Very good pasta salad! I used 3 cups of DRY tri-colored spiral pasta, cooked, 1c. mayo, 3/4c. zesty italian dressing, 1 1/2 tbsps. dried italian seasoning (instead of fresh basil), salt and pepper for the dressing, I left out the tomatoes. I did about a cup of black olives, a whole large green bell pepper, a small red onion, and 2 large garlic cloves. A 4th of July hit!!

Reviewed On: Jul. 4, 2008

This is a GREAT recipe!!! I've made it twice in about 3 weeks! I do it a little diferent since we're on a diet though, here's how we do it: we use diet orange soda, we bouble the amount of soy sauce and soda, add 1 bunch of sliced green onions, about 7 BIG toes of garlic (minced),about 3 tablespoons minced ginger and about 1/2 tablespoon sesame oil, we use it as a marinade for about 10 skinned legs/thighs. We let it marinade in a ziplock bag for about 24-48 hours, then bake it according to directions. It looks really ulgy when it's still raw, but is excellent when it's cooked. We like to strip the chicken from the bone, boil the marinade till thick and make chicken burritos using just the chicken and sauce. This is a SUPER FAST and delicious recipe, it is quickly becoming one of my favorites! Thanks so much for posting it!!

Reviewed On: Apr. 24, 2008

These were a bust for me. They came out sort of gummy in the center, I even tried baking them longer, but to no avail. I also found that the rhubarb lent nothing to the flavor of the muffin, it pretty much just tasted like a sugary bread with no distinct flavor and a "too wet" texture. I used frozen rhubarb, which I drained after chopping and slightly squeezed but I was afraid I was going to drain too much, but if I hadn't I don't think they ever would have set. These were a disapointment for me. Sorry

Reviewed On: Jan. 28, 2008