I made one unintentional change to this recipe. I accidentally picked up 2 cans of creamed corn rather than 1 of creamed and 1 of whole kernel. It still turned out delicious. I was torn about whether to precook the macaroni because about half of the reviewers were adamant that you should and the other half said definitely do not. I decided to follow the recipe exactly and NOT precook. The macaroni was done to perfection. It's a mystery to me how we can all follow the same recipe, cook it at the same temp for the same length of time, and some get done and some do not. But my recommendation is to NOT precook it. Just adds to the time required to prepare and the number of dishes to wash. The one thing I will try next time is using less butter. While the dish wasn't at all greasy, I just keep thinking about how much fat is in a full stick of butter, even though I used light butter. We won't eat this too often because it's loaded with carbs, but it's a great dish to serve the grandchildren.

Delicious. I used fresh pumpkin instead of canned. I substituted an equal amount of Splenda in place of the sugar. I also substituted an equal amount of whole-wheat pastry flour in place of the all-purpose flour. It had a great flavor. It wasn't quite as moist as I had hoped, but I didn't rate it down for that since I altered the recipe. Perhaps the ww flour caused the slight dryness. I am going to try it again, and this time I will replace the water with coconut milk to see if that makes it a little more moist. I'll let you know how it turns out. Oh, one more thing I changed but didn't intend to...when I opened my carton of eggs I realized I had bought medium instead of large. So I used 5 medium eggs instead of the 4 large eggs called for in the recipe. No idea what effect that may have had on the final product. When I make it again I'll be sure to have the correct size eggs.

I thought this was very good, but not great because I just didn't care for the sweetness of the dressing. I may try it again and leave the sugar out of the mayo. The only thing I changed was to use red bell pepper instead of green, which made it more colorful.

Totally loved this recipe. Followed the recipe exactly. After tasting the finished product I decided it needed more salsa (I got hot salsa like the first reviewer suggested), so I added an additional 1/4 cup. I even think it could use more but I realize that it will taste even better after the flavors have melded overnight so I'm not going to tinker with it anymore. BTW, when they say "plentiful" in the name of this recipe, they mean it. It makes a huge bowl. I love it and can't wait to taste it again tomorrow.

This one gets a 5 star...delicious. I have my first tomato plant ever and for some reason that I don't understand, by the time the tomatoes turn red, they start splitting open and have to be thrown away. So I decided to use them green. This is the first time I have made fried green tomatoes. I made them exactly as the recipe called for except I added a teaspoon of cayenne pepper to the flour mixture. These were different from the way my grandmother used to make them...she used corn meal, but I decided I like these even better. I will not let any more tomatoes on my plant get red.

Good marinade. I have made it twice. The first time I followed the recipe exactly, and it was waaaay too salty, and I even used low-sodium soy sauce. The second time I made it I omitted the salt altogether, and even so it was a little salty for my preference, but still quite good. One thing I learned from my two experiences is to allow plenty of time to marinate. I used the exact same cut of meat purchased together both times. The first time I marinated it nearly 24 hours, and the steaks were nice and tender. The second time I only allowed about 4 hours, and the steaks were definitely tougher. We just purchased a grill and so grilling steaks is new to us. I will probably keep searching for a marinade that we totally love and can give 5 stars.

Very good recipe. "10 red potatoes" is a little vague...I had no idea what size they should be. My 10 potatoes ended up weighing about 5 lbs., but I think maybe they were a little bigger than they should have been. The recipe called to boil them 15 to 20 minutes, but I boiled mine for 30 minutes and they still weren't quite done. So when I make it again I will opt for slightly smaller potatoes than 1/2 pound each. I totally disagree with the reviewers who said it was too saltly...not at all. If you taste the dressing before you put it on the potatoes, it does taste a little salty. But it's perfect after it's mixed with the potatoes. I skimped a little on the pepperoncini because I just wasn't sure if that sounded good to me, but next time I will go heavy on them because they were great. My only question about them is are they supposed to be sliced or chopped...the recipe doesn't say. I left mine sliced so they would be consistent with the black olives. And as many other reviewers have suggested, definitely make this a day early.

I really wanted to love this recipe as much as most reviewers seemed to, but I just didn't. It didn't have as much flavor as I was expecting, and the flavor it did have just wasn't that great. I asked my husband how he would rate it, and he said 3 stars. He thought it tasted like it had been basted in honey mustard dressing. I thought it was deserving of 4 stars though. I made it exactly as the recipe called for. I'm sorry but this recipe won't make it into my rotation.

