YUM! Mixed everything in one pot; Added some cumin and 1/2 pkg taco seasoning; Omitted onion only because I didn't have any on hand; Added 1c. cooked brown rice to stretch it further. I'm trying to eat more vegetarian foods and this seemed "meaty." Will def. make again! Spices are key though...

This is a great base recipe. I used 1/4c. fresh lemon juice and seasoned my chicken with lemon pepper, garlic salt, paprika and parsley. I added 2 fresh crowns of broccoli to the rice before dumping it into a greased 9x13 glass pan. The chicken came out incredibly moist. Next time I might use cream of mushroom soup and use 1/3c. white wine. Also, the 3/4 c. rice is the PERFECT amount. I think this recipe would be too bland without adding your own seasonings. Oh, and the cleanup was the best part - only the bowl to mix the rice, etc. and the glass pan!

Very nice cookie. I melted the butter and sugar together before beating them and I used 2 c. white flour and 1 c. whole wheat flour. I had to refrigerate the dough over night and I wish I had wrapped up the dough in two separate balls as opposed to leaving it in the bowl because it was hard as a rock trying to dig it out. Baked them at 350 for 7 minutes (I'm at sea level). Be sure not to roll them out too thin or they'll get crispy. Looking forward to frustrating them this afternoon!

EXCELLENT! Just what I wanted: a basic mac salad recipe. I would recommend mixing the mayo and mustard together and then slowly adding to the macaroni, to your taste (I am very particular about the amount of dressing on anything). I used the leftover mixture for deviled eggs and my mac salad was perfectly dressed. This is my new, official mac salad recipe!

This was FANTASTIC! I used the leftover chicken carcass and skin to make an amazing stock (to which I added a touch more curry and a can of evaporated milk). Will absolutely make again.

So I made a few changes and I'm not sure if it was my changes that made this dish edible-but-not-amazing, or if this was just an un-amazing to begin with. I used 2 packets [.9oz/each] of sugar-free Raspberry Jello (still just 1 c. water), low-fat cream cheese, and 12 oz Evaporated milk. The evap. milk got stiff peaks quickly (kept can in freezer for 60 minutes along with bowl) but the peaks also fell quickly. By using 12 oz. evap. milk, I essentially DOUBLED the entire recipe and could have filled 2 ready made graham cracker crusts. I topped it with thawed mixed berries with a teeny bit of Splenda added. The texture of the "cake" was odd though it definitely held its shape, and the favorite parts were the crust (store bought) and the berries on top. Edible but not fantastic due to the texture. But my husband liked it just fine, "after the initial shock of first bite." And I'm about to have my second piece. I would eat this at home but would never bring it to a potluck or make it for company (like I did).

This was AMAZING!!!! I kept the heat on med-high until just before I added the eggs and then I turned it down to a med-low to avoid the "scrambled egg effect." I then tossed in ~1/2c. room temp. whole milk. I did not need to add salt. The only real change was adding 1 c. frozen peas to the last minute of cooking time for the pasta.

Quite tasty! This is a great base recipe. For the minor variations, I used Hot Italian Sausage links cut into chunks, chicken stock in lieu of beef broth. Then I added 1/2 onion, 1 zucchini, oregano and garlic salt, and dried mushroom tortellinis. A cheese tortellini would have been better as I forgot to add the Parmesan. Nice and hearty; will make again! I used 32 oz chicken stock (as opposed to beef), added 1/2 onion, 1 zucchini, oregano and garlic salt. As far the bagged veggies, I found some

This is quite delicious. Accidentally added an extra can of diced tomatoes and it was fine. This definitely needs to be spiced up! I added some Italian seasoning and crushed red peppers. The red peppers are a must! Excellent as leftovers too. The 16 month old scarfed it down as did his parents.

I am giving these a 4 after completely botching the recipe - which means they're probably a 5! I was attempting to halve the recipe and halved all the ingredients EXCEPT the flour. But we made a comeback! The batter smells fantastic and the texture is great. I bet the next time I make these they will be even better. Definitely going in my breakfast queue!

A bit on the dry side (compared to my usual, less-healthy recipe), but still tasty. I only had 1/4 c. honey and so I subbed Sorghum for the rest - although I took another reviewers suggestion and used half honey half brown sugar - or rather, half some honey and Sorghum and half brown sugar. I think it would benefit from nuts but my husband refuses to eat anything with nuts so I unfortunately almost always have to leave them out.

