This was very good and easier than expected. I didn't have any lemongrass, so just added lime instead. I also used more broth - about 8 cups, and next time I will add 1 T of fish sauce, instead of 2. I've heard adding hoisin sauce to pho is great, so I'll do that next time as well.

This was tasty and filling. There are so many reviews on here you just don't know what to believe. I am watching my calories constantly, so figured I would try to make it without doubling up on tortillas as others suggested. They weren't soggy at all. In fact, I only used 9 flour tortillas - three per layer. I also only used 1 lb of beef and 1 can of refried beans - also perfectly fine. I used salsa instead of taco sauce, and 2% cheddar cheese. These changes basically halved the recipe and it made 8 servings in a 9x13. Will make again!

Great knots and I love cool shortcuts like this! Awesome way to spruce up regular store-bought dough. You could add all sorts of sprices to these - they would be pretty hard to mess up. I even made them with biscuit dough - you'd never know the difference.

Worked wonderfully! Reminds me of the Crab Pot in Long Beach. This is a cool meal to serve to people who love seafood.

Perfect amounts! Just what I needed - a simple recipe.

This is a great cheese ball! I really thought it would be too wet when I was mixing it but it hardened up fine. I just put the mixture in a couple layers of saran wrap and shaped it that way. I only put in 3 T of oil and you could probably do with 1 or 2 - not sure it made much difference. I also only put in half the spice amounts and it was heavily spiced (and I like a LOT of herbs and spices)! It looked like it would be completely overwhelming with the whole amount. Also, I totally forgot the garlic - no biggie. Double the feta would have made it even better. Also, I made it a brick shape instead of a ball. After it hardened overnight, I rolled it in black sesame seeds and served it with the Townhouse Flipsides Pretzel Crackers (the best cracker discovery ever!). YUM!

I'm giving this four stars because it really needs more than a half hour of simmering to make it tender. The flavor was great, but I had to add water and more wine to make it more saucy. All the sauce had cooked away by the end of the half hour! Next time I think I will make this in the crockpot. I bet it would be delicious that way!

These were pretty good. I made as directed but without the butter. Instead, I sprayed I Can't Believe It's Not Butter on each side before baking. I generously salted and peppered the chops before dipping. One of the issues was that the cubes of stuffing were large (stovetop brand) and didn't really create a "breading" - more like a topping. Next time I will crush them up more or use breadcrumbs. Also, they had to cook for 15 minutes per side for me (1 in thick) and after 10 minutes the breading on top started to burn and I had to cover with foil. Nevertheless, I think this is a good recipe and worth making again.

This is great basic, comforting, homestyle chicken noodle soup! Only changes I made were to dice the raw chicken breast and cook it in the soup (just threw in at the same time as the broth) and cooked the noodles separately to avoid the starchy water taste in the soup. Used whole wheat egg noodles and tasted great. Spices were perfect. This is now my go-to chicken noodle soup!

This pot roast was the best I've ever made, and I've made quite a few! The meat was incredibly moist. It must be cooking in the gravy, rather than broth alone that gives it that juiciness. I made a 3.5 lb roast following the recipe exactly, and cooked on low for 8 hours. No need for changes - it's plenty good alone. Even sitting in the warm position for 4 more hours didn't dry it out. Then took the roast out and mixed 3 T of cornstarch with water and wisked it into the gravy, turned it on high for 15 minutes to thicken it up. My boyfriend fell asleep shortly after eating this, so I think it's safe to say it was an awesome meal.

I give this four stars because I changed the recipe, but I would give it 5 with the changes. This is great for being a low-calorie lasagna. I used tomato basil bottled spaghetti sauce (who uses spaghetti sauce packets??) and subbed one cup of parmesan for one cup of the mozzarella. I also threw in two cloves of garlic, some black pepper, and half a diced onion. Next time I will use fresh spinach, and sautee it with the onion and garlic before adding it to the cheese. For ease and convenience though, can't beat this recipe!

This was so so tasty and really really easy. Two things I love! The brown sugar has a really distinct flavor. I didn't add the vanilla (didn't have any but I really don't think it made a difference) and mixed in some milk until it became the right consistency for dipping - probably about 1/3 or 1/2 cup. No one could believe this was so few ingredients! It is very sweet though - I served it with melon, watermelon, pineapple, strawberries and grapes, but I'd say it would probably be perfect with apples. Thanks for the recipe!

