This was good and very fast and easy to put together, but my crock pot dried it out quite a bit - I wonder what I might be able to add to it to make it moister?

This was good, but a little bland. Next time I would follow the recommendations of those that used more seasonings. I used sliced baby red potatoes, and they cooked nicely. I also added sliced onions AND the onion soup mix, and only used 1.5 pounds of boneless skinless chicken breast. The family did like it. My picky children at it right up!

This was really, really good. I doubled the meat and probably should have doubled the cranberry sauce and french dressing too, but I didn't. I cooked two three-pound pork loin portions five hours on high. I did thicken the liquid leftover in the crock pot with some corn starch. I could have seasoned the meat more, I didn't end up using any garlic and wish I would have. My version of it was ever-so-slightly bland, but the meat was tender and everyone loved it. Next time I'll definitely kick up the seasonings!

This recipe is also great with cannelini beans! Everyone always asks for the recipe!

These are just wonderful. I have made them for a main dish for the family, and I've also made them in to very small patties for a party appetizer. Both were met with much appreciation! The lemon-basil mayonnaise is a PERFECT accompaniment, and the dish is also wonderful reheated if there are leftovers. Yummy is a fitting descriptor!

Don't use sugar-free fat-free pudding mix in these, I think it was responsible for them not turning out so well, and I don't like the frosting, but they'd be good with some other kind of topping, like melted chocolate chips, white or semi-sweet.

This was pretty good! I used fresh mushrooms, though - I sauteed them with the onions. It did need salt and pepper. Very tasty use of spaghetti squash.

This was a really good soup. The only thing I didn't like was that it didn't have much flavor - that was my fault. My chicken stock was not very salty, because I don't add bouillon or other salts to it - I didn't salt the soup much, but it would certainly have benefitted from some sour cream, chives or other such flavoring that doesn't add a ton of salt.

We liked this pretty well - it was not as flavorful as we might have like, but Chicken Alfredo rarely is, so it's not this recipe's fault. I fear the only way to get really flavorful alfredo is by adding highly salted ingredients, and in our sodium-concious household, that's not an option. It might be nice with some sun-dried tomatoes or other ingredients thrown in for more flavor. The sauce had a beautiful consistency, though, and was very easy to make!

Okay, this was just heaven, people. My family (especially my husband) could not get enough of it, and asked me to make it again and again. Phenomenal recipe!

Divine! I made it for a breakfast meeting with my colleagues and it went over very well. I only had triple berry blend on hand (raspberries, blueberries, and blackberries) but that worked fine.

Absolutely wonderful!

VERY good. I replaced the beef with ground turkey and the tomato soup with tomato paste. You can top this with instant potatoes in a pinch, but it's really best with homemade. We've had this at least a dozen times now. It's a favorite. OH, and we omit the cheese on top. Not needed in our opinion!

Beautiful and delicious! The whole family loved it.

YUM YUM! If you like curry at all, this recipe is one you'll love. I did add extra curry powder and since I like my curry saucy, I also added two cups of crushed tomatoes along with the diced tomatoes. I used two bags of frozen cauliflower, which cut out one whole step, as I just put the frozen cauliflower into the pan and let them steam until heated through. The fresh gingerroot cannot be compared with using powdered. This is a healthy, satisfying, and easy recipe. A winner!

This was a beautiful and tasty salad- quick as heck to prepare! I used sugar-free raspberry jello- 2 small boxes, crushed pineapple instead of tidbits, and I omitted the orange peel because I don't care for it. It comes out a beautiful, deep burgundy color, and was such a pretty and yummy compliment to the rest of our holiday dishes. Excellent!

This was a very east dish to prepare, but if you're going to cook it in one layer of cubed sweet potatoes, like the recipe says, be prepared to use two pans, or get only three sweet potatoes. I must have chosen enormous potatoes, because I could have filled two dishes. I would probably use less water to make the syrup thicker, but it was still extremely good. Not as rich as some of the sweet potato dishes I've had in the past.

The first thing you should know is that my husband absolutely loathes the traditional Green Bean Casserole. We NEVER, EVER have it on any holiday. This was an experiment for us. I used only 6 ounces of baby bellas in this recipe and used the plain fat-free cream of mushroom soup, and pressed in one or two cloves of fresh garlic. I also used frozen beans (a one-pound sack, and I cooked them before adding them) instead of the canned. What we ended up with was a crunchy, flavorful, colorful, interesting and delicious dish WHICH, by the way, my husband had SECONDS of! The leftovers were even tastier the next day.

These little pizzas are just fabulous! Try these tips though: first, purchase the thinnest pita breads you can find, and pre-toast them, rather than just warm them, in a 400 degree oven. Let them get ever so slightly crisped before topping them. This will result in a much better crust. Second, you can make your own pizza sauce which is much more flavorful than plain tomato sauce. Mix a small can of roasted garlic tomato paste with an 8 ounce can of roasted garlic tomato sauce. It is the perfect pizza sauce in both flavor and consistency, suitable for ANY pizza recipe. These little pizzas were really divine, an excellent appetizer for a party when cut into quarters. YUM!

I concur with the first review of this recipe- the empanada method is impossible. And don't EVEN think about making this unless you have a food chopper to get your mushrooms and other fillings into "small dice". But I did find a way to make this work. If you have a mini-muffin pan, purchase a box of pre-made pie crusts. Roll them out a little thinner, and use a 3" diameter glass or cookie cutter to make little circles of dough. Be sure to flour your work surface. Spray your little pans well with cooking spray, and fit the little circles of dough into the cups. Then fill with the filling, which I must say is very delicious. Bake at 400 degrees for about 15 minutes or until you can see that the dough is browning. I served these at a party the other night and the guests were highly impressed that I made them. They looked storebought.