I was very disappointed with this recipe. I made it exactly as the recipe called for. It was very dry. I'm talking the kind of dry that you can't eat it without something to wash it down. The flavor was fairly good, but not great. I barely taste the apples, but maybe I didn't use enough. "Two apples" is so vague. It would help if the quantity was a little more definite, such as one cup of chopped apples or two 3-inch apples or something like that. The apples I had on hand were Golden Delicious, and they were tiny apples, so I used three of them. An hour in my oven was a little too long--it was slightly overdone. .........................................UPDATE: I made a second loaf with the following changes: Added 2 tbls. of oil, 1 tsp. vanilla, 1/2 c. raisins, 1/2 c. chopped walnuts. Oh, and just so I would have a point of reference, I added 1 cup of chopped apples (which happened to be almost exactly the 3 very small apples I used the first time). This time it came out moist and good. Sadly, this time I UNDERcooked it because my husband was in a hurry for us to leave so I took it out at 45 min. Obviously ideal time in my oven is between 45-60 min. Still couldn't really taste the apples..maybe the cloves overpowered it. With these alterations I would rate this recipe a 4 star.

This salad tastes great. My only problem was that I couldn't get the pears smooth like the recipe called for. I mashed them first, like the instructions said, then when that didn't work, I beat them with my electric mixer. They still weren't smooth, but I finished the recipe anyway. Like I said, the flavor was wonderful, but I do think it would be even better without the tiny chunks of pear. It wasn't too sweet. I wanted a side dish that people would not confuse with a dessert, and this served that purpose. But next time I make it I think I will try putting the pears in my food processor. Surely then they will be smooth and I will get the texture in the salad that I'm looking for.

I made this according to the recipe except that I added slivered almonds because the recipe my Mom made when we were growing up had them in it. It was good but all that coconut made it a little too sweet for a side dish. I made it as a trial run for Easter, and I'm glad I did because it just isn't quite what I'm looking for to serve with Easter dinner. But I still ate it all up!

I made many casseroles, and this is one of the best. It's a little different from the standard chicken casserole. I used the Uncle Ben's Original Recipe rice, and I used broth from the chicken in place of water called for on the box. I also sauteed the onion before adding it to the casserole. You can't really taste the water chestnuts...they just add a nice crunch. After I assembled the casserole I froze it. I thawed it and topped it with shredded cheese before baking. It was delicious. I highly recommend this recipe if you want a casserole to freeze for later.

I try to make a recipe exactly as written by the sumbitter the first time I make it, which is why this recipe only gets 3 stars. 2 1/2 teaspoons of milk wasn't enough to even wet all the sugar. When I added enough extra milk to make 2 tablespoons it was perfect, and with that alteration I would probably give it 5 stars. It's so easy and uses simple ingredients I usually have on hand.

This one is a keeper at our house. My entire family loved it. We even got my very picky 3- and 5-year-old grandsons to eat some. I did not deviate from the recipe, although I did use low-fat mayo and sour cream (not fat free) and the 98-percent fat-free soup. Also, I used one of those Uncle Ben's 90-second packets of rice because it's the exact amount that the recipe calls for, and it speeds things up. I used the plain white, but next time I'll try a different one, maybe the one with some brown rice in it because I did think the casserole could use a little color . . . it was just so white. I cooked it in a 9x13 casserole dish. This recipe is definitely a keeper. Thanks for sharing!

This is quite good. It's sort of like a quiche. I was surprised at how well it sliced and came out of the dish intact. The reason I only gave it 4 stars is because it was a little bland for my taste. It needed a little more seasoning. Maybe seasoned bread crumbs would help--I used plain. Or maybe adding a little salt to the recipe. I think I might make this again and try to season it up a little. BTW, I used frozen spinach and it worked just fine.

I'm sorry but I just didn't care for this recipe. There is waaaay too much onion in it, and that's all I could taste. I would cut it down from 1 1/2 cups to 1/2 cups at the most.

This is the best candy recipe I have ever tried. It is absolutely delicious and so easy. I followed the recipe exactly. I did let the peanut butter base set in the frig for 30 minutes before making the chocolate topping. Then I let the entire thing chill for two hours before I cut it. It was perfect. There is no reason to change anything about this recipe. I would suggest you try it as written before you start making changes because I doubt you will want to change a thing. It really does taste just like a Reese Peanut Butter Cup.

I just didn't care for this tuna salad. Maybe it was the curry, maybe it was the shallots, or maybe it was just because it didn't taste like my mouth thinks tuna salad should taste. I gave it a "3" because my husband said it was "pretty good." Even at that, I ended up throwing some of it away. Sorry, Darra.

I have to agree with the previous reviewer--Patti. The recipe clearly calls for fresh herbs. Somebody substitutes dried herbs and then rates down the recipe??? Please don't do this. It's misleading and unfair and defeats the purpose of having a rating system for the recipes. I'm not saying that we shouldn't experiment with recipes. I have made changes to recipes in the past and then had them not turn out well, but in that case, I just don't rate them.

I didn't care for this recipe. I like each of the ingredients individually, but all blended together they just tasted weird.