I made this to use up some left over marshmallows, and it came out as I expected from others' reviews. I melted the chocolate, peanut butter, and marshmallows together and it only took 10 min, talk about fast! I then put in a 9x9 and stuck in the fridge for about 2.5 hours. The results were tasty, although it was dry. That didn't stop people from enjoying it, though. Those who didn't make it couldn't tell there was marshmallows in it, so maybe it's better to not melt those in but rather leave them in in their fluffy form? I didn't have crunchy peanut butter, but I can see how that'd be even better than regular/smooth pb.

I've made this dish several times for different groups of people and everyone likes it. This year I tried it with a 1/4 cup sugar instead (half the amount called for) and everyone still loved it or liked it more, so I'm sticking with that change. I'm also a fan of baking the dish in a 9x9 pan because it fits in that size and isn't spread as thin that way. For that size pan, I only ended up using approx 4 oz of mini marshmallows (1/4th of a 1 lb bag), and that was covering the entire top. I recommend boiling the potatoes longer than called for by a few minutes, just to be sure all are completely baked through. I had a large, awkward-sized one that didn't get completely baked through and it was a pain when it came to mashing it up. One other tip is to serve this dish immediately after it's out of the oven. Otherwise some of the marshmallows deflate and the dish doesn't look as good, although it still tastes great.

These were great, I really liked the chives and sour cream flavor. I boiled the potatoes the night before Thanksgiving and then mashed them and did the rest the next day. So the potatoes were warm, I thought I'd warm up the milk and sour cream before mixing in. The sour cream looked nasty after warming, so I ended up just adding that in cold after all. So in order to make them hot, I put the fully mixed potatoes into a casserole, covered with tin foil, in the oven for 10-15 min on 350 (had something else cooking at that temp, so just put this in along with the other thing). That worked well, as the potatoes weren't dry when I took them out. I added a lot more chives to the potatoes than called for b/c I really like chives. I cut them with kitchen scissors (works great so long as the chives aren't wet) and mixed them with the potatoes when I added the sour cream. I then also garnished with a few remaining sprigs when I took the potatoes out of the oven. I think next time I may try adding a tbs of butter just to see how that tastes, but otherwise, I think these were great. Everyone at my Thanksgiving liked them a lot!

Easy to make and good tasting recipe! I used bow tie/farfalle pasta because there was no macaroni to be found at Trader Joe's and took other reviewers' advice of mixing the milk mixture with the cheese before mixing with the pasta. My cheese wasn't completely melted when I mixed it with the milk, but there were still no chunks of cheese after baking. I could have done without the paprika while my boyfriend said he didn't even notice it. The breadcrumbs are really key, imo. I didn't mix them with the butter and still thought they tasted great.

This recipe seems more appropriate as lighter/summer salad dish. I added lightly toasted pine nuts to my recipe, but that still wasn't enough of an umph to make this recipe more than average in my mind.

I liked the recipe, but think the sauce is too much. I made half of the recommended amount, with low fat milk even, as well as added chicken to my recipe, but it still seemed like there was too much sauce from a quantity and too much/many cream/calories standpoint. I used freshly grated parmesan cheese rather than romano and thought it was a nice touch.

I thought this dish had good flavoring. The pine nuts were especially tasty. It seemed like the amount of spinach called for seems like a lot when you're cutting it, but once it gets in the pan and whilts, you realize it's actually not overkill. I added chicken to my version and it blended in with the rest just fine. Between the boiling of the sundried tomatoes, the pasta, and pan, the recipe does seems to make a lot of dishes, though. At least it's for a good meal.

Never thought I could make nachos at home, but this recipe makes it possible! I added a few things that weren't in the recipe: -baked nachos with white onion -after the 1st layer of chips added a can of refried beans as a layer -Used Embasa salsa verde instead of the diced chilis -Had cilantro, salsa, and guacamole on table to serve with the nachos -Used skim mexican cheese blend The nachos tasted delicious. Next time I'm thinking of baking them longer so the chips are crispier.

