I've been searching for such a long time for the perfect mayo-based creamy Caesar Salad dressing and my search has ended! This review is based on changes/tweakings due to what I had on hand: I basically doubled the recipe, made it in the food processor, used 5 small cloves of garlic, used 1 Tbls. anchovy paste, and a combo of 1 Tbls. each of lemon juice (it's all that was on hand) and 1 Tbls. white wine vinegar (to sub for the other Tbls. of lemon juice that was needed), and added no additional salt as we found the salt in the mayo and anchovies to provide more than enough. This is perfect for our palates! Thanks so much and to all the reviewers for their suggestions on subs for the various ingredients!

This dish went together so quickly and neatly when I grabbed my cookie scoop (like a small ice cream scoop...like a healping Tbls. worth) to fill the cooked pasta shells! I did try adding white wine in place of some of the broth as a reader suggested but it simply didn't help us like the flavor of the canned soup 'gravy'...next time I'll use 1 can of condensed soup and 2 cups of prepared chicken/turkey gravy to. I used 1 large can of chicken from Costco and a large can of turkey meat from Trader Joe's in place of the whole chicken called for. This recipe made so much that I've frozen one casserole (18 stuffed shells) prepped up to the point of baking it. ::crossing fingers:: that it will thaw/bake up nicely when I pull it out for a future meal.

First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again!

I used DJTRAINS suggestion about topping chicken breasts (I dredged mine in flour seasoned with Old Bay and pan fried until almost done as I was also trying another crab topped chicken recipe that called for that preparation) with the crab mixture and baked them in individual casseroles. The spice heat was perfect for us and the taste was delish!

This marinade was very flavorful and easy to throw together in the blender.I used cider vinegar, which was on hand. Made as the recipe states, I had more than enough to marinate the 3 porterhouse steaks I grilled last night. I'm thinking that one could easily marinate two tri tips with this or simply use half the marinade for one tri tip, freezing the balance for a future grilled beef meal. Will definitely be using this recipe again!

This is one tasty chowder! I used 1% milk and thickened to my liking with potato flakes after being refrigerated for 1 day so that I could skim the excess hardened fat. I added some dried parsley just to add a touch of green to the dish. This tastes so good after the flavors fully meld after a day or so that it will be a great meal to make on the weekend and enjoy on a busy work night!

Wow! Thanks for posting Robin! I'm so glad that I decided to try this procedure for roasting turkey! I used 1 Tbls. Better than Bouillon Turkey Base in lieu of the chicken 'broth' (assumed that Robin meant bouillon/base since it was only 3 Tbls.) and only used 2 cups water, but ended up with almost 1 quart of fabulously flavored stock when the liquid was poured off, strained and defatted! Easiest, tastiest gravy base ever! I also cut back on the butter, using only 4 Tbls. I used my oval roaster and simply put the lid on it instead of covering it with foil... the 14 lb. bird I made was done to perfection in 3 hours! Since my turkey was done quicker than I had figured, I didn't get that '45 minute window' to remove the foil to let the turkey brown. I ended up turning on the broiler and returning the bird to the oven, after pouring off the liquid, to add color to the skin.. @8 minutes worked great!

This recipe was great and very easy to throw together! My family really liked it but I found it just a tad too sweet and I'll likely reduce the amount of pure maple syrup down just a bit for future meals, as I will definitely be making this again! I pressed dried crumbled sage onto the pork roast and added 1 pressed clove of garlic as others have suggested and the smell while it simmered in the crockpot(another reviewer suggestion) on low for 4 1/2 hours was mouthwatering! I skimmed the fat and added 1/4 cup of instant potato flakes, letting it cook for another 15 minutes or so to thicken the liquid into a gravy. Yum!

This dish went together very easily but my timing needed to be a bit better. Most of the chicken broth had evaporated by the time I added the pasta and then the pasta absorbed the balance of the liquid. I added some additional olive oil to moisten it. I guess I can just keep some additional chicken broth on hand for any future batches, if need be! I added a bit more garlic and shrimp as suggested and the flavor was great! Will add a bit more basil to it to add more flavor and color as well. Hubby and I gave it two thumbs up.

