This has become an all time favorite of mine. I am a big time salad eater where my meal consists of a huge bowl of salad. The dressing for this salad is wonderful. I double the cranberries and keep everything else the same. Yummy! Yummy! I got the idea from seeing other salads to try this recipe with candied walnuts. So far, I've tried this recipe with cinnamon candied walnuts, regular candied walnuts, and store bought candied walnuts (Diamond brand, from Sam's Club) and all are excellent! I also add cucumber, carrots, red bell pepper, sliced onion, apples, (grapes if I have some on hand), lots of spinach and some salty feta cheese to finish on the top with the walnuts. Remember, this is my meal! I absolutely love this salad and all the fruits/veggies I add to this salad all compliment one another. The only thing I have found that doesn't fit are olives and tomatoes! Excellent recipe! Thank you!

Reviewed On: Sep. 18, 2009

So, so easy and yummy, too! As the description suggests, this recipe was altered easily to what I had on hand but I followed the gist of the recipe. The best mexican rice I've made and, by far, the fastest and easiest! I had leftover brown rice (~1.5 cups) that needed to get used up. I sauteed some chopped onion, red and orange pepper, and a handful of chopped fresh tomatoes until all was tender. I added my rice, and poured in some leftover italian flavored tomato sauce, basil, oregano and garlic I think (b/c that is what I had on hand!) I had a tablespoon of chopped cilantro that I needed to use after making burritos, so I threw that in with some leftover canned corn (I usually do not care for canned corn...), and probably 1/3 can of pinto beans I had in the fridge. I sprinkled taco seasoning to taste as well as salt and pepper and I enjoyed this more than the burrito. Thanks for the great recipe and suggesting that it is practically made to be altered to your tastes or what you have on hand! I was worried about my tomato sauce, but it had all the tex-mexican flavoring that I hoped for. Yummy! Great way to use up leftover ingredients!

Reviewed On: Jul. 13, 2009

This was awesome! I was trying to find a good zucchini brownie recipe since I tried a different one over a year ago with terrible luck. I crossed my fingers and tried this one. I was iffy about it because it doesn't call for any egg, but I went ahead with it any way based on the strong reviews. I used frozen shredded zucchini, but I had to do a little experimenting with my zucchini. I used two quart size bags. I had originally put approx. 2 1/2 cups of fresh zucchini in each bags giving a whopping total of 5 cups for this recipe! However, what I did do is this: I drained one bag really good by squeezing it a bit (discarding the liquid)and added it to a blender. Then I drained the second bag into a measuring cup and added the remaining zuccini contents into the blender and added enough of the zucchini liquid to allow the mixture to blend easily. It ended up totaling 3 cups of blended zucchini of which I added to the wet ingredients before adding the dry ingredients. This turned out perfectly! The frosting with the brownie base is a match made in heaven and is even more heavenly on the second day! I didn't care for the frosting by itself and the brownie by itself was rather bland, but the combination makes this recipe a true winner!!! Try it, you will like it!

Reviewed On: Apr. 29, 2009