Fab!

I used this recipe for basa. The portions are a bit off, yielding way too much, so I just saved the other half for another night. Yum!

Definitely needs more bleu cheese. Otherwise, yummy! Think next time I'll make a bleu cheese sauce to go with or just add more to the meat. I used a mixture of lean and 15% ground beef to get a little extra flavor.

Yes, it's salty but you can't stop eating it! I didn't have cherry tomatoes so used about six regular ones that I diced, which may have accounted for the salad becoming very wet. I also used Newman's Own Lite Balsamic vinegar instead of the oil, etc., and just a tablespoon or so will do so don't start pouring it on. This would be great with chopped lettuce as a chop-chop salad or with a nice piece of crusty bread. I made the bleu cheese burger recipe and served this as a side dish. If I would have thought ahead and drained it a bit more I would have used it as the condiment for the burgers. Will definitely make again (boyfriend loved it!).

Super salty so maybe use a little less soy sauce (I even used "lite") and add fresh garlic. Otherwise, family gave it a big thumbs up. Served with bagged Asian salad for a satisfying meal. Thanks for the easy recipe!

Didin't have fresh onion so I used dehydrated dry from the pantry and it worked just fine. If you're not crazy about crunch, saute the celery a little bit first. Otherwise, these are delish and a great way to get rid of that leftover chicken. I served with mashed potatoes (cheated and used boxed) and leftover greenbeans. Great meal for a cold Northwest Sunday afternoon!

I didn't have fresh lemons so used the refrigerator concentrate stuff. I cut the recipe in half and took the advice of others to not add the milk all at once. Good suggestion because I ended up only using 1/4 cup of milk to get the consistency I was looking for. This is a great basic recipe that you could easily switch up by adding other spices and or ingredients like salsa for a southwest version.

A tablespoon of pumpkin pie spice is too much...use a teaspoon. Also, make the day before you want to eat it because it's better really cold and by the 2nd day it had a chance to meld the flavors better. I also added two small packets of Splenda to add a tad of sweetness. Otherwise...yummy!

Do not serve this right away! Make in the morning for a dinner meal, or better yet, make it the day before. Otherwise you taste too much vinegar. So delicious, though, I could have eaten the entire bowl! I doubled the recipe and used a large carrot as well as a large cucumber, so didn't measure. Also followed another's suggestion to soften the cherries. I cut the cherries to have smaller pieces, which worked out better with my small diced veggies. You could make this with any dried fruit you had on hand - next time I'll try apricots.

I'm doing the slower-cooker version of this recipe, which means I used more chicken, cut it into bite size pieces, sauteed in frying pan and then moved to crock pot. Assembled the rest of the recipe and simply poured it on top (added garlic, chopped red pepper, and used lemon instead of lime juice). The house smells like heaven and the chicken tastes amazing! I'll serve over Trader Joe's vegetable rice. So good!!!

Great way to get rid of baked beans. I had a 28oz can of vegetarian baked beans so I used that and didn't add any oil. I tasted it before baking and decided to add some pumpkin pie spice to go make it more like pumpkin bread (because it definitely has the coloring for it). I also put it in one loaf pan and it worked out fine. Overall, pretty good, moist, but not a recipe that hits it out of the park.

I would give this a three when eating it straight from the oven and a five when eating it the day after as heated leftovers. Very tasty the 2nd day. Maybe the flavors have had time to settle in because it's less "airy" and the ingredients really come alive. This is a great way to get rid of croutons that have been sitting in the pantry.

I followed the recipe exactly and was not thrilled with the outcome. Something's missing and it's an odd pairing that doesn't work well. I've made brie and apricot preserves grilled sandwiches before so I love the idea of warm fruit and cheese. Maybe it's the tortilla that throws it al off.

I made some changes to this. I started with a few tablespoons of Smart Balance butter and sauteed two cloves of garlic and half a small onion. Then I added three handfuls of crimini mushrooms and continued to sautem adding sea salt and ground pepper to taste. I then included the neufchatel cheese, let it start to melt, added a cup of milk and then the cup of parm cheese. I had leftover salmon that I tore into small pieces and added it. The mixture was gloppy at this point, so I added another half cup of non-fat milk and it was heaven. Very versatile recipe!

After reading other reviews, I added a liberal amount of garlic salt and seasoning salt to the hamburger mixture. After pouring into a baking dish I grate about a cup of Cheddar cheese on top before adding the baking mix topping. I doubled the amount of baking mix topping, which worked out well. I only put 3/4 cup of the bbq sauce and next time will eliminate it altogether as it doesn't need it at all.

Definitely make this in a square pan. It might seem a little too small at first (the soda will come to the very top) but as it cooks down, it's perfect. I was in the mood for this, so it didn't seem too sweet (as others have mentioned).

I only had two eggs, so I threw in a heaping teaspoon of whipped cream cheese (the only thing I could think of that I had on hand that would help add moisture). I didn't have any chocolate chips, so I made this in a bundt pan and didn't put frosting on it. Within an hour of it cooling half of it was gone. The only reason the other half is still left is because my boyfriend and I agreed to safe it until tomorrow. Amazing!!!

Tasty! I doubled the marinade per other's instructions, but it didn't really need it. I used four thick cut chops instead of six thinner ones. Very easy recipe and my family loved it. This is a keeper.

If you want to look like a gourmet with no effort, this is the recipe for you. I followed to the letter except I cooked it in a cast iron dutch oven and added about a tablespoon of a garlic salt mixture I have. When it came time to serve the chicken, I used a baster to put some of the extra "juice/sauce" in small bowls for dipping. Simply excellent and ridiculously easy.

The amounts are off in this recipe. Either double/triple the amount of broccoli or cut the other ingredients in half. I substituted craisins and used a small handful of bacon bits so I could keep it vegetarian. Definitely prepare the dressing the day before and mix the two together so it can sit for half a day before serving. SO good!