This was great. I always make it the day before, store it in my crock pot and set it on warm a few hours before serving. It is excellent and easy!!!

I am rating this recipe based on the technique only. Butterflying a whole chicken is the key to an evenly roasted bird. I butterflied according to these directions, and it came out perfect. I grilled the chicken skin side up, on indirect heat for an hour at 300 degrees. I am watching calories so I slipped some sliced garlic under the skin, sprinkled with some lemon pepper and lime juice and threw it on the hot grill. Don't be intimidated by the butterflying technique. It will change the way you grill chicken!!

I thought this was really good. I did add two tablespoons of lemon juice and left out the bell pepper and green onions (nobody really likes them). The apples gave a nice twist to this dish. Thanks!

The first three ingredients are key to this pasta salad. The combination of the two dressings is a hit! As long as you start with the first three ingredients you can add whatever you want. I actually marinated sliced cherry tomatoes, sliced olives and mozzarella cubes in the dressing for a couple hours and then tossed with the pasta and refrigerated overnight. It was still moist the next day. This is a great versatile recipe. Thanks!!!

I love to cook entrees and hot appetizers. I do not get excited about dessert recipes; but this looked so simple! (Please see Carly's review on 11/4/06. She hit the nail on the head.) I used two yellow cake mixes and one 30 oz can of seasoned pumpkin mix. The first dozen I baked I did exactly as Carly recommended...just the pumpkin mix and cake mix. They looked like smooth, un-frosted cupcakes. On the second dozen I sprinkled just a smidgen of brown sugar on top of each one (like others have suggested) and they came out with a really nice texture on top. They were baked at 350 degrees (middle rack) for 25 minutes. I used 3.25 ounce souffle cups and got 30 muffins. They are really nice and taste great. I will be making them for my niece's baby shower brunch. Five stars for ease and taste!!!

This was great! My family loved it...fairly easy to put together. I will definitely be making this again.

This recipe is awesome! You can vary the type of cheese, depending on what you have. You can actually add more, or less cheese, also, depending on your taste. I made this for a neighborhood potluck and everybody loved it. I used firm Romas, and they were perfect (I didn't seed them). If the dish is watery, it could be your tomatoes are adding too much liquid. I came home from work last night and my neighbor greeted me at my front door with fresh zucchini and tomatoes from her garden and asked me to make another batch. A very tasty dish that will make great use of your summer garden!! It is definitley hearty and can be a great main dish with a salad and hot bread.

I also doubled the ingredients and used a 9x13 dish. It was really easy and really good. I served with ice cream. A nice "make ahead" dessert! Thanks!

I made this dish and Artichoke Spinach Lasagna from this site, for a buffet dinner for 15 people. The meat-eaters loved the penne. I did top it with some mozzarella cheese and put it in the oven for a few minutes, before serving. Quick easy meal!! Thanks!

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carrots, cut into chunks. I tossed in some frozen peas at the end and used orzo, instead of the fusilli. It's yummy and easy to modify to suit your taste. Thanks Pharlan!!

I had friends in town from the Midwest, who are true "meat and potatoes" kind of people. I don't make mashed potatoes often, but these were a hit. I never knew you could reheat mashed potatoes and they would come out fluffy and light. I impressed even myself. This is a great make-ahead recipe. A true time safer and a great dish!

This was very good and simple to make. I added 2 cans of cream of mushroom soup instead of the one can of cream of chicken soup. You can toss in any left-over or canned veggies too. You really can't mess this up. It was very good!

This was very good. I served over pound cake and vanilla ice cream. Everyone really liked it. I did not drench the cake and ice cream. I just drizzled a little toffee sauce. This recipe makes a boatload of sauce, so if you are heavy handed with the sauce you should be ok. If you are just "accenting" your dessert you can probably cut the recipe in half. I fed 8 people and there was lots of sauce left. Great recipe!

This was delicious! I had three pounds of cooked shrimp left from New Year's Day. I used all three pounds and quadrupled the sauce. The result was a very tasty dish that was easy to prepare. My friends were very impressed. Do pay attention to the amount of red pepper you add. I cut it in half and it was still very spicy. Great dish!!

I follwed this recipe exactly, except I did not add the 1/4 teaspoon salt. It was delicious! This is a very basic receipe that explains the technique used for egg drop soup. You can add any additional ingredients to make it your own (fresh mushrooms, peas, etc.). Thanks, W.J.!!!

This was very good. I made the first batch in an 8x8 pan, based on other reviews, and I decided a 13x9x2 pan would have been better. The batter was too thick in the 8x8 pan and it engulfed the peaches. The second batch, in the 13x9x2 fared better. Thanks for the recipe!

These are very good. I tripled the recipe, put the cooked meatballs in a zip lock, put them in the freezer and use them as needed. This is a simple recipe that gets even better when the meatballs are tossed into homemade marinara sauce.

I have many relatives in the midwest and have heard them mention "refrigerator pickles", but I never thought much about it until I saw this recipe. This was very good! Thanks for the recipe!

I have served this appetizer at two recent parties I catered. Everyone raved about them. I don't use all the sauce, because I think they would be too "soupy". I have also found that they retain their flavor, even as they cool down.

These were great! My friends gave the recipe five stars. I actually used whole, canned jalapenos and cut in half. I also like the fact they are baked and not fried. I served with ranch dip on the side. Great recipe!