My first time to make Risotto. I followed the recipe exactly, it was FABULOUS. I cannot wait to make this again. YUMMY!

Fantastic! I took other's advice and used cilantro in place of parsley & oregano. Also, I had a large hot house tomato and a large avocado. I used red wine vinegar and reduced fat feta. I gently stirred everything together and let it chill for 6 hours. I felt badly for the hostess of the party. She sat the bowl down, turned around to talk to someone and the salsa was almost gone. I will absolutely double this from now on!

I love stuffed Jalapenos, so this recipe intrigued me. Could I actually have the flavor without the mess of making them? Yes! This is great! I took it to a Halloween Party and it was gobbled up w/ many people asking for the recipe. To make= I blended the cream cheese (lite) and mayo (lite) together until smooth w/ hand mixer. I added 4 oz. of EACH jalapenos & green chilies. I then stirred in the parmesean cheese. I baked @ 350 for 30 min. Cannot wait to make this again!!

I actually, juiced 2 lemons and marinated the tilapia in the lemon juice for about 1 hour prior to cooking. I did take the advice of other reviewers and saute the butter, lemon, garlic, & parsley together prior to putting on the fish. I also added some lemon zest. I baked 4 filets for 12 minutes and they turned out perfect! My family loved it!!

My family ate everything on their plate. Loved it! I baked the tilapia - 375 degrees for 12 minutes. I cooked for 4 people so for the pasta, I used 10 ounces of pasta, 2 tsp. lemon juice, 1 cup parmesean, 1/4 tsp. each of oregano, basil, and cilantro. When I drained the pasta, I reserved some of the pasta water just in case I wanted to add it, and I'm glad I did. Once, I got all of the pasta, cheese, & herbs in the pan I decided that a little bit of the pasta water would give the pasta the exact consistency I was looking for. I did not measure how much I used, but it was probably about 1 Tbls maybe 2. I served this w/ broccoli as well. We will have this again!!!!

Fantastic! I was looking to make homemade meatballs and this recipe looked perfect. Now, I won't have to buy, pre-made sauce ever again. For the sauce I used 2 (28 oz) cans crushed tomatoes. My sons don't like chunky tomatoes in thier sauce. I also added oregano and thyme along with the bay leaf in the beginning. I did not add any salt. For the meatballs, I used 1.5 pounds of 85% lean ground beef. I also started out with 1/2 cup italian seasoned bread crumbs and 4 Tbls. shredded Parmesean (we like cheese). I've learned you can always add ingredients but it is difficult to take away. I found though that I did't need to add any more bread crumbs. I also added some saueteed onions and minced garlic for more flavor. This mixture made 16 meatballs. My sons did comment that they looked large, I thought they looked normal. Maybe next time, I'll make them smaller. Cooking the meatballs in the sauce was awesome. I simmered my sauce for 90 minutes, added the meatballs and cooked them for about 45 minutes. I made Garlic Bread Mama Rita's Way! from this website, to go with our meal. My son's gobbled everything up!!

Fabulous! I made these tonight along with Italian Spaghetti Sauce with Meatballs from this website. I too was not sure about the mayo, but hey it's only 1 TBLS. So I figure, why not try it at least one time. I am so glad I did. I only used 1 tsp. of basil, just a personal preference. I also did not have garlic paste, so I roasted 6 peeled garlic cloves in foil w/ EVOO sprinkled on them. 400 for 30 min. (actually did this in my toaster oven). Once the garlic was done, I mashed it and added it to the recipe, perfect! Also, there were only 3 of us eating so, I split 2 hoagie rolls for 4 halves (instead of the 6 called for). I found this to be perfect for this paste. I baked it at 400 for 4 minutes. Then broiled on high for 30 seconds. Do not leave the oven, this will burn fast! My two children loved it and gobbled it up! Will make again!

This was fabulous!! My family loved it. Very rich. My mother-in-law follows a Glueten Free Diet and she absolutely loves it. I followed the recipe exactly. I melted the chocolate and butter in a glass bowl atop a pan of slighty boiling water. I also followed someone else's advice and divided the mixture between ramekins (7). Though I did not spray the ramekins first. Baked at 300 for 40 minutes. The original 30 just wasn't long enough. We were going to top with ice cream and eat right out of the ramekin but decided to turn them out into a bowl. So, after 10 minutes of cooling, a ran my very thin cake tester around the edge of the ramekins to loosen the cakes and they popped right out, no problems. Fantastic! This will be a staple in our house, especially for my mother-in-law.

I use canned beef broth (low sodium) instead of boullion. Also, used olive oil and rosemary because I have a plant and love fresh rosemary. Great roast! My family loves it. I did leave out the crushed red pepper for my children's sake. Cooked on low in crockpot 8 hours. With about 1 hour left, I shredded the roast and put back in the juices. I also reserved 1/2 cup of juices and sauteed onions and bell pepper on the stove. We toasted whole wheat rolls and used slice provolone (the good imported stuff). Also fabulous the next day!!

Used 1/4 c. Mayo. And also extra all-purpose Dill Mix (has garlic and a few other spices in it). This is a great dip, especially the next day.

I've been making this for years. Friends and family always ask me to bring this to the party. I use a mini-muffin tin and the key is to use Grans Flaky Biscuits. Pull upart the biscuits into 3 sections. Then each biscuit makes 3 cups. Sometimes I lay low on the onions (hubby hates them) and use onion powder instead. But I always add garlic.

Whole family loved it. My oldest son (12) helped me make it. Easy to prepare. I did not use bread crumbs, because I have a Glueten Free family member, but you didn't even know they were missing. Also, did not add more cheese to top, just didn't need more calories. I used Black Forest Ham from the deli. Yum! Like I said before, everyone loved it!

Whole family loved it! I used canned enchilada sauce.

This is fabulous!! I didn't have celery salt so I used garlic salt instead. My family loved it. This is a keeper!!

AWESOME!! I took another person's advice and baked in the oven 400 degrees for 1 hour. Otherwise, I didn't change a thing recipe wise.

My children loved it, didn't even realize they were eating brown rice.

I mix in a package of onion soup mix with the rice as well. Also use chicken breasts instead of canned.

Very good.

This was fantastic. My children loved it as well. I used fresh rosemary, 3 or 4 garlic cloves and probably 3 Tbls. of olive oil. I put the oil mixture on the tenderloin in the morning, wrapped it in plastic and put in the fridge. I will definetly make this again.

Love these! We cook these every time we go camping. Another variation is to stuff with extra crunchy peanut butter instead. MMM!