This was an okay recipe for turkey left-overs. I added broiled red bell pepper slices which enhanced the recipe a bit. Thanx for the recipe.

I found these to be very good. I changed it up by adding sage and thyme to both the stuffing and the sauce. I also added garlic and wine to the sauce. Thanx for the recipe!

This recipe is very close to how I make turkey soup. I add garlic, sage, thyme. a little oregano. For the "slickers," I used Annie's frozen dumplings which turned out great. Because I don't use as much liquid and a lot more of the vegies, my soup comes out more like a stew (a "stoup?"). I didn't put the peas in either because I didn't have any. Thanx for the recipe.

I followed this recipe pretty closely. I decreased the amount of baking power to about 1/2 Tbl because of the "metalic taste" comment. I started with one cup flour and one cup oats but found I needed to add about 1/3 cup more flour to make the consistency right. I added about 1/4 tsp nutmeg, about 3/4 cup chopped walnuts, and about 3/4 cup chopped dates. This yielded 12 regular sized muffins plus 16 mini muffins. My husband gave them 5 stars. I'm going with 4 because I made changes. Thanx for the recipe.

I followed the recipe to a T and found it to be okay. Maybe adding some chopped nuts would help.

I made this with lots of almonds and mushrooms and garlic, some tarragon, a pinch of nutmeg. And I used Cognac instead of brandy - poured it on an opened log of brie and baked it - wonderful! Thanx for the recipe!

I used this recipe on the stove top to the oven instead of the slow cooker. I grow weary of the crockpot - the meat came out perfectly (sometimes it gets kinda mushy in the slow cooker for me.) - firm but not chewy. I loved the combo of flavors. Thanx for the recipe.

This sauce was pretty good but not unusual. I need to use my marsala wine up so That's what I used. I'm not sure what beef base is so I used some beef broth I had. I used this with some very tender steaks... thanx for the recipe.

This is the perfect summer salad. I took it to a cookout and it was the only dish that was completely gone before the end of the event!

These were good. I think chopped pecans in the batter would have made them a 5 star. I did substitute grape applesauce for regular applesauce (it's all we had); plain no-fat yogurt mixed with skim milk (we had no buttermilk). I added salt, cinnamon, ginger and nutmeg to the batter. Very peachy which is good because some recipes overcome that peach taste. And there was no hint of the grape flavor that was in the applesauce in the end product. The recipe made enough for 12 regular sized muffins plus 12 mini-muffins. The regular cooked for 17 mins; the mini's 10 mins. Thanx for the recipe. It's a keeper.

I used pork roast. I combined a BUNCH of different herbs and spices: chili powder, onion powder, garlic powder, tarragon, cardamon, dried mustard, thyme, sage and a touch of nutmeg. And because I'm cooking for two so used 1 lb rather than 3 or 4, the timing was much less - I'm pretty sure it was about 45 minutes... The vegies were perfecto! The only reason I gave it a 4 is because I didn't follow the recipe exactly.

This was better than I expected! I used Miracle Whip (instead of mayo) and fat free plain yogurt (instead of sour cream) and lime juice (instead of lemon)... and I used crushed pineapple and I put some red grapes halved. It was delicious! I've never served raw sweet potatoe before - I will make this for the next social get-together! Thanx for the recipe!

The only thing I changed was I used parsley instead of cilantro (we're not fans of cilantro). My husband gives this a 5; me a 4.5... definitely a different flavor and it made for a fun dinner. Thanks for the recipe!

Yum! I used this recipe exactly - except I used one egg, added garlic and onion powders. I have the perfect piece of pottery that this runny batter fits into... I baked it, then used Aldi's Spinach dip as a base sauce, added sliced up artichoke hearts, sauteed chicken, caramelized onions and garlic, a little sauteed spinach and topped with some mozzarella cheese... big hit in my house!

It's summer so I used fresh peaches... I cut up 6 but I think next time, I'll use 7 or 8. I used less sugar and spiced it up some with cinnamon, allspice and nutmeg. I didn't have any orange juice so I used apple juice. I put it in a 8 x 10 glass casserole. I cooked it for about one hour and it was pretty much done. I will make this again. Thanx for the recipe!

Maybe it was my mistake of using French Vanilla pudding. Next time, I'll stick with regular. My friends loved it with Frangelica. I'm not an amaretto fan so I don't have it on hand.

The only thing I changed was I changed the raspberries to blueberries because I couldn't find raspberries. I thought it was pretty good but my friends loved it so it was worth it. I will make this again but with less apple and maybe some peaches.

Nice flavor!

In my small towns, they never heard of broccoli rabe. So I used broccoli. The flavors of this dish are wonderful - the richness of the artichoke with the slight sweetness of the roasted red peppers and the saltiness of the sausage... very nice. The broccoli gives it a nice contrasting color, too, making it very pretty. It helps, too, that I could serve it in one of my favorite pottery dishes. The only difference I made besides the broccoli rabe was I used fresh Romano cheese as that is what I have open. My husband and son gave it a four but I give it the full five! I will definitely make this again - especially when I have guests over. It's pretty, simple and delicious!

These were a nice twist on same ol' same ol' breakfast! I used sliced avocado, scrambled my eggs with a little onion, Worchester Sauce and seasoned salt. And I used multigrain tortilla shells. Delish. Thanx for the recipe.