Excellent! In fact, these were so good that my husband enjoyed them,(even had seconds), and he DOESN'T EVEN LIKE ZUCCHINI! However, he did like it cooked this way... now that sure speaks volumes regarding this recipe! On the other hand, I LOVE zucchini every which way; raw or cooked in every variation... never tried any that I did not not like. But this definitely stands out as a great side dish; well worthy of a 5 star rating. I'll be serving this a lot this summer!

Very good indeed! The only thing I altered was to add one tsp. of hot sauce rather than just the half it called for. We like spicy food, so it seemed like the right thing to do. Although the glaze was good, we really didn't find it to be very spicy at all. (Even with doubling up on the hot sauce). I think the apricot preserves were just so sweet that it sort of overpowered the spicyness. Still excellent and extremely flavorful, but if you were hesitant about the level of heat in this dish, don't be. Also, we had lots of glaze left over, (probably about half of it), so I think I'll try it on something else next. I bet it'll be wonderful on some grilled shrimp skewers! Okay, now I have tomorrow's dinner planned! Thanks for posting this one... we loved it!

I have to thank "RogerK" for his review; he suggested using a couple of chopped hard boiled eggs. I put them in mine and I am SO glad I did. It was a wonderful addition that I wouldn't have thought of on my own! I used "Kraft Light Ranch" dressing AND I added about half a packet of "Good Seasons" dry Italian dressing mix. (The name "Good Seasons" doesn't lie; this stuff adds the best seasoning to most everything I've tried it in). This is a 5 star recipe all the way around... flavor, ease of preparation and a pretty presentation for your next potluck dinner.

All I can say is... WOW!!! These were fantastic! I didn't change the recipe one bit and the burgers came out great. Up until now, our favorite turkey burgers were a recipe from this site called "Spicy Chipotle Turkey Burgers", but now after trying this one, there will be some serious competition between the two in our house. This recipe was SUPER SIMPLE with very few ingredients and SUPER FLAVORFUL results. I used a bit of A-1 steak sauce on mine and my husband used mustard on his... both ways were extremely tasty, but truthfully, they were even good just plain. My thanks to JENA-RATOR for submitting this one. Definitely worthy of more than five stars!

If you love garlic like we love garlic, then you will ADORE this dish. It's quite simple and quick to prepare, smells fantastic while it's in the oven, and tastes heavenly when it hits your mouth! A definite keeper and easy enough to fix on a busy week night.

Very good indeed! I've been making bean soup for so many years now that it just comes naturally. I have no recipe to follow; I just "wing it" and know exactly what and how much to put in every time. But then I got to browsing this site and came across this recipe... I found it interesting for 2 reasons. First, the canned tomatoes, (I'd never added tomatoes to mine), and second, the Dijon mustard sounded intriguing as well. I've made this a few times now and let me tell you, the tomato and mustard flavors enhance this soup wonderfully. It has more "depth" or a "layering" of flavors. I've made it with Dijon, but also I used dry mustard once with great results. A friend of mine said this was the absolute best bean soup she'd ever tasted. I must agree!!!

Although these were good Tuna Melts, they were rather ordinary and did not live up to all the spectacular reviews I read. The best tip I have is to be sure to toast the bread in your broiler about 2 minutes on each side. Then when you top it with the tuna salad, cheese and tomatoes, the bread does not get soggy. ALL in all, I thought this was nothing too special; just an everyday, plain old sandwich.

A great big THANK YOU to Connie0751 for submitting this one. It is pretty darn close to being PERFECT!!! I made a couple of very slight changes to suit our personal tastes... I used 4 eggs instead of 3; I only used about 1/2 cup of sugar and I added one extra Tbsp. of relish. With those few small changes, this was absolutely delicious! I brought it to a party and had a couple of people ask me for the recipe. One woman kept going back for more and told me it was the best macaroni salad she'd ever eaten. Now that's one heck of a compliment! This will be my "go to" mac salad recipe from now on.

Excellent! I followed it almost exactly with fantastic results. I only made 2 changes: 1.)using two bell peppers seemed excessive, so I just used one large red bell pepper and one Hungarian hot. And, 2.)instead of just a dash of hot sauce, I used about 1 teaspoon. (Here's a personal tip for you... if you can find "Crystal" brand hot sauce at your grocery, buy it. I first heard about it through Emeril Lagasse many years ago; he said he preferred it. I whole-heartedly agree! It has nice heat to it but with a ton of flavor as well. I used to buy "Tabasco" but now I've completely converted to "Crystal"). Be sure to let this sit over night in the fridge to allow all the flavors to soak in and then drain off most of the liquid before serving. It's good with tortilla chips or just by itself. Also, this is a great dish to bring to outdoor summer get togethers as it has no mayo and can sit out for a long time without spoiling.

My husband and I REALLY enjoyed this! I followed the recipe exactly and it was wonderful. I read that some other reviewers did not add the curry... HUGE mistake! The curry powder blends in with the flavors from the apricot and dijon PERFECTLY and I truly feel if you leave it out, you're missing the best of this dish. Even people who say they don't like curry will enjoy it here because it doesn't over power, but rather it enhances the flavor. I used a brand of apricot preserves that was "Sugar Free" and it worked out great; no one would ever suspect. I spun my cashews in a mini food processor and just sprinkled them over the chicken rather than roll the meat in the nuts. The chicken was nice and moist and the flavor was spectacular! This is a restaurant quality recipe and it will go into my regular rotation. Thanks for submitting such a tasty and simple dish!

