I didn't make this but I just ate this.... My neighbor just delivered this to us this morning for Thanksgiving and it was more popular than the traditional pies! When she told me she got the recipe on allrecipes I was very happy to learn that! As you can see I wasted no time in finding it and saving it to my recipe box! Not only does it taste delicious it makes a pretty addition to any dessert table around the holidays! I can't wait to make this and share this with my family and friends! Happy Thanksgiving everyone!

Nice base recipe. It was a bit bland and needed to be doctored up. I added more ginger, two basil leaves, a tsp of Peruvian hot pepper sauce and garlic. As a personal preference I like to taste the crunch of the onion and I like how it looks in the soup. And I saved the step of pureeing the mixture and then don't have a blender to clean. A sprinkle of sea salt on the top just prior to serving enhances the flavor. We had this on Halloween and it was appropriately enjoyable for the occasion!

This Maple Vinaigrette is exactly what I was looking for. A couple of suggestions I would make is to cut the vinaigrette amount down. Plan on at least 1/2 a cup then begin adding to taste. And, DO use REAL Maple Syrup. And I prefer a thick honey mustard (the ones in a jar) over a thinner mustard but that is just my preference. We added Pears, Blue Cheese, Walnuts, and fresh mixed greens. This dressing is the star of a great fall winter salad! This would be good with Apples, goat cheese, pine nuts etc... Great with any fall fruits.

Excellent base recipe. A good quality white wine or vermouth is essential. The onions take a bit longer to saute than suggested so just feel that out. I added a splash of worcestershire and swiss cheese instead of cheddar. I do like to toast the french bread prior to adding it to the soup, it seems to hold a nice consistency. This is YUMMY! And soooo simple to pull together! Hubby loved it and so didn't I.

Fabulous fall dessert here in chilly New Hampshire. When my teenage son came home after a loooong soccer game and reported there were SNOW flurries during his game I knew he would appreciate a piping hot serving of these Sauteed Apples for dessert. Chef Junior and I spiced it up a bit with walnuts, coconut, and vanilla thrown into the mixture. I also added a bit more brown sugar to taste. Yum! Would have loved to add either vanilla ice cream or top this off with homemade whip cream. A reason to make this again! And for the record no snow accumulated YET this early in New England! But flurries ARE in the forecast for this evening. On the lookout for more hot desserts using fall fruits!

Well this recipe is smokin' and no pun intended. I was serving this for company so my hubby suggested I lay off the habanero and substitute a jalapeno just incase the rest of the world isn't as brave as our spicy family... that's the only change I made and spice was NOT lacking in the least. This is a very good chili as is with the Turkey but I am sure one could use beef if that is your taste preference. Great Autumn meal here in New England!

Love this recipe! What a wonderful combination of spices and the yogurt is a healthy and moist way to hold the complexity of these flavors together. Typically I marinade my meat in a container or long covered pan but putting the chicken in the plastic bag and sealing the air out was an excellent method. I did barbecue the chicken enough to sear it but I wasn't eating until several hours later so I then finished it off in the oven slow cooking it at 250 degrees. It was delicious. I am tempted to make some of the sauce to put on top the last few minutes of the cooking process. This is excellent without but I love the sauce and the spices! I had a blast making this Indian dish. It's so much fun cooking foods from other cultures. I served this for company and everyone loved it. It will be back on our dinner table again for sure! Thanks Diana F for sharing a delicious Indian dish with all of us!

Hey what can we say about this long standing American classic other than P E R F E C T... I suppose I could venture off on to another version like soft baked or just for the heck of it try one of the thousands of other Chocolate Chip Cookie recipes out there but this single recipe has kept me quite satisfied for decades I must admit. I'll let you know if I come across anything better...

Oh my! If I had to rate how yummy my home smelled with the pumpkin and cinnamon that wafted throughout the house I would give it 10 stars!!! This is delicious! I don't know why I can't resist a pat of butter melting into the first cut piece with steam still filling the air as if I needed to add any more flavor...This would be good with a dollop of homemade whip cream too! Hey, it's October and my quaint New England town of Gilford NH is dotted with scarecrows and pumpkins growing in the fields right in front of me. Ya gotta make a few pumpkin theme foods! Friday I made the Pumpkin Turkey Chili and I had left over Pumpkin so I had to do something with it... This hit the spot! Thanks for a great Autumn recipe! Gets you in the mood that's for sure!

Creamy Tomato soup is one of my winter favorites and I love basil so I had high hopes for this soup. This was just okay-Nothing to swoon over. I'll try this again and increase the basil maybe? I am not going to give up on this one though... I think with some research I'll figure out just what could be used to enhance this a bit and bring it from bland to blissful which is what I was expecting!

Five stars as far as prep goes as this couldn't have been easier to whip together and perfect if you have a full evening of prep with other food items if you are entertaining. The recipe as is lacks flavor. To enhance the taste the next time I make this I will try substituting Jalapeno Pepper Monterey Jack Cheese. And I will saute the spinach in garlic and and just enough butter to coat the spinach. I did add one spoon of a Peruvian Hot Pepper sauce I always have on hand and that did help boost the flavor. I'd have to say this recipe did not deliver very big in the flavor department. I'll be keeping my eyes peeled for a more flavorful version of this classic dip.

