy to make but a lot of adjustments to the amounts. I added the basil with the garlic and one large tomato was 2 cups. I didn't saute the shrimp separately (why dirty another pan?) just added it to the sauce. I used cornstarch to thicken it. The sweetness does depend on the wine, I needed extra seasoning to balance it. Also included fresh mushrooms and green pepper.

Very good. Only had 1 8 oz tomato sauce so I used spaghetti sauce for the other half. I did parboil so thank goodness the rice wasn't crunchy. I had no celery salt. I did not brown the meat first. Just added basil, oregano, italian seasoning, garlic, onion and egg with the ground beef. Added the same spices with the sauce. This way the porcupines and the sauce both tasted good. Made about 12 meatballs, we loved it.

I used flavored crouten cubes so I didn't add salt, pepper or parsley. I made half and still cut back on bread because others said it was dry. Added green peppers, it needed the taste and color.

I changed some ingredient amounts plus added powder onion, italian season, lemon pepper spice, Greek Cavat season, and crushed red pepper Melted everything in with the butter and olive oil. This way I could taste the sauce while it was on the stove, instead of sprinkling ingredients on the fish and not knowing what it tastes like until it was done. My mistake was adding too much lemon pepper and Greek seasoning which I originally didn't feel it was that strong but they both have a lot of pepper. Definitely cut back on cooking time, 15 minutes was good for me. So I would make it again and just fine tune the ingredient amounts.

I cut the recipe to 3 servings. I didn't use bacon or salt, too much sodium. I did add a vegetable buillon cube to the water. Used black pepper instead of white. I had to add a lot of water to serve three people. Also added some cornstarch to thicken it up so it would be more of a chowder instead of a soup. Yes, I'd make it again with the necessary changes.

I also had only iceberg lettuce.I did not include radishes and celery. Substituted powdered onion spice instead of green onions and did add a bit of mayo. I used small frozen shrimp. I didn't end up measuring ingredients. It was good, nice change from regular salad or spinach salad.

I browned the meat and put quite a few knife cuts in it to absorb the juices. I was concerned about the pork being bland, for us it wasn't. Since I didn't have ground cloves, I put 14 whole cloves in the meat, which I highly recommend. I also added about 1/8 cup of orange. It was in the slow cooker for 8 hours. We really enjoyed it! I think my few changes made it tastier.

My husband loved it, for me it is a 4 1/2. I halved the recipe, used 1/8 cup of bottled lemon and 1/4 tsp. dried thyme.

I used a half fryer; one TBL. of dried parsley and no cheese. Melted the butter with 2 garlic and lemon juice. Next time I'll up the garlic even more. It was in the oven almost an hour, half the time with the casserole lid on.

Took 1/2 hour prep time. I used cinnamon graham crackers, one sealed cracker package was 1 1/2 cups. Added 2 eggs to batter mix (not three). I used an aliminum 8x8 pan (sprayed with Pam) to give to host, and enough mix left to make six muffins for me. It was really good, but not great.

I adjusted this to 10 servings, cut the sugar to 1/2 cup and it was fine. I used bottled lemon juice. By using the microwave instead of the stovetop to heat it, and then bottled lemon juice instead of squeezing fresh, it was fast and easy. After a good chilling and ice cubes, it was great.

It's ok. Normally, cider vinegar or lemon juice is used. I made the recipe with half the distilled vinegar and it still seemed strong. I added 1 TBL oj to compensate. Leave the apple peel on, it adds color and texture. I prefer Waldorf Salad II submitted by Penny.

The brats I bought came in a pack of 5 so I adjusted the recipe accordingly. Used Bud Light wheat beer and one cup of water, put in green pepper and mushrooms too. Leftover liquid is just that, it is NOT a sauce. I did put brats in frying pan afterwards to improve the bratwurst color, but not crazy about the soft texture = 3 1/2 to 4 stars. I wouldn't make it again.

I also added yellow squash and zucchini. Mine marinated from 9 to 5. Next time it will be easier to cut veggies, skewer and then marinate. This way I won't cut too many onions and not enough mushrooms. Plus if they marinate already on skewers, it is easy to pop from fridge to oven (or grill). Don't forget to spray Pam on skewers for veggies to easily slide off. I put veggies skewers in oven at 350 for 15 minutes before putting in shrimp skewers.