Nice way to use up a bounty of blueberries. You can't ask for an easier recipe, especially if you use a refrigerated pie crust. I baked it as directed and as others stated it didn't test done, but I took it out anyway and it solidified on standing. I thought it was tasty--my husband loved it!

Anyone expecting a taste sensation from couscous has never had it before--it is bland!!! But this recipe is very tasty with the additions included. Some tweeking needed-- use 3/4 cup couscous instead of 1, use chicken broth in place of the water, add a little more red peppers, quarter the cherry tomatoes, chop the basil leaves and use at least 1/4 teaspoon of balsamic vinegar. Sprinkle with Parmesan in the skillet--no additional baking needed. This dish is a nice side to grilled chicken or salmon.

Anyone expecting a taste sensation from couscous has never had it before--it is bland!!! But this recipe is very tasty with the additions included. Some tweeking needed-- use 3/4 cup couscous instead of 1, use chicken broth in place of the water, add a little more red peppers, quarter the cherry tomatoes, chop the basil leaves and use at least 1/4 teaspoon of balsamic vinegar. Sprinkle with Parmesan in the skillet--no additional baking needed. This dish is a nice side to grilled chicken or salmon.

When a recipe is this easy and tastes this good, it deserves a 5-star rating. I think you could easily cut back on the butter by 4 tablespoons without altering the taste. As recommended, let first layer chill and harden before adding chocolate layer and cut through topping shortly after hardening to prevent separation of peanut butter layer and chocolate layer. Think I'll try it with milk chocolate morsels next time. Good recipe!

When a recipe is this easy and tastes this good, it deserves a 5-star rating. I think you could easily cut back on the butter by 4 tablespoons without altering the taste. As recommended, let first layer chill and harden before adding chocolate layer and cut through topping shortly after hardening to prevent separation of peanut butter layer and chocolate layer. Think I'll try it with milk chocolate morsels next time. Good recipe!

This a really good chicken marinade. I've made it numerous times without changing the recipe one bit. Perfect for the summer grilling season.

With a few slight modifications, a definite 5 stars! For a handy timesaver, use steamable red potatoes for microwaving. Microwave until almost fork tender and cut into cubes. Toss with oil in mixing bowl along with halved grape tomatoes and wedges of onion. Transfer to foil-lined baking sheet and sprinkle with garlic salt and freshly ground pepper. Bake as directed then place under the broiler to brown and crisp before tossing with fresh basil. A delicious summer side dish!

Really refreshing. It will take about 8 lemons to give you the amount of juice called for in the recipe. A perfect summer beverage!

Really tasty and easy recipe. Foods and Nutrition students made it as a dessert for their end of the year picnic. Many requests for the recipe!

I was a little afraid to try this considering the combination of ingredients, but it is actually quite good. After reading numerous reviews I made these changes: only used 2 Tablespoons relish and 1/8 teaspoon curry. Substituted fresh chopped onion and parsley for the dry. I did not use the all the mayo--just stirred in a little at a time till desired consistency was achieved. I also added chopped celery and hard cooked eggs. I will make this again.

Nice quick, easy and good tasting soup. Has a fresh tomato taste without fresh tomatoes--but fresh basil is crucial! I used 1/2 cup fat free half and half and 2 Tablespoons of butter then seasoned with salt, pepper, and garlic powder. I think it would taste good no matter how you played around with the ingredients

A nice dressing using a packaged mix for a flavor boost. I used Good Seasons Italian and surprisingly this did not taste anything like the original product. It was a little sweeter than we like it so I will adjust the sugar next time.

I have served this twice in the last week and each time there have been requests for the recipe. I divided the Parmesan cheese and stirred in 1/2 cup and topped the mixture with the remaining 1/2 cup. Baked, rather than microwaved, as recommended by others. Served with Frito "scoops". A great new appetizer which I will add to my favorites.

Excellent recipe. The only changes I could recommend would be to reduce the sun-dried tomatoes to 1/4 cup and to pound the chicken breasts between plastic wrap to 1/4-inch thickness. I will make this recipe again!

I love this pizza sauce!!! It is on the sweet side, but that's the way I like it. I have made it with and without the anchovy paste--both ways are good, but I think the paste makes it taste the best. I sometimes use an 8 ounce can of tomato sauce in place of the tomato paste and water. Also, I usually omit the marjoram. This recipe freezes really well, so make a bunch and freeze it in individual containers. Thaw one out when you need it for great tasting pizza!!!

I have never found a recipe which replicates authentic asian cuisine, and that is true of this recipe as well. But that said, it was very good. I scanned through many of the reviews and used a combination of several recommendations in mine. I think you do need to increase the sauce if you are going to serve it over rice. I tripled the sauce recipe. I cut back on the ketchup by 1 TBSP., the cornstarch by 1 tsp., the red pepper flakes by half, used 1 tsp. fresh minced ginger in place of ground, added a combination of about 3 cups fresh vegetables (broccoli, carrots, celery, onion), and a can of sliced water chestnuts. Use fresh vegetables and stir-fry unitl tender crisp. You will probably need to add another Tablespoon of oil when stir-frying. The sauce complimented the vegetables and shrimp nicely. This recipe would also be good with chicken. We will make this recipe again.

If you're a thin crust pizza lover then this recipe is it!!! Didn't think we'd get to taste anything like this again until our next trip to NYC. Used the Exquisite Pizza Sauce from this site and followed another reviewer who recommended using parchment paper instead of a peel when baking on the pizza stone. Don't be surprised when the dough doesn't rise in the refrigerator--no sugar to feed the yeast so there is no carbon dioxide production. It doesn't matter though because it tastes fabulous!!!

This soup is really good! I just made a big pot so I could freeze some for a friend who has a broken hip. I did make the following changes which I think improved it: use sweet Italian sausage, use 3 cans beef broth, add 1/2 diced onion and a sprinke of red pepper flakes when browing sausage, coarsely chop the tomatoes before adding and only use 1 cup torn spinach. I will be adding this to my favorite soups list.

This is a pretty good spinach salad. The recipe makes an abundance of dressing so you could definitely cut it in half. I have tossed the salad with the dressing at room temperature, but I have also heated it briefly in the microwave before adding-both are tasty. On the sweet side, you may want to play around with the sugar to prepare a slightly more tart version. The kids in my Foods and Nutrition class thought this recipe was delicious--many of them had never tried "fresh" spinach before.

Have made this recipe several times and have made modifications each time. I have cut back on the garlic and cut back on or omitted the anchovies (but I think it tastes best with at least a few added.) I think it's important to use a good quality, hearty bread when making the croutons. You may not use all the dressing--I just add it gradually to coat the ingredients lightly.