Everyone enjoyed this moist and flavorful meatloaf. I will be making this again!

This did nothing for me. The sweet potatoes cooked much faster than the white potatoes and the seasoning was bland. I would at least double the thyme and omit the broth completely and just roast on a baking sheet. I had to cook much longer to get the russet potatoes at an edible consistency and even still I had to nuke it.

I cut the zukes thick so they wouldn't get soggy and used mozzarella cheese instead of cheddar. I also just tossed raw onion in instead of sauteeing first. Very delish!! The least of the picky children ate this as did Daddy and myself!!

I took this recipe and used it to make tuna croquettes. The kids ALL ate this. (which is a miracle at this house) I really like it because it is an easy quick meal to prepare using ingredients that are always in the house. The kids all dipped in their "condiment of choice." (ketchup, mayo, honey mustard...) I feel like this one will become a regular on those busy sports nights.

This is an A+!!! I made as mini-muffins and omitted the pecans. (because I was making them for children including a baby) Delicious!! They are beautiful and wonderful--chock full of goodies! This is hands-down better than the zucchini muffin/bread recipes I've tried!!

I used the extra fine sugar hoping I would not have the grainy texture problem. _--Didn't work. I am guessing my problem is I didn't let the mixture sit on the top of the boiler long enough before I got in there with the mixer. (I was sorta afraid to wait too long and risk the sugar burning!!) It formed the peaks and it tasted the way my hubby remembered--it's just that darned texture thingy. The pressure to replicate his Grandma's 7 min. frosting recipe is too great...I don't know if I can bring myself to go down this road again.

I do not eat chocolate cake so this review is based solely on other's opinions as well as ease of recipe. The recipe was quite easy. (I made 2 9 in round cakes for a layer cake) I was a bit concerned as I poured the batter into the pans because it looked very thin, but it set up very nicely. I received rave reviews about the moistness and the "chocolatey-ness" of this. So I guess all those things considered warrants a 5 star rating!!

Not your typical twice baked potato. The egg really changes the consistency. I was nervous after mixing up the pulp and other ingredients, because it seemed very liquidy. It set up really well after it was put back in the oven and the result was very good.

This was a whole new experience for me, and it came out really well. I marinated overnight, flipping the bag occasionally. When it came time to make the paste, I had to add a little more water than called for because the salt was still too dry and not "pasty" enough to adhere. You really just need to get in there with handfuls of the salt paste and smoosh it around with your hands, packing it as tightly as possible. I had no problems getting it to stay put. When the roast was done the salt crust pretty much came off in big pieces. (very easy to remove and discard) and remaining salt was easily brushed away. This technique provided a perfectly cooked roast beef that everyone enjoyed.

It was good, but I probably won't make it again. Nothing really exciting, (or elegant) but we all ate it and no major complaints. In the grand scheme of great meals this just didn't measure up.

My guests liked these a lot. They were much easier to serve than regular lasagna that often falls apart. I omitted the tofu and added some pepperoni. I took the advice of another reviewer and froze the leftovers individually on a cookie sheet and placed in a freezer zip-loc bag. All in all a very clever way to make lasagna.

Everyone liked this. I used prepared crust and cooked diced turkey breast instead of the ground turkey. The only thing I omitted was the zucchini because I didn't have any. It was good in a pinch, and nice that I had all the ingredients on hand. I think I would use more potatoes next time.

I shook these in a gallon zip-loc bag with olive oil and kosher salt. I spread them evenly on baking sheets and flipped often. Occasionally the excess water from the squash would pool in the pans so I drained them once or twice during baking and I really think this helped cut down on the mushiness. They are softer than french fries, but mine were not really mushy. Delicious!! My kids liked these as well as the adults at my dinner tonight. I will make these again for sure.

I had fun with this. After I made this for my family, (and we all liked it) I got curious and looked up the history of the sandwich...Very interesting!! I omitted the mushrooms to make the kids happy. This was really different and not really at all what I was expecting, but good nonetheless. I would make sure your toast is on the over-toasted end of the spectrum because there is a lot to soften it up. Mine came out perfectly and I cooked the toast much drier than I would normally prefer. A very good comfort food on a rainy fall day.

I used a mixture of yellow and red bell peppers instead of the green. I pitted the olives using a cherry pitter which makes things much easier. A wonderful, fresh crunchy salad!! Do not skimp on the dried oregano. ---It is a must have for this dish!!!!

I made this with a Greek themed meal. I really liked the flavor as did all of my guests. I was unable to marinate overnight but the flavor was still very good. I even had a request for a copy of the recipe!!

This gets points for ease and high nutrition. Use the prewashed, precut kale in a bag for added ease. I used regular ham. Even some of the kids ate this. The flavor is simple, but perfect. Sometimes there just is no need for complicated flavor when the natural flavors are so delicious.

I'm not exactly sure what the problem was, but the frosting seemed a bit runny. It kinda wanted to slide of the sides of the cake a bit. The cake was completely cooled so I know that was not the issue. I'm wondering if I let the butter and cream cheese soften too much before I whipped them. Who knows??? The taste was good, though. I'm glad I was just playing around in the kitchen and this was not for company or anyone other than the kiddos. (They are not too discriminating!!) It certainly isn't one of my prettier creations!!!!

So Good!! Everyone ate this. (in varying amounts!!) I substituted soy sauce for the worcestershire because I was out and used Campbell's Beefy mushroom condensed soup. It was wonderful!!! Great for those busy soccer practice nights!!!

This is good for ease and flavor. Kiddos liked it, too. I doubled the sauce based on others reviews. (used 1 can cream of celery, 1 can cream of asparagus) I also sauteed an onion in with the mushrooms. Before sprinkling the top with the parmesan Isprikled some Panko breadcrumbs and it added a nice little crispy crunch. I used tri color rotini because that's the pasta I had.