These were great! I love cake, so these were a beautiful combo of cake and cookie. Like a combo PB and choc. chip cookie. Everyone loved these at a recent camping trip and they stayed fabulous and fresh for days. These made about 40 cookies for me, and I didn't flatten the spoonfuls at all. I tried 10 and 12 min, and 12 minutes was definitely best. Perfectly done. Yum!! Also, I used white cake and you would never know the difference. What a great idea!! I imagine choc. cake would be great with the PB!

I'm giving this four stars because I felt like I had to make a lot of revisions for flavor, but after those it is most definitely a five and something I will make again for sure! As another reviewer said, this is just like meatloaf, but more interesting, tasty, and healthy! I did not use the sausage, just 1 lb of ground beef, and it barely all fit in 4 medium zucchinis. I don't know how 2 lbs of meat would fit - maybe my onion was really big and that made up for it? For flavor, I added 2 t of garlic, 1 t pepper, 1/2 t salt, and 1 T Italian herbs. Instead of tomato soup, I used a portabello/red wine chunky marinara sauce - highly recommended! The last 15 minutes, I added about a cup of mozzarella cheese on the top. I baked for an hour, because the onions weren't soft enough after 45 min - but it was still incredibly moist. I think one of the best parts of this was that you don't have to brown anything first, saving you the pan and the extra 20 min. Love how easy and delicious this is! Thanks!

Ok, definitely not the best spinach dip ever. I used onion soup mix because my store didn't have leek. Maybe that makes all the difference. And, I used all the spinach since it would have been barely anything otherwise. The thing is, this dip tastes like onion dip, with spinach in it. It tasted nothing like the store-bought creamy spinach dip you buy in the deli. And the onion soup made the base brown, not white, and it just looked unappetizing. No one ate this. I still liked it, but I love onion dip! I just wanted spinach dip that tasted like the kind you buy!

Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever. This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. You can't stop eating this.

This recipe tasted good when all was said and done, but I had a totally different experience that many of the other reviewers. I added an onion in the beginning and subbed frozen (drained and thawed) spinach for the chard. I fried the chicken, onion and potato for 15 minutes on medium, and even though the chopped red potato was still hard, I did as the recipe said. 1 cup of yogurt was not enough - there was absolutely no sauce. I added another half cup. Then I covered and continued to cook. However, the potatoes took another 30 minutes and even then they were still a bit crispy! Also, the flavor, which seemed like it would be great, was basically non-exisistent. I added a teaspoon and a half of curry powder. There was next-to-no sauce. I couldn't believe how much food this actually turned out to be. I would have added much more spice in the beginning if I knew how bland it would be. After an hour and half of chopping and cooking, i just wanted to eat the food already! Ultimately, it was too much work for the end result. I'm going back to my trusty jar of curry paste with chicken, tomatoes and onion.

This is awesome!! I have to wonder why some of the reviewers who hate canned ingredients and sauce would even bother trying this recipe and then complaining. All I know is I like easy and I like delicious... and this recipe is both for sure! The flavor is great, the ingredients tasted fresh, and the amounts were perfect. Only changes I made were adding a can of black beans, using canned corn, and using frozen chicken breasts in the crock pot. I also used cooking spray for the tortilla strips to save a few calories. Perfect! I will keep this in my recipe box forever.

In terms of flavor and ease, this soup is a 5. However, I'm giving it 4 stars because the amounts were way off for me. I added 4 cups of water, and still got a really, really thick soup! After adding so much water to get the right consistency, it wasn't tomato-y enough, so I added another can of fire-roasted tomatoes. I also added a teaspoon minced garlic, and used 1/2 teaspoon cayenne. I will definitely make this again with these revisions! Delicious with sour cream on top on buttered toasted rolls. mmmm... I'm glad I increased the water, because it made 8 cups of soup, which meant bigger portions and no extra calories. Very, very filling and healthy!

I made the recipe as listed, only used feta cheese instead. It gets 4 stars for ease and convenience. It was lacking slightly in flavor - not sure what to do about this... Also, turkey is so much leaner, it really was much more dry than beef burgers. But if I would have cooked them any less, they wouldn't have been done all the way. Not sure if I will make it again, unless I happen to have all the ingredients on hand.