As other's have said, this looks less than appetizing but boy does the taste make up for it! I mixed the diced avocados with the prepared Good Seasons Zesty Italian dressing first, to coat the pieces (I was worried about oxidation) and then mixed in everything else (except the MSG, which I omitted!) and let it sit in the fridge for about 10 hours before trying. Delish and no brown avocado pieces (at this time it's been 24 hours since it was prepared)! But we do like heat so after trying several mouthfuls I added 3 Tbls. minced hot peppers and now it's really great! Thanks Debra!

Based on the wonderful reviews and some suggestions I cut the sugar in half and am sitting here enjoying some WONDERFUL and quick to make Bread & Butter pickles! I used 3 Kirby cucumbers instead of one large one and the recipe worked out perfectly! Thanks so much!

Absolutely outstanding recipe! I made this just prior to Thanksgiving intending to bring some to SIL's house and hubby and I finished it off over a few days instead. I just made another batch for my Christmas Day meal tomorrow and it tastes just as wonderful. I used 2 apples the first time (didn't have a pear) and this morning I didn't have any apples but had a can of apple pie filling on hand. I diced up those canned apples and reduced the sugar called for to 1/2 cup. I juiced the orange and grated the rind instead doing the pureeing. For the 1 cup mixed dried fruit I used what I used the first time: 1/2 cup diced dried figs (<---GREAT combo with the other flavors/textures!), 1/4 cup diced dried apricots and 1/4 cup golden raisins. I chose to leave out the nuts. Thanks Leeza!

I'm making this yet again for Thanksgiving! Outstanding pie! We LOVE the way the crust gets caramel coated! I add vanilla and cinnamon to the sauce mixture. I use a mixture of Granny Smith and Golden Delicious apples and use only 5-6. I sprinkle the base of the pastry with Minute Tapioca (I do this for all fruit pies!) to ensure there won't be too much juice! I mix half the sauce with the apples and drizzle the ramainder on the lattice crust. I'm the family pie baker and this one doesn't disappoint anyone! Yum! My next attempt will be to double everything and make it in my Pampered Chef 10 x 15 stoneware baking pan for more of a potluck type dessert that's easily sliceabletransportable.

Wow! GREAT recipe! I've made this several times and its always a hit. My only hint/tip is to make sure all filling ingredients are at room temp. prior to blending (warm the unopened can of cond. milk in a bowl of very warm water!) so that a smooth, even finished product results! YUM!

I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!

Wow! Yummy, chewy, crusty, but only slightly tangy.... think I'll leave the sponge starter for 24 hours instead of only 12 hours and see if it adds to the tang! My breads did stick a it in places that I didn't faithfully 'well flour' so don't skimp! Definitely a keeper!

I've always got potato flakes on hand (for thickening soups/stews/etc.) and never thought of it as a coating! VERY nice change of pace from seasoned bread crumbs and much crispier! Have made this several times now... will try with 1/2 flour and 1/2 cornmeal as one reviewer suggested on the next go 'round. Thanks! (I'm going to 'borrow' this coating for some b/s chicken, too!)

I was looking for something different to do with some b/s chicken breasts I had on hand and I'm so glad that I found this recipe! I took Linda W.'s advise and poured a mixture of the juice of half a lemon, some olive oil, minced garlic and dried oregano over the top of the wrapped stuffed chicken breasts but also added the finely grated zestof that lemon half (a Microplane rasp is excellent for this!) to the spinach-feta mixture along with some freshly ground black pepper and a pinch of kosher salt. I also used low-fat mayo to help bind the mixture. I uncovered the chicken after 45 minutes and there was quite a bit of lemony-garlicky juice in the pan, which I siphoned out with a bulb baster and added to the rice pilaf I was serving with it... that pilaf took on some wonderful Mediterranean flavors! I can not tell you how wonderful the smell was while this was in the oven and the taste will have me making this again!

Wow! This recipe is GREAT! I added a minced clove of garlic and used a can of petite diced tomatoes instead of the stewed tomatoes, diced the eggplant small and only 1 tsp. olive oil for the sautéing. When it was finished I took my immersion blender and gave a few quick pulses to break down some of the veggies a bit more, but still leaving lots of little chunks. All I can say is that it is delicious warm or cold, on toasted bread or off a spoon! Yum!

Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil and salt I used) thus a great Weight Watcher meal! I add shrimp/scallops/etc. if I have them on hand, but I use this as one of the staple meals to help use up any firm fleshed fish my hubby brings home from fishing trips! I just cut it up in bite sized chunks and it works great for us!