It's nice to find a baked ziti recipe that is veggie rather than loaded with meat. On that note, I thought this recipe was delicious! I scaled it down to 2 servings, which fit and baked perfectly in a 9x9" pan, although after tasting it wished I had made more for left overs later in the week. I also added sautéed onion and garlic and chose to top with some more mozzarella rather than parmesan. Baking it for 30 minutes worked fine for me, but to make it a little crispier next time, think I'll leave it in for about 35-40 min. The recipe says to let it stand before serving, but I ate it right after it was done baking and had no complaints.

Good soup that seems to taste better after marinating as a left over. I like onions, so as the soup was simmering I sauted 1/2 onion that I then added to the soup after it went into the food processor. I've made this recipe in 2 different ways- 1st way was processing the tomatoes and then adding it to the broth and half & half. The 2nd way was as the recipe says to do it, processing it all at the end. The 2nd method is definitely better, as the half and half is homogenized this way.

Quick, easy, and tasty! Also pretty cheap if you are able to buy multiple packs of English muffins at a Costco or similar store. I used pasta sauce that I already had open for my pizza sauce and to me that didn't effect the taste at all. I had some pesto in the fridge, so I also added that on top of the sauce, which I thought was a good touch.

Wow- so good! It's like eating a black bean dip, but in soup form. I only have a small food processor, so had to mix the ingredients in 2 batches. This didn't effect taste though, as it was still great in the end. To anyone who has a small processor, too, you can save some room by not adding the chicken broth until you put the soup in a pot to warm. Once the soup is served, I added pieces of avocado and tortilla chips, both of which I thought tasted great with the soup.

I added some things to the recipes to better suit my taste buds, which like things on the spicier side: -1/2 finely chopped jalapeno pepper -1 tablespoon mayo -small pieces of avacado for garnish -shredded cheese for garnish I also did not use any salsa, as I didn't want to buy a whole container for just for the small amount called for in this recipe. Lastly, I put the tostada in my toaster for just a little while to make it warm. With the things I did above, I thought this on the cheap side recipe turned out pretty well.

Fast and easy to make. Rather than chop the crab, I bought flaked imitation crab and mashed it. The pieces of crab were still substantial, but I figure that this process is faster than chopping. It was a little dry imo, so next time I think I may either cook with white wine or not add lemon pepper and add to tomato sauce. I also halfed the amount of butter asked for and thought it didn't compromise the taste.

Good tasting and very pretty/colorful salad. I put some romaine lettuce in mine, along with some cucumber. I subbed white vinegar for the rice, but to give it more zest next time, might try adding red wine vinegar too.

Used a head of romaine for the lettuce and added cucumber. I put in a whole small onion, but in the future, will put in half of that. The dressing is surprisingly tasty and fresh. It also mixed very well with the feta cheese.

Good recipe. Some tweaks I made and enjoyed were the following: -good sized chunks of chicken -Used 2 tbs dill pickle relish instead of getting whole pickles -I'm an onion fan, but used only 1/2 of a smaller onion -Sprinkled only some garlic powder & pepper -Used no salt I also ate it with white bread, which didn't affect the enjoyment.

This is a somewhat bland recipe, which is great if you're looking for something on the light side and want a break from dishes that involve a lot of butter or cream. I cooked the chicken with some white wine at the end, as others recommended. Also did the fast tip of cooking the asparagus w/the pasta for the last 3 min of boiling. To the chicken I also added thyme because I happened to have some lying around and think the flavor went well with the dish. I've made this dish a few times and this last time tried it without the red pepper flakes. I like the dish with and without the flakes, but think that the flavors of the dish flow better without the flakes. Lastly, be sure to serve with bread.

Add some bit sized pieces of chicken for protein, and it really makes the recipe!

This was a fast, easy dish to make. We added water as we cooked because it seemed that things would be too dry without it. We added more chile pepper than called for, which made it especially hot. Seemed that the dish was too dry, maybe because of the extra pepper I added, but some sort of addition to make it more moist would've been welcomed.