This method of using the slow cooker yielded an incredibly moist and delicious turkey! I had a 7.5 lb bone in breast. I didn't cut it in half, i just seasoned it (on the skin and underneath) and placed the lemon in the cavity. Since it was larger than the size of the breast used in the recipe, I slow cooked the turkey on high for 7.5 hours before the pop-out timer popped. It was WELL worth the wait! Thanks so much for this easy, delicious recipe!

Very good ziti recipe! I added some very lean ground beef in with the sauce. I also took the advice of other reviewers and layered it (thin layer of sauce, cheese/pasta mix, sauce, and repeat). Good comfort food!

Delicious! I halved the recipe and it turned out great. I did add some freshly sliced button mushrooms (raw) when I tossed the broccoli with the dressing. I also let it marinate on the countertop for an hour or two. This allowed the veggies to really soak up the flavor. I will definitely make this again!

We ate this, but the vinegar was pretty strong. I guess that's the way it's supposed to be. We served this with bulgogi and kimchee.

These were really good! Very fresh and healthy. I used grouper filets instead of halibut with nice results.

This stuffing was very good! My only suggestion is to use a little more chicken broth. Some of the stuffing was still crunchy. Other than that it was great. I used a rice blend with Texmati, Red and Wild rice which was nice.

So good! Everyone that tried it over Thanksgiving liked it. I used 5 cups of blueberries and 6 tablespoons of corn starch like someone suggested and it was great!

MMMM. So good. I used turkey kielbasa instead of regular because it is so much healthier for you. So good! I love cabbage and kielbasa! I served this over whole wheat egg noodles for a complete meal. Delicious!

OMG so good! This will be my go-to potato salad from now on. So much healthier than mayo based potato salads! This was absolutely delicious. I didn't have tomatoes so those were omitted. I also used regular balsamic vinegar instead of white balsamic vinegar. I really can't say enough about this salad! One tip: I always overcook my potatoes when I boil them, so I cubed them and roasted them in some olive oil at 450 degrees for about 20 minutes and they were perfect. Because I used olive oil to roast, I cut the oil in the dressing by a tablespoon. I will probably use even less next time. There will definitely be many next times!!!

I used this cooking method, but did my ribs dry so we could dip in a carolina style sauce. This method makes great, tender ribs.

Everyone that tried this liked it a lot! I halved the recipe and it worked well. I used a pre-made pound cake instead of angel food, and fresh strawberries. Light and fresh!

Really needs "more"... used 1.5 lbs chicken, seasoned with montreal chicken seasoning, and cooked it in the oil with zest and juice of one lemon. Added onion and garlic with the veggies, as well as 8 ounces fresh mushrooms and one yellow bell pepper. Instead of water I used broth. I used a pound of orzo instead of penne, mixed it all together, tasted it, found it still too bland. I added fresh ground pepper and garlic salt which helped immensely. The three stars I gave were for the original recipe. Terribly bland without my additions, but with them, it's 4 stars. Healthy, too.

So delicious! My boyfriend raved over this sauce. I made dry country style ribs and used the sauce for dipping. The next day I made my man a turkey sandwich and he asked me to put this sauce on it cause he liked it so much! I didn't change anything except for omitting the white pepper because I was out. I just used more ground black pepper. Would be amazing on pulled pork sandwiches!

SO SO GOOD! I used 1 zucchini and 1 yellow summer squash. I used one large tomato, then added a can of diced tomatoes (drained). I also added some sliced squid, which gave the dish another texture. Overall, absolutely delicious! You must not leave out the anchovies and anchovy oil. They make the dish! Didn't use the recommended Bucatini but rather salad macaroni, which is the same as bucatini only cut up into tiny pieces. Simply delicious!

A very nice breakfast casserole! I didn't have ham, so I used cubed turkey kielbasa. I also only had 7 eggs, not 8, but didn't miss the extra egg. My only complaint is that I didn't enjoy the italian seasoning with this casserole. Next time I will use just basil and fresh parsely. Great way to get in some veg for breakfast!

SO SO DELICIOUS! Did throw it all together, with the uncooked pasta, and let it simmer for a while until it was all done. Just used a pound of ground turkey, no sausage. Didn't use frozen veggies, but fresh : yellow squash, chopped spinach, chopped carrots, mushrooms and green beans. MMMM... Will make this often this winter!

Delicious! I forgot to use the stock but honestly didnt need any. The vegetables were cooked PERFECTLY! We really enjoyed this dish. I used Cabot 3 year aged cheddar which was fabulous. It doesn't shred well, so I just chopped it up. I did add some garlic salt and lemon pepper. I love the tender crispness of the veggies. Thanks for this one!

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!

Tasted great. i used 4 whole eggs instead. My complaint is with the presentation... it was nearly impossible to get the top to set, even by lifting up the edges. I finally just flipped the whole thing over, but fell apart. Any tips for me? Taste was great though. Good way to get in some veggies.

These vegetables were absolutely outstanding! However, I think the amount of dressing is WAY off. I doubled the amount of veggies, and even added julienned carrots and a can of corn. However, I kept the dressing amount the same (minus the garlic salt but adding 2 chopped garlic cloves), with one major change: instead of a cup and a half of olive oil, I used a half of a cup. If I were to have used that much oil I would have had to throw all of the vegetables away because they would have been DROWNED in oil. I gave it four stars because of this, but the vegetables I made were very much deserving of a five, and I will make them often for parties. I only blanched my beans for a minute and they were crisp yet slightly tender.