I halved the recipe for my husband and I. This is definately company worthy. I will be making again. It might have been better the second day. I think the next time, I may try to make it in the crockpot. I left out the added salt, as I thought the pancetta and chicken stock was enough salt. I am glad I left that out.

Gave it 4, because I added ingredients to make it better, as many of the other reviewers mentioned. I halved this recipe, b/c I only had 2 cups of turkey. I also added some onion and garlic to the butter, and added Italian bread crumbs on top. This was the best T-Tetrazzini I have had. I have tried others on this website, but this was the best one. Very basic, but very easy to add to it to make it "your own". I think I would also like sauteed mushrooms with the onion and garlic for next time....(and there will be a next time!) It would have been a 5 star with the minor changes, without them, I think it would have been too bland for me.

I really liked this recipe. The longer it sits the better it gets. I guess I didn't realize that my crockpot would not hold all the ingredients. I put everything in the crockpot, with the addition of a can of petite diced tomatoes, and absolutely did not have room for the 6 cups of water. I added as much as I could. I probably added between 1 and 2 cups of water. Needless to say my soup was a little thick, but fortunately we like it that way, and we both thought it was delish!! I also forgot to add the thyme at the end, not sure what that would have added. Will definately make again and again.

I added an extra jalapeno, and used half a bunch of cilantro. I think next time I will also use maybe only 4 ounces of dressing, and add more if needed, it is hard to take away! Also, I used leftovers on top of spinach for a yummy salad for lunch or dinner!, (addition: two days later, I mixed what was left with some quinoa (or you could use orzo, or small pasta), and made a pasta salad with it....we ate every last bite of this!)

I also froze the sliced tofu for 30 mins and used eggs to dredge the tofu in before breading. Instead of making "sauce" I used my favorite jar of spaghetti sauce. Other than that, followed the directions exactly. May use garlic salt instead of regular salt next time around, because there WILL be a next time. : ) The was really really good.

This was ok. I made as directed, and enjoyed it. Not sure of the significance of the rice was in the dish, as it was barely noticeable with the bread stuffing that was added. The only seasoning came from the herbed stuffing pre packaged mix, maybe I was wanting something more? Was good, but nothing out of the ordinary too me.

Easy. I always try to utilize my crockpot when having a full dinner at my house. This was the slow cooker recipe for Christmas. Nothing spectacular, but tasty and good comfort food.

Good, and easy. I cut and cooked the green beans the day before, then when I was 15-20 mins out from eating, made the dish on the stovetop. This cut down my time in the kitchen when my company was here. Will make again

My very first pork loin. Now that I know how easy it is, I will making these more often! I used 2 3 pound roasts, and it took 2 hours to roast in my roaster. I used fresh Rosemary. I may have overseasoned it. I think I would prefer more of a rub or spicy flavor other than the rosemary, garlic flavor.

I liked this recipe, very easy, and many people commented on it, and wanted the recipe. Made this a day in advance. Maybe a little too much Balsamic for my taste, otherwise, very good!

This was a good version of a pumpkin pie. The layers were impressive. I thought this took a lot longer to bake than the recipe said, but I just kept checking the center and baking it longer, so it was not a huge deal. I made this the day before Thanksgiving, so I did not have to worry about it while trying to make everything else. I made the recipe as is, and it turned out perfect.

I made this as well as the layered pumpkin cheesecake from this site for desserts at Thanksgiving this year. This dessert was sooo festive, and I really like using the fresh cranberries. I made it exactly as is. I actually mixed the ingredients earlier in the day, and kept them outside on the porch (my refrigerator was way to full). Brought the mixture inside and spread it into the pie pan, and put it into the oven to bake as we sat down to dinner. I think next time I will as sugar crystals to the top to add a little sweetness. The icecream is a must for this pie, as it cuts the tartness. I used vanilla and run raisin as suggested....YUM!

I made this relish for Thanksgiving dinner. My family is used to having the sweet marshmellow/jello-ish cranberry dish. I wanted to try something with fresh cranberries, so this was the recipe for me. I made the recipe as is, and it turned out really good. My family really seemed to enjoy it, as I was asked for the recipe. It was easy to make. I made this a day in advance and only added a little surgar. It reminded me of a fruit salsa. I was toying with the idea of adding a jalapeno and maybe some cilantro to the left overs, but didn't have any available. I think it would make a very interesting fruit salsa for the holidays!!!

I thought this was "OK". I will definately not make this again. Not worth the time for the outcome. We had left overs and I am eating them, so it wasn't a bad dish, just not something special, or memorable.

I loved this recipe. It had a nice amount of heat. Not too much, just right. I will make this a weekly meal in my house!

I made the crab mixture to the recipe the first time, and put it over tilapia. I thought it needed something (salt maybe). So, the next weekend, I decided to try it again, as I still had half the peppers, and extra crab meat. I added some Old Bay seasoning as another reviewer recommended, and used the mixture to stuff mushrooms. It was delish! I ate the leftover crab mixture on triscuits, yum! Will definately make again. Was very colorful, and impressive. The 2nd time I made it, I did use a whole seeded and chopped jalapeno....just enough spice for us.

I have made this so many times, I cannot believe I have not rated it until now. Mine always takes 10-15 minutes longer to bake. I just use whatever frozen veggies I have in the freezer, and wait until those are cooked to make sure it is done. I usually make a side dish of brown rice to go with. Very easy and good for a mid week meal.

I really liked this recipe. I used 1/2 canola, and 1/2 olive oils. I also cut up all the veggies real small, more chopped. Then marinated all the veggies overnight. It almost has "slaw" consistency. Then before serving, I made some more dressing, and mixed romaine with the veggies, and a little more dressing, and fresh pepper. I served with Romano on the side. I was half tempted to serve the "slaw" on top of the romaine, because it was so colorful. Might do that next time.

This was way easy, as I bought precut romaine lettuce and precooked bacon. I didnt use a food processor to mix dressing, and it turned out fine. I used low fat mayo, tasted great! I actually bought the croutons, but forgot to put them in...we really didnt miss them. I will make this again...very very easy.

Flavorful. I made a day these in advance, so was very stressfree the day of my gathering. Surprisingly they were pretty spicy. I thought removing all the seeds would cool them down, but they were good, and had a kick to them. Was afraid of all the blue cheese in them, but when I was eating one, I could not even tell that blue cheese was in them.