I liked it but it was NOT a big hit at the potluck - more of the store bought potato salad was eaten than my salad. It's nice for a change of pace and I personally would have given it 4 stars but other people just were not that into it. I was also complimented on the celery being in the salad (the guy who told me was impressed by that ingredient - go figure).

Delish! I used regular broccoli and it was just fine. Will definitely make again!

I made this in the morning to be a side dish for dinner and it was gone before dinner arrived. I steamed the carrots for something like 45 minutes and then just used my Kitchen Aid with the regular mixer attachment to mash them (no food processor here). I aso was out of cinnamon and so I added 1/2 t. of Pumpkin Pie Spice. Ooo, and I only used 2 eggs, which was perfect. It did cook up a bit on the "thin" side, using a 9x13 pan and I would say it only makes about 6 servings. I think I'll double the recipe next time. Not only did I love it, my one year old did too.

Fabulous! I made a few changes based on what was available: I used red onion instead of green and fresh mint instead of parsley (which was fantastic). I also added a chopped and seeded tomato. I highly recommend serving this with salmon. My husband initially complained the couscous was too citrus-y but once he "layered" it with the salmon, thought it was to die for. Next time I will plate this with the couscous in the middle of the plate with the salmon fillet directly on top. The two should be eaten together, on the same forkful, as it is an AMAZING flavor combination!

Yum! I used corn flour for the Masa Harina, and 1% milk in lieu of the cream and used fresh corn. You definitely do not need to grease your pan. I used a ceramic casserole dish because it was easier to put in a water bath. Served it with Chicken Mole and Mexican rice - it helped balance out the spice. A huge hit with the hubby and the 1 year old in addition to myself.

These were tasty, no doubt, but the work to taste ratio wasn't worth it. We didn't even finish the the muffins - which never happens in this house.

I love this recipe! It is the perfect base recipe. I added 2 T. Parmesan cheese, garlic salt, pepper, a bit of grated onion and I can't even remember what else. I used this fantastic cookie scoop to mold the balls and they all turned out fairly uniform - plus it helped me make something like 48 meatballs! I ended up having to cook two batches because of this. After removing them from the oven, I set them on a couple of paper towels to soak up the rest of the fat. We tasted them out of the oven and they seemed to be better after heating them up with a [jarred] vodka sauce - especially the next day. The hubby, baby, and I all enjoyed them and these are going into my repertoire!

I will definitely make this again but I made several changes, which is why it's getting 4 stars: I substituted about 1 c. frozen [mixed] bell pepper for the green bell pepper, ~1/4 c. white onion for the green onion, and plain tomato sauce (about 22 oz. or so) for the marinara sauce [after each layer of tomato sauce, I sprinkled on some Italian seasoning]. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish, I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time, my top layers will go tomato sauce, polenta, and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious, I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8, I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers, and 8 slices of eggplant, 4 slices per layer. A hit with the adults and my 10 month old son.

This cake should have 10 stars!!! I made it for my husband's birthday last night. I used a bundt pan (dusting with cocoa powder in lieu of flour) which required about an 20 minutes extra baking time. I then let the cake cool for a few minutes in the pan, and then took it out of the pan to finish cooling while I made the frosting. After the frosting was done, I put the cake back into the bundt pan and then poked holes in the bottom of the cake with a wooden spoon and a fork. I then poured about half the frosting into the holes. I would have let it sit like that for awhile but my husband was coming home so almost immediately I put the cake on the serving plate and then using a basting brush, painted the rest of the frosting onto the top of the cake. Gobs of frosting still pooled into the "hole" of the bundt cake. When my husband took the first bite, he exclaimed - "Oh My God! It's filled with chocolate!" I ***strongly*** recommend using the highest quality of cocoa powder available as it is the only chocolate in the cake. I used Ghiradelli. Also, the batter was quite runny when I poured it into the pan but it cooked up just fine. I also "made" my own buttermilk by adding 1 T. apple cider vinegar to 1 c. milk and letting it set for a few minutes. I also used 1/4 c. cocoa powder in the cake as opposed to just 3 T.. Amazing recipe!