I didn't find this recipe until my beans were almost cooked. Due to scarce ingredients, I didn't add pimentos and used two chopped small brown onions and 1/2 red bell pepper instead of a green pepper. Delicious on corn tortillas with chopped lettuce and sour cream.

Truly my favorite pasta salad. Made it for a picnic. Love!

I made this while camping over Passover. Good recipe!

This is the only thing my husband ever asks me to make.

Pretty good! I made on a camping trip.

Not only was this the best pecan pie I've tasted, but I used the crust recipe with Grandma Ople's pie recipe to make the best apple pie. Truly awesome!

Yummy during our camping trip!

I used elements of this recipe to make red velvet rats covered in white frosting with Red Hots for eyes. I don't think I will ever try so hard on cupcakes again, but the results were awesome for Halloween!

I wanted to love this, but it was just okay.

Made this on a camping trip and it was amazing!

Even though this pie may be the best ever, I cut my hands working on the apples and it was difficult. Next time I will try to only partially peel the apples and may try to use the Cuisinart to slice the apples, or at least ask my husband to do it - it was much easier to ask my husband to make the All American Apple Pie, but this one tasted better.

This is the best because it is simple and flexible - I made a fraction of the recipe without spinach or poppy seeds and with: + apple cider vinegar instead of white wine vinegar + almond milk instead of regular milk + small section of yellow onion instead of Bermuda onion. It still turned out great!

Our apples were overripe. My husband says he used dark brown sugar instead of white, did not pinch the pie crust up the sides of a cake pan, left it thick and dusted with sugar. This resulted in chewy candied corners! He added a topping of crunchy turbinado raw cane sugar. The only thing missing was ice cream! My husband was impressed with the ease of making this pie and would like to try it with whole wheat, honey, molasses or feta.

My husband who hates quiche had seconds! However, I did not follow the recipe: I used one package of fresh baby spinach instead of frozen. Since this was less than half of the spinach the recipe called for, I only made one quiche, not two. I used half the cheese, but all of the onions, carrots, etc. as called for in the recipe for two quiches.

I agree with Joanne that the recipe could have been more flavorful. Does it need more spices? Bacon? Different salsa? Probably its downfall is its best quality - this is a simple recipe, which is why I made it, and why I give it four instead of three stars. I agree with the author and Joanne that this is a good base recipe and you should add any other veggies that you love. Maybe some herbs and spices too, or very flavorful lentils!

I was worried this would not work out, but it was wonderful for the quiche I made (Spinach and Carrot Quiche SUBMITTED BY: CRISTEN1 ). I was unclear on what breadcrumbs look like, I had to roll it between two pieces of Saran wrap to prevent the dough from sticking to the pin (maybe it wasn't chilled enough) and it wasn't enough dough to cover the sides of my pan. Nevertheless, my quiche was great and improved by the crust on the bottom. Why buy frozen when this recipe is so easy and cheap?

Good: Overall, great fresh-tasting salad, and - most important - its ingredients are simple (I had most of them already). Not good: I thought the dressing was too oily/not tangy enough (and too much dressing for the salad) - next time I will halve or 2/3 the oil. My husband had some other suggestions (sesame seeds), but I don't agree with him because what I like best about the salad is its simplicity. If I wanted to buy a bunch of ingredients like sesame and poppy seeds, I would have tried another salad! I really thought it was great without the seeds. Tip: The recipe is enough for two salads for 2-4 people, so I divided it (before dressing) and we will have the second half tomorrow night.

Thank you, Jill! The first time I made this, we were celebrating Passover on a camping trip and I did not peel the apples. It was perfectly delicious with the apple skins. The second time I made this was for a family Seder. I peeled the apples, but to save time I used a Cuisinart to chop both the apples (one at a time to avoid applesauce) and walnuts. My only regret was the appearance of the charoset. It would have looked much nicer if I had hand chopped the apples. Nevertheless, the hostess of this Seder asked me to bring this charoset next year because she wants to make it a tradition. I heard several people comment on the charoset and go back for seconds.

This is a great recipe that withstood our substitutions and additions: +Mashed fresh baked pumpkin (not pureed) +Frozen cherries -Used only 1/2 cup sugar plus: +Jar (10 oz) of rasberry preserves +Undsalted cashews and almonds

Pretty good for gratin, recieved compliments when we made it for Thanksgiving. One recipe makes more than four servings - more like eight, at least. Maybe we'll add chives next time. I loved the onion but my husband didn't.