I love sweet and salty. These treats are great. My husband loves them. Soooo easy, too!

Oh, my. So delicious. I expected to like this but it far exceeded my expectations. One of the best pasta dishes I have ever tasted. I may take this to Christmas dinner for the vegetarians in the group. I made one small change. I substituted a carrot for the zucchini. This takes a little time but it is an EASY recipe with company-worthy results. The sauce is rich and the vegetable stuffing is full of flavor.

I like to make this with pistachios. The dried cranberries really make it great. Love the combo of the tart and the sweet.

Wow it's so good. This was my first time to cook with quinoa. I liked the suggestions to saute the onion and garlic with the quinoa. Served it as my main dish for dinner with broccoflower as my side dish. I love savory dishes for breakfast and I will be eating this for breakfast as well as for dinner. It would be perfect for a brown bag lunch.

This was the first time I made my own hummus. Good recipe. Exactly what I wanted.

This was just the basic recipe I needed to use up a couple of things in the fridge. I made a creamy potato soup a couple of nights before and had some leftover. I made a half recipe of Sammye's soup and added a cup of the potato soup. I also only had a little bit of processed cheese so I sprinkled grated cheddar on each bowl of soup. Seasoned with 1 1/2 teaspoon of taco seasoning. I used one can of Rotel and some vegetable juice. Frozen corn. I used a can of ranch-style beans plus a can of red beans. I drained the red beans. Made a great soup. I'll never have the exact ingredients again, but this soup is a wonderfully versatile idea. I'll be using this recipe again.

Yum, yum, yum -- great comfort food. I love the extra layer of flavor from the anchovies. My husband loves this, too, and he has no idea there are anchovies in it. This was wonderful with braised and buttered cabbage. I had to cut the recipe way down since there are only two in my household. Four potatoes, 8 anchovies, and I used half/half for the cream. I might use just a bit fewer anchovies next time. I enjoy stories so thought I'd share this story I found about Mr. Janssen and his tempting dish: http://www.independent.co.uk/life-style/food-first-catch-your-anchovies-1295644.html

I have been trying forever to find a great potato salad. Lots of good recipes out there, but with Pat's recipe I have found the one that tickles my fancy. It's the dressing. I made half a recipe and went light on the vinegar. (I also only made a half recipe of the salad.) I used a good sherry vinegar. That was the only change I made to the dressing. The ground mustard does deliver a zing so ease up on that if you like a milder dressing. I like the zing. For the salad I used the combination I usually use except I don't usually add onion. Liked the addition of the onions. Potatoes, celery, hard cooked eggs, sweet pickle and some roasted red pepper (just to use it up really but it a very pretty addition) completed the dish. Again, it's the dressing that makes this a winner for me.

Very good. I do not like dill and enjoy trying recipes for salmon that do not include dill. The Worcestershire sauce was great in these patties. I followed the recipe exactly except my fresh parsley was no longer fresh so no parsley. Will make again.

Marinated thin-cut rib eye steaks for about 8 hours and pan grilled them. This recipe is a home run. Great flavor. I used the Greek Seasoning recipe on AR as suggested by another reviewer. Cannot wait to try it on a roast.

I tried this because I had the ingredients on hand. I like the idea of the sesame oil, but the Italian seasoning just didn't work for me. My husband liked this dish. We matched the ratings here -- some love this recipe and others not so much! I may experiment with other seasonings.

So much flavor, love this divine sauce. Served the sauce over rigatoni with fresh asparagus as a side dish. Simple and delicious dinner! I added just a bit of red pepper flakes and also threw in some roasted poblano pepper and sun-dried tomatoes that I had in the frig. I plan to keep a jar of this sauce in the freezer.

Very tasty and such an easy dinner. I made half the recipe and used almost half of a bag of shredded cabbage. I couldn't believe we ate so much of it!

Succulent, scrumptious,with mouthwatering flavor. I followed the recipe as submitted except I used light brown sugar. It was 103 degrees today so this was a great way to have a fabulous meal without using the oven.

I was surprised how good the chops were. Very good. Lots of flavor and very moist. I did this in my slow cooker. Four pork chops. 3 onions. Each chop generously salted with the seasoned salt. I added 5 small, waxy gold potatoes that were scrubbed but not peeled. I added more water. Maybe a cup to 1 1/2 cup of water. Only needed a couple of hours on high to cook and I didn't have to heat up the kitchen with my oven. No need to make the A/C work harder. :)

What's not to like in this recipe? Very yummy......... I made a variation tonight to make this a main dish. I cut the recipe in half and added three chopped green onions that I 'sauteed' with just about a 1/2 teaspoon of butter in the microwave. I chopped up 1/3 lb. of kielbasa and nuked that so I could drain the excess fat. Instead of mashing the potatoes I cubed them after boiling them. Cubing before boiling makes them absorb too much water. I've learned from the cooking shows to put the potatoes in the pan whole or cut in half, cover with water, and then put them on the heat. Bring to a boil and boil until done........ . . I threw it all together and baked for twenty minutes. Served this with green beans. Thanks for helping me make an easy, tasty dinner tonight.

Soy sauce and mustard in a burrito? Sweet potato? With all the rave reviews, I had to try these. I'm glad I did. Really good. I cut the recipe in half. I used one can of refried beans and only about 1/4 a cup of water and no cumin. After I baked them I served with salsa and sour cream. I thought they were great and husband said they were good but not great. I think I will try with a bit less sweet potato next time. I don't try to roll these burrito style. I just fold two sides of the tortilla over the filling and secure with a toothpick.

WOW! I was surprised how much this casserole does taste like chili rellenos. My husband loves chili rellenos and he flipped over this casserole. So did I. Following others on some changes, I used an 8x8 dish, 3 eggs, the evap. milk and about 3 TBS of half and half (milk would do fine). I had some left over Rotel tomatoes so I sprinkled some of those in the middle of the layers. I used the amount of cheese called for in the recipe. For the final sauce I mixed 8 oz of tomato sauce with about 1/4 cup very HOT salsa, a dollop of the canned Rotel and 1/2 teaspoon sugar just to enhance the spicy flavors. I love this recipe and cannot wait to try it with fresh peppers. I used the whole fire-roasted, canned peppers. I think the canned diced peppers would not work well. There are so many ways to play with this recipe. Salsa verde, enchilada sauce, fresh peppers, various combos of cheese, etc. When I try a new dish that is said to be like another, as in this recipe, I don't tell whomever I am serving it to that it is like something else. I just called this a Mexican casserole. That way I don't set up an expectation of how it should taste so if it doesn't taste a lot like the original dish to someone it can be enjoyed for how it does taste. Without knowing the name of the dish, my husband commented on how much this tastes like chili rellenos. :)

Best frosting for carrot cake by far. Very creamy and a great flavor. I make Sam's Famous Carrot Cake from this site which is fantastic cake with no frosting at all. This frosting on that cake is double superlicious. For my taste most cream cheese frosting recipes are too sweet and heavy. Happy to find a delicious frosting that doesn't overpower the cake. I doubled the recipe except I only used 1/2 teaspoon of almond extract. I prefer to leave out the vanilla extract and add a little more honey.

I just made this so obviously it hasn't had time to sit in the frig yet. But it is so GOOD that I couldn't wait to review it. I used anchovy paste. 2 1/2 teaspoons.