Left out the basil (personal taste), but loved the way these turned out. A definite no brainer. Can scale nicely to server more or less depending on your family size, which is great. Next time I might flip them once to get both sides brown. Don't let them fool you that they aren't getting brown... it's the pan-side of the fry that gets nice and golden. I use this same technique with sweet potatoes (with a dash of cayenne -- yum).

This has quickly become my go-to mashed potato recipe (where, to be honest, I never actually had made mashed potatoes, but am a huge fan). It's so fast and easy and tasty and I always have the ingredients on hand, so it's not like I'm making a special trip to the grocery for half and half or cream cheese or something else to make the spuds rich and creamy. They are great with any % milk. I especially love a recipe that's so good it deserves repeating and so easy I can commit to memory. Well done, Valerie.

Very good. I've made this a couple of times. Really very tasty. Try it by the book to start with, then adjust to taste. I made the mistake the first time through thinking I knew better and upped the raisins and bacon quite a bit because I like both of those flavors, but found the raisins to then be too much of a sweet power. Also definitely recommend letting it sit overnight to let the flavors meld. I personally wasn't crazy about the red wine vinegar flavor, so I subbed it out for some cider vinegar the next time through. Definitely a keeper -- and a great excuse to buy those sunflower seeds, which I've been for crunch on my green salads every since. Mmmmmm.

Very moist and pretty tasty. A little too much going on for my personal taste, though. I think I'd probably cut back on the herbs / italian seasoning a bit to let the other flavor (jalepeno / garlic / onion) stand out a bit more. They cooked up nicely per directions. Were moist enough to eat without sauce. Doubled the batch to throw half in the freezer. Reviews about being too moist to handle are understandable, but I used a cookie scoop onto a plate, then just picked up with wet hands to handle very little (just round out a bit more). Wouldn't have worked nearly as nicely with just a spoon and my hands. Highly recommend the cookie dough scoop if you have one. Else, try to one-handed drop spoonfuls onto a ceramic plate and then pick up the spoonful to shape so you're not handling utencils and meatballs at the same time. Too messy.

Made this morning to rave reviews. Really couldn't be easier. Looking forward to making this my go-to "quiche" recipe. Only change I made was to use fresh broccoli instead of frozen -- and I think I was a little shy of using the whole 8 oz block of shredded sharp cheddar because I didn't want my 9" pie plate to overflow. Definitely let it sit for at least 10-15 minutes before serving. It sets up much more nicely that way. Can't wait to start mixing and matching ingredients to suit various tastes in the family (vegetarian, for example.)

Cream of X soups aren't usually in my repertoire, but I was craving comfort food and had all of the ingredients on hand, so I went for it. YUM! YUM! YUM! So tasty and creamy. I used 2 cans cream of chicken soup and 1 cup milk. Everything else was by the book. It was perfect. Glad I didn't half the recipe which had crossed my mind at one point. Will definitely make it again.

Tasty little cookies.

These were tasty chops according to the folks I cooked them for. The glaze made them look very pretty, too, with the nice grill marks. Resist the urge to peek and flip. Use a timer.

I gave this recipe to my sister-in-law as a suggestion for an apple-themed dinner party we were having. She made it, but boy did I eat it. So tasty. She said she took other reviewers suggestion to cut the sweetness with a little more vinegar. Very good and crisp. And pretty -- with the red apples and red pepper and a carrot in the slaw mix.

Really, really tasty. I was worried about these being dry, but the adobo sauce must help to keep the moisture. You can use more or less of the sauce that the chiles are packed in to make it more hot. Make sure to really really dice that chipotle. I think I had a couple chunks or maybe some very sensitive eaters because I got a couple: ooooo, that's hot. I really, really like these, though. Making a habit of doubling the recipe and throwing them in the freezer separated by wax paper. Tip: Try to make them as flat as possible because the burgers have a natural tendency to kind of puck-up in the middle.

Yum! We really liked this, even a bit sticky as it got. I used part basmati ricepart regular long-grain white because that's what I had around. Smell is wonderful. I might use part water, part apple juice next time to cut down on the sweetness. It was really tasty, but a bit too sweet for your standard side.

Everyone really liked this dish and it couldn't have been easier to make. I subbed the milk for coconut milk and chunked the chicken into 1" pieces to speed up baking time. Sauce-to-chicken ratio was perfect using 4 large breasts. Was a bit too sweet for my taste, but like I said, a hit at the dinner for 8.

This was a good salad. I threw the brie in the freezer for a bit before chopping it, as some of the other reviews warned that it is a bit hard to handle when warmer. Left the rind on as well. Used green apples and spring mix and it turned out nicely. A salad is only as good as the dressing, in many cases though, so make sure you use a vinigrette you know and love. I was in a pinch so used Wishbone, but I like my homemade version much better. Might even recommend just using a nice syrupy aged balsamic with a splash of olive oil.

Really really tasty slaw, and pretty, too. I come back to this recipe again and again. I frequently sub roasted red peppers for pimentos because I typically have them on hand. Also sometimes use artificial sweetner to keep it low carb. Very good and easy. Keeps well also.

My standard chili recipe. Have recently started adding some tomato juice (maybe 2 cups) to thin it out a bit.

As advertised. Super easy. Super moist. Super delicious.

This is a pretty tasty salad and nice to have some different flavors for a change. I personally prefer more of a vinegar/mustard base than this with the horseradish, but we definitely ate it all, so that says something. Definitely better after some fridge time.

Easy and tasty. Fresh vegetables are always a good thing and this helps keep the variety fresh as well.

Just average. A lot of trouble for not too much yum. It was fairly tasty, but no better than a regular veggie lasagna.

My husband LOVES this dish. I'm just not a fan of the consistency, which is a tad on the mushy side. The first time I made it, I didn't chunk the chicken, just put it in whole and then shredded before adding the cream cheese. This made the dish a bit too thick. Recommend keeping the chicken in chunks as much as possible. Also recommend throwing in some peas for color. Otherwise, it's a pretty bland-looking meal, especially over egg noodles, which is how I usually serve it.