Good basic coleslaw recipe. I prefer to use white wine vinegar and a tad less sugar. It's nice to add a pinch of celery seed and a drop of tabasco sauce as well.

Reviewed On: Nov. 13, 2011

I was a curry virgin and this blend was great for me because I didn't have to wonder whether I would open a readymade jar and find that it was spicier than I liked. My whole family enjoyed it; we thought it was flavorful and fragrant without being too hot. In fact we might even add a touch more chili next time.

Reviewed On: May 10, 2011

I've made this recipe half a dozen times now. I like to substitute half a cup of sour cream for half a cup of the milk, add tomato slices and broccoli, and I've used Canadian bacon, crispy cooked bacon and bulk Italian sausage crumbles instead of the sausage called for. And I grate the cheese instead of cubing it. It always turns out fantastic. This is the only baked mac and cheese I've made that spooned out of the dish with gooey, creamy sauce instead of being custardy. The texture is great. It reheats wonderfully, which is often a big hurdle for homemade mac and cheese. I only gave it 4 stars instead of 5 because it tends to need extra salt or seasonings in the cheese sauce, and because, cubed cheese? what? that's just strange. I don't know how anybody can say it's not cheesy, it has a ridiculous amount of cheese in it and a lot of cheese flavor. Maybe the issue is a low quality cheese?

Reviewed On: May 20, 2010