We enjoy this a lot. After making it many times, I have changed it a little. I mix the sauce ingredients and boil it hard for about 5 minutes before I add the chicken to thicken the sauce. I cut the chicken into small pieces and serve it with tortillas and avocado chunks - then we make margarita chicken tacos.

Ridiculously simple and good. No, it's not a gourmet meal but sometimes that's not what you're looking for. I cut the chicken into nuggets and for the breading use probably a 50/50 ratio on dressing mix/bread crumbs so I have enough to cover all the small pieces. That also cuts down on cooking time so I can have this on the table in less than 20 minutes from start to finish.

This is the only meatloaf recipe I use (and probably ever will). The meat is great and I crave the sauce - it's simple but works so well on the meatloaf. I make this a lot and even get requests for it when I visit my family.

I love this soup. If you can find the bags of precut butternut squash, it makes the prep a breeze. If you're clumsy, it's also safer. I've almost lost fingertips wrestling with whole squash - I'll pay a little extra to keep my fingers! :o) The only change I recommend is doing the allspice a little at a time and tasting - it's easy to overuse strong stuff like allspice. And give the sour cream a try; it sounded weird but tastes really good.

Everyone I make this for asks for the recipe. It is really good as is, but I also like to turn it into a dip. I add another 1/4 of Miracle Whip (personal preference over mayonnaise), chop the artichokes, and add a bag of steamed spinach.

Scallops are one of my favorite foods and I've easily made this recipe 20+ times. I don't put the green pepper in and make it with the tomatoes only sometimes. I think I probably use more wine (don't really measure anymore) and boil it hard for awhile. The recipe is great as is but is also very flexible. If you don't feel like zesting, just use juice. Not in the mood for dill? Don't use it. Note on the dill: I tend to use dried just because it's what's on hand. If you use dry, you do have to decrease the amount - dried herbs are more concentrated than fresh.

I love soup and this is definitely in our rotation. I've made it a number of times and I can get even my picky relatives to eat a little. I don't put the mushrooms in anymore - I love mushrooms and will add them to just about anything but they don't really work in this. Also, if you feel like cutting the cost or want something more as a side, it's good without the ham, too. With the ham, it's a great meal all by itself.

I've made this a number of times for dinner and was asked to make it for Christmas morning breakfast. I omit the nutmeg and use those packaged 'real bacon' bacon bits to cut the prep time. Instead of a deep dish crust, I make two regular pies and there's plenty of filling for both. I can't imagine the filling would fit in one crust. Very enjoyable.

I wanted to like this but thought it was really bland. Oddly enough, I could barely taste the blue cheese. I used only half the italian seasoning and it was still overpowering. Also, even after the leftovers were refrigerated, the sauce stayed liquid - it never thickened to a sauce consistency.

These were an easy dinner for a football and beer night. I omitted the green peppers (don't like them) and probably used about half the cloves called for.

We really enjoyed this - it's thick and creamy. After reading the reviews about the strong turnip taste, I opted for large potatoes and a smallish turnip. I didn't notice any overly strong turnip taste. I would recommend adding the nutmeg a little at a time and tasting as you go. I stopped at 1 tsp. and wished I would have put in less - turns out I don't like nutmeg. Next time I'm going to try allspice instead - this is used in another similar soup that I make and I prefer that taste. This is perfect with some warm crusty bread on a cold night.

I love mac and cheese so I really enjoyed this. It makes a lot - we have leftovers for almost a week. The good part was it tasted just as good (if not better) reheated so that was no problem. The only change I made was using half the butter called for and putting a bread crumb crust on top.

This was pretty good. I ended up adding more OJ to the dressing because the sesame oil was overpowering - I would cut the sesame oil in half next time. This probably won't become a dinner staple for us but it's good when you're looking for something different.

I have made this many times for as few as two and as many as 20 people. Everyone just loves it. The salad has such a great taste I don't normally bother with the cheese or bacon. I usually end up adding some more dressing - I just start with what it says in the recipe and add until it's how moist I want it.

This is a good recipe to make with a kid - my little sister had fun mixing everything together and scooping out the buns. I would suggest decreasing the garlic - we all like it and it was still overpowering. Also, I used canned, diced chicken to speed things up some and it still tasted good (although I'm sure fresh would be better).

I wanted to like this - I love all the ingredients. It just didn't taste right to me, though, and no one ate the leftovers, either. Since it has so many raves, maybe I did something wrong? I probably won't ever try it again, though, to find out.

I really love this chili. I leave out the peppers (taste preference) and it still has plenty of flavor. I also add chick peas or cannelini beans. It's a little time intensive but I just double the recipe - it freezes great. Try it with 'Awesome and Easy Creamy Corn Casserole' for a perfect comfort food dinner.

I love these noodles - I make them with plain spaghetti, omit the ginger and chili paste (can't stand either), and add a splash of cider vinegar. They go great with 'asian tuna patties', also off this site and some steamed broccoli.

This is a decent base recipe but I just couldn't get it the way I wanted. After making it 4 or 5 times and still not being thrilled with it, I tried the 'peanut butter noodles' on this site which I like much better. If you do decide to try these, make sure to increase the liquid amount - otherwise these get horribly sticky very quickly.

This was salmon's last chance. I've had it twice before and couldn't stand it. My boyfriend, however, loves it and has been begging me to give it one more try. Because of all the positive reviews, I decided to try this recipe. Needless to say, one taste redeemed salmon for me. We made this two nights ago, had the leftovers for lunch yesterday, and I'm already craving it again. We used a little less butter (about 3 tbsp instead of 4) and made an equal mix of dijon and honey mustard instead of just dijon. Definitely try this even if you're not a fan of salmon.