I'm only rating this one 4 stars because as it's written, the ratio of orzo to the other ingredients is a bit off. It was somewhat drier than I anticipated. However, this has definite potential to be a 5 star recipe, but you have to tweak it to get there! Either cut back on the amount of orzo by at least 1/2 a cup & follow the rest of the instructions.... OR, use the full 2 cups of orzo and you'll have to add more garlic, more butter, more Parmesan and more milk to reach the desired creaminess that you'd expect from this dish. Also, I read another review that suggested adding some spinach to this and I really like that idea. I will try that next time! Just do a little "tweaking" with this one and you will end up with a recipe worthy of all 5 stars!

I absolutely LOVED this salad. However, it was apparently a bit too "weird" for my husband's taste... I was instructed to never put fruit on his salad again! But hey, he's stuck in his ways and is more of a meat & potato guy than a salad connoisseur anyway. I thought the toasted walnuts were wonderful and the mandarin oranges added a nice, light sweetness. BUT, the real shining star of this recipe is the dressing!!! OH MY!!! It is "out of this world delicious"! Even my husband had to agree with me on this one! I made a double batch of the citrus vinagrette and we used it later in the week on a spinach salad with diced avacado. YUMMY! I will make this dressing again and again... if you follow it exactly, you cannot go wrong.

Yum!!! Super simple and super delicious. I think browning the sausage first makes all the difference. I used both Hot & Sweet Italian sausage and let me just say, it's all good! Use whatever type you like. For the best sandwich, toast the buns and melt the cheese a little under the broiler. Add your meat and sauce and get ready to be happy!

As if this needs yet ANOTHER review, huh? Well, I have to put in my two cents. I will make this again and again. It has a cozy place among my archives as a "tried & true" favorite. The flavor is awesome; couldn't ask for better! HEED MY WARNING THOUGH to cook this 10 minutes longer than stated. I made this the 1st time and even though the toothpick inserted came out clean, there was still an uncooked blob of a spot in the middle of the loaf. Just go an extra 10-12 minutes and you'll be golden. This is also a great "gift giving" bread; your friends will love you for it!

5 STARS IS A RIP OFF!!! This one truly deserves 10 stars! We just finished dinner and I couldn't wait to get my review in... This was incredible... Really! Absolutely incredible. I used some boneless, thick cut, pork chops which usually come out way too dry for my liking. (Especially when you do them on the grill.) Well, my hubby grilled them and we were OH SO delighted when we bit into that first bite. It was seriously the most moist chop I've ever had! HANDS DOWN!!! What I cannot believe is that just 4 simple ingredients make such a HUGE difference! The only change I made was to use "low sodium" soy sauce, and I marinated it for about 4 hours. These chops were OUTSTANDING!!! I think I'll be buying pork chops more often these days!!!

LOVE IT!!! This should get more than 5 stars for three good reasons: 1) Ease of preparation! It was so simple to bread and bake the eggplant slices rather than the time consuming method of frying them in batches on the stove top! 2) Because they are not fried in oil, this is much healthier and better for your waistline and your arteries! 3) FLAVOR!!! I love Eggplant Parmesan but I normally steer clear from making it because it typically is so lengthy to prepare and extremely high in fat from all the oil used. This recipe solves the problem and seriously tastes great! Thank you so much for submitting this one!

I made this to take to a soup "cook off". My mistake to bring a new, un-tried recipe, but it sounded so darn good and got great reviews, so I went with it. Too bad for me! Let me first say that I thought the flavor was FANTASTIC! However, I was very disappointed in the consistency and texture... It just was not creamy enough! Next time I try this I will use more half & half and probably some more cheese and flour. But, as I said, the flavor was "out of this world" delicious, so it's definitely worth making again and playing around with to get the desired creaminess.

I have been making this for several years now and it is ALWAYS a huge hit at my Thanksgiving dinner! Even people who don't normally eat cranberry sauce seem to enjoy this. I have learned over the years a few little secrets to perfect this recipe... First, use half cup of white sugar and half cup of brown sugar. Second, add a few pinches of cinnamon to your desired taste. Other than those couple of things, make it as directed. It really couldn't be easier or any more delicious! Trust me, you will never go back to the canned junk again!!!

Perfection! I took these to a party and got rave reviews... They were so simple to put together and delightfully tasty! Be sure to put a few aside for yourself as they do not last very long! These are great for a shower or a luncheon. Thanks for submitting this one; I will make it again and again.

This is an excellent recipe! I made it exactly as written, (except I used more green onions than called for because we really love them!) The end result was amazing; delicious and creamy! I served it warm with our dinner, but then I ate some leftovers the next day cold and it was just as wonderful. My only dilemma next time will be whether to have it hot or cold. But I do know for certain that there will be a next time for this one! Fabulous!!!