I made this for dinner the other night and it was delicious. I did make a few changes. I cooked two squashes and had to bake for about 45 minutes to get them soft enough. I didn't have fresh tomatoes, so I used one large can (28 oz I think) of diced tomatoes with the juice. I used kalamata olives and dry basil. I sauteed the onion and garlic, then dumped everything else into the pan and let it simmer while the squash cooked. Right before serving, I added about half of the feta cheese to the pan of sauce to melt. To serve, I scraped out the "noodles," topped with sauce, then sprinkled with the remaining feta cheese. This made enough sauce for 1.5 large (3+ lb each) squashes.

I love this recipe. I have made these burgers twice and both times, they were great and not dry at all! The only change I make is to use about 1 TBSP of Greek seasoning (onion, garlic, oregano, mint) instead of plain oregano. Thanks for a great meal!

I really enjoyed this recipe. I made my own cajun seasoning based on a couple different recipes from this site and my own tastes. The fish was actually pretty spicy and the dill sauce was the perfect complement. I used dried dill, since that was what I had on hand (2 tsp). I served with mashed sweet potatoes and green peas and went from fridge to table in about 40 minutes including time to find recipes and make my own seasoning blend. Thanks for a great dinner!

I made this last night to go with chili and it was great. I made muffins and cooked them at 400 for about 15 minutes in a dark, non-stick muffin pan. The muffins were moist with just the right amount of sweetness. Next time, I'd probably use just a little less baking powder, since I like it a tiny bit more dense. I also added a little bit of extra oil based on other reviews.

Very good recipe using things I already had in the house. I used garlic powder instead of garlic salt and cut way back on the regular salt too. I used celery seed because that's what I had on hand. Next time, I may put less oregano because that flavor tended to overpower the rest. I've used it to make dressing (in a Good Seasons cruet - about 2 TBSP plus oil and vinegar as indicated on the bottle) and for other cooking. Worked great every time! Thanks!

I've made this recipe many times and love it. Sometimes I add dried cranberries to it too, for a different flavor. I used frozen french cut green beans. I also prefer to just use kosher salt instead of the seasoned salt.

I have made this recipe a couple of times. The first time, I made it exactly as the recipe is written. We enjoyed it, but didn't think ketchup belonged in the sauce. The next time I made it, I simply omitted the ketchup and we like it much better. Will continue to make this recipe without the ketchup from now on. Thanks!

These were delicious. We used leftover fajita chicken (using Chicken Fajita Marinade recipe from this site). We added jalapenos, sour cream, salsa, and guacamole to the top. They were gobbled up in an instant! Thanks!

We used this marinade recipe to make about 15 lbs of chicken for a housewarming party. Everyone loved it. We used the leftovers to make chicken nachos and they were delish too!

We made this for a housewarming party to serve with margaritas and chicken fajitas. Went over very well. We made it the night before so the fruit could release all of its flavor into the liquid. I think we ended up tripling the recipe and had to make it in empty milk jugs for storage. Thanks for the recipe!

We used this recipe scaled for about 48 servings for a house warming party with chicken fajitas. We made it in empty milk jugs and just kept it in the fridge. We served them on the rocks instead of frozen. We made about half of them with vodka instead of tequila (some of us don't like tequila) and loved both versions. Thanks for helping our party rock!

I made these with leftover fajita-marinated chicken breasts. We added BBQ sauce to ours and liked them a lot. Will make again and follow the recipe to cook the chicken next time.

I enjoyed this recipe and have made it several times. It's a little bit salty, but otherwise great. The bold flavors are definitely a different take on chicken. Thanks!

This was such an odd combination of ingredients, but ended up tasting decent. I definitely like other soups better, but this one wasn't bad. Freezes/reheats well.

Made this recipe for dinner last night. We really enjoyed it. I forgot to add the garlic powder and we didn't miss it. I also couldn't find extra sharp provolone, so I just used regular provolone. Best part is that I got home from the store with the ingredients at 6:50 pm and we were eating by 7:10! Thanks!

I made this recipe as directed, including beating the batter for a full 5 minutes. It came out dry and crumbly. We didn't eat much of it with our chili. I ended up using the uneaten portion to make cornbread stuffing a couple of nights later. The cornbread stuffing was decent. Overall, I think this cornbread is too dry and not sweet enough for my taste. Will continue to search for better recipes.

I did not like this recipe. Maybe it was just my lime, but the chicken came out REALLY bitter tasting. The cumin and bitterness completely overpower all the rest of the flavors. I gave it a 2 because thankfully, the bitterness stayed mostly in the liquid, so I can still eat it the chicken, perhaps made into a chicken salad of some type or on top of salad greens with a sweeter dressing.

This recipe was pretty good. I seeded the tomatoes and the cucumbers. I think the dressing needed a bit more oopmh - maybe some garlic and/or onion. I added some feta cheese to about half of the tabbouleh. Other than that, I enjoyed this dish very much.

This was very good. I'm not normally a fan of fish, but the flavor of this dish was great. I didn't quite understand why you'd cut the parchment into a heart first, so I just used it as a square that I rolled/folded into a packet.

Delicious! Left out the cayenne because I didn't have any and it was still fabulous! Edit 06/25/2008: I have made this guacamole at least 4 times for various parties and it is always the first thing gone. I usually dice up the veggies up to a day early and let them marinate with the cilantro, spices, and lime juice. I just add and mash the avocado right before serving. I LOVE this recipe!