So far, this recipe is the closest I have found to a good restaurant-quality Caesar salad. The first round, I followed the recipe as written. My family found it to be a touch too garlicky and anchovy-ish, so the next time I used 2 large heads of garlic and 3 anchovies. Perfection! I grated fresh parm on top of the salads and served them on chilled plates with lemon wedges. The whole family loved it. Just play around with the garlic and anchovy quantities until you find your liking. This is definitely a keeper! Thanks!

I made this recipe for one of my desserts for Thanksgiving Day, and followed these comments from other reviewers: Use lg can pumpkin (29 0z). Nice w/dusting of fresh, ground nutmeg and a scattering of granny smith apples, ginger-snaps, cinnamon graham cracker, and nilla wafers as dippers. Best refrigerated overnight to 1 1/2 days ahead. Can also add a tsp of pure vanilla extract and a tablespoon of Butterscotch Schnapps for added interest. I didn't add the Schnapps, but I followed all the other suggestions. I served the dip, topped with freshly grated nutmeg along with cinnamon graham crackers, gingersnaps, nilla wafers, and apple slices. This recipe makes a LOT!! Everyone raved about it, and it was popular with the adults as well as the kids. Definitely a keeper!

GREAT recipe! I followed it exactly for Thanksgiving Day, and everyone loved it. I made two pies and followed the advice of another reviewer, and switched the pies to the other oven shelf halfway through the cooking process so they would cook evenly. I made them a day ahead and then just warmed them in the oven while we ate our main meal. Everyone raved about them.

These were delicious, easy, and extremely popular. Just an idea, but next time I would bake them on a baking rack on a foil lined cookie sheet. That way, any bacon grease will drip down rather than cook into the food and clean-up will be easier. These we so good and they went fast. Those who asked for the recipe were suprised at how simple they were to make. These will be regulars when I serve appetizers. Thanks!

We LOVED this. I followed some suggestions and used spice cake mix, pecans, and 1 c melted butter. I didn't have pumpkin pie spice, but made my own using: 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp nutmeg. Will definitely put this on the fall rotation, as it was a real winner. Thanks!

This was a real hit with my family. I took the advice of other reviewers, and used more orange juice than lime juice. The proportions I used were: 3 T orange juice, 2 T lime juice, 1 T lemon juice. Otherwise, I followed the recipe exactly. This was good with couscous and the Green Beans with Walnuts recipe from this site. Definitely a keeper!

This was a simple and tasty dish! Toasting the walnuts is key. You can toast them in the oven or they can be toasted in a non-stick pan, tossing frequently.

Great recipe and a real crowd pleaser! Can vary if you want to get creative. I have left out cranberries and used pear and apple slivers. Also used mandarin oranges. Cashews are good - so are toasted pine nuts. Can't go wrong!

We really liked this recipe. I made a few changes: omitted allspice and did not make sauce as written. I just used tomato soup with half a can of water, seasoned it, and then mixed it with the ground beef and rice mixture. That didn't seem 'saucey' enough, so I added another half a can and used the remaining half with 1'2 a can of water and some basil and used that as a sauce to pour over the peppers once were in the baking dish. Very tasty! I will definitely make this again!

I followed the recipe as-is with the only exception being that I sauteed the carrots, onion, and celery before adding the rest of the first addition of ingredients. My whole family LOVED this! I will definitely make this again! Thanks!

I followed the recipe as-is, and the only exception was I had to mix italian seasoning with my plain bread crumbs. I thought this was slightly bland, and possibly too many bread crumbs. I may try this again with actual Italian seasoned bread crumbs to see if I possibly didn't season them enough. Kind of a dissapointment.

Best minestrone recipe I've found! I've made this many, many times and my family is always happy when they find out it's on the menu. I play around with ingredients, depending on what I happen to have on hand. Canned italian green beans work in a pinch, and I use arugula rather than spinach. It's key to cook your pasta separately and only add as you dish it out. When storing leftovers, don't add the pasta to the soup - it lets the pasta break down and then you have mush. Also, if I add beans, I always add them near the last 20-30 minutes so they don't get mushy.

My family LOVES this soup. It has become a cold weather favorite. I tweaked the recipe according to some of the reviews and use porcini mushrooms for added flavor. You can't go wrong with this recipe, and you can play around with it to tailor it to your family's liking. I make a large batch and freeze half. It freezes well and leftovers always taste great.

This recipe is a keeper! I'm anxious to try it again using all of the ingredients listed in the recipe. I made this on the fly and had to improvise with what I had on hand. I also made some changes based on the reviews. My whole family loved this - even my youngest who adamantly HATES alfredo. I was expecting to give him leftover meatloaf, but everyone else was raving about the alfredo so he took a small taste and then filled up his plate! Here are my changes: added 2 cloves of minced garlic, only used pecorino romano as I had no parmesan, used half-and-half in place of heavy cream. I let the half-an-half and cheese cook a while so it would thicken as it was very thin, then spooned some of that into the egg so the egg would not cook. I also added some fresh chopped parsley. The sauce thickened very nicely, so I would hesitate to use heavy cream due to the added calories. We loved this!

Loved it! From the reviews I made the following changes: Formed into a loaf and cooked in a casserole dish on top of sliced bread to soak up the grease, put glaze on top of loaf, included: garlic and dry mustard in meat mixture which consisted of 2 parts ground beef to 1 part ground pork. I also added 1 1/2 tsp of worchestershire sauce to the glaze. Very tasty!

This is a GREAT marinade! I used it with chicken. The first time I made it as written and the family loved it. The next time I tweaked it a bit to my family's preferences and added 2 T more of lime, a handful of fresh chopped cilantro, and 1 1/2 t of cumin. I added red and yellow peppers and an onion to the marinade and let it sit for 12 hours. My mouth is watering while I type this. It is now a family fave and will be in the weekly rotation. Thanks, Robbie! *NOTE*: The last time I made this recipe I was in a hurry and threw everything together in a matter of minutes. I didn't have Liquid Smoke, so I used Tabasco Brand Chipolte sauce for the smoky flavor. I didn't really have time to accurately measure the ingredients, and poured straight from the bottle into the marinade. I was a little nervous about how it was going to turn out. I marinaded the chicken and held out a little marinade to use for the onions and red, orange, and yellow peppers. It turned out to be fantastic! I don't think you can go wrong with this marinade!

This was a great marinade that I will use again and again. I followed some suggestions, using a little more lime juice, less soy, and a tad more honey. I didn't measure the proportions, so I can't recreate 'my' recipe, but I think there is plenty of room to play around with this recipe. This was very moist and flavorful.

Super quick and easy and very good. Next time I may try this recipe using a lemon cake mix. I took another reviewer's advice and instead of using melted butter I shaved thin slices and placed it on the top of the cake mix. We will definitely have this again!

I really wasn't expecting too much given the list of ingredients, but I was wrong. My family LOVED this recipe and we have since had it for guests who raved about it as well. It's moist and has great flavor. I used leftovers in a salad the next day for lunch and then in a pasta salad for dinner. Thanks!

I am a carrot cake connoisseur. I love, love, LOVE carrot cake and order it our whenever it is offered on the menu. I have tried many recipes in my quest to find the perfect carrot cake. Five stars is not enough. After trying this recipe I feel like I have reached the Emerald City!! I didn't change anything from the original recipe as-written. Sam is now a God in my eyes! Thank you, Brian! This is awesome!!