As the recipe stands this is quite bland. However...lot's of opportunity here to turn this into a five star chili. The recipe creates a good platform to build on and build on we did! Some of the reviews suggested starting out with fresh lean Turkey Breast. Thank you! The quality of the meat is more tender and an overall upgrade from regular ground Turkey. I included all the ingredients then started to enhance by adding freshly grated ginger & curry powder, which married very well with the pumpkin. I did opt for the Libby's pumpkin pie filling and I used one cup only. I also increased the quantity of Turkey to 2 pounds. The two cans of tomatoes I added had diced jalapenos then I threw in a large can of whole tomatoes which I chopped. I was more generous with the garlic too. Because we really created a new recipe with a completely different set of flavors we did not add the cheese as a topping and substituted cilantro and sour cream. Although this is a stretch to be considered a chili this dish delivered surprising tastes with each bite. I would have to say we were loving the taste and it turned out to be an unexpected combination of flavors we would look forward to putting together many more times in the future.

This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread, tossed with vegetables like tomatoes, spread over fish, bake it on top of pita bread, stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh, and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto!

I receive allrecipes daily dish and this Creamy Pesto Shrimp dish was the highlight of the day so I decided to make it since I had all the ingredients on hand. Additionally over 500 members reviewed this dish with very high ratings. Gezzzz guy's I am not with you on this one... This sauce is big on calories and little on flavor. I like a creamy pesto sauce as a departure from pure pesto which can be achieved by just adding about 1/4 a cup of heavy cream or half and half to a homemade pesto with garlic, sea salt and freshly grated parmesan cheese. You will save tons of calories and you will get the creamy taste this recipe offers. Sometimes less really is more... less cream more pure pesto taste. I do appreciate how versatile this recipe is with the shrimp, chicken, salmon or just the pesto sauce and pasta. With my modifications I would give it four stars. But as is well... you see my results!!

Lip Smackin good! I didn't have on hand or miss the Whisky or Liquid Smoke. Because I prefer onion crunchy I added it raw as it softens a bit during the thickening process anyway but still keeps the crunch I like. I also doubled the onion amount. I just cut a medium onion and when it was double the amount I decided to throw it into the sauce. It did not overpower the flavors at all. I also added a Tsp of Asian Chili Garlic sauce instead of flakes for a little extra kick. I normally would have finished off the cooking process on the barbecue but it's pouring rain out today here in New Hampshire. I finished them off in the oven and they couldn't have been more tender! I admit I loveeeeeed the sauce so much I was a bit too liberal in applying it to the ribs. My son called me on that one and he was 100% right! I never have Whiskey in the house but I can't imagine the two tsp that are missing would make a significant improvement. Love the method of cooking and the sauce is definitely a keeper. Might throw the sauce on Chicken next time and throw it on the barbie...Scott thanks for a great recipe and don't be shy to offer up a few more of your favorites!

Very quick, very easy. Homemade pesto makes a difference here. While your at it make another tray with red sauce and fresh mozzarella then your appetizer tray has color, variety and selection. I save higher ratings for more gourmet food but the pesto version is a nice compliment to soup and the pizza version is a good afternoon snack.

I grew up in New England and although I never ate this New England Bean Dip myself my Dad used to make it all the time. We just gathered in the Berkshires for my Mom's Birthday and since she had fond memories of this dip I decided to make it. All the comments about this being a New England favorite at restaurants around the Boston area sparked my interest. This was served at the Continental restaurant and my parents knew the owner who shared the recipe with my Dad. It was a big hit and brought back lot's of nostalgia. Very easy to pull together! Serve on a nice platter with a large variety of crackers.

I put this Babe Ruth Bar in my recipe folder in December when I joined allrecipes and I have been looking forward to making these. Just got around to the task this evening and glad I did. I whipped these together in about 12 minutes and ya gotta love those quickies... They were good but not great and they are Sweeeet though so one bar is plenty... Because they are a little messy probably best to enjoy these at home. I know some reviewers didn't care for the appearance and it's true they don't hold together 100% but they looked fine cut into the bars. Oh, I did use Milk Chocolate Chips which I almost always prefer over Dark Chocolate! My teenage son and his friend just devoured a few... and did request I make them again. I'll save my calories for something else however!

I think about this Broccoli casserole almost as an American classic. It's quick as a wink to whip up, easy to travel to a pot luck and great for large gatherings. Our family prefers whole Broccoli florets for more substance and better presentation. The Velveeta cheese melts into a creamy smooth sauce and the rich buttery crackers are a classic topping. Can be prepared one day ahead.

Yummy and moist as a good banana bread should be! If you don't have six bananas this will come out just as good. The smell permeated through the house drawing a little crowd in the kitchen ready to pounce the minute this came out of the oven. Nice toasted the next day with aaahhhh yes a bit more butter! Okay, I know the (AHA) American Heart Association won't advocate my little suggestion... It freezes well if you want